Saturday, November 27, 2010

Thanksgiving Leftovers Spicy and Flakey Samosa Pie

I saw these samosas being made on a morning show the Friday after Thanksgiving. Little triangles of leftover vegies were wrapped in phyllo dough and baked until crispy. Samosas are an Indian appetizer or street food.A spicy potato and vegetable mixture is wrapped in dough, fried, and served with a fresh chutney. I have made them a number of times before, and I had 1/2 package of phyllo, leftover potatoes and vegetables, so I figured I could come up with something similar.

The phyllo was leftover from making a vegetarian entree of Spanakopita for Thanksgiving, and I knew that it probably wasn't supple enough the second day to do all that folding. Also I was feeling a little flakey from the feasting and wining the night before to do that much work, so a pie was the better way to go. Great, it worked out. The pie looked gorgeous and tasted authentically Indian. It was a little spicy for some, but the heat can be adjusted to suit tastes.


1/2 1b. Phyllo Dough
2 Tbsp. Oil
1 1/2 to 2 cups Mashed Potatoes
2 small Carrots, diced
1/2 Onion, chopped
1 cup cooked Spinach, chopped
8 Cremini Mushrooms, quartered
1 Tbsp. Ginger, minced
2 cloves Garlic, minced
2 tsp Garam Masala
1 tsp. Turmeric
1 tsp. Coriander, ground
1/2 tsp. Cumin, ground
salt 1/2 tsp
1/4 tsp Cayenne or to taste (I used leftover Padron Peppers, pan-broiled)
1/2 cup melted Butter and Olive Oil combined, for assembling pie

Saute onions and carrots in 2 Tbsp. oil until softened. Add mushrooms and saute 3 minutes, add garlic and ginger, saute 1 minute, add spinach, garam masala, turmeric, coriander, salt, and cayenne pepper or padrons and saute 2 minutes. Stir in mashed potatoes.

Brush a 10" pie pan with oil or butter. Place a phyllo leaf on it and brush again. The edges will drape over the side; that's OK for later. Repeat 3 times until you have 4 layers with oil in between.

Smooth the filling in the phyllo crust. Top with 4 layers of phyllo dough, brushed with oil or butter in between each sheet, and bring up the draped sides to form a rim. Keep the phyllo flexible by covering with a damp towel between uses. Bruth the top and sides with oil.

Phyllo dough is very forgiving. Since we are using leftover dough, it can be a little dry and the leaves tend to stick together. Just do the best you can; it will come out fine.

Bake in a 375 F degree oven for 40 minutes or until top is golden brown and crispy.‌

Serve with mint chutney, if possible.


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