INDIAN SAMOSA CASSEROLE

INDIAN SAMOSA CASSEROLE image

Yield 6

Number Of Ingredients 18

Previous Next

1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1/4 tsp salt
2 tbsp vegetable oil
1 tbs black or yellow mustard seeds
1 tsp curry powder
1 tsp ground ginger
1/2 tsp cumin
1/8 red pepper flakes (optional)
5 medium potatoes, peeled and quartered
1 1/2 tsp vegetable oil
1 medium onion, diced
1 medium carrot, diced
1 cup frozen peas
1 cup low sodium vegetable broth
2 tsp agave nectar or sugar
2 tbs soymilk
6 pieces of naan bread

Steps:

To make crust: Preheat oven to 375. Whisk together flours and salt in a bowl. Stir in oil until clumps form. Add 6 to 10 tbsp of cold water, 1 tbs at a time. Shape until ball, cover with damp towel, and set aside. Filling: Stir together mustard seeds, curry, ginger, cumin and pepper flakes in bowl. set aside. Cook potatoes in boiling salted water 15 min or until tender. Drain, return to pot, and mask, leaving small chunks. Heat oil in skillet over medium heat. Add onion, carrot, and garlic and saute 5 min or until carrot is tender. Move onion mixture to side of pan and add mustard seed mixture to middle. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper. Spread filling into 9-in pie pan. set aside. Roll out dough and cover filling, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam. Brush with soymilk just before baking. Place pie on sheet and bake 40 to 50 min or until crust is golden. Let stand 5 min before serving. Citation: Vegetarian Times January 2010 issue.