Baked Veggie Samosas with Spicy Apple Chutney

   Yesterday, I did a dessert with a pie crust. As I tend to do with many things, I made too much for that particular dish so I thought a pie dough would also make a good wrapper for a baked samosa. Did it ever! At my last job I had made baked samosas with a fish and vegetable filling. After a lengthy dessert day and the endless Christmas baking I’m doing right now, a simple veggie filling was in order.

   I also decided to make an apple chutney that’s quick to put together.  I planned on doing a condiment every week of Advent. It’s a little later than I was planning, but this week’s condiment is Spicy Apple Chutney.

Baked Veggie Samosa:

For the veggie filling:

2 cups August Organics rutabaga, peeled and chopped into 1 cm(1/2″) pieces.

1 cup August Organics carrots, peeled and chopped into 1/2cm (1/4″) pieces.

1/2 cup Gull Valley Greenhouses fresh green beans, topped and tailed, cut into 1/2cm (1/4″) pieces.

1 tsp Mighty Trio Organics cold pressed canola oil

1 clove Peas On Earth garlic, finely minced

2 tsp cumin seeds

2 tsp paprika

2 tsp turmeric

1 tsp salt

1/4 cup water

2 Tbsp fresh Morinville Greenhouses cilantro

   In a large pot, cover the rutabaga and carrots with water, bring to a boil, cover and simmer over medium low heat for 8-10 minutes. Add the green beans and cook together for a further 8-10 minutes. Drain and transfer the vegetables to a bowl. Mash the vegetables coarsely, leaving them in rustic chunks.

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   Grind the cumin seeds, paprika, turmeric and salt in a spice grinder or food processor until a fine powder is achieved. Set aside.

   In a large pot, sauté the onion and garlic in oil over medium high heat. Just as it softens but not browns, add the ground spice mix and sauté to toast the spice flavours.

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   Add the coarsely mashed vegetables and water and stir together with the spiced onion mixture, shaking the pan to bring the mixture together. If the mixture becomes too dry and sticks, add another 1/4 cup of water and stir vigorously to combine the flavours. Fold in the fresh cilantro leaves.  Set aside to cool completely.

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For the pastry:

2 cups Gold Forest Grains spelt flour (sifted then measured)

2/3 cup frozen butter, coarsely grated

1/3-1/2 cup cold water

   Preheat oven to 190C/375F. Line two baking sheets with parchment paper.

   In a medium bowl, add the the spelt and grated frozen butter. Crumble together quickly with your fingertips until a coarse crumby texture is achieved. Add 1/3 cup of cold water and knead together. If the dough is still a bit dry, add a tablespoon or two more of cold water. Knead briefly on the counter until it comes together. Split the dough into 8 small discs.

   Roll one disc of dough into a 15cm/6″ diameter round, about 1/16cm(1/8″) thick. Cut in half.

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   Wrap the half piece of dough with the cut side open, pinching the seams together to form a cone.

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   Fill each cone with about 3 Tbsp of filling. Leave about 1 cm (1/2″) lip at the top of the cone.

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   Pinch the seam closed, pinching a decorative pleat to ensure a complete seal and place on the prepared parchment lined baking sheet.

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   Repeat with the remaining dough and filling. Bake in the preheated oven on the middle rack for 25-30 minutes until golden. The bottom will get more golden that the top, but if you want both sides to get evenly golden, flip the samosas after about 20 minutes. Makes 16 samosas. Serve immediately with Spicy Apple Chutney or the samosas can be frozen in a single layer on a tray and bagged for easy reheating in the oven.

Spicy Apple Chutney:

1 tsp Mighty Trio Organics cold pressed canola oil

1 medium August Organics onion, peeled and chopped

1 clove Peas On Earth garlic, peeled and minced

1 fresh Doef’s Greenhouses red chilli, finely chopped

1 tsp whole coriander seed

1 tsp whole fennel seed

1/2 tsp whole cumin seed

1 apple

1/2 cup August Organics apple jelly (or any fruit jelly, or 1/4 cup honey or sugar)

2 Tbsp vinegar

1/2 tsp salt

1/4 tsp ground black pepper

   In a large skillet, sauté the onion and chilli in oil over medium high heat. As the onion and chilli softens, but not browns add the garlic and whole spices. Toast the spices and garlic until they become fragrant, but not quite browning. Add the apple jelly and vinegar. When the jelly melts, add the chopped apple and salt along with 1/4 cup of water. Bring to a simmer, reduce heat to medium and stir occasionally until the apples soften (about 10-12 minutes). Mash most of the apples with a fork and stir it into the chutney to thicken it. If it becomes too thick add another few tablespoons of water to loosen it. Simmer for another minute or two to bring it together and cool to room temperature. Makes about 3/4 cup. Serve with Baked Veggie Samosas.

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3 comments

  1. The Novice Gardener · December 10, 2013

    Great idea to bake the samosas instead of frying them! Apple chutney sounds awesome! –Angie.

    • tripleheartbeat · December 10, 2013

      Thanks! I don’t always like to do the deep fried version and my pie crust has worked for other applications before. It’s pretty easy. The chutney is super easy too. I’ve also used mustard seeds in chutneys before, but this time I went with cumin. It plays off the sweetness nicer to enforce the savouriness of the chutney 🙂

  2. Pingback: Carrot Apple Cheddar Salad With A Kick | One beat at a time

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