Vegetable Samosas
Wonderful with fresh spring peas, these crisp Indian-style turnovers can be made with your choice of vegetables in other seasons.
Ingredients
- 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
Directions
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.
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.
Makes about 24 samosas; serves 12.