I made these crispy samosas as part of a collaboration with a group of international food bloggers. Since I’m from Texas, I decided to fill them with Mexican rice. The flavors of the spicy rice, onions, peppers & peas were perfect for this typical Indian dish. The Tex Mex flair really worked! They were easy to make with store bought phyllo dough. And, even tastier with a side of salsa. These are definitely going to be added to my party appetizer list. The filling possibilities are endless! I used my Mexican Rice recipe and it was delish. Dig in, y’all!
Defrost phyllo dough according to package instructions.
Gather your supplies – Large baking pan lined with parchment paper. Place another sheet of parchment paper on your work surface. You will need a sharp knife for cutting the phyllo dough. Damp paper towels for covering phyllo dough, while your are working. It needs to be kept moist. Place olive oil in a small bowl, and you will need a pastry brush to brush on the oil.
To make your samosa packets, get 2 sheets of phyllo dough. One stacked on top of the other. I find that 1 sheet is just too thin. Lay short side down. Cut the dough in half with your sharp knife. Then cut both halves in half. You will now have 4 equal size strips. Brush with olive oil. Place 1 TBS of filling on the bottom of the strip. Now, fold the strip like a flag. See photos.
Place finished samosas on prepared baking sheet. Brush tops with olive oil.