Oven Baked Vegetarian Samosas

Sharon123's Note:

My daughter has been wanting me to make samosas for the longest time! Here is one I don't have to fry! Adapted from Rachael Ray's Big Orange Book.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Serves: 8

Yield: 16.0 samosas

• 2 idaho potatoes , peeled and diced
• salt
• 1 tablespoon extra virgin olive oil
• 1 small onion , finely chopped
• ½ jalapeno pepper , seeds and stem removed, finely chopped
• ½ inch fresh gingerroot , peeled, grated
• 1 garlic clove , finely chopped
• 1 teaspoon ground coriander
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon ground allspice
• 1⁄8; teaspoon cinnamon
• black pepper
• 1 roma tomato , seeded, finely chopped (plum tomato)
• ¼ cup frozen peas
• ¼-½ cup vegetable stock
• flour , for rolling dough
• 2 nine inch rounds refrigerated ready made pie dough
• 1 egg , beaten with a splash of water

Mint Cilantro Dipping Sauce

• 1 bunch fresh mint leaves
• 1 bunch fresh cilantro leaves
• 1 jalapeno pepper , seeds and stem removed
• 1 teaspoon sugar
• 2 limes , juice of
• 1 tablespoon extra virgin olive oil
• 1 garlic clove
• 1 inch fresh gingerroot

Directions:

1. Preheat oven to 400*F.
2. Cook the potatoes in a large pan of boiling salted water until tender, 5-7 minutes. Drain and reserve in the same pot you cooked them inches.
3. Heat the oil in a large skillet over medium high heat. Add the onions and cook until soft, 5 minutes, then addd the jalapeno, ginger, garlic, coriander, curry powder, cumin, allspice, cinnamon, and salt and pepper. Cook for about 3 minutes more. Stir in the drained potatoes, tomato, and peas. Cook for another minute. Stir in enough of the stock to moisten the mixture, then remove it from the heat and let cool.
4. On a lightly floured surface, unroll ;the pie dough. Cut each dough round into 8 equal wedges, like a pizza. Spoon 1 tbls. of the potato filling onto the middle of each wedge. Brush the edges of the dough with the egg wash and fold up, bringing the three points together over the filling, then pinching at the seams to form a small pyramid. Transfer to a baking sheet and brush the samosas with the egg wash. Bake 15-20 minutes, until golden brown.
5. While the samosas bake, make the dipping sauce:.
6. Combine the mint, cilantro, jalapeno, sugar, salt, lime juice, 1 tbls. water, and the oil in the bowl of a food processor. Grate the garlic and ginger directly into the bowl, then puree until smooth. Transfer to a small serving bowl.
7. Serve the samosas hot out of the oven with the mint cilatro dipping sauce.

Reviews

[Lainey6605]

Wonderful recipe and really not that difficult to make. My family enjoyed these immensely. Made for ZWT7 for Vivacious Violets.

[Chef katlily]

This is a really great recipe. It's quick, easy and an amazing substitute for the real deal. We don't have access to Indian food anymore, so I have to resort to actually cooking it myself. I will definitely be making this again.

[toohot4u]

I have made this at least three times now and just realized that I haven't reviewed this recipe. It is fantastic! Everytime I have made this I have been asked for a copy of the recipe. Even my carnavore husband LOVED this and has requested it again. This recipe is actually quite easy once you get the hang of folding them. And it is very healthy too! This recipe is truly one of a kind. Thank you!