Years ago I helped my friend Meagan make veggie samosas for a dinner party. Her recipe was so amazing that I did my best to commit it to memory so I could try to replicate it later.
Typically, samosas are fried triangular, savory pastries filled with vegetables and/or meat. Megan’s recipe was different— first, her samosas were baked. And baking these little pastries gives them a flakier crust and more delicate flavor.
For my presentation below I use a combination of some of my preferred vegetables, but be bold and experiment with your own favorites. Sweet potatoes, celery root, or corn would be excellent additions or substitutions. Why don’t you use Megan’s wonderful recipe as a base for you own weeknight culinary adventures?
1 tablespoon olive oil
½ cup diced yellow onion
5 ounces baby bella mushrooms, sliced
1 red pepper, diced
½ teaspoon kosher salt
½ teaspoon black pepper
2 cloves garlic, minced
1 cup vegetable broth
1 medium carrot, diced
1 medium parsnip, diced
8 ounces prepared black lentils
1/8 teaspoon cayenne
1 teaspoon lemon zest
1 tablespoon fresh thyme, minced
½ cup peas (frozen or fresh)
2 ¼ cups all-purpose flour
½ teaspoon tumeric
½ teaspoon white pepper
2 ½ teaspoons fresh chives, chopped
1 teaspoon kosher salt
¾ cup coconut oil, chilled
2 teaspoons champagne vinegar
1/3 cup water, chilled
In a medium pan over medium heat, warm the olive oil. Add onion, red pepper, mushrooms, salt, and black pepper. Sauté, stirring frequently for 8 minutes. Add garlic and cook for about 1 additional minute. Add vegetable broth and stir. Reduce the heat to medium-low and add the carrot, parsnip, prepared lentils, cayenne, and lemon zest. Cover and cook until the parsnips and carrots are tender, about 10-12 minutes. Stir in peas and thyme and cook for an additional 2-3 minutes. Remove from heat and allow the flavors to blend for at least 20 minutes.
Meanwhile, combine flour, tumeric, and salt in the bowl of a food processor. Pulse to combine dry ingredients. Add chilled coconut oil and pulse until the mixture takes on a sandy texture. In a separate bowl, combine the vinegar and water. Slowly add the wet mixture to the dry mixture, stirring with a large spoon (don’t use the food processor here or you will overwork the dough). When the dough begins to drop away from the sides of the food processor bowl, scrape it together, squeeze it into a ball, flatten with your hands, and refrigerate for 1-2 hours.
Preheat the oven to 350 degrees F when you remove the dough from the refrigerator. Generously dust your working surface with flour and roll out the dough until it is 1/8 – 1/6 of an inch thick. Cut 6-inch circles from the dough (TRUTH: I use a Big Gulp cup or a cereal bowl). Spoon two generous tablespoons of the lentil filling onto one side of each circle of dough, leaving a small border around the edge. Fold the side of the circle without filling over to make a half-moon shape and use a fork to seal and crimp the edges. Don’t overfill the pastry or you will make a huge mess. I often save my leftover filling and eat it as a stew the next day.
Line a baking sheet with parchment paper and bake the samosas about 30-35 minutes or until golden brown.
(Yields: 6-8 servings; Ready In: 2 hours)