These “Oven Baked Vegetable Samosas” are great for cocktail parties and brunches, and guaranteed that both vegetarians and non-veggies will love these yummy pastries filled with vegetables and classic Indian flavors. This is also a great meal to serve with a fresh green salad for a luncheon.
My “Oven Baked Vegetable Samosas” turned out flaky and full of flavor. Even though I’ve used classic Indian spices, I was cautious not to make my samosas too spicy! I believe everyone is a bit different in how they respond to spicy food. Therefore, as a good host this is crucial to remember.
If you like yours to be spicier, it’s very simple! Just double or triple the amount of the green chili pepper used in this recipe.
Tips for handling puff pastry
I used store-bought frozen puff pastry, Jus-Rol pastry sheets to be more specific! I always have a package or two stashed in the freezer. It is important that your puff pastry sheets are completely thawed before you use them so they will not crack or break when handling the pastry. I believe, it is the best to take the roll out of the freezer and let it thaw in the fridge overnight.
If you don’t have time, thaw it in the room temperature until it’s flexible enough to work with, but it is still cold when you touch. if you experience that the dough gets very floppy, refrigerate the dough for about 30 minutes to help it firm up again.
- 2 x frozen Jus-Rol pastry = 4 rolled sheets (4x320g), thawed in the fridge overnight.
- ½ teaspoon caraway seeds
- 400g potatoes, peeled and chopped into 2cm chunks
- 250g cauliflower, broken into small florets
- 150g carrot, cut into small cubes
- 150g green beans, cut into 1.5cm long
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves of garlic, diced in small pieces
- 40g fresh ginger, finely grated
- 1 medium green chili, deseeded and chopped finely
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- half of a lemon juice
- 3 tablespoons chopped fresh coriander
- salt and freshly ground black pepper to taste
- Egg wash or Olive Oil for glazing
- Preheat the oven to 190 degree Celsius.
- In a mortar, bash the caraway seeds to form a fine powder.
- Bring a large pot of salted water to boil, add potatoes and cook for 12 minutes or until tender, adding the cauliflower, after 3 minutes and green beans and carrots after 6 minutes. Drain the vegetables and set aside.
- Meanwhile, on a medium heat, in a large non-stick frying pan, heat the oil and add the onions and cumin and fry for about 8 minutes or until softened.
- Stir in turmeric, garlic and chili and fry for another 2 minutes. Add caraway powder, garam masala, coriander and cook for another 2 minutes. Adding few drops of water to release the spices from the bottom of the pan if necessary.
- Add the cooked vegetables to the frying pan and stir well to combine with the spice and onion mixture. Crush the vegetables gently with a potato masher but do not overdo it as you still need to have small chunks of small vegetables. Turn off the heat.
- Add the lemon juice to the mixture and season with salt and pepper to taste. Then finally add the chopped coriander leaves.
- Now it’s time to assemble your samosas. If you are using Jus- Rol pastry sheets, then note that your Jus-Rol pastry sheets are already rolled with baking papers for easy handling of the dough.
- Open one of the pastry sheets on its attached baking paper on clean working surface and cut the sheet with a sharp knife in 6 equal squares.
- With a tablespoon, place the filling in the center of each cut pastry square. Brush the edges of the dough with water then seal the edges of the pastry to form a triangle and prick each pastry three times with a fork. As the finishing touch, brush the pastries with egg wash or oil to achieve a golden glaze.
- Repeat the same procedure with the rest of the pastry sheets. You will have 24 samosas.
- Place 6 pastries on a large non-stick baking tray and bake in the oven for 15 minutes. Repeat with the remaining of the pastries.
- Let it cool slightly at room temperature and serve hot.
Double or triple the amount of the green chili used in this recipe to make the samosas more spicier if you wish.