These oven-baked vegetable samosas are perfect for cocktail parties, luncheons, and brunch. Stuffed with potatoes, cauliflowers, carrots, and green beans spiced with classic Indian spices, they are full of flavor, but not too spicy. These flaky samosas are perfect paired with all kinds of chutney.
Oven-Baked Vegetable Samosas [Vegan]
- 4 sheets vegan puff pastry
- 1/2 teaspoon caraway seeds
- 14 ounces potatoes, peeled and chopped into 1-inch chunks
- 8.8 ounces cauliflower, broken into small florets
- 5.3 ounces carrot, cut into small cubes
- 5.3 ounces green beans, cut into 1/2-inch long
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves of garlic, diced in small pieces
- 1 tablespoon fresh ginger, finely grated
- 1 medium green chili, deseeded and chopped finely
- 1 teaspoon cumin seeds
- 1/4 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- Juice of 1/2 a lemon
- 3 tablespoons chopped fresh coriander
- Salt and freshly ground black pepper, to taste
- Olive Oil, for glazing
- Preheat the oven to 375°F.
- In a mortar, grind the caraway seeds to form a fine powder.
- Bring a large pot of salted water to boil, add potatoes. Add the cauliflower after 3 minutes and green beans and carrots after 6 minutes. Cook for 3 more minutes, then drain the vegetables and set aside.
- Meanwhile, in a large non-stick frying pan over a medium heat, heat the oil and add the onions and cumin and fry for about 8 minutes or until softened.
- Stir in turmeric, garlic, and chili and fry for another 2 minutes. Add caraway powder, garam masala, and coriander and cook for another 2 minutes. Add few drops of water to release the spices from the bottom of the pan if necessary.
- Add the cooked vegetables to the frying pan and stir well to combine with the spice and onion mixture. Crush the vegetables gently with a potato masher but do not overdo it as you still need to have small chunks of small vegetables. Turn off the heat.
- Add the lemon juice to the mixture and season with salt and pepper to taste. Then finally add the chopped coriander leaves.
- Now it’s time to assemble your samosas. Open one of the pastry sheets on its attached baking paper on clean working surface and cut the sheet with a sharp knife into six equal squares.
- With a tablespoon, place the filling in the center of each cut pastry square. Brush the edges of the dough with water then seal the edges of the pastry to form a triangle and prick each pastry three times with a fork. As the finishing touch, brush the pastries with egg wash or oil to achieve a golden glaze.
- Repeat the same procedure with the rest of the pastry sheets. You will have 24 samosas. Place six pastries on a large non-stick baking tray and bake in the oven for 15 minutes. Repeat with the remaining of the pastries.
- Let it cool slightly at room temperature and serve hot.