Baked Samosa

Baked Samosa


2 tbsp olive oil or vegetable oil
1 cup onion, finely diced
1 tbsp fresh ginger, finely grated
1 tbsp garlic, finely chopped
1 tbsp Pili Pili spice blend
1 tbsp Xawaash spice blend
1 lb ground lamb or ground beef 
1 cup of frozen peas thawed
1 cup of butternut squash roasted, peeled and finely diced.
Salt and freshly ground pepper
Pie dough - either store bought or make your own

Egg Wash
1 egg, beaten
1 tbsp water

1. Preheat oven to 375F.

2. Heat olive oil in a large skillet on medium heat, then add chopped onion and saute until translucent. Add ginger and garlic and saute for 3 minutes. Add Pili Pili and Xawaash, and saute for 1 minute or until fragrant. Add lamb and saute for 8-10 minutes or until cooked. Add in peas and butternut squash, season with salt and pepper to taste.

3. Roll out the pastry until approximately 1/4 inch thick. Cut out as many 4-inch rounds as possible, re-rolling scraps to make more. Combine egg and water to make an egg wash. Brush each round with egg wash and place a heaping tablespoon of filling mixture on each round. Fold rounds in half and seal sides closed with tines of a fork. 

4. Brush outside of each samosa with egg wash. Place on a cookie sheet and bake for 30-35 minutes until brown and crispy.
If you have extra filling you can serve it over rice.  ENJOY!

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