Autumn Samosas

Flavoured with store-bought curry paste and wrapped in prepared pie dough for easy assembly, these harvest-inspired samosas can be packed for lunch or served as a light dinner, appetizer or snack.
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins

Ingredients
  

Samosas

  • 2 tbsp 30 mL coconut oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 tbsp 15 mL minced fresh ginger
  • 1/2 lb 250 g BCfresh Small Yellow Potatoes, washed and quartered
  • 1 cup 250 mL chopped peeled BCfresh Butternut Squash, peeled and coarsely chopped
  • 1 BCfresh Carrot peeled and diced
  • 1/2 tsp 2 mL each salt and pepper
  • 12 BCfresh Brussels sprouts trimmed and quartered
  • 2 tbsp 30 mL Indian curry paste
  • 1 tbsp 15 mL garam masala
  • 1/2 cup 125 mL frozen peas, thawed
  • 1/4 cup 60 mL finely chopped fresh cilantro
  • 2 pkg 400 g each refrigerated rolled pie crust
  • 1 egg beaten

Yogurt Mint Sauce

  • 1 cup 250 mL plain Greek yogurt
  • 1/3 cup 75 mL finely chopped fresh mint
  • 1 tbsp 15 mL lime juice
  • 1 clove garlic minced
  • 1/2 tsp 2 mL each ground cumin, coriander, salt and pepper
  • Pinch cayenne pepper

Instructions
 

  • Samosas: Preheat oven to 400˚F (200˚C). Heat coconut oil in large skillet set over medium heat; cook onion, garlic and ginger for 3 to 5 minutes or until softened. Stir in potatoes, squash, carrot, salt and pepper; cook for 8 to 10 minutes or until vegetables are tender-crisp. Stir in Brussels sprouts, curry paste and garam masala. Cook for 3 to 5 minutes or until Brussels sprouts are slightly softened. Stir in peas; cover and cook for 2 to 4 minutes or until vegetables are tender. Stir in cilantro. Let cool completely.
  • Beat egg with 2 tsp (10 cm) water. On work surface, cut out six 6-inch (15 cm) rounds from pastry, rerolling scraps as needed. Cut each round in half. If pastry becomes too soft to work with, freeze for a few minutes.
  • Working with one at a time, brush straight side of semi-circle pastry with egg wash. Form into cone shape, pressing straight edges together to seal. Cup cone in your hand; spoon in enough filling to come 1/2-inch (1 cm) from top. Brush inside edge of pastry with a little of the egg wash and press together to seal cone. Place on parchment paper–lined baking sheet. Brush pastry with remaining egg wash. Repeat to make 12 samosas.
  • Bake for 15 to 18 minutes or until golden brown; let cool for 5 to 10 minutes before serving.
  • Yogurt Mint Sauce: Meanwhile, stir together yogurt, mint, lime juice, garlic, cumin, coriander, salt, pepper and cayenne. Serve samosas with sauce for dipping.

Notes

Tips:
Substitute BCfresh kabocha for butternut squash if desired.
Freeze baked and cooled samosas in an airtight container for up to 2 weeks. Reheat in microwave or toaster oven from frozen until heated through.