Samosas are East Indian savory stuffed pastries that are traditionally fried and served by street vendors as snacks. This version uses a rich cream-cheese pastry and is baked instead of fried.
In India, samosas are most often filled with potatoes and peas, or sometimes with meat. But in this recipe, you’ll bite through the little half-moon-shaped pastry into a luscious sweet-potato filling.
These samosas are delicious either as a snack or as an hors d’oeuvre, and they can also be made ahead of time and frozen — just make sure to thaw them before baking. The dipping sauce is optional, but we highly recommend it!
|8||oz. cream cheese, softened|
|1||cup butter, softened|
|2||cups all-purpose flour|
|¼||tsp. kosher salt or sea salt|
|¼||cup olive oil|
|1||large onion, chopped|
|~||Juice of 1 lime (about 2 tablespoons)|
|1||tsp. grated fresh ginger|
|1||clove garlic, minced (about ½ teaspoon)|
|¼||tsp. ground cardamom|
|4||medium sweet potatoes, baked, peeled, and mashed|
|1||cup whole-milk yogurt|
|½||cup loosely packed cilantro leaves|
|½||cup fresh mint leaves|
|1||jalapeño chile, seeded, chopped|
|~||Dash of salt|
This content is from the book Farmer John’s Cookbook by Angelic Organics and John Peterson.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better