This samosa recipe is a Steph McVox special. The dough is easy to prepare and has a light, flaky tenderness to it. And most importantly, it’s easy to prepare and handle. The roasted vegetables are full of intensified flavour and the samosa filling can be adapted with what you have in your pantry. I didn’t have squash on hand so I used extra potato and carrot. I had some fenugreek leaves, a gift from Cate and Ken, and they elevated the flavour. Absolutely delicious! -bvox
Roasted Vegetable Samosas
- 1 small acorn or butternut squash, seeded, peeled & diced
- 1 large sweet potato, peeled & diced
- 1 small potato, peeled & diced
- 2 medium carrots, diced
- 2 +3 tbsp (60 mL) vegetable or olive oil
- 1 tsp (5 mL) each fennel, cumin and mustard seeds
- 1 tsp (5 mL) mustard seeds
- 1 tsp (5 mL) fenugreek leaves
- ½ tsp (2 mL) ground turmeric and coriander
- ¼ tsp (1 mL) cayenne pepper
- 1 onion, chopped fine
- 2 cloves garlic, minced
- 1 tbsp (15 mL) gingerroot, grated
- ½ tsp (2 mL) salt
- ½ cup (125 mL) peas (can use frozen)
- 2 tbsp (30 mL) lemon juice
- 2 cups (500 mL) flour
- ½ tsp (2 mL) salt
- 1 tsp cumin seeds
- ½ cup (125 mL) cold butter
- ½ cup (125 mL) cold milk or buttermilk
Top samosas with:
- 1 egg
- 2 tbsp milk or cream
- Sea Salt
Dough: In food processor or bowl with pastry blender, combine flour, salt and cumin seeds; pulse or cut in butter until in fine crumbs. Pulse or stir in milk until ball begins to form. Press into disc; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Filling: Preheat oven to 425 degrees. In a large bowl, mix squash, both types of potatoes and carrots with 2 TBSP olive oil, S & P. Place vegetables on a parchment lined tray and roast for 15-20 minutes. You don’t want the veggies too soft because they will be baked again.
Meanwhile, in large skillet, heat remaining oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander and cayenne just until cumin seeds begin to pop, about 1 minute. Add onion, garlic, ginger, fenugreek leaves and salt; fry until softened, about 4 minutes. Carefully stir in roasted vegetable mixture and peas. Stir in lemon juice and let cool.
Cut dough into 12 pieces; form each into flat round. On floured surface, roll out each to 6-inch (15 cm) circle; cut in half. Working with 1 piece at a time, moisten half of the cut edge with water. Form cone shape by overlapping cut edges by 1/4 inch (5 mm).
Fill with rounded 1 tbsp (15 mL) vegetable mixture. Moisten top inside edges of pastry; press to seal. Trim jagged edges. Crimp with fork.
Lightly beat egg and milk/cream together in a small bowl. Brush each samosa with mixture and sprinkle with sea salt. Bake in 425°F (220°C) oven for 15 minutes. Serve warm. Makes 24 pieces. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours. Or freeze on waxed paper–lined tray; transfer to airtight container and freeze for up to 2 weeks. Reheat in 350°F/180°C oven for 10 to 20 minutes.)