Of course it had to hit when there was no easy way to fix it. I’m talking about the intense craving I had yesterday for samosas. All I wanted was the crisp crust and the melt in your mouth filling ASAP. But, I did not have the patience to order takeout or to make samosas from scratch. Staring at my freezer to see if I had any frozen samosas, I discovered a solitary roll of puff pastry waiting to be used. I also found half a cauliflower in my vegetable drawer. On went the oven and in less than an hour, I had a delicious fix that looked nothing like a samosa, but delighted the taste buds with mimicking the flavors.
- One sheet of frozen puff pastry roll, left on the counter to thaw for 40 minutes (I used one roll from a two pack of 17.3 oz dough from Pepperidge Farm)
- One large onion, finely chopped
- 2 green chilis, finely chopped
- 2 cups small cauliflower florets (about half a cauliflower for me)
- 1 small potato, peeled and cut into small cubes
- 2 tbsps oil
- 1 tsp cumin seeds
- 1 tsp salt (adjust to taste)
- .5 tsp turmeric powder
- 1.5 tsp garam masala
- 1 tsp cilantro, finely chopped for garnishing (optional)
- 1 green chili, finely chopped, for garnishing (optional)
- 1 small cube of paneer, finely chopped, for garnishing (optional)
- 1 springform pan (I used a 9 inch one) or a tray for baking the samosa
- Parchment paper to prevent the base from sticking when baking
1. Preheat oven to 400 degrees F.
2. Heat the oil in a pan. Add the cumin seeds. When they sizzle, add the onions and green chilis and sauté, stirring occasionally till the onions start turning brown. This took about ten minutes.
3. Add the cauliflower, potato, salt, and turmeric powder to the onions, give the mixture a good toss and cook covered (give it a stir once or twice) till the cauliflower and potatoes are cooked and dry. The veggies should not turn mushy. This took about ten minutes for me on a medium flame.
4. Add the garam masala, mix well and set the mixture aside to cool a bit. It should feel warm to the touch.
5. Grease the springform pan or tray and line it with parchment paper.
6.Unroll the puff pastry dough and plop it on the pan or tray.
7. Mound the filling at the centre of the dough, and bring the dough from each side towards the centre leaving the filling exposed (see picture). It is okay to not have perfection here. All you want is the samosa filling to be encased partially in some yummy puff pastry filling.
8. Bake in a 400 degree F oven for about 30-40 minutes, till the puff pastry is a golden brown. Mine took 30 minutes.
9. Wait for ten minutes (this is the hardest part). Remove the base from the springform pan if using. Sprinkle the chili, cilantro, paneer, garnishing (if using) on the samosa pie. Slice into wedges and enjoy!