Curry Samosa Hand Pies
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 273.4
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 514.4 mg
- Total Carbs: 52.3 g
- Dietary Fiber: 8.2 g
- Protein: 10.2 g
View full nutritional breakdown of Curry Samosa Hand Pies calories by ingredient
Introduction
These are a great, protein- packed, low fat lunch for Indian and Middle Eastern food lovers everywhere. Phyllo dough keeps them flaky and crisp without the deep-fat bath in the fryer! Freeze what you don’t need immediately before you bake them off, allow to thaw before you bake them out of the freezer These are a great, protein- packed, low fat lunch for Indian and Middle Eastern food lovers everywhere. Phyllo dough keeps them flaky and crisp without the deep-fat bath in the fryer! Freeze what you don’t need immediately before you bake them off, allow to thaw before you bake them out of the freezerNumber of Servings: 6
Ingredients
-
1/3 cup coriander, chopped fine
3 cloves garlic
1 small onion
½ tbsp curry powder
Pinch cayenne pepper (optional)
Juice and zest of 1 lime
2 ½ cups cauliflower florets, cooked extremely well
3 cups cooked chick peas, drained and rinsed
½ lb Yukon Gold potatoes, peeled, cooked and mashed (about 1 cup)
½ cup small green peas (keep frozen if using)
6 12 x 17" phyllo pastry sheets (about 150g total)
PAM or similar non-stick spray
Directions
Pre heat oven to 400°F.
Process coriander, garlic, onion, curry powder, cayenne, lime juice and zest, and cauliflower in a food processor until it forms a paste.
Transfer to a bowl, and fold in chickpeas, mashed potatoes and frozen peas.
Lay a sheet of phyllo on a lightly floured surface.
Spray with PAM, fold in half and half again.
Place 1/6 of chickpea mixture in the centre of the sheet, brush edges with water and turn corners diagonally over filling, folding along open edges to seal.
Repeat with remaining sheets and filling.
Transfer to a sprayed baking tray.
Spray lightly with the PAM and bake 10 minutes.
Reduce oven temperature to 350°F and bake a further 10 minutes or until heated through.
Make ahead:
Prepare filling paste and store, covered, in the fridge up to 2 days
Prepare, but do not bake, recipe and freeze on lined trays. Wrap individually in foil and transfer to plastic storage bags. To reheat, bake from frozen for 40-45 minutes at 350°F
Variation:
Halve each phyllo sheet and make mini hand-pies, bake at 400°F for 15 minutes on the lowest rack of the oven.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Process coriander, garlic, onion, curry powder, cayenne, lime juice and zest, and cauliflower in a food processor until it forms a paste.
Transfer to a bowl, and fold in chickpeas, mashed potatoes and frozen peas.
Lay a sheet of phyllo on a lightly floured surface.
Spray with PAM, fold in half and half again.
Place 1/6 of chickpea mixture in the centre of the sheet, brush edges with water and turn corners diagonally over filling, folding along open edges to seal.
Repeat with remaining sheets and filling.
Transfer to a sprayed baking tray.
Spray lightly with the PAM and bake 10 minutes.
Reduce oven temperature to 350°F and bake a further 10 minutes or until heated through.
Make ahead:
Prepare filling paste and store, covered, in the fridge up to 2 days
Prepare, but do not bake, recipe and freeze on lined trays. Wrap individually in foil and transfer to plastic storage bags. To reheat, bake from frozen for 40-45 minutes at 350°F
Variation:
Halve each phyllo sheet and make mini hand-pies, bake at 400°F for 15 minutes on the lowest rack of the oven.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.