Sweet potatoes, parsnips and carrots are seasoned with cumin, hot paprika and cayenne pepper to fill these Indian fusion treats. Pears are coupled with tart cranberries in a sweet-sour dipping sauce for these savory samosas. This recipe comes to us from Lindsay of Cook. Vegan. Lover.
For the root vegetable samosas:
- 1 sweet potato, diced
- 1 parsnip, diced
- 1 carrot, diced
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1/2 teaspoon granulated garlic
- 2 teaspoons curry powder
- 1/2 teaspoon hot paprika
- pinch cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 package phyllo dough
- 1/3 cup non-hydrogenated margarine, melted
For the pear cranberry sauce:
- 1 tablespoon olive oil
- 1 pear, minced
- 1/4 cup onion, minced
- 3 thai chiles, minced
- 2 tablespoons sweet soy sauce
- 2 tablespoons rice vinegar
- 1/2 cup cranberries
- 1/3 cup brown sugar
- 1/4 cup ketchup
To make the root vegetable samosas:
Preheat an oven to 350 degrees. Line a baking sheet with a layer of parchment paper.
Toss the diced sweet potato, parsnip and carrot with the olive oil in a large bowl. Season with the cumin, granulated garlic, curry powder, paprika, cayenne, salt and pepper. Transfer to a baking dish and spread the veggies out to form a single layer. Roast for 25-30 minutes, or until the veggies are tender when pierced with a fork. Transfer back to the bowl and set aside.
Carefully place 1 sheet of phyllo dough onto a cutting board. Brush with the melted margarine. Add another layer of phyllo on top of the first and brush with more melted margarine. Place a third larger of phyllo over the second and top with melted margarine.
Slice the layered phyllo sheets into 2 columns. Place a spoonful of the filling on the bottom edge of one column. Fold the phyllo dough in triangles, taking care to tuck in any filling which may spill out. Keep folding the phyllo upwards into triangles until each makes a pocket. Brush the outside of the samosa with a little melted margarine. Transfer to the parchment paper lined baking sheet.
Repeat the phyllo layering process, stuffing and folding the samosa until you are out of filling. Bake the samosas on the parchment lined baking sheet for about 30-35 minutes, or until brown and crispy.
To make the pear cranberry sauce:
Place 1 tablespoon of olive oil onto a skillet over medium-high heat. Add the pear, onion and chiles. Cook for 7-10 minutes, or until the pear and onion begin to caramelize.
Season the pear onion mixture with the sweet soy sauce. Cook for 1 minute and stir in the rice vinegar. Cook 1 minute more.
Add the cranberries, brown sugar and ketchup. Stir and cook for 3-5 minutes more, or until the sauce is thick and bubbling. Transfer the sauce to a blender and puree.
Serve 1 samosa per person with pear cranberry sauce on the side and enjoy!