Wednesday, February 8, 2012

Oven Baked Samosas

A samosa is the quintessential Indian appetizer. No matter what Indian restaurant we go to, we always order them. They are deep fried triangular pastries, stuffed with a savory concoction of potatoes and vegetables and served with a sweet and tangy sauce. When we decided to make them last weekend I was not looking forward to deep frying anything. I came across Rachael Ray's recipe for baked samosas and let out a sigh of relief! A healthier and lighter samosa? Could it be?
These are so good. And when I say good, I mean REAL good...Evan and I ate all of them in one sitting. The pie dough was the perfect crust and the filling was nice and spicy. If you are a fan of Indian food, or even if you've never had it in your must make these!

Oven Baked Samosas
Recipe adapted from Rachael Ray
1 large potato (about 1/2 a pound, use 2 if needed), peeled and diced
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 teaspoons fresh ginger (about a half-inch piece), grated
1 clove garlic, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 teaspoon chili powder
Salt and freshly ground black pepper
1/4 cup frozen peas, thawed
1/4 cup vegetable stock, a little more or a little less to loosen filling
1 package (2 9-inch rounds) store-bought, raw pie dough (I just used one 9-inch round and saved the other for another day.)

Preheat oven to 400 degrees.

Cook the potatoes in a large saucepan of boiling, salted water until tender, about 3-5 minutes. Drain and reserve in the same pot you cooked them in.
In a large skillet over medium-high heat, add olive oil. Add onion and cook until soft, about 3-4 minutes, then ginger, garlic, coriander, cumin, allspice, cinnamon, and salt and freshly ground black pepper, and cook about 2-3 minutes. Stir in the drained potatoes and peas 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. 
On a lightly floured surface, unroll both doughs. Cut each dough round into 8 equal wedges, like a pizza.
Spoon 1 teaspoon of the potato filling onto the middle of each wedge. Brig the three points up to each other, then pinching at the seams to form a small pyramid. Use a fork to seal all edges. Bake 15-20 minutes, until golden brown. 

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