Vegetable Samosas: the result of a hungry prowl around the kitchen. Scratch that – the flaky, spicy, delicious, veggie-packed result of a hungry prowl. Mashed red potatoes, sweet peas that were on the verge of frostbite in my freezer, and spinach. And the requisite (for me) sauteed onions, garlic, ginger, serrano peppers, and spices. (OMG -the spices, you guys… this is the best use of cumin seed I’ve found in a long, long time. We’ll get there in a sec.) The flavors in this recipe are a total win for me but you could really, truly, probably work any vegetables (or meat) into these bewitching little hand pies. Basically, use this recipe as a guide, blend in whatever you have on hand, love yourself, and eat some samosas.
hand pie party time
Lemme put your dough-related worries to rest real quick – this recipe uses store bought pie dough. Feel free to make your own, I’m just not gonna do it today. Hungry prowl, remember? Clock’s tickin’ before my hunger becomes annoyed moodiness. The spices we’re busting out today are cumin seeds, coriander, and garam masala and we’re sauteing them along with the other yummy-smelling things- the onion, the ginger, etc. This opens up the spices and intensifies the flavor – especially those wonderfully earthy, nutty cumin seeds. Once this mixture is all soft and fragrant, you can stir in some sweet peas and chopped spinach and add it all to some mashed red potatoes. Use leftover mashed potatoes if you’ve got ’em; it all works.
Eat, like, 4 forkfuls of this mixture to curb your hunger, then let it cool and fill about 16 little dough circles. Fold ’em up, bake and serve. Hot tip: these are excellent with a yogurt sauce, like the tzatziki we used on these epic lamb gyros.Print
Vegetable samosas with potatoes, spinach, sweet peas and toasted spices. Delicious little veggie-packed hand pies!
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 16 samosas 1x
- Cuisine: Indian
- 1 1/4 lb red skinned potatoes, chopped into 1/2” pieces *see note
- 2 T oil
- 1/3 C onion, diced
- 1 T ginger, minced or grated
- 1 T garlic, minced
- 2 serrano chiles, sliced thin
- 1 t garam masala
- 1 T cumin seeds
- 1/2 t ground coriander
- 2 t salt, to taste
- 1/2 C frozen peas
- 2 C spinach, chopped
- 1 package of store bought refrigerated pie dough
- 1 T flour
- 1 egg, lightly beaten, for brushing the tops of samosas
- Preheat your oven to 400 degrees.
- Place the potatoes in a bowl with 2 T of water, cover with plastic wrap, poke a few holes in the top, and microwave for 10 minutes. Mash the potatoes with a fork and set aside.
- Heat the oil in a nonstick skillet over medium heat. Add the onion and ginger and cook, stirring, for 3-4 minutes. Add the garlic, garam masala, cumin seeds, coriander, and salt and cook, stirring, for 1 minute. Add the peas and spinach and cook for another minute until the spinach is wilted. Stir this mixture into the mashed potatoes and let cool.
- Unroll the refrigerated pie dough and cut out 5-inch circles – you should get about 8 circles total from the 2 pieces of dough that come in a box. Cut each circle in half to make 16 pieces of dough.
- Once the filling has cooled, mix the tablespoon of flour with 2 tablespoons of water and use this to dip your finger in and moisten the rim of one piece of dough. Place a spoonful of filling in the center and fold the edges together to make a triangle shape. Seal the edges by pressing them with the tines of a fork. Repeat with the rest of the dough.
- Place the samosas on a baking sheet lined with parchment paper. Brush the tops of the samosas with the beaten egg. Bake for 20 minutes, or until golden brown. I like to flip them over halfway through. Enjoy!
If you use leftover mashed potatoes, you may not need as much salt.
You will have extra filling leftover, which can be frozen for future samosas or… make little patties and fry them in a pan. Yum!
These samosas are great to eat with a yogurt sauce. You can make a quick one by combining 2 cups of Greek yogurt, 1 minced clove of garlic, 1/2 a cucumber (chopped), a squeeze of lemon juice, 1 T of olive oil, salt & pepper.