Indian Samosa Casserole Recipes

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EASY BAKED INDIAN SAMOSAS



Easy Baked Indian Samosas image

This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.

Provided by pho1962

Categories     Appetizers and Snacks

Time 1h40m

Yield 16

Number Of Ingredients 16

4 potatoes, peeled and cubed
¼ cup oil
2 small onions, finely chopped
3 tablespoons coriander seed
1 tablespoon curry powder
1 (1 inch) piece fresh ginger, grated
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground allspice
½ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
2 roma (plum) tomatoes, finely chopped
½ cup frozen peas
4 prepared pie crusts
2 egg whites, beaten, or as needed

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
  • Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
  • Bake in the preheated oven until samosas are golden brown, about 15 minutes.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.7 g, Fat 18.7 g, Fiber 3.9 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 1.4 g

INDIAN SAMOSA CASSEROLE



Indian Samosa Casserole image

This filling in this recipe from Vegetarian Times is very close to that of authentic Indian samosas. I am including the recipe for whole wheat pie crust given in the magazine but I personally would prefer it made with my usual white flour crust or something closer to a real samosa crust.

Provided by Irmgard

Categories     Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon yellow mustard seeds
1 teaspoon curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes (optional)
5 medium potatoes, peeled and quartered
1 1/2 teaspoons vegetable oil
1 medium onion, diced
1 medium carrot, diced
3 garlic cloves, minced
1 cup frozen peas
1 cup vegetable broth
2 teaspoons granulated sugar
2 tablespoons milk (Soy milk may be substituted)

Steps:

  • Preheat the oven to 375 degrees F.
  • To make the crust, whisk together the flours and salt in a bowl.
  • Stir in the oil until clumps form.
  • Add 6 to 10 tablespoons cold water, one tablespoon at a time, until the dough holds together.
  • Shape into a ball, cover with a damp towel and set aside.
  • To make the filling, stir together the mustard seeds, curry powder, ginger, cumin and red pepper flakes in a bowl and set aside.
  • Cook the potatoes in boiling salted water 15 minutes or until tender.
  • Drain, return to the pot, and mash, leaving small chunks.
  • Heat the oil in a skillet over medium heat.
  • Add the onion, carrot and garlic and saute 5 minutes, or until the carrot is tender.
  • Move the onion mixture to one side of the pan and add the mustard seed mixture in the centre.
  • Toast for 30 seconds.
  • Stir in the peas and broth.
  • Fold the onion mixture into the potatoes and stir in the sugar.
  • Season with salt and pepper, if desired.
  • Spread the filling in a 9" pie dish and set aside.
  • Roll out the crust to an 11" circle on a floured work surface.
  • Cover the filling with the crust, pressing down to make sure no air pockets remain.
  • Trim away the excess dough and crimp the edges.
  • Cut an X in the centre to vent the steam and brush with milk before baking.
  • Place the pie on a baking sheet and bake for 40 to 50 minutes or until the crust is golden.
  • Let stand for 5 minutes before serving.

Nutrition Facts : Calories 311.3, Fat 7.1, SaturatedFat 1, Cholesterol 0.7, Sodium 146.1, Carbohydrate 55.6, Fiber 7.4, Sugar 5.5, Protein 8.4

INDIAN SAMOSA CASSEROLE



Indian Samosa Casserole image

I just got this in an email from Veg Times, and I'm posting here for safekeeping. Sounds like a bit of work but also sounds delish!

Provided by smellyvegetarian

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon mustard seeds
1 teaspoon curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/8 teaspoon red pepper flakes (optional)
1 1/4 lbs potatoes, peeled and quartered
1 1/2 teaspoons vegetable oil
1 onion, diced (1 cup)
1 carrot, diced (1/2 cup)
3 garlic cloves, minced (1 Tbs.)
1 cup frozen peas
1 cup low sodium vegetable broth
2 teaspoons agave nectar or 2 teaspoons sugar
2 tablespoons soymilk

Steps:

  • Preheat oven to 375°F
  • Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.
  • To make Filling:.
  • Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.
  • Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
  • Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired.
  • Spread Filling in 9-inch pie pan. Set aside.
  • Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.
  • Frozen cooking instructions: Preheat oven to 375°F Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.

INDIAN SAMOSA CASSEROLE



INDIAN SAMOSA CASSEROLE image

Categories     Potato     Vegan

Yield 6

Number Of Ingredients 18

1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1/4 tsp salt
2 tbsp vegetable oil
1 tbs black or yellow mustard seeds
1 tsp curry powder
1 tsp ground ginger
1/2 tsp cumin
1/8 red pepper flakes (optional)
5 medium potatoes, peeled and quartered
1 1/2 tsp vegetable oil
1 medium onion, diced
1 medium carrot, diced
1 cup frozen peas
1 cup low sodium vegetable broth
2 tsp agave nectar or sugar
2 tbs soymilk
6 pieces of naan bread

Steps:

  • To make crust: Preheat oven to 375. Whisk together flours and salt in a bowl. Stir in oil until clumps form. Add 6 to 10 tbsp of cold water, 1 tbs at a time. Shape until ball, cover with damp towel, and set aside. • Filling: Stir together mustard seeds, curry, ginger, cumin and pepper flakes in bowl. set aside. Cook potatoes in boiling salted water 15 min or until tender. Drain, return to pot, and mask, leaving small chunks. • Heat oil in skillet over medium heat. Add onion, carrot, and garlic and saute 5 min or until carrot is tender. Move onion mixture to side of pan and add mustard seed mixture to middle. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper. Spread filling into 9-in pie pan. set aside. • Roll out dough and cover filling, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam. Brush with soymilk just before baking. Place pie on sheet and bake 40 to 50 min or until crust is golden. Let stand 5 min before serving. Citation: Vegetarian Times January 2010 issue.

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