Authentic home cooking from Spain, with US measurements. 
Vegan Samosas: Indian Potato and Pea Pastries
Samosas are pastries with a very thin, flaky dough, filled with whatever you like best. They originate from India and are very popular throughout the region, especially the thinner and crispier ones. The most important part of this recipe is the spices, which should fill the air with their aroma and awaken the senses. In India, they are fried in very hot oil, but I have chosen to bake them to reduce the calorie content, making them suitable for vegan diets. The ingredients are just a guide, and you can substitute them with similar ones. I hope you enjoy it... Until next time!!!!
Vegan Samosas: Indian Potato and Pea Pastries
Samosas are pastries with a very thin, flaky dough, filled with whatever you like best. They originate from India and are very popular throughout the region, especially the thinner and crispier ones. The most important part of this recipe is the spices, which should fill the air with their aroma and awaken the senses. In India, they are fried in very hot oil, but I have chosen to bake them to reduce the calorie content, making them suitable for vegan diets. The ingredients are just a guide, and you can substitute them with similar ones. I hope you enjoy it... Until next time!!!!
Open in Cookpad AppSteps
- 1
Wash and cut the potatoes in half, then boil them in salted water for 20 minutes. Set aside to cool. NOTE: I cooked more to make use of the boiling process.
- 2
Peel and mash the 2 boiled potatoes. Set aside.
- 3
Peel the onion and chop it along with the ginger. (NOTE: You can also grate them.) Sauté over high heat with the oil for 2 minutes.
- 4
Add the spices to the pan: ground coriander, cayenne, mustard, cumin, lemon juice, cilantro leaves, and salt. Sauté over medium heat for 2 minutes.
- 5
Add the peas to the pan and cook over medium heat for 3 minutes, mixing well with the onion and spices.
- 6
Finally, add the mashed potatoes, butter, and plant-based milk. Adjust salt if necessary, and cook over medium heat for 5 minutes until you achieve a homogeneous and workable mixture. Set aside to cool.
- 7
Preheat the oven to 350°F (180°C) with heat from above and below, without convection.
- 8
1. Cut each sheet of puff pastry into 12 squares. 2. Flour the work surface and roll out each square as thin as possible. 3. Fill them with 1 teaspoon of the potato and pea mixture. 4. Moisten the edges with a little water and fold into a triangle. 5. Place them on the baking tray without touching each other. 6. Bake for 30 minutes. And... They're ready!!! NOTE: You can also fry them in hot oil until golden brown.
- 9
I recommend serving them with dipping sauces or chutneys. I hope you enjoy it... Until next time!!!! 😘😘😘
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