Indian Samosa Casserole Recipes

EASY BAKED INDIAN SAMOSAS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
• Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
• Bake in the preheated oven until samosas are golden brown, about 15 minutes.

INDIAN SAMOSA CASSEROLE

Steps:

• To make crust: Preheat oven to 375. Whisk together flours and salt in a bowl. Stir in oil until clumps form. Add 6 to 10 tbsp of cold water, 1 tbs at a time. Shape until ball, cover with damp towel, and set aside. • Filling: Stir together mustard seeds, curry, ginger, cumin and pepper flakes in bowl. set aside. Cook potatoes in boiling salted water 15 min or until tender. Drain, return to pot, and mask, leaving small chunks. • Heat oil in skillet over medium heat. Add onion, carrot, and garlic and saute 5 min or until carrot is tender. Move onion mixture to side of pan and add mustard seed mixture to middle. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper. Spread filling into 9-in pie pan. set aside. • Roll out dough and cover filling, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam. Brush with soymilk just before baking. Place pie on sheet and bake 40 to 50 min or until crust is golden. Let stand 5 min before serving. Citation: Vegetarian Times January 2010 issue.

INDIAN SAMOSA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• To make the crust, whisk together the flours and salt in a bowl.
• Stir in the oil until clumps form.
• Add 6 to 10 tablespoons cold water, one tablespoon at a time, until the dough holds together.
• Shape into a ball, cover with a damp towel and set aside.
• To make the filling, stir together the mustard seeds, curry powder, ginger, cumin and red pepper flakes in a bowl and set aside.
• Cook the potatoes in boiling salted water 15 minutes or until tender.
• Drain, return to the pot, and mash, leaving small chunks.
• Heat the oil in a skillet over medium heat.
• Add the onion, carrot and garlic and saute 5 minutes, or until the carrot is tender.
• Move the onion mixture to one side of the pan and add the mustard seed mixture in the centre.
• Toast for 30 seconds.
• Stir in the peas and broth.
• Fold the onion mixture into the potatoes and stir in the sugar.
• Season with salt and pepper, if desired.
• Spread the filling in a 9" pie dish and set aside.
• Roll out the crust to an 11" circle on a floured work surface.
• Cover the filling with the crust, pressing down to make sure no air pockets remain.
• Trim away the excess dough and crimp the edges.
• Cut an X in the centre to vent the steam and brush with milk before baking.
• Place the pie on a baking sheet and bake for 40 to 50 minutes or until the crust is golden.
• Let stand for 5 minutes before serving.

INDIAN SAMOSA CASSEROLE

Steps:

• Preheat oven to 375°F
• Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.
• To make Filling:.
• Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.
• Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
• Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired.
• Spread Filling in 9-inch pie pan. Set aside.
• Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.
• Frozen cooking instructions: Preheat oven to 375°F Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.

SAMOSA POTPIE

Steps:

• In a large bowl, mix flour, salt and ajwain seeds; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pan. Mash potatoes gently, leaving some chunks. Stir in peas, lemon juice, seasonings and, if desired, chili peppers., On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate greased well with butter. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown, 40-45 minutes. Cool for 10 minutes before cutting. If desired, serve with chutney.

INDIAN SAMOSA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk all-purpose flour, pastry flour, and salt together in a bowl. Drizzle 2 tablespoons vegetable oil into the flour mixture while stirring until clumps form. Stir cold water, 1 tablespoon at a time, into the dough until it holds together; shape into ball, cover with damp towel, and set aside.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes; drain. Transfer drained potatoes to a large bowl and mash until only small chunks remain.
• Stir mustard seeds, curry powder, ground ginger, cumin, and red pepper flakes together in a bowl.
• Heat 1 1/2 teaspoons vegetable oil in a skillet over medium heat. Cook and stir onion, carrot, and garlic in the hot oil until carrot is tender, about 5 minutes.
• Move onion mixture to one side of the skillet. Pour seasoning mixture to the skillet and cook until the spices are toasted and fragrant, about 30 seconds. Stir onion mixture and spice mixture together; add vegetable broth and peas to the skillet and stir.
• Fold the carrot mixture into the mashed potatoes; add sugar, stir, and season with salt and pepper. Spread the filling into a 9-inch pie plate.
• Turn dough out onto a lightly floured work surface; roll out to an 11-inch disc. Place dough atop the pie filling, pressing down on the dough in several spots to remove any pockets of air. Trim excess dough from edges. Crimp edges of dough with your fingers. Cut a large 'X' in the center of the dough to vent steam. Brush milk over the dough.
• Bake in preheated oven until crust is golden brown, 40 to 50 minutes. Cool pie 5 minutes before serving.