Baked Veggie Samosas

These are soooo much fun and very delicious. The pastry is very easy but, even though I tried, I did not get the traditional fold correctly. I just used a crescent shape when I got super frustrated with the tri-fold not working out. I will work on it! If you would like to try the traditional method check out some youtube tutorials.

You can pretty much put any curried veggies in these pockets. This recipe is a traditional one, but this is a great way to put a fresh face on left over curried veggies. Serve them with delicious mango chutney and enjoy!

Baked Veggie Samosas

filling:
3 cups diced potatoes
1 cup coconut milk
1/2 tsp fresh grated ginger
2 tbsp curry powder
1/2 tsp salt
1/4 tsp red pepper flakes
2 carrots diced
 3 scallions chopped
3 cups cabbage chopped
1/2 cup frozen (or fresh if you can get it) peas

Dough:
4 cups chickpea flour
2 tsp salt
1/3 cup olive oil
1 cup water

1. Heat up a large skillet over medium high heat and add 1/4 cup water. When the water is boiling add all veggies and spices. Toss to combine, cover, reduce heat to low and cook for 20 minutes. Uncover and cool slightly. Preheat oven to 400 degrees.

2. Combine all dough ingredients in a large bowl and knead with your hands until a soft elastic dough forms. Divide dough into 16 pieces. Roll each dough section into an oval on a floured surface. Add about 1/4 -1/3 cup of the filling, moisten the edges of the dough with water and crimp the seams with a fork.

3. Place samosas on a parchment lined baking sheet or baking stone. Bake 20- 25 min or until the dough is crisp, lightly browned and beginning to bubble. Cool and serve with mango chutney.