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RECIPE
23 INGREDIENTS 13 STEPS 1hr 45min

Baked Vegetable Samosa Handpies

5.0
2 Ratings
Traditional vegetable samosas get a healthier make over with homemade pie crust, with a twist of course. Delicious and easy to make!
Baked Vegetable Samosa Handpies Recipe | SideChef
Traditional vegetable samosas get a healthier make over with homemade pie crust, with a twist of course. Delicious and easy to make!
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com
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I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com
1hr 45min
Total Time
$1.07
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1 tsp
1 Tbsp
Ajwain Seeds
or Carom Seeds or Caraway Seeds
1/2 cup
1/4 cup
Cold Water
2
Russet Potatoes , diced, peeled
1/4 cup
1
3 cloves
Garlic , minced
1/2 Tbsp
1 Tbsp
Garam Masala
1/2 tsp
Cumin Seeds
1/2 tsp
Chili Powder
1/4 tsp
Ground Cinnamon
1/4 tsp
Ground Coriander
2
Green Chili Pepper , chopped
1/4 cup
1 cup
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
414
FAT
24.0 g
PROTEIN
7.5 g
CARBS
41.8 g

Author's Notes

These can be frozen and baked right before serving. No thawing is necessary, just add a bit more time when baking. Any leftovers can be kept in the fridge for up to 4 days.

Cooking Instructions

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Step 1
To make the crust: Mix together the All-Purpose Flour (1 1/2 cups) , Granulated Sugar (1/2 tsp) , Salt (1/2 tsp) , and Ajwain Seeds (1 Tbsp) in a large mixing bowl. Add the Unsalted Butter (1/2 cup) and cut-in with a pastry blender or your fingers until it forms coarse crumbs the size of peas.
Step 2
Add the Water (1/4 cup) and mix until the dough comes together. Add more water as needed, 1 tablespoon at a time, until desired consistency is reached.
Step 3
Wrap tightly in plastic wrap and place in the fridge to chill for at least 1 hour.
Step 4
To make the filling: Place the Russet Potatoes (2) in a pot, fill it with cold water, and bring to a boil over medium-high heat. Cook until fork tender. Drain and allow to cool.
Step 5
Heat a large skillet over medium-high heat. Add the Unsalted Butter (1/4 cup) and melt. Throw in the Yellow Onion (1) and Garlic (3 cloves) and sauté for about 5 minutes until translucent and soft.
Step 6
Add the Fresh Ginger (1/2 Tbsp) , Garam Masala (1 Tbsp) , Cumin Seeds (1/2 tsp) , Salt (1/2 tsp) , Ground Black Pepper (1/2 tsp) , Chili Powder (1/2 tsp) , Ground Turmeric (1/2 tsp) , Mango Powder (1/2 tsp) , Ground Cinnamon (1/4 tsp) , and Ground Coriander (1/4 tsp) .
Step 7
Stir and cook for another 5 minutes to develop all of the great flavor.
Step 8
Add the cooked russet potatoes, Green Chili Pepper (2) , Fresh Cilantro (1/4 cup) , and Frozen Green Peas (1 cup) . Stir and cook for another 2 minutes. Remove from heat and allow to cool down completely.
Step 9
Preheat oven to 375 degrees F (190 degrees C).
Step 10
Place the chilled dough on a lightly floured work surface. Roll out into a large rectangle, about 1/4 of an inch thick. Cut out into medium circles, and place on a baking sheet lined with parchment paper.
Step 11
Beat the Egg (1) and brush the edges with it. Fill each with about a tablespoon of filling in the center.
Step 12
Fold over and crimp the edges to seal. Brush the tops with the beaten egg, and bake for about 20 to 25 minutes or until golden brown.
Step 13
Serve warm with a spicy green chutney and enjoy!

Rate & Review

5.0
2 Ratings
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Nutrition Per Serving
Calories
414
% Daily Value*
Fat
24.0 g
31%
Saturated Fat
14.5 g
72%
Trans Fat
0.0 g
--
Cholesterol
90.6 mg
30%
Carbohydrates
41.8 g
15%
Fiber
3.5 g
12%
Sugars
3.7 g
--
Protein
7.5 g
15%
Sodium
466.0 mg
20%
Vitamin D
0.2 µg
1%
Calcium
40.2 mg
3%
Iron
3.0 mg
17%
Potassium
428.9 mg
9%
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