Vegetable Samosas

December 6, 2011

Fill phyllo dough triangles with curried vegetable stew to create a popular Indian snack. These savory filled pockets are usually fried, but this baked take is just as crisp and flavorful, without all the grease.

Vegetable Samosas
Makes 8 samosas
Prep time: 40 minutes
Cook time: 15-20 minutes

INGREDIENTS
Curried Vegetable Filling
1 tablespoon butter
1 tablespoon flour
1 russet potato, peeled and boiled
1 carrot, finely chopped
1/2 yellow onion, finely chopped
1/2 cup frozen peas
2 teaspoons yellow curry powder
1/2 cup vegetable stock
Salt and pepper, to taste

Samosas
1 package phyllo dough*
2 tablespoons flour
1 tablespoon half and half
1 tablespoon olive oil

*Tip: Find phyllo dough in your grocer’s frozen food aisle.

INSTRUCTIONS
Curried Vegetable Filling
1. Preheat oven to 375°F.
2. Warm a medium saucepan over medium-high heat. Add butter and flour, stirring constantly with a wooden spoon until it forms a paste (roux).
3. Add carrot, onion, peas and curry powder to the pan, then stir. Pour in vegetable stock and stir well to combine.
4. Reduce heat to low and simmer until mixture thickens to the consistency of gravy and vegetables are tender, about 20 minutes. Remove from heat.
5. Mash and stir the potato into the vegetable mixture. Season with salt and pepper.

Samosas
1. In a small mixing bowl, gradually add 2 tablespoons of flour to half and half and stir.
2. Stack phyllo sheets and place on a large cutting board. Cut both top corners off of the rectangular sheets, forming a flattop roof shape (trapezoid).
3. Peel a layer of the pastry off. Hold the sheet in the palm of your hand. With your other hand, fold the top right corner down to the center. Spread flour paste along the rolled-down edge, then fold the top left corner over it.
4. Turn the pocket over and fill center with 3 tablespoons curried vegetable filling. Spread more flour paste onto the top tips of the pocket, then fold over to seal the Samosa.
5. Repeat until curried vegetable filling is gone.
6. Place the Samosas seam side down, 2” apart, on a baking sheet and lightly coat the tops with olive oil. Bake 18-20 minutes, until golden brown. Serve immediately.

Tip: Dip your freshly baked treats in sweet and sour mango chutney or bold cilantro sour cream.

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