Curry Up!....Open Faced Baked Samosas!

So what's the secret to these light and non-greasy samosas?  Phyllo dough and an oven!

I love Indian food, but every time I eat out at an Indian restaurant, I walk out feeling gross and greasy.  I feel like a lot of the appetizers are fried and are doused in oil.  So I took the traditional vegan samosa and did just the opposite.

It's always fun to play around with a traditional dish and rework it and make it your own.  So I decided to do a somewhat deconstructed open faced samosa.  Using a cupcake baking pan is the perfect route to go!

Vegan Open Faced Samosas

These could be fun at a picnic and get together.  They are easy to eat with your hands.

And, of course, the sauces are amazing-balls.  The combo of both the mango chutney and mint-cilantro chutney along with a squirt of sriracha is like a flavor bomb went off in your mouth!




Ingredients/Directions: (yields 7 samosas)
for the samosa:
phyllo dough (thaw for at least 2 hrs before making)
1 peeled potato and quartered
1/2 onion chopped
1 carrot chopped
1/2 c peas (thawed)
1 garlic clove minced
1 tbsp ginger minced
1 scallion (both green and white parts)
1 tbsp curry powder (or cumin, tumeric, coriander, chile pepper, cardamom, nutmeg, red pepper,
cinnamon, bl pepper, saffron)
1 tbsp evoo
salt
2 tbsp melted butter

Boil a pot of water and cook potatoes for 10 minutes or until soft.  Once done, strain and set aside.  In the meantime, heat a saute pan with evoo.  Add in onions and garlic until translucent.  Then add carrots, ginger and scallions and saute for another 5 minutes.  Add in curry powder and peas.  Coursely cut your potatoes in small pieces and add in.  Throw in more curry powder if needed and s+p.  Mix thoroughly until heated throughout and turn on low.

To form your phyllo cup, preheat oven to 375.  Carefully roll out the phyllo and cover with a damp washcloth because they tend to dry out and crackle quickly.  Take 2 at a time and cut in half.  With each half, brush melted better on each side, fold in half, and then in half one more time.  When this is done with both halves, carefully place in the cupcake pan.  Stacking one on top of the other.  Spoon in your samosa filling and repeat until filling is gone.

Bake for about 8-10 minutes.  Make sure you keep an eye on them.  Carefully take out of the cupcake molders and serve with mango chutney and mint-cilantro chutney!

A spicy, delicious bite!