broccoli when I finally tried roasting it. Roasting is amazing. So is pastry. Combine the two and you've got Beth's Roasted Veg Samosa. Soft, seasoned vegetables wrapped up in a crispy, thin pastry.
2 1/2 cups flour
1 small onion
2-3 tablespoon olive oil
2 clove garlic, minced
1 teaspoon curry powder
1 teaspoon ground cumin
salt, to taste
4 tablespoons lemon juice
To make the filling get out a big baking dish and fill with vegetables chopped up into bite sized pieces. Drizzle olive oil and lemon juice over veggies. Mix. Sprinkle seasonings over top. Mix again. Bake at 400 degrees F. for 20-30 minutes until potatoes are tender. Remove from oven and set oven temperature to 425 degrees F.
While the veggies are roasting, take the dough ball and cut in in half, and half again, and so on until you get 10-16 little dough balls. Flour hands and rolling pin. Get a small bowl of water and a fork. On a floured surface, one at a time, roll the dough balls out into about a 6" circle. After taking the veggies out of the oven put a scoop of two of filling in center of each circle. Use your finger to apply water around the edges of the dough to make it sticky. Pull dough together to make crescent shape and crimp edges firmly with fork to seal in all that goodness. Gently place the samosa on a baking sheet and bake 15 - 20 minutes, until bottoms are golden brown.
The variations are endless. Seriously. Add some peas. Add some beans. Add some fresh grated ginger. Add eggplant. (I've added all of those things and those samosas were incredible, too!)
I also really enjoy their easy portability.