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Vegetable Samosas

vegetable samosas cooked, on a baking sheet with parchment paper

Vegetable samosas with potatoes, spinach, sweet peas and toasted spices. Delicious little veggie-packed hand pies!

Scale

Ingredients

Instructions

  1. Preheat your oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

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.