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Vegetable Samosas



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Join date : 2013-01-12

Vegetable Samosas

Post by Lobo on Sun 07 Feb 2016, 9:21 pm

Vegetable Samosas

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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 12
Wonderful with fresh spring peas, these crisp Indian-style turnovers can be made with your choice of vegetables in other seasons.

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  • 2 large baking potatoes, peeled and cut into
      2-inch pieces
  • 1 tsp. curry powder
  • 6 Tbs. vegetable oil
  • 1/2 cup chopped yellow onion
  • 1 carrot, peeled and coarsely grated
  • 1/2 cup shelled peas
  • 3 Tbs. minced fresh cilantro
  • Salt and freshly ground pepper, to taste
  • 1 package (17.25 oz.) frozen puff pastry, thawed
      in the refrigerator
  • 1 egg beaten with 1 Tbs. water
  • 2 tsp. caraway seeds

Wine Pairing

This pairs well with crisp, light-bodied white wines like the Al-Cantàra Occhi Di Ciumi, Sicilia from our Wine Club.


Place the potatoes in a saucepan with water to cover and bring to a boil over high heat. Cook until very tender, 20 to 25 minutes. Drain and transfer to a bowl. Using a fork, mash well, mixing in the curry powder and 3 Tbs. of the oil at the same time. Set aside.

In a sauté pan over medium heat, warm the remaining 3 Tbs. oil. Add the onion and sauté until softened, 3 to 4 minutes. Add the carrot and sauté until the carrot has softened, 3 to 4 minutes more. Stir the onion and carrot into the potatoes.

Bring a small saucepan three-fourths full of water to a boil, add the peas and blanch for 1 minute. Drain and add to the potato mixture along with the cilantro. Mix well and season with salt and pepper. Set aside to cool.

On a work surface, roll out the puff pastry very thin. Using a scalloped biscuit cutter 3 inches in diameter, cut out rounds. Place about 1 tsp. of the potato mixture in the center of each round. Brush the edges of the round with some of the egg-water mixture, fold in half and press the edges together to seal.

Preheat an oven to 400°F. Line a baking sheet with parchment paper.

Place the filled pastries on the prepared baking sheet and brush with the remaining egg-water mixture. Sprinkle the tops with the caraway seeds. Cover and refrigerate for 30 minutes.

Bake the samosas until golden brown, 15 to 18 minutes. Serve hot.
Adapted from Williams-Sonoma Lifestyles Series, Vegetarian for All Seasons, by Pamela Sheldon Johns (Time-Life Books, 1998).

    Current date/time is Sat 10 Dec 2016, 6:17 pm