Crispy pastry with spiced potato and pea filling
Burmese samusa features a potato and pea filling enclosed in flaky pastry, fried until golden and served with dipping sauce.
Serves 12
Mix potatoes, peas, onions, and turmeric
Place filling on pastry sheet and fold into triangle
Use damp fingers to seal pastry edges well
Deep fry until golden brown, about 3 minutes each side
Remove on paper towels
Keep filling warm for easier assembly
Don't overfill pastries
Add meat to filling
Use phyllo for lighter version
Refrigerate for 3 days; freeze for 1 month
Samusa is shared across South Asia and Southeast Asia with regional variations.
Yes, refrigerate uncooked; fry fresh when ready
Spicy mango chutney or tamarind sauce
Per serving · 12 servings total
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