EAST INDIAN VEGETABLE SAMOSA PASTRIES
Make and share this East Indian Vegetable Samosa Pastries recipe from Food.com.
Provided by The Spice Guru
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- PEEL potatoes; CUT into quarters and cook until tender in gently boiling salted water; DRAIN; MASH potatoes coarsely in a large bowl; ADD 1 cup finely chopped onion, 3/4 cup thawed frozen peas, 2 diced seeded anaheim chilies, 2 tablespoons minced fresh cilantro and 2 tablespoons minced fresh mint.
- TOAST 1/2 teaspoon cumin seeds in a skillet over medium heat, until seeds become aromatic and lightly pop; ADD to the other ingredients in large bowl; WHISK together the remaining spices in a cup or smaller bowl: 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground coriander, 1 1/2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ginger-garlic paste (or 1/2 teaspoon each) and 1 1/4 teaspoons fine sea salt; POUR over ingredients in bowl; STIR mixture gently until mixture is thoroughly combined.
- MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl of a food processor; PROCESS ingredients for one minute or until the dough forms into a ball.
- PLACE the dough onto clean smooth surface sprinkled with flour; ROLL into a sheet of dough between 1/8 and 1/4 inch thick; SPRINKLE with flour to prevent rolling pin from sticking if needed.
- CUT dough sheet into circles by pressing a large drinking glass over dough, re-rolling scraps if needed; REPEAT process until all dough is used.
- PLACE oven rack to center position; PREHEAT oven to 400°F.
- SPOON about 1 tablespoon VEGETABLE SAMOSA FILLING on one half of each pastry circle, leaving a 1/2-inch border (add just enough filling without overstuffing); FOLD each pastry circle over in half to form a turnover; PRESS round edge of turnovers gently with a fork (if you have leftover filling, you may serve this as a tasty Indian potato salad later!).
- LIFT turnovers with a metal spatula; arrange on greased cookie sheet; BRUSH with olive oil.
- BAKE turnovers 15-20 minutes, or until golden brown.
- SERVE with Major Grey chutney or mint chutney and enjoy!
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Osei Enerst
[email protected]I'm not a big fan of samosas, but I thought I would give this recipe a try. I was pleasantly surprised! The samosas were flavorful and the pastry was flaky and crispy. I will definitely be making these again.
Amazing Mood
[email protected]These samosas were easy to make and they turned out delicious. I will definitely be making them again.
Golap Miha
[email protected]I love this recipe! The samosas are always a hit when I make them. I usually double the recipe so I can have some leftovers.
Areeba Arqam123
[email protected]These samosas were delicious! I made them for a party and they were a huge hit. The filling was flavorful and the pastry was flaky and crispy. I will definitely be making these again.
Shantu King
[email protected]The filling was bland and the pastry was too thick. I wouldn't recommend this recipe.
Prince Odiase
[email protected]These samosas were a bit too oily for my taste. I think I would try baking them next time instead of frying them.
Akinyemi Alaba
[email protected]I followed the recipe exactly and the samosas turned out great. The only thing I would change is to add a little more spice to the filling.
Big Dog Trump Supporter
[email protected]These samosas were so easy to make and they turned out perfectly. I will definitely be making these again soon.
Logan Patzke
[email protected]The filling was flavorful and the pastry was flaky and crispy. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make appetizer.
Yanieliz Mendez
[email protected]These samosas were a hit at my party! Everyone loved them and couldn't stop raving about how delicious they were. I will definitely be making these again.