PEA & SWEET POTATO SAMOSAS
INGREDIENTS
DOUGH
¼ cup (60 mL) coconut oil
⅔ cup (150 mL) water
2 cups (500 mL) spelt flour or white/wheat mix, plus extra for working the dough
1 teaspoon (5 mL) sea salt
½ teaspoon (2 mL) baking powder
½ cup (125 mL) light coconut milk or the water part of a full-fat can after solids are removed
¾ cup (180 mL) loosely packed cilantro
1 scallion, chopped
1 teaspoon (5 mL) grated ginger
1 small garlic clove
2 teaspoons (10 mL) olive oil
2 teaspoons (10 mL) fresh lemon juice
½ teaspoon (2 mL) honey
Sea salt and freshly ground black pepper
FILLING
1 medium sweet potato, chopped into small (¼-inch/0.5-cm) cubes (1½ cups/375 mL)
1 teaspoon (5 mL) sea salt
1 tablespoon (15 mL) extra-virgin olive oil
1 small yellow onion, chopped
2 teaspoons (10 mL) curry powder
¼ teaspoon (1 mL) cardamom
Pinch of red pepper flakes
2 garlic cloves, minced
½ cup (125 mL) peas, fresh or frozen
½ tablespoon (7 mL) fresh lemon juice
Coconut oil, for brushing
Sea salt and freshly ground black pepper
DIRECTIONS
Make the dough: In a small bowl, whisk together the coconut oil and water. In a larger bowl, combine the flour, salt, and baking powder. Stir two-thirds of the oil-water mixture into the dry flour ingredients, then add 1 tablespoon (15 mL) more at a time until you can form the dough into a ball. Transfer the dough to a lightly floured surface and knead for 1 minute. Form the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for 30 minutes.
Make the filling: Put the sweet potato cubes in a medium saucepan with the salt and cover with water. Bring to a boil over medium-high heat and cook for about 10 minutes, or until the potatoes are soft. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and pepper and cook until the onion is soft and browned around the edges, about 5 minutes. Add the curry powder, cardamom, red pepper flakes, and garlic. Stir for 30 seconds, until the spices are aromatic. Add the sweet potatoes, peas, and a pinch of salt and pepper. Turn off the heat and stir in the lemon juice.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Assemble the samosas: Working on a lightly floured surface, divide the dough into 4 equal pieces. Working one at a time, form each piece into a ball, flatten it out with your hand, and then roll it into an 8-inch (20-cm) disk. Dust with flour as needed. Cut the disk into quarters.
Add 1 tablespoon (15 mL) of filling to the center of one quarter. Fold one edge over to enclose the filling, and press to seal. Use a fork to crimp the sealed edges and secure the filling.
When all of the samosas are assembled, brush them liberally with coconut oil and bake for 30 to 35 minutes, or until crispy around the edges.
Make the coconut cilantro chutney: In a food processor, combine the coconut milk, cilantro, scallion, ginger, garlic, olive oil, lemon juice, and honey. Season with salt and pepper.
Yield: 16 pieces
TIP:
This recipe can also be made with store-bought wonton wrappers. Place 1 teaspoon of filling in each wrapper, dab water around the edges, fold in half, and press to seal. Bake until golden brown and crispy. Since they’re smaller, this recipe will yield about 30 wonton pieces.
SERVES: 4TO 6
VEGAN: Skip the honey and add a pinch of cane sugar.
1 Make the filling.
2 Form and roll out the dough.
3 Assemble samosas and bake.
4 Serve with coconut cilantro chutney.