Recipes in the world of Flavilo

Creamy seafood samosa served

Creamy Seafood Samosas

The samosa’s origins trace back to 10th-century Persia, from where it spread to the Indian subcontinent via merchants. This stuffed pastry became truly popular in India, where it's prepared in countless variations. This version, featuring seafood and a creamy sauce, combines the traditional form with modern culinary elements, making it a special and elegant appetizer or main course. The seafood filling complements the crispy pastry, while the cream adds smoothness and harmony to the flavor profile. Imagine the aroma of freshly baked creamy seafood samosas filling the kitchen, while the pastry sizzles and browns in the oven. The secret to success lies in precisely sealing the pastry and thoroughly draining the seafood – this ensures it doesn’t become soggy and retains its perfect texture. This dish is a perfect choice for elegant dinners, special occasions, or even an exciting weekend lunch.

Prep Time 25 min
Preparation 25 min
Total 50 min
1080 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Puff Pastry
⭕ 200 g Cooked Mixed Seafood
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 30 g Butter
⭕ 100 ml Heavy Cream
⭕ 1 tbsp Parsley
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 1 Egg

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    Preparation Steps

    1

    First, prepare the ingredients: peel and finely chop the onion and garlic. If the seafood is frozen, thaw it completely and drain well. TIP: The seafood should be as dry as possible to prevent the pastry from becoming soggy.

    2

    Melt the butter in a skillet over medium heat. Sauté the onion until translucent. Add the garlic and cook for another minute until fragrant.

    3

    Add the seafood to the skillet and cook for 3-4 minutes, until lightly browned and infused with the flavors. Pour in the heavy cream, add the parsley, salt, and pepper. Stir well to combine.

    4

    Cook the filling for 5-6 minutes, until slightly thickened. Remove from the heat and let it cool completely. IMPORTANT: Never fill the puff pastry with hot filling, as it will soften the pastry and make it difficult to shape.

    5

    Roll out the puff pastry thinly and cut into approximately 10x10 cm squares. Place 1 tablespoon of the seafood filling in the center of each square. Fold the square in half diagonally to form a triangle, and press the edges with a fork to seal them tightly.

    6

    Brush the tops with beaten egg for a golden brown finish. Place the samosas on a baking sheet lined with parchment paper. Tip: Egg wash gives a shiny, appetizing appearance.

    7

    Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown. Once done, let them cool for a few minutes before serving.