Baked Spinach & Sweet Potato Samosas

While samosas are traditionally fried, this version with spiced vegetables will deliver all of the flavor without the mess of frying at home. Paired with a sweet & sour tamarind chutney and a spicy cilantro chutney, these samosas are sure to delight your taste buds.
Baked Spinach & Sweet Potato Samosas

Servings: 12

Prep Time: 40 min

Cook Time: 20 min

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

Ingredients for the filling:

  • 1/2 tablespoon avocado or olive oil
  • 1/2 small red onion, diced
  • 1/4 inch piece fresh ginger, grated
  • 2 garlic cloves, minced
  • 1/2 - 1 serrano or jalapeno pepper, diced (use the full pepper if you like it spicy)
  • 1/2 teaspoon cumin seeds, toasted and ground (or ground cumin)
  • 1/4 teaspoon fennel seeds, toasted and ground
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 5 ounces baby spinach
  • 1 medium (3/4 pound) sweet potato, diced in ¼ inch pieces, cooked
  • 1/2 cup frozen peas
  • 1/2 lemon, juiced
  • kosher salt, to taste

    Ingredients for the pastry:

    • 2/3 cup (98 grams) all-purpose flour
    • 2 tablespoons (17 grams) whole wheat flour
    • 1/2 teaspoon (4 grams) kosher salt
    • 1 tablespoon avocado or olive oil
    • 2 ½ - 3 tablespoons water

    Ingredients for the Tamarind Chutney:

    • 1/2 cup tamarind pulp, seedless
    • 1/2 cup golden raisins, dried figs or pitted dates
    • 1/4 cup honey
    • 1 - 2 cups water
    • 1-inch piece ginger, grated
    • 1/2 teaspoon cumin seeds, toasted
    • 1/2 teaspoon coriander seeds, toasted
    • 1/2 teaspoon fennel seeds, toasted
    • 1/2 teaspoon red pepper flakes
    • 1/2 teaspoon garam masala
    • kosher salt

    Ingredients for the Green Chutney:

    • 1/2 bunch (50 grams) fresh cilantro, stems and leaves
    • 1/4 bunch (25 grams) fresh mint leaves
    • 1/2 - 1 serrano or jalapeno, diced (use the full pepper if you like it spicy)
    • 1/4 inch piece ginger, grated
    • 3/4 tablespoon Greek yogurt
    • 1/2 lemon, juiced (more to taste)
    • 1/2 teaspoon agave or honey
    • 1 tablespoon avocado or olive oil
    • 1/2 teaspoon garam masala
    • water, as needed
    • kosher salt, to taste
    • 1 egg, beaten with a splash of water, for sealing and brushing

    Procedure: 

    1. Preheat the oven to 425°F (400°F convection if you have it or are using an air fryer). Line a sheet tray with parchment paper or a silicone baking mat.
    2. To make the filling: Heat the oil in a large skillet over medium heat until it shimmers then add the onion. Sauté for 4 to 5 minutes, until the onion softens before stirring in the ginger, garlic and diced pepper, cooking for 1 more minute. Sprinkle in the toasted and ground cumin and fennel seeds, along with the garam masala and ground coriander. Stir constantly to ensure the spices don’t burn and cook until the mixture is fragrant, about 2 minutes.
    3. Add the spinach-in batches if needed-and stir until it has wilted down before adding in the cooked diced sweet potatoes and frozen peas. Cook until the peas have turned bright green, about 3 minutes. Remove from the heat and stir in the lemon juice; taste and season with salt and more lemon juice as needed.
    4. It is very important to cool the filling completely before shaping the samosas. You can arrange it on a large plate or sheet tray and cool in the refrigerator or, if you are in a hurry, in the freezer.
    5. To make the pastry: In a medium bowl stir together the flours and salt until evenly combined. Make a well in the middle and pour in the olive oil and smaller amount of water. Use your hand to mix everything together until a shaggy dough forms. If it is too dry, add a bit more water. Knead the dough for 2 minutes or until it forms a cohesive ball. Cover and allow to rest for at least 15 minutes or up to 40 minutes.
    6. To make the tamarind chutney: Combine the tamarind pulp, raisins, honey and 1 cup of water in a medium saucepot over medium heat. If you are using a thicker tamarind pulp or paste, add more water as needed. Bring the mixture to a boil and allow it to cook until the raisins have softened and the liquid has reduced by half. Transfer to the carafe of a blender and add the ginger along with all of the spices. Carefully blend on high speed until smooth, adding water as needed until it reaches the desired consistency. Taste and season with salt as needed.
    7. To make the green chutney: Combine all of the ingredients in the carafe of a blender and blend on high speed until smooth, adding water as needed to reach the desired consistency. Taste and season with salt as needed.
    8. To shape and finish the samosas: Turn the pastry out onto a lightly floured counter. Shape into a log, cut in half then cut each half into thirds so that you have 6 equal pieces. Working with one piece at a time, roll it out until it is a thin rectangle, approximately 1 millimeter thick. Cut in half diagonally so that you have two triangular-shaped pieces.
    9. Use your finger to lightly brush the long cut edge with the egg wash. Pick up the piece of dough and make a cone shape, bringing the two corners of the long cut edge together; press to seal. It’s easiest to hold the cone in your non-dominant hand with the tip of the cone hanging between your index and middle finger.
    10. Place one pea in the tip of the cone (this ensures that it keeps its shape) and fill with 2 tablespoons of filling. Fold the excess dough over, bringing the two sealed pieces up and over to seal it and pinch the edges closed. Place on the prepared sheet tray, seam side down.
    11. Repeat until all 12 samosas are shaped. Brush with the remaining egg wash before baking for 15 to 20 minutes, until golden brown.
    12. Serve hot with both chutneys.
    13. The samosas can be frozen, uncooked or cooked, well wrapped for up to 3 months.
    14. The chutneys can be stored in air-tight containers in the refrigerator for up to 2 weeks (the green chutney will lose its bright green color).

     

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