Cauliflower and Potato Samosa Turnovers

Cauliflower and Potato Samosa Turnovers

Makes 12

Chilled dough for 3 9-inch single crust pies (see note below)

3/4 pound Russet or Yukon Gold potatoes, peeled and cut into ½-inch dice

3 cups cauliflower florets cut into pieces no larger than ¼-inch (or use packaged cauliflower rice)

3 tablespoons vegetable oil

1 teaspoon whole cumin seeds

1 onion, finely chopped

2 cloves garlic, grated

2 teaspoons grated peeled fresh ginger

1 serrano chile (or 1 small jalapeño), stemmed and finely chopped

1 teaspoon salt

2 teaspoons garam masala

1 teaspoon turmeric

Juice and zest of one lime

1 egg beaten with 1 tablespoon water

Tamarind chutney for serving (optional, recipe is here)

For the filling:  Boil the potato cubes in 2 quarts of salted water until nearly tender.  Add the cauliflower and continue to boil for 5 minutes.  Drain, then spread on a baking sheet to cool and dry out a bit.

Heat the vegetable oil in a large skillet over medium-high heat.  Fry the cumin seed for a few seconds until you start to smell the aroma, then add the onion and sauté until the edges of the onion pieces start to brown, 8 to 10 minutes.  Add the garlic, ginger, and chile, and cook for 30 seconds or so.  Stir in the salt, garam masala, and turmeric and cook for a minute.  Then add the potato/cauliflower mixture and stir to coat everything.  Cook for 3 minutes, then add ¼ cup of water and scrape up anything sticking to the pan.  Cook for about 30 seconds more, then stir in the lime zest and juice.  Taste for salt, then spread on a baking sheet to cool completely.

Pastry:  On a lightly-floured surface, roll out each pie pastry into a square roughly 10 inches on a side.  Cut into fourths.

Assembly:  Divide the filling into 12 portions.  Arrange each piece of pastry on the counter with one corner facing you, then put the filling below the midline of the diamond shape, leaving a border.  Brush the inside edges of the pastry with water (or use a wet finger to do it), then fold the top down over the filling.  Press to seal, then press with a fork to seal even more (and make them look pretty).  Using a dry brush, brush the excess flour off each turnover.  Place the completed turnovers on a parchment-lined baking sheet and refrigerate for a half hour.

While the samosa turnovers are in the fridge, arrange two evenly in the oven and preheat to 400 degrees F.  Arrange the turnovers onto 2 baking sheets lined with parchment, and brush them with the egg/water mixture.  Cut a small slit in the top of each turnover to allow steam to escape.  Bake for 20 minutes, then lower the oven to 350 degrees F and bake for another 25 minutes or so.  The samosas should be golden and the pastry cooked through.

Let the samosas cool for 15 minutes, then serve with the tamarind chutney or any sauce you like.

Note on pie pastry:  If you’re making your own, shape the dough into a square before you chill it.  That makes it easier to roll out.  If you’re using prepared pie dough, start by folding four rounded edges in to make a rough square.  Then roll it all into a larger square.  Dust very lightly with flour, fold in quarters, and refrigerate for 15 minutes.  Then take it out and proceed with the recipe.