Baked Vegetable Samosas

Right up there with naan, samosas are one of my favourite Indian side dishes. However, given that they are usually deep fried, I find myself shying away from then when I’m at Indian restaurants. Then, one day, I thought to myself, “Why not try making them at home with a healthier method?” These are probably my 4th or 5th iteration at Samosas, and I think I’ve got the baked samosa method honed well enough to share. Anyway, I hope you enjoy these savory filled pastries, and that you play around with seasonings, fillings, and even the shape of your samosas!

Time: 45-60 Minutes (most of which isn’t hands-on time)

Ingredients:

• For the dough: (quantities are for 6 samosas)
  • 1/3 Cup Flour
  • 3/4 tbsp Butter
  • Undisclosed amount of cold water
• For the filling
  • Diced onion
  • Diced carrot
  • Frozen peas
  • Garam Masala (or make your own reasonable approximation with ground clove, ground cumin, paprika, turmeric, onion powder, mustard powder, and cayenne)

Method:

• Cook your veggies
  • Melt a little butter (don’t need much) in a small pan, and add in your diced onion and carrot
  • Sprinkle your spices on to taste, stir in, and let sautee for a few minutes
  • Add your frozen peas, and sautee until they are cooked.
  • Set mixture aside in a bowl
• Make your dough (same method as in the Quiche or Venison and Cheese Pasties recipes):
  • Pour your flour into the bowl of your food processor.
  • Cut your butter into small cubes, and toss in with the flour.
  • Pulse until the butter and flour are well mixed.
  • Add a little bit of the cold water, and pulse. Continue doing this little by little until the dough clumps together and is tacky but not too sticky.
  • Form your dough into a ball, wrap in plastic wrap, and stash in the fridge for 15-30 minutes to give the dough time to relax and cool back down.
• Assemble:
  • Preaheat your oven to 350 degrees F, and line a baking sheet with foil, and give it a little oil spray.
  • Cut your dough into your desired number of samosas, and roll each into a ball
  • Using a rolling pin, flatten into circles
  • Spoon your veggie mixture onto your samosas
  • Wrap them to whatever shape you want. I went with a tortellini shape, and I honestly don’t know why I did that. Must have seemed like a good idea in the moment.
  • As you finish rolling each samosa, put it on your baking sheet, and when they’re all done, give them a quick spray with oil.
  • Bake for 15-20 minutes until they are crispy
  • Plate, devour, and enjoy!