Laurel (i_dont_fly) wrote in vegancooking,
Laurel
i_dont_fly
vegancooking

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Baked Sweet Potato and Green Pea Samosas

OMG DON'T START WITHOUT:
- 1 cup all-purpose flour
- 1/4 cup water
- 1 tablespoon and 2 teaspoons peanut (or olive) oil, plus more for brushing
- 1 small yellow onion, minced
- 1 large sweet potato (substitute with some regular potatoes if you don't like sweet potatoes)
- 1 cup frozen peas, thawed (or any other frozen veggie/s. I'd also suggest adding more than this if you really like veggies)
- 1 clove of garlic, minced
- 1/12 teaspoon curry powder
- 1/8 teaspoon cayenne or salt to taste

DUUUU THIIIIIIS LAWL:
1. Combine flour, water, and 2 teaspoons peanut oil until well-blended. Cover and let stand for about 30 minutes.
2. Chop up the sweet potato and boil it until tender. Mash it up and set it aside.
3. Heat 1 tablespoon peanut oil in a skillet over medium heat. Add the onion and cook until soft (about 5 minutes). Add the remaining ingredients (including the mashed sweet potato) and cook until vegetables are soft (about 10 minutes). Set aside.
4. Preheat oven to 375 degrees F. Roll out dough on flour'd (haaa...) surface into a 16 inch square, 1/8 inch thick. Cut into 16 squares. Place a small amount of filling in each middle and fold one corner over to the opposite one to make a triangle shape (or squares... those are much easier to make the first time!) Seal the edges with a little bit of water on your fingers. Place on a lightly oiled baking sheet, brush with peanut oil, bake until golden brown (about 20 minutes).


From Vegan Planet by Robin Robertson
Tags: ethnic food-indian, vegetables-sweet potatoes/yams
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