No need to pull out the deep fryer for these little winners, just preheat the oven and get ready to enjoy deliciousness. In the last few weeks I’ve been hankering some good Indian food. I’ve never really made Indian food before so I was just hoping we’d find a time to go to Delhi Club (a fabulous little place in Clarendon, if you’re interested). Since the weeks were passing and I wasn’t finding myself at the restaurant, I decided to make these delights as an appetizer for a dinner party. They were a huge hit and luckily we had several left over. The assembling can be a little tedious, but once you get used to it…you’ll be fine!
Lesson learned: If you have a taste for something, just make it yourself!
Source: Rachael Ray
2 large russet potato, peeled and diced
2 T. extra virgin olive oil
1 1/2 small onion, finely chopped
1/2-1 jalapeño pepper, seeds and stem removed, finely chopped
4 tsp. fresh ginger, grated
2 clove garlic, chopped
1 tsp. coriander seeds
3 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. ground allspice
1 tsp. cinnamon
salt and pepper
2 plum tomato, seeded and finely chopped
1/2 cup frozen peas, thawed
4 T. (about a palmful) fresh cilantro, chopped
1/4 cup vegetable broth, as needed
2 package store-bought pie crust, uncooked (2 9-inch rounds)
1 egg, beaten with a splash of water
Pre-heat the oven to 400. Thaw pie crusts. Line large baking sheet with parchment paper.
1. Cook the diced potato in a large saucepan of boiling, salted water until tender, about 3-5 minutes. Drain and reserve in the same pot you cooked it in.
2. In a large skillet over medium-high heat, add olive oil. Add the onion and cook until soft, about 3-4 minutes, then add the jalapeño, ginger, garlic, coriander seeds, curry powder, cumin, allspice, cinnamon, salt and freshly ground black pepper, then cook for about 2-3 minutes.
3. Stir in the drained potatoes, tomato, peas, and cilantro and cook another minute. If the filling seems too thick, add a splash or two of vegetable stock. Remove from the heat and let cool.
4. On a lightly floured surface, unroll both pie crusts. Cut each pie crust into eight equal wedges, like a pizza.
5. Spoon 1-2 teaspoon of the potato filling onto the middle of each wedge. Brush the edges of the dough with egg wash and fold up, bringing the three points up to each other, then pinching at the seams to form a small pyramid. Brush the outside of each samosa with egg wash and transfer to a parchment paper lined baking sheet. Bake for 15-20 minutes, until golden brown.
NOTE: You may end up with extra filling. Here are some ideas for the filling: quesadilla’s, enchiladas, more samosas!