Can I make and freeze these vegetarian samosas ahead of time?

You can fold the samosas completely and freeze them uncooked on a tray. Once they are firm, transfer them to a freezer bag. When you're hungry or have guests, you can pop them directly from the freezer into the oven at 170°C. Just add an extra 5 to 10 minutes to the baking time until they are golden brown and crispy.

How do I store leftover feta-burrata dip and hot honey?

Store the dip, covered, in the refrigerator for a maximum of 1 to 2 days to keep it super fresh. The hot honey (chili honey) can be stored perfectly well at room temperature in a sealed jar. Extra tip: this chili honey is also fantastic with fresh pizza, grilled vegetables, or a piece of goat cheese! OR with my delicious cheesy love croissants!

What can I use to vary the vegetable filling of the samosa?

In world cuisine, there are no rules, only cravings! Don't have parsnip or leek at home? Feel free to use diced sweet potato, peas, zucchini, or grated cauliflower. As long as you sauté the dry spices like cumin, cinnamon, and coriander well with your onion and garlic, your flavor base will be absolutely perfect.

Vegetarian samosa with feta-burrata dip and hot honey drizzle

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30min + 30min baking

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Next Level

Want to truly spoil your guests or yourself with a really delightful snack? These golden-brown, vegetarian oven-baked samosas bring together the best of world cuisine on one plate. We take a crispy filo pastry shell, fill it with a wonderfully seasoned vegetable mix of parsnip, leek, and carrot, and serve it with a super creamy feta-burrata dip and a spicy hot honey drizzle. A fantastic mix of crispy, savory, sweet, and spicy.

Ingredients

What do you need?

Quantity: 4P

Samosa
1 pack of phyllo dough
Fleur de sel
125 g parsnip
125 g leek
125 g carrot
2 tsp cumin powder
2 tsp cinnamon
2 tsp coriander seeds or powder
1 onion
2 cloves of garlic
Pepper and salt

Feta-Burrata Dip
100 g feta
1 burrata + a splash of juice
Pepper and salt
Olive oil

Hot Honey
100 g honey
1-2 chili peppers

Others
4 sprigs of finely chopped mint
2 tbsp melted butter

1 pack of phyllo dough
Fleur de sel
125 g parsnip
125 g leek
125 g carrot
2 tsp cumin powder
2 tsp cinnamon
2 tsp coriander seeds or powder
1 onion
2 cloves of garlic
Pepper and salt

100 g feta
1 burrata + a splash of juice
Pepper and salt
Olive oil

100 g honey
1-2 chili peppers

4 sprigs of finely chopped mint
2 tbsp melted butter

Preparation method

How do you make this?

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Samosas: Sauté the finely chopped onion and grated garlic in a pot with oil and dry spices until the aromas are released.

Cut the carrot, parsnip, and leek into fine cubes. Add to the pot and let simmer gently with pepper and salt, covered, for 5 minutes. Let the mixture cool afterwards.

Carefully roll out the phyllo dough and cut it into strips about 9 cm wide.

Place a spoonful of filling on a strip of dough, fold into a triangle and roll up. Seal with water. Repeat this process.

Place the samosas on a baking sheet with a baking mat and brush them thoroughly with melted butter.

Bake for 30 minutes in a preheated oven at 170°C.

Feta-burrata dip and hot honey: mix the burrata with juice, pepper, salt, and olive oil.

Finely chop the chili peppers and mix them with the honey.

Arrange the samosas on a plate and serve with spoons of feta-burrata dip, chili honey, and finely chopped mint.