|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 2g||9%|
|Total Sugars 3g|
|Vitamin C 7mg||36%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There's no need to go out for great Indian food. These vegetable samosas are super easy to make at home. They are made using a shortcut with store-bought puff pastry instead of making the dough from scratch, but they are nonetheless delicious.
Samosas are typically savory and can be filled with ground meat, such as lamb or beef, along with vegetables. They're also an excellent Indian vegetarian dish, as in this recipe, which includes cubed potatoes, peas, carrots, and onions. A good vegetable samosa often contains garam masala, which is a combination of several spices: coriander, cumin, cloves, pepper, cardamom, cinnamon, and bay leaves. If you've never worked with it, it's not hard to find; you can buy it in most large supermarkets, gourmet markets, or online. You may find this warming, gently spicy blend goes well with a lot of foods.
Serve them as part of a spread for a party or as an appetizer alongside a larger Indian-themed meal. You'll need some parchment paper (or cooking spray) to line the baking sheet with so the samosas don't stick.
1 sheet frozen puff pastry
1 cup peeled, cubed potatoes (use refrigerated potatoes, such as Simply Potatoes, to save time)
2 tablespoons canola oil
1 small onion, finely chopped
3/4 cup frozen peas and carrots
1 teaspoon garam masala
1/2 teaspoon curry powder
Kosher salt, to taste
All-purpose flour, for dusting
Steps to Make It
Gather the ingredients.
Remove the puff pastry from the freezer and let it sit out at room temperature, about 40 minutes. Heat the oven to 400 F.
Place the potatoes in a medium saucepan. Cover completely with water.
Bring to a boil.
Reduce the heat to medium-low. Let simmer 10 to 15 minutes until fork tender.
Drain the potatoes and set aside.
Heat the oil in a large skillet over medium heat.
Add the onion and cook until softened, 4 to 5 minutes.
Add the peas and carrots, garam masala, and curry powder to the skillet. Cook 3 to 4 minutes.
Add the potatoes and salt. Cook, stirring, another 2 to 3 minutes until the flavors meld. Remove from heat.
Have a small bowl of water and a pastry brush next to your work surface. Cover a baking sheet with parchment paper or spray with cooking spray.
On a lightly floured surface, unfold the puff pastry.
Cut into 9 equal rectangles.
Place about 1 tablespoon of filling in the center of each rectangle.
Dip the pastry brush in the water and wet one long side and one short side of each rectangle.
Fold over to create a triangle and seal in filling.
Place samosas on the prepared baking sheet.
Bake 15 to 20 minutes until golden brown.
You can work on this recipe in stages if desired. Make the filling a day or two ahead of time and refrigerate it, covered. Bring it to room temperature while the dough is thawing, and prepare as directed.
Samosas can be made with a variety of ingredients. Consider the following substitutions:
- Cauliflower or broccoli (or a combination of both), instead of potatoes, peas, or carrots.
- 1/2 to 1 pound cooked ground beef, lamb, chicken or turkey, mixed in with the vegetables (freeze leftover filling, or toss it with basmati rice for a light lunch).
- 1/2 to 1 cup cooked lentils.
- 1/4 cup diced nuts, such as almonds or pistachios.
- 1/4 cup finely diced dried fruit, such as mango, dates, raisins, or apricots.
How to Store and Freeze Vegetable Samosas
Samosas will keep refrigerated and covered for up to five days. Reheat in the oven at 350 F until hot.
Samosas can be frozen. Wrap them individually in foil and store in the freezer in an airtight container or zip-close freezer bag for up to six months. Reheat from frozen for about 15 to 20 minutes.