Baked Vegetable Samosa Handpies
I love a samosa, it’s one of my favorite things. Sometimes though the idea of frying turns people off and so I wanted to create a little baked version that has all of the classic flavors but with a fun little twist. These Baked Vegetable Samosa Handpies are a great thing to have stocked up in your freezer in case you ever find yourself entertaining last minute and don’t have a lot of time. Just pop them in the oven to rewarm and you’re good to go. You can’t forget about the Spicy Green Chutney for dipping.
Baked Vegetable Samosa Handpies
A delicious Indian appetizer or snack, loaded with potatoes, peas, and lots of great Indian spices, wrapped in a buttery and flaky crust. These handpies are the perfect way to expand your culinary horizons.
Servings: 20
Equipment
- Mixing bowl
- Pastry blender
- Rolling Pin
- Round cookie cutter
- Baking sheets
- Pastry Brush
- Blender or food processor
Ingredients
Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon ajwain carom or caraway seeds
- ½ cup unsalted butter chilled and diced
- ¼ cup ice cold water
Filling:
- 2 russet potatoes peeled and diced
- 4 tablespoons unsalted butter or ghee
- 1 yellow onion diced
- 3 garlic cloves minced
- 2 teaspoons fresh ginger grated
- 2 ½ teaspoons garam masala
- ½ teaspoon whole cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground mango powder optional if available
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- 2 green chilies chopped
- ¼ cup fresh cilantro chopped
- 1 cup frozen peas thawed
- 1 egg for egg wash
Spicy Green Chutney:
- 1 cup fresh cilantro leaves
- 1 cup fresh mint leaves
- 1 cup fresh flat leaf parsley leaves
- 3 garlic cloves
- 2 to 4 green chilies depending on your heat preference
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoons fresh lemon juice
- ¼ cup peanuts
- water to help blend sauce
Instructions
- To make the crust: Mix together the flour, sugar, salt and ajwain (carom or caraway) seeds in a large mixing bowl. Add the cold butter and cut-in with a pastry blender or with your fingers, until it forms coarse crumbs the size of peas. Add the cold water and mix until the dough comes together. Add more water as needed, 1 tablespoon at a time, until desired consistency is reached. Wrap tightly in plastic wrap and place in the fridge to chill for at least 1 hour.
- To make the filling: Place the peeled and diced potatoes in a pot, fill it with cold water and bring to a boil over medium-high heat. Cook until fork tender. Drain and allow to cool.
- Heat a large skillet over medium-high heat. Add the butter (or ghee) and melt. Throw in the diced onions and garlic, and sauté for about 5 minutes until translucent and soft. Add the grated ginger and all of the spices. Stir and cook for another 5 minutes to develop all of the great flavor. Add the cooked potatoes, green chilies, cilantro and peas. Stir and cook for another 2 minutes. Remove from heat and allow to cool down completely.
- Preheat oven to 375°F. Place the chilled dough on a lightly floured work surface. Roll out into a large rectangle, about ¼ of an inch thick. Cut out into medium circles and place on a baking sheet lined with parchment paper. Brush the edges with egg wash. Fill each with about a tablespoon of filling in the center. Fold over and crimp the edges to seal. Brush the tops with egg wash and bake for about 20 to 25 minutes or until golden brown.
- Meanwhile, for the sauce, throw all of the ingredients into a blender or food processor and blend until a smooth thin paste is formed. Add as much water as needed to reach the consistency of a sauce. Check for seasoning and adjust accordingly. Store in an airtight container in the fridge. Will keep for up to 4 days
- Serve warm with a spicy green chutney (recipe follows). These can be frozen and baked right before serving. No thawing necessary, just add a bit more time when baking. Any leftovers can be kept in the fridge for up to 4 days. Enjoy!
