Baked Vegetable Samosas
Recipe type: Easy
Cuisine: Indian, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12
A baked, low fat version of a traditional Indian pastry and its earthy, aromatic flavors.
  • 2 Tbsp olive oil
  • 1 package frozen empanada pastry (6 inch size)
  • 2 pounds baking potatoes
  • ½ onion, chopped
  • 1 Tbsp garlic, minced
  • 1-inch fresh ginger, grated
  • 1 Tbsp Garam Masala
  • 1 tsp turmeric
  • 2 tsp cumin
  • ½ cup frozen diced peas and carrots
  • 1 cup fresh spinach
  1. Remove empanada discs from freezer and defrost completely before beginning recipe.
  2. Preheat oven to 350 degrees Prepare a baking sheet by brushing it lightly with olive oil.
  3. Dice potatoes into one inch cubes. Add to pot; add enough water to barely cover the potatoes. Boil until fork tender.
  4. In a large skillet, heat olive oil on a medium to low heat. Add onions and sauté until translucent. Add grated ginger and minced garlic and sauté until aromatic. Add spices and warm through.
  5. Add potatoes and sauté in spices until soft. Add peas and carrots and warm through potatoes. Add spinach; place lid on pan to steam spinach until wilted.
  6. Fill one empanada disc with about a quarter cup of filling. Lay on baking sheet and fold in half to make a crescent shape. Crimp and seal empanada with fork; then pierce holes on top. Brush with olive oil and repeat steps with remaining filling. Yields about 10-12 samosas.
  7. Bake in oven for about 10-15 until golden brown. Serve with cilantro chutney.
Recipe by Run DMT at