​10 international dishes that are close cousins of samosa​

Let’s be honest: there’s something universally satisfying about a crispy, golden pocket filled with spicy goodness. Whether it’s the samosa from your favourite chai shop or a meat-filled pastry from the other side of the world, cultures everywhere seem to agree, wrapping up a delicious filling in dough and frying (or baking) it is pure genius. If you think the samosa is a one-of-a-kind creation, think again. Turns out, it has a whole extended family scattered across the globe. From flaky pies in the Middle East to cheesy puffs in Brazil, here are some of the samosa’s most delicious international cousins and why they’re worth getting to know.

In Argentina, Colombia, and beyond, empanadas are a beloved snack. These pastry pockets are often filled with spiced meats, cheese, or veggies, and can be either baked or fried depending on where you’re eating them. Unlike samosas, which lean heavily on Indian spices, empanadas are a little smokier, sometimes even sweet. They’re perfect for packed lunches or party platters, and surprisingly easy to make at home.

Sambusas are almost indistinguishable from samosas at first glance. Popular in Somalia, Ethiopia, and Eritrea, these triangular beauties are often stuffed with lentils, onion, or spicy ground meat. They’re thinner, crispier, and just as snackable. You’ll usually find them during Ramadan, but honestly, they deserve year-round attention.

Walk through any street market in Malaysia, Thailand, or Singapore and you’ll spot curry puffs: flaky pastries stuffed with curried potatoes, chicken, or sardines. They’re smaller than samosas but pack just as much punch. Bonus? They make a great on-the-go breakfast.

Polish pierogi aren't shaped like samosas, but the comfort factor is right up there. These doughy dumplings are boiled or pan-fried and packed with mashed potato, cheese, cabbage, or mushrooms. They’re not crunchy, but they’re hearty, filling, and full of old-school charm.

If samosas had a big, meaty Russian cousin, it would be the chebureki. This thin, deep-fried pastry is usually stuffed with juicy minced meat and onion, sealed tight and fried till golden. One is usually enough — but no one stops at one.

Fatayer are baked pastries from the Levant region, shaped like triangles or boats, and filled with spinach, cheese, or minced meat. They’re lighter than samosas and not fried, but the flavour payoff is just as strong. Plus, they’re often part of a mezze spread — which means more snacks, more joy.

With its many layers of phyllo dough and endless filling options, spinach and feta being the classic, börek is more pie than pocket, but the spirit is the same. Crunchy, savoury, and best eaten hot with a glass of tea, it’s the kind of snack that makes you pause and smile.

In Brazil, pastels are a go-to snack. These rectangular fried pastries are often filled with cheese, ground beef, or heart of palm. The dough is thin, the shell is super crisp, and they’re almost always eaten hot off a street cart.

Gyoza are Japanese pan-fried dumplings filled with pork, cabbage, and garlic. The wrapper is soft on top, crisp underneath, and incredibly juicy inside. They’re usually steamed-fried for the best of both textures and dunked in soy sauce or chilli oil.

Cornish pasties are thick, folded pies filled with potato, onion, and beef. Originally made for miners, these are designed to be handheld and hearty. Unlike samosas, they’re heavy, buttery, and baked, but they still hit that comfort food spot.