Crispy Cheesy Zucchini Samosas
The first batch I made, the bottoms went soggy and a couple of them split open in the oven. Zucchini is mostly water, and fresh mozzarella isn’t much better. So now I scoop out the seedy middle of the zucchini, dice everything small, and pat it all dry with paper towels before it goes anywhere near the pastry. That one step fixed it.
Folding them looks harder than it is. Put a spoonful of filling at one end of the strip, fold the corner over into a triangle, and keep flipping it over on itself like you’re folding a flag. Tuck the last bit into the seam. You’ll be fast by the fourth one. A light brush of oil and a short bake is all they need, and they’re best warm, while the cheese still pulls.
Crispy cheesy zucchini samosas baked instead of fried, with a filling of fresh mozzarella, diced zucchini and a warm Moroccan spice blend. The thin pastry turns golden and shatters when you bite in. It's an easy appetizer for a party, and one batch makes 16 triangles.
Ingredients
Equipment
Method
- Heat the oven to 350°F and line a baking sheet with parchment paper.
- Cut the mozzarella into small cubes and pat them dry with paper towels. Put them in a bowl, add the salt, pepper, parsley and ras el hanout, and toss with your hands until evenly coated.9 oz fresh mozzarella, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon dried parsley, 2 teaspoons ras el hanout
- Peel the zucchini, halve them lengthwise and scrape out the seedy centers with a spoon. Dice the flesh small, pat it dry with paper towels and mix it into the cheese.3 medium zucchini
- Cut each pastry sheet in half. Place a heaping spoonful of filling near one end of a half, fold the corner over the filling to make a triangle, then keep folding the triangle over on itself along the strip. Tuck the loose end into the seam to seal it. Repeat with the rest.8 sheets brick pastry
- Arrange the samosas on the lined baking sheet, seam side down, and brush them lightly all over with oil.3 1/2 tablespoons sunflower or vegetable oil
- Bake for 10 to 15 minutes, until golden and crisp at the edges. Let them cool for a couple of minutes, since the filling is very hot, and serve warm.
Nutrition
Notes
Brick pastry is sold at Middle Eastern and specialty grocers; large spring roll wrappers are the closest swap, and phyllo works too if you brush each layer with oil. No ras el hanout? Mix 1 teaspoon ground cumin, 1/2 teaspoon ground coriander and a pinch of cinnamon.
You might also like our Cheesy Zucchini Bites.
these were a hit at my sisters baby shower. i used spring roll wrappers and they got really crispy
pat the zucchini dry for real, i skipped it on the first tray and they got a little soggy. second tray was perfect
love the spice in these, had to make my own blend with cumin and coriander like the note says. will make again