Spicy Vegetable Samosas

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Spicy Vegetable Samosas

 

3 tbsps. vegetable oil

1 onion, finely diced

1 carrot, finely diced

2 medium Yukon Gold potatoes, about 12 ozs., peeled and finely diced

2 tsps. each of finely chopped gingerroot and curry powder

1 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. each of cayenne and black pepper

1 cup water

1/2 cup frozen peas, thawed

2 tbsps. chopped fresh coriander leaves

36 egg roll or wonton wrappers

 

Heat 2 tbsps. of the oil in large nonstick skillet over medium heat. Add onion,

carrot, potatoes and ginger; stir-fry until softened, about 5 minutes. Combine

curry powder, salt, cumin, cayenne and pepper; add to skillet, stirring well and

cook for 30 seconds. Add water; cover and simmer, stirring occasionally for 10

to 12 minutes or until vegetables are almost tender. If water is not absorbed,

uncover and cook until just about evaporated. Add peas and cook a few minutes.

Remove from heat; stir in coriander.

If using larger egg roll wrappers, cut in half diagonally to make Place 2 to 3

tsps. filling in centre of each wrapper (depending on size). Moisten edges of

wrapper with water; fold in half to form triangle and press edges together to

seal.. Arrange on baking sheet and brush lightly with remaining 1 tbsp. oil.

Bake in 375 degree oven for 12 to 15 minutes or until golden and crisp.

Make-ahead: Cool and refrigerate in covered container up to 2 days ahead. Reheat

on baking sheet in 350 degree oven about 5 minutes or until warm. Or microwave

in single layer on paper towel on Medium (50%) until warm, not hot..

Makes about 36 using wonton wrappers or 20 eggroll wrappers.