{"id":70,"date":"2012-08-18T05:45:00","date_gmt":"2012-08-18T05:45:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2012\/08\/18\/baked-vegetable-samosas\/"},"modified":"2020-08-17T02:58:40","modified_gmt":"2020-08-17T02:58:40","slug":"baked-vegetable-samosas","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2012\/08\/18\/baked-vegetable-samosas\/","title":{"rendered":"Baked Vegetable Samosas"},"content":{"rendered":"
\"\"<\/a><\/div>\n

I adore the Curry Puffs that the Malay community in Katanning are famous for and wanted to make something similar but without the deep frying.
\nI checked quite a few recipes and came up with my own variation. The pastry is very easy to work with and scraps can be rolled twice. You can use ready made puff or shortcrust, but it’s not as nice. Recipe developed for the TM31.<\/p>\n

Baked Vegetable Samosas<\/b>
\nMakes about 30 cocktail size<\/p>\n

1 onion, quartered
\n1 clove garlic, peeled
\n2cm piece fresh ginger, peeled and cut into coins
\n2 Tbsp ghee or oil
\n1 tsp mustard seeds
\n1 tsp ground cumin
\n2 – 3 tsp mild curry powder (I use one that I make myself)
\n500g potatoes, peeled and diced
\n3\/4 cup water
\n2 tsp salt
\n1 cup frozen peas
\nJuice of one lemon
\nchopped coriander or mint<\/p>\n

Pastry<\/i>
\n290g plain flour (I use bread flour)
\n1\/2 tsp salt
\n125 chilled butter, cut into cubes
\n1\/3 cup iced water
\n1 egg yolk
\nExtra egg yolk and 1 Tbsp water<\/p>\n

Chop onion, garlic and ginger in Thermomix on speed 5 for a few seconds. Scrape down bowl.
\nAdd ghee and set machine to cook on 100, 3 minutes, speed 2.
\nAfter 2 minutes, add spices and continue to cook for a further minute. Add potatoes, water and salt and cook on 100, reverse, speed soft for 10 minutes or until potatoes are soft and starting to break up. (No MC).
\nAdd frozen peas and lemon juice and cook for a further 3 minutes on 100. Make sure most of the water has evaporated. If it hasn’t, drain it off. Different potatoes absorb differing amounts of water. Some may need even more. Add chopped coriander and set aside to cool.<\/p>\n

Preheat oven to 200 degrees C. Line a baking tray with baking paper.
\nWash and dry bowl thoroughly.
\nTo make pastry, place flour, salt and butter into bowl and blend on speed 5 for a few seconds. Add water mixed with egg yolk and blend again until it starts to come together.
\nTurn out onto silicone mat and press together. Wrap in mat and refrigerate 20 minutes.
\nDivide pastry in half for ease of use. Roll out thinly and cut 10cm circles. Mix egg yolk and water together in MC. Brush each circle with egg yolk mixture and place a heaped teaspoon of filling in the middle.
\nPress edges of each piece together to make a semi circle.
\nBeginning on the right hand side corner if you’re right handed, pinch the pastry together and pull away slightly, roll it over on top of itself. move to the left of this bit and repeat. Continue all the way around the edge until you have the typical plaited look of a curry puff.
\nPierce pastries all over with tip of a knife (I forgot to do this with the first batch and some of them burst at the seam) and brush with egg yolk mixture. Bake for 15 to 20 minutes or until golden.<\/p>\n

Serve with \u00a0Coriander Raita or Sweet Chilli Sauce<\/p>\n

Coriander Raita<\/b>
\n1 cup plain yoghurt
\n1\/2 small cucumber, de-seeded and grated and drained in a colander lined with paper towel
\n2 Tbsp chopped coriander<\/p>\n

Mix together.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I adore the Curry Puffs that the Malay community in Katanning are famous for and wanted to make something similar but without the deep frying. I checked quite a few recipes and came up with my own variation. The pastry is very easy to work with and scraps can be rolled twice. You can use…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":369,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":[]},"categories":[173,177],"tags":[100,8,101],"class_list":{"0":"post-70","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-starters-snacks-afters","8":"category-thermomix","9":"tag-cocktail-food","10":"tag-thermomix","11":"tag-vegetarian","12":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2012\/08\/Samosas.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-18","jetpack-related-posts":[{"id":954,"url":"http:\/\/thermogourmand.com.au\/index.php\/2015\/07\/17\/butter-chicken\/","url_meta":{"origin":70,"position":0},"title":"ThermoGourmand Butter Chicken","date":"July 17, 2015","format":false,"excerpt":"I've never attempted to make Butter Chicken as I used to buy the Patak's Butter Chicken Sauce. 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The Grumpy\u2026","rel":"","context":"In "Mains: Vegetarian"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2016\/10\/3-Veg-curries-2-225x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":3489,"url":"http:\/\/thermogourmand.com.au\/index.php\/2025\/02\/07\/thai-massaman-curry-paste\/","url_meta":{"origin":70,"position":2},"title":"Thai Massaman Curry Paste","date":"February 7, 2025","format":false,"excerpt":"I recently told a Thai chef that I had made my own Massaman paste with 12 ingredients! She then quietly told me hers has 21 ingredients, many of which she sources in her home country. That got me thinking. 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