“Mouthwatering South African Vegetarian Samoosas – Flaky Pastry, Spiced Potato Filling & Tangy Mint Dip”

Allergens

Dairy (Yogurt)

Ingredients

• 2 cups all
• purpose flour
• 1/2 cup butter, cold and cubed
• 1/4 teaspoon salt
• 1/3 cup ice water
• 2 large potatoes, peeled and diced
• 1 medium onion, finely chopped
• 1 tablespoon vegetable oil
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup fresh mint leaves, finely chopped
• 2 cups yogurt, for serving

Instructions

1. In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. In a separate pan, heat oil over medium heat. Add onions and cook until softened. Stir in the cumin, coriander, paprika, salt, and pepper. Cook for 1 2 minutes or until fragrant.
3. Boil potatoes until tender. Drain and mash with the onion spice mixture. Fold in chopped mint leaves. Allow to cool completely.
4. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
5. On a floured surface, roll out the dough into thin sheets. Cut into 3 inch squares. Place a spoonful of potato mixture in the center of each square. Moisten edges and fold diagonally to form triangles. Seal well by pinching edges together. Transfer samoosas to prepared baking sheet.
6. Bake for 20 25 minutes, or until golden brown. Cool on a wire rack.
7. Serve with yogurt dip.

Chef’s Insight

To add a crunchy texture, sprinkle sesame seeds or poppy seeds over the samoosas before baking.

Notes

This recipe makes approximately 18 samoosas.