Mexican Samosa Puffs

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It’s not a party unless you have some sort of samosa dish on the menu, am I right?! Try these delicious Mexican samosa puffs for your next party or just because. It’s a perfect combination of Mexican ingredients with Indian spices topped with cheese and packed in a flaky puff pastry. They are soooo good, you will want to have 4 or 10… I don’t judge!

It’s a perfect dish to prep ahead of time. Have the puffs made in advance, so all you have left to do is pop them in the oven right before your guests arrive. Also, it’s great to take the leftovers for lunch the next day, that’s if any survive. If you have some filling left over, you can always make quesadillas, burritos, or tacos with it. Don’t forget to share your thoughts with me!

Stay happy, stay hungry!

Prep time: 5 minutesCook time: 20 minutesTotal time: 25 minutesMakes: 5-6 servings


  • 1 pack puff pastry, thawed
  • 1 can black beans, rinsed
  • 1 can kidney beans, rinsed¼ cup corn1 onion, chopped
  • 1 bell pepper, chopped
  • 1 tbsp ginger paste
  • 1 tbsp green chili paste
  • 4-5 garlic cloves, shredded
  • 2 tbsp salsa, jarred
  • 1 tsp cumin seeds
  • 1/8 tsp asafetida (hing)
  • 1 tsp cumin coriander powder (dhana jeeru)
  • 1 tsp red chili powder
  • ½ tsp oregano
  • ½ tsp taco seasoning
  • salt to taste
  • ½ tsp chaat masala
  • ½ cup Mexican blend cheese
  • ½ lemon, juiced
  • Cilantro, chopped (optional)


1 . In a large pan heat some olive oil. Once the oil is hot add the cumin seeds, once they start to splatter add the asafetida. Add the chopped onion, cook until softened (about 2-3 minutes), add the garlic, ginger, and green chili paste. Cook for another 2 minutes then add chopped bell peppers, red chili powder, cumin coriander powder, oregano, taco seasoning, and salt. Add a splash of water and cook until all the spices are fragrant (about 1 minute).

2. Add salsa, black beans, kidney beans, and corn. Cook until everything is incorporated for about 2-3 minutes. Turn off the stove, and then add the chaat masala, lemon juice, and cilantro. Set the filling aside and let cool completely.

3. Pre heat the oven to 400oF. Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet, cut into about 9 squares. Repeat with the remaining pastry sheet.

4. Place about 2 teaspoons of the beans mixture in the center of each pastry square then top it with cheese. Fold the pastry over the filling to form triangles. Press the edges to seal. Crimp the edges with a fork. Place the filled pastries onto a baking sheet. Brush the top with butter.

5. Bake for 20 minutes or until the pastries are golden brown. Sprinkle chaat masala over the hot puffs and serve with sour cream, salsa, or your favorite hot sauce!


  • I use Pepperidge farm brand puff pastry!
  • You can add any vegetables you like to this as well
  • Use water to close the puffs to make it easier.

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