Meatless Monday - Indian Samosas Updated
Every region and nationality has some sort of meat pie as an appetizer or lunch option. The Greeks created Spanakopita, the Spanish the Empanada and the Italians the Calzone. Traditional Indian cuisine includes both a vegetarian and meat option...
Every region and nationality has some sort of meat pie as an appetizer or lunch option. The Greeks created Spanakopita, the Spanish the Empanada and the Italians the Calzone. Traditional Indian cuisine includes both a vegetarian and meat option in the Samosa. This recipe was inspired by Spice to Table here in Atlanta. I liked their filling ideas, but I have suggested roasting the veggies over steaming them and I also wanted to try to also lighten this dish so I opted for Phyllo/ Fillo dough over the suggested puff pastry to save on some of the calories. I left a second serving suggestion below.
– Inspired by Asha Gomez – Spice to Table Café
1 box of frozen Puff Pastry, thawed and rolled and cut into 4 x 5 inch rectangles
For the Filling:
- About 1 pound of vegetables, suggested: winter squash, potatoes, carrots, cauliflower, and the usual peas.
***For the peas, I would suggest thawing about ¼ cup for this recipe
- 1 medium onion, chopped and roasted
- 4 – 6 cloves garlic, roasted
- ½ inch fresh ginger, peeled and finely chopped. Suggest using a micro-plane for the ginger for great results
- ¼ teaspoon red pepper flakes, to taste. You can always add more heat if desired
- 1 teaspoon garam masala
- 1 tablespoon tomato paste
- ½ teaspoon salt or to taste
- Egg for egg wash to finish the Samosas.
- I would suggest starting with some extra roasted veggies as this filling. These days, butternut squash, onions, garlic carrots and cauliflower are already on my roasting pan. As I am roasting, hold back about 2 cups of roasted veggies for this creation. And add some potatoes to this roasted mix. I do not eat many potatoes anymore, but this would follow the traditional Indian recipe.
- I roast all veggies on sheet pans with the vegetables cut in rather uniform pieces and drizzled with olive oil and seasoned with garlic salt and pepper.
- If all these veggies are already roasted, separate the onions and garlic. Slightly mash the other veggies and set aside.
- Heat skillet or Dutch oven. Start by adding the onions and mashed garlic to this skillet or oven. Add a bit of olive oil if needed.
- Heat the onions and garlic and then bloom the fresh ginger, garam masala, red pepper flakes and tomato paste for a few minutes before adding in the remaining slightly mashed vegetables. Add in the thawed peas at the very end.
- Cook and re-taste for seasonings.
- Allow this vegetable mixture to cool.
- Place a generous tablespoon of filling in the center of the puff pastry rectangle.
- Fold over and brush each samosa with an egg wash and bake in a 350 degree oven for about 15 minutes until golden brown.
- Serve immediately.
To cut some of the fat, I will suggest using Phyllo/Fillo Dough as an alternative. I would suggest cutting the full sheets into three rows and stuffing these with about 1 teaspoon of the mixture. Do not over fill. Using the “flag folding” technique, fold these triangles. Brushing the final triangle, top and bottom, with melted butter. Bake these at 350 degrees for about 15 minutes until golden brown.
Whether you enjoy these Samosas as an Appetizer or a Main Dish, these are a great alternative to a meat pie with lots of flavors from the garlic, ginger, garam masala and red pepper flakes.