Tuesday, November 24, 2009
Serves 1 as a main dish or 2 as an appetizers.
For the dough, I used the same pastry dough as I used for the pecan pie (see recipe below)
Use your best judgment as far as how much, and roll out a portion of the pie pastry dough until about 1'8 thick. Cut the pastry into desired sized circles with a knife. You can make big samosas or little ones, whichever you prefer. I chose to make one giant samosa, and serve as a main dish. This would also be great as an appetizer, shaping and frying them into little bite size pieces.
For the potato filling:
1 small potato (or 1/2 large)
1/8 c. chopped onion
pinch of each: paprika, nutmeg, garlic powder, cumin, salt/pepper to taste.
2 tbs frozen peas
1 tsp vegan butter (I like smart balance)
Peel and cube the potato, and boil along with the onion until soft enough to simply mash with a fork. Then mix in the spices, vegan butter, and peas.
Spoon the potato mixture onto the middle of the pastry rounds, and fold over, forming a little "pie". Use a fork to seal the edges. Place on a baking sheet, and brush with olive oil. Bake in 375 degree oven until golden brown.
This was delicious, and not as fattening as fried samosa, but just as delicious! Now that I know how easy samosa is to make, I plan on making them all the time.