Reheated leftovers from the night before? Kids turn up their noses, and even we adults aren't thrilled. But as a home cook who's perfected this trick, I've found a game-changer: turn those extras into crunchy, tender samosas that delight the whole family.
I'm a huge samosa fan, and making them couldn't be easier. Just grab brick pastry sheets (those thin pancakes in the Asian aisle) and stash them in the freezer. Pull them out whenever you need to rescue some leftovers!
Pretty much anything! I've stuffed them with shepherd's pie, chicken curry, cooked meats, carrots, green beans, peas—you name it. Get adventurous with sweets too: overripe fruit turned into compote, mixed with cottage cheese, or even a revived slice of dried-out brownie. My absolute favorite? Tiny chocolate samosas using those bloomed pieces that have been hanging around too long. Mouthwatering!
Cut a brick sheet in half. Fold the semicircle in half with the curve on top. Spoon a tablespoon of your leftover filling into one corner, then fold the sheet over itself to form a neat triangle. For that golden glow after baking, brush with a little egg yolk.
What leftovers have you turned into samosas? Share your recipes or tips in the comments—we'd love to hear your secrets!
Dosing portions perfectly is tough, leaving those last couple of servings to languish. Transforming them into samosas reignites the excitement and cuts waste.
Brick sheets come 10 to a pack for €1.50, yielding 20 medium samosas (or 40 mini sweet bites). Plenty for a family of 4 or 5—who can beat that?
