This is part of our #5under5 recipe series, a collection of original plant-based recipes made by yours truly that cost less than $5 per serving and can be made with only five ingredients. No way, right?!
What do you get when you fuse a Mexican empanada with an Indian samosa? You get a samosanada! We wanted to give these delectable fusion pies a seasonal twist by using roasted pumpkin instead of the traditional potato filling, and the result was, well, amazing! You can dip these babies in your favorite chutneys or keeping in line with the fusion theme ... salsa, perhaps? Go for it, because guess what? You get ten pies for under $5.00! You can buy all the dipping sauces you want with all the cash you'll be saving!
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#5under5: 'Samosanadas' (Seasonal Pumpkin Samosa Empanadas) [Vegan]
The main ingredients in this recipe are flour, coconut oil, pumpkin, peas, and curry powder. Pantry/optional items include garlic, jalapeño pepper, and salt.
- 2 cups all-purpose flour – $0.60
- 1/2 teaspoon salt
- 6 tablespoons cold coconut oil – $1.08
- 1/2 cup ice water (plus more as needed)
- 1 1/2 cup pumpkin – $1.12
- 5 tablespoons frozen peas – $0.20
- 1 1/2 teaspoon garlic, minced
- 1 tablespoon plus 1 teaspoon curry powder – $0.43
- 5 teaspoons fresh jalapeño pepper, minced (optional for a non-spicy version)
- 1 teaspoon salt
Total Cost Per Serving (10 pies): $3.43
LIKE THIS RECIPE? BROWSE THROUGH OUR OTHER FAB #5UNDER5 RECIPES!
To Make the Dough:
In a large mixing bowl, combine flour, and salt. Using a fork or your hands, cut the coconut oil into the flour. You still want large chunks – the mixture should look like sand.
Slowly dribble in water, until the mixture starts to come together. The dough should be pretty shaggy, don’t overwork it!
Wrap the dough in plastic and chill for at least 45 minutes.
To Make the Filling:
- Preheat oven to 400°F.
- Cut the pumpkin into small cubes – as small as you can get them. The smaller they’re cut, the faster they’ll cook, and the faster you’ll be eating samosanadas! Spread out the pumpkin cubes on a lined baking tray and drizzle with a little melted coconut oil to discourage sticking. Bake at 400 for about 20-30 minutes, or until the pumpkin is tender and beginning to caramelize.
- While the pumpkin is in the oven, defrost the peas by placing them in a bowl and pouring over some hot water. Let the peas sit for a few minutes, then drain.
- After the pumpkin is cooked and has cooled down for 20-30 minutes, measure out 1 1/2 cup and transfer it to a large mixing bowl. (Eat the leftovers or use them in another recipe!) Add the peas, garlic, and spices and mix until a nice chunky mash is formed. The texture should be similar to really thick mashed potatoes, rather than a smooth pie filling. Taste for and adjust seasoning.
Preheat oven to 400°F.
On a clean surface dusted with flour, roll out the dough to 1/8-inch thickness. Cut out 5-8 large circles. (See if you can make any more with the dough scraps, if not just discard it.) Alternatively, you can use cookie cutters to make any shapes you like and press the edges of the dough together with some filling inside, like you would a ravioli.
Place about a 1/2-1 tablespoon amount of filling on the right side of the dough circle. Fold the circle in half and pinch together with your fingers or the back of a fork. Poke some holes in the top with a fork or knife to create steam vents. Do this for each pie.
Arrange the pies on a baking tray and brush with melted coconut oil. Bake for 40 minutes, or until golden brown.
(Per Serving) Calories: 122 | Carbs: 11 g | Fat: 9 g | Protein: 2 g | Sodium: 14 g | Sugar: 0 g
The cost of the serving size above is based on the NYC Metro Area product pricing below:
Coconut oil: $6.00
Curry powder: $2.00