The beautiful snowy weather, guaranteed a stay at home Saturday and a fierce craving for Samosas. Feeling a little under weather, but on a quest to satisfy the craving, the Samosa Tart was born.
All of that would be true, but the real and true reason this beauty was created was because it is easy and certainly satisfies the craving. Made with layers of phyllo dough, the base is crisp and certainly lighter than most other traditional samosa bases and when enjoyed hot it is pretty satisfying.
While the husband manned and watched the snow, the boy and I hunkered down for our Lego-building project. After all a promise is a promise. The good news is that we were equipped with a plate of my samosa tarts and some piping ginger tea for me. It was actually an afternoon of fun, they boy and I tend to work well together and he is actually becoming quite a great help in the kitchen. The Lego brick was named Ramdhanu (hey, he wanted the Bengali word for rainbow). Speaking of working with my son, I have to confess, contrary to popular stereotypes folks, each child irrespective of gender is their own person. Having been blessed with both a boy and a girl, I will tell you that the gender roles are stereotypes, some stick, a lot of the elements are really unique to the child.
We all agreed on the Samosa Tarts, however!
As the quiet softness of the weekend gives way to a Monday, especially one heralding in a busy week (although lately, I cannot help wondering if there is any other kind). I am grateful for a peaceful weekend with the son.
While there are many things that can happen with these tarts, for now I will share with you a reasonably classic recipe. Try it, hey it might even persuade you to go meatless tomorrow.
This is a deconstructed samosa, that is almost as satisfying as the real deal and infinitely easier and a tad healthier as well.
- 4 medium sized Yukon Gold Potatoes
- 1 teaspoon salt or to taste
- 1 roll of phyllo sheets (I use the Athens Brand and they come in two rolls)
- 1/3 cup olive or coconut oil plus 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1 tablespoon freshly grated ginger
- 1 small red onion, diced
- 1/2 teaspoon turmeric
- 1/2 teaspoon red cayenne pepper
- 1/2 cup diced carrots
- 1/2 cup green peas (can be frozen)
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped cilantro
- 1 tablespoon pomegranate seeds
- Pre-heat the oven to 325 degrees.
- Grease a muffin pan.
- Boil the potatoes in their jackets until soft. Place in cold water. Peel and mash the potatoes coarsely. Mix in the salt.
- While the potatoes are cooking. Work with the phyllo sheets about 6 layers at a time. Place the first layer over a clean surface, brush with olive oil and place the second layer over the first. For this purpose, the placement does not have to be perfect and you can allow yourself a few tears here and there.
- Once you have lined up about 6 sheets, cut into a 4-inch by 4-inch piece. Align over the pan and then gently shape to form a shell.
- Continue until you have 12 of these.
- Bake for 7 minutes and remove from the oven.
- Heat the remaining tablespoon of oil and add in the mustard seeds and wait until the seeds crackle.
- Add in the ginger and the onion and saute well until translucent.
- Add in the turmeric, cayenne potatoes and the carrots and mix well. Cover and cook for 6 to 7 minutes.
- Add in the peas and mix well and cook for another 2 to 3 minutes.
- Sprinkle with the lime juice, mix in the cilantro and the pomegranate seeds.
- Carefully fill the prepared shells with about 1 and half tablespoons of the filling, enough the fill the shell comfortably, but not over stuff it.
- Bake for another 3 to 4 minutes and serve hot.