Zucchini and Basil Samosas
The samosa started its world conquest from India, where it is traditionally made with potato and spicy filling. This modern version brings a light, summery flavor to the classic form, thanks to the combination of fresh zucchini and basil. As the zucchini simmers in olive oil, its aroma fills the kitchen, while the basil adds freshness and a Mediterranean character to the filling. This recipe is a perfect choice for summer evenings, picnics or a quick vegetarian dinner. The secret lies in the preparation of the zucchini: if you squeeze the moisture out of it well, the pastry will remain crispy. Tip: Try enriching it with a little grated cheese or toasted sunflower seeds if you want to make it even more special.
Ingredients for this recipe
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Preparation Steps
1
Wash the zucchini and grate it using a coarse grater. Finely chop the onion and garlic. TIP: Salt the grated zucchini, let it stand for 10 minutes, then squeeze out the excess moisture to prevent the pastry from becoming soggy.
2
Heat the olive oil in a skillet, then sauté the onion and garlic until softened. Add the zucchini, season with salt and pepper, and cook for 5-6 minutes, until the liquid evaporates. Stir in the freshly chopped basil at the end, then let it cool completely.
3
On a lightly floured surface, roll out the puff pastry and cut it into approximately 10x10 cm (4x4 inch) squares. Avoid working in a hot kitchen, as the pastry will soften quickly and become difficult to handle.
4
Place a tablespoon of filling in the center of each pastry square. Fold the pastry over diagonally to form a triangle, then press the edges together with a fork to seal. Make sure no air remains trapped around the filling.
5
Whisk the egg in a small bowl, then brush it over the top of the samosas. This will give them a beautiful, glossy finish during baking. For an egg-free option, use a little plant-based milk instead.
6
Preheat the oven to 350°F (180°C) and place the samosas on a baking sheet lined with parchment paper. Bake for 20-22 minutes, or until golden brown. TIP: Keep a close eye on them towards the end of baking, as puff pastry browns quickly!
