Curried Potato & Pea Samosas

with tomato chut­ney

Vegetarian Today - - Weeknight Easy -

For these samosas you’ll need pur­chased pie dough, the “rolled” type, not the kind that’s al­ready formed in a pie pan. Find it in the re­frig­er­ated sec­tion near the cookie doughs.

Makes 4 serv­ings (4 samosas, 1 cup chut­ney) To­tal time: 45 min­utes

FOR THE CHUT­NEY, SIM­MER:

2 cups halved grape to­ma­toes 1/4 cup minced red onion 3 Tbsp. golden raisins 2 Tbsp. each sugar and cider vine­gar 1 Tbsp. minced fresh gin­ger 1/2 tsp. red pep­per flakes 1/8 tsp. each ground co­rian­der and all­spice Salt to taste

FOR THE SAMOSAS, COOK:

8 oz. Yukon gold pota­toes, diced 2 Tbsp. un­salted but­ter 1/2 cup diced white onion 1 Tbsp. minced fresh gar­lic 2 Tbsp. curry pow­der 1/2 cup low-sodium veg­etable broth 1/2 cup frozen green peas, thawed Juice of 1/2 a lime 1 pkg. pur­chased re­frig­er­ated pie crust, such as Pills­bury (15 oz.)

For the chut­ney, sim­mer to­ma­toes, red onion, raisins, sugar, vine­gar, gin­ger, pep­per flakes, co­rian­der, and all­spice in a saucepan over medium heat un­til to­ma­toes soften, stir­ring oc­ca­sion­ally, about 15 min­utes.

Off heat, purée half the chut­ney in a food pro­ces­sor, then stir into re­main­ing chut­ney; sea­son with salt.

Pre­heat oven to 450°; line a bak­ing sheet with parch­ment pa­per.

For the samosas, cook pota­toes in a large sauté pan of salted water, cov­ered, over medium heat un­til fork-ten­der, stir­ring oc­ca­sion­ally, 10 min­utes. Drain pota­toes and re­turn pan to burner.

Melt but­ter in pan over medium heat. Add white onion and gar­lic; sauté un­til onion be­gins to soften, about 3 min­utes. Stir in curry pow­der and cook 30 sec­onds.

Deglaze pan with broth, then add peas and pota­toes; bring to a boil and cook 1 minute. Stir in lime juice, then sea­son mix­ture with salt; cool slightly.

To as­sem­ble, un­roll pie dough rounds and cut each into quar­ters. Spoon 1/2 cup potato mix­ture into the cen­ter of half the quar­ters; top each with re­main­ing dough quar­ters. Seal samosas with fin­gers, crimp with a fork, and trans­fer to pre­pared bak­ing sheet. Bake samosas un­til golden, 15 min­utes.

Serve samosas with chut­ney.

Per serv­ing 627 cal; 34g to­tal fat (16g sat); 27mg chol; 582mg sodium; 79g carb; 5g fiber; 8g pro­tein

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