Flavoured with store-bought curry paste and wrapped in prepared pie dough for easy assembly, these harvest-inspired samosas can be packed for lunch or served as a light dinner, appetizer or snack.
- 2 tbsp (30 mL) coconut oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 mL) minced fresh ginger
- 1/2 lb (250 g) BCfresh Small Yellow Potatoes, washed and quartered
- 1 cup (250 mL) chopped peeled BCfresh Butternut Squash, peeled and coarsely chopped
- 1 BCfresh Carrot, peeled and diced
- 1/2 tsp (2 mL) each salt and pepper
- 12 BCfresh Brussels sprouts, trimmed and quartered
- 2 tbsp (30 mL) Indian curry paste
- 1 tbsp (15 mL) garam masala
- 1/2 cup (125 mL) frozen peas, thawed
- 1/4 cup (60 mL) finely chopped fresh cilantro
- 2 pkg (400 g each) refrigerated rolled pie crust
- 1 egg, beaten
Yogurt Mint Sauce
- 1 cup (250 mL) plain Greek yogurt
- 1/3 cup (75 mL) finely chopped fresh mint
- 1 tbsp (15 mL) lime juice
- 1 clove garlic, minced
- 1/2 tsp (2 mL) each ground cumin, coriander, salt and pepper
- Pinch cayenne pepper
- Preheat oven to 400˚F (200˚C). Heat coconut oil in large skillet set over medium heat; cook onion, garlic and ginger for 3 to 5 minutes or until softened. Stir in potatoes, squash, carrot, salt and pepper; cook for 8 to 10 minutes or until vegetables are tender-crisp. Stir in Brussels sprouts, curry paste and garam masala. Cook for 3 to 5 minutes or until Brussels sprouts are slightly softened. Stir in peas; cover and cook for 2 to 4 minutes or until vegetables are tender. Stir in cilantro. Let cool completely.
- Beat egg with 2 tsp (10 cm) water. On work surface, cut out six 6- inch (15 cm) rounds from pastry, rerolling scraps as needed. Cut each round in half. If pastry becomes too soft to work with, freeze for a few minutes.
- Working with one at a time, brush straight side of semi-circle pastry with egg wash. Form into cone shape, pressing straight edges together to seal. Cup cone in your hand; spoon in enough filling to come 1/2- inch (1 cm) from top. Brush inside edge of pastry with a little of the egg wash and press together to seal cone. Place on parchment paper–lined baking sheet. Brush pastry with remaining egg wash. Repeat to make 12 samosas.
- Bake for 15 to 18 minutes or until golden brown; let cool for 5 to 10minutes before serving.
Yogurt Mint Sauce
- Meanwhile, stir together yogurt, mint, lime juice, garlic, cumin, coriander, salt, pepper and cayenne. Serve samosas with sauce for dipping.
Tips: Substitute BCfresh kabocha for butternut squash if desired.
Freeze baked and cooled samosas in an airtight container for up to 2 weeks. Reheat in microwave or toaster oven from frozen until heated through.