Apple pie samosas recipe
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- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Apple pies and tarts
Hindu dessert with a twist.
Berkshire, England, UK
9 people made this
- 2 cooking apples, peeled and chopped
- 50 g caster sugar
- 1 tsp ground mixed spice
- 50 g sultanas
- 25 g low-fat spread
MethodPrep:20min ›Cook:25min ›Ready in:45min
- 1 Heat oven to 180C/Gas 6. Place the apples, sugar, mixed spice and sultanas in a saucepan with 2 tbsp water and cook, covered for 6 mins or until the apples are soft, stirring once or twice.2 Cut the sheets of filo and place the filling at the top of each strip, then fold over to form triangular parcels. Place on a baking sheet and bake for about 20 mins until crisp and golden. Serve with low-fat yogurt, if you like.
See it on my blog
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Can anyone tell me why you have to have 25g of low fat spread in the recipe but you don't mention this spread in the how to make apple pie samosasMany thanks-02 Jul 2014
really unspecific method and way to much ground mixed spice! I added more apples to wear out the flavour of the mix as it was so strong it was inedible-01 Feb 2014(Review from this site AU | NZ)
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Brown the butter in a small saucepan over a low heat and stir in the nutmeg and cinnamon.
Cut the pastry into 3 long strips and brush each strip with the spiced butter.
Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more of the spiced butter.
Deep fry until golden-brown and crisp, then drain on kitchen paper. Serve with the cream and icing sugar dusted over.
Step-by-Step Guide to Prepare Veg samosa (Indian) Speedy
Hey everyone, welcome to our recipe site, if you’re looking for Veg samosa (Indian) recipe, look no further! We provide you only the best Veg samosa (Indian) recipe here. We also have wide variety of recipes to try.
Before you jump to Veg samosa (Indian) recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
We all realize that, in order to really be healthy, nutritious and balanced meal plans are important as are good amounts of exercise. Sadly, there isn’t always enough time or energy for us to really do the things we need to do. Working out at the gym isn’t something people want to do when they get off from work. A delicious, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You should be thankful to learn that getting healthy doesn’t always have to be super difficult. If you are persistent you’ll get all of the activity and healthy food you need. Here are some tips to be as healthy as possible.
Run the stairs. Rather than riding an elevator, take the stairs to the floor you live or work on. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a great way to get some exercise in. If you do work on a super high floor, why not get off the elevator a few floors earlier and walk the rest of the way? So many people pick the elevator over hiking even a single flight of stairs. Even if you only have one flight to climb, climbing down and up it during the day is a great way to get additional exercise.
There are all sorts of activities that you can do to get healthy and balanced. Not all of them require fancy gym memberships or limited diets. Little things, when done every day, can do a great deal to enable you to get healthy and lose pounds. Being intelligent when you choose your food and routines is where it begins. A good amount of physical activity each day is also necessary. Don’t ignore that health isn’t only about just how much you weigh. It is more about making your body as strong as it can be.
We hope you got benefit from reading it, now let’s go back to veg samosa (indian) recipe. You can have veg samosa (indian) using 8 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Veg samosa (Indian):
- Prepare of Outer shell.
- Prepare 2 cups of all-purpose flour.
- Get of Vegetable oil.
- You need of Inner filling.
- Prepare 2 of potatoes (peeled and boiled).
- Provide 1 cup of green peas (boiled).
- You need 2 tbsp of chaat masala.
- Prepare 2-3 sticks of fresh coriander leaves.
Instructions to make Veg samosa (Indian):
- Knead the flour well with oil,salt and warm water, the dough has to be coarse in texture, keep aside.
- Mash the boiled potatoes add in the spices and mix well..
- Now with a roller pin take batches out of dough and make a small circle and cut in halves. In one half pour some of potato mix and join both sides and the top to make a triangle shape..
- Deep fry the samosas and serve it with chutney/tomato sauce..
I don't hold this vegetarian pie to be in anyway authentic Indian in its construct (BIG), the filling (VEG loaded!) and the use of puff pastry instead of homemade samosa pastry (handy!). But I do hope those of Indian background can recognise that I've stayed respectable of traditional Samosas by using authentic Samosa filling spices. Are these samosas vegetarian or even vegan? These are the best Indian punjabi samosas and they are vegetarian. Infact these samosas are also naturally vegan like a lot of Indian cooking, so if you are looking for vegan festive options, these will please you!
If you find this Veg samosa (Indian) recipe useful please share it to your good friends or family, thank you and good luck.
Types of Pies
Let’s divide the world of pies into two main categories: savory and sweet. Savory pies are the meals, and sweet ones are the desserts.
Pot pies traditionally feature meat and vegetables in a deep dish, covered with a domed crust. Many pot pie recipes omit the bottom crust, so the dish is really a baked stew with an edible lid. The two most common varieties are chicken and beef pot pies, which provide a jumping-off point for creating healthy, plant-based alternatives.
Shepherd’s pies have historically consisted of a lower layer of ground meat covered with a mashed potato crust. As the name implies, the most common meat was lamb or mutton. Similar pies made with beef were called “cottage pies.”
Hand pies are small, individual servings, typically with the filling completely enclosed within a crust. In addition to the empanadas and samosas already mentioned, this category includes Cornish pasties, Jamaican patties, and even Italian calzones. They can be eaten hot or cold, which makes them good portable choices.
Most pies are made with single-layer crusts, either soft or hard, flaky or solid. Another category uses phyllo dough, which comes in very thin layers rolled together (think spanokopita). Turkish pies called borek use phyllo dough to enclose (typically) meat, cheese, and vegetables.
If we were to word-associate about pie, we’d probably begin with fruit pies. In the US, apple pie is the default. But, of course, many kinds of fruits are absolutely fabulous in pies. Strawberry-rhubarb is a fine combination of sweet and tart blueberry pies are incredible, and cherry and peach are no slouches either. Fruit pies can have solid crusts, or if you have some time on your hands, and you’re looking to impress, you can top your fruit pie with a lattice crust.
Other kinds of sweet pies include galettes, tarts, mousse pies, custard pies, meringue pies, and there are also sweet veggie pies that use pumpkin, sweet potato, or other flavorful vegetable-based fillings.
Created by Tina Dawson on May 10, 2017
- Prep Time: 2h
- Cook Time: 15m
- Total Time: 2h 15m
- Serves: 8
- Yield: 42 assorted samosas
For the Samosas
Apple Pie filling
- 3/4 c chopped apples
- 1/8 tsp. cinnamon powder
- 1 tsp. sugar (to taste)
- a drop of lemon juice
Raspberry Jam filling
Banana Toffee filling
Berry Crumble filling
- 1/2 c blueberries
- 1/2 c raspberries
- 1 tsp. sugar (to taste)
- 1/2 tsp. VEGAN butter / oil
- 2 tbsp. almond flour
- Thaw the frozen spring roll pastry according to package instructions. Take the sheets you need, cover in a damp cloth. Refreeze the rest immediately.
Make the apple pie filling
- Combine all the ingredients (chopped apples, sugar, lemon juice, cinnamon powder) in a small pan, and let it cook and soften over medium heat. Once the apples are cooked and all the juices evaporated, remove from heat and let cool completely. Set aside.
Make the Banana Toffee filling
- Melt some butter in a large sauce pan and swivel the pan to coat evenly. Arrange the banana slices on the pan in a single layer and sprinkle sugar on top. When the bottom has turned golden brown, flip and cook the other side. Remove from heat and let cool completely. Set aside.
Make the berry crumble filling
- In a small saucepan, combine the berries, sugar and butter and cook until the berries burst and release juices. Add the almond flour and continue cooking until reduced and thickened. Remove from heat and let cool completely. Set aside.
Prep the Raspberry jam
- If using refrigerated raspberry jam, microwave for 10-20 seconds until it comes back to a spreadable consistency.
Assemble the samosas
- Stack the thawed pastry sheets and cut in thirds. Cover with a damp cloth to prevent the sheets from drying out as you work piece by piece. Dissolve the corn starch and water to make a paste.
- Taking one sheet at a time, place a little filling on one end and fold into a triangle. Seal the end using a little cornstarch paste. Repeat until you run out of filling/pastry sheets or both.
- This recipe should make about 6 Apple Pie | 12 Raspberry | 6 Banana Toffee | 13 Berry Crumble | 5 Chocolate Samosas.
Freeze for later
- Store the samosas in either in freezer friendly storage bags or boxes. Don't forget to label the boxes/bags with the samosa flavours.
- Heat some oil in a small pan for deep-frying. Once the oil is hot, deep-fry the samosas until golden brown on both sides. If some filling should leak out during frying, scoop it out immediately, before it burns and turns the oil bitter.
- If using frozen samosas,DO NOT THAW! They should go straight from the freezer into hot oil directly.
- Drain on paper towels and serve warm.
- Preheat oven to 425°F/220°C. Line a medium baking tray with foil/silicone baking mat.
- Arrange the frozen/freshly wrapped samosas in a single layer spaced apart.
- Bake in the preheated oven at 425°F/220°C for 10-12 minutes. Transfer to a wire rack to cool slightly before serving warm.
Recipe of Arabian Sambousak (Arabic Samosa)
What you need:
- A package of Sambousak sheets – or homemade Samosa sheets
- Mutton/Lamb mince
- Chopped Onion
- Chopped parsley
- Some spices and Olive oil
How to Prepare?
We start by preparing the homemade Sambousak dough to make Sambousak sheets. Then the further step is preparing the lamb/mutton minced meat by browning the onion in 2 tablespoons of olive oil then add the seasonings.
And the final step will be the filling of stuffing into the Sambousak sheets and then bake or deep fry the sambousak.
Super Delicious and Crunchy Arabic Sambousaks are ready!
Prep: 30 minutes, plus cooling. Cook: 1 hour 45 minutes.
For the filling, put the oil in a large saucepan on a medium heat. When it’s hot, add the onions and salt. Cook for about 5 minutes until soft and translucent, then add the ginger, garlic, cumin seeds and chilli flakes and cook for a few minutes. Add the mince and cook until browned.
Stir in the potatoes, then reduce the heat to low to medium, cover the pan and cook for 20 minutes, until the potatoes are soft. Add the frozen peas and cook them through.
Stir in the cornflour – this will help to thicken any juices left at the bottom of the pan. Take off the heat and stir in the chopped coriander. Set aside to cool completely.
Preheat the oven to 200C/180C fan/gas mark 6. Have ready a 20cm round loose-bottomed cake tin.
To make the pastry, put the two flours into a bowl with the salt and turmeric. Mix well, then make a well in the centre.
Put the water and fat into a pan and heat until the fat has melted. Pour into the well in the flour, then mix using a palette knife. As soon as dough is cool enough to handle, get your hands in and bring it all together.
Lightly dust a work surface. Set aside one-third of the dough for the top, and roll out the rest to fit the base and sides of the tin, with some overhang. Line the tin with the pastry, leaving the excess hanging over the edges. Fill the pastry-lined tin with the samosa filling.
Roll out the rest of the pastry to make the top. Brush the inner ring of pastry above the filling with beaten egg and put the lid on top, pushing it down snug to the filling. Press the edges to thoroughly seal, then cut off the overhang and fold the remaining cut edge back into the tin. Pleat the edges as you wish, brush with beaten egg and pierce a hole in the centre so steam can escape. Bake in the oven for 1 hour.
Samosas with Tamarind-Date Chutney
Ajwain or carom seeds are traditionally used in making Punjabi samosas they have a strong flavor which is somewhat of an acquired taste. In Bengal they use nigella seeds instead and I like them much more. The wrap is much flakier and tastier when you use ghee. If you'd prefer not to make the spice blend, you can substitute 1 tablespoon curry powder plus 2 teaspoons amchur powder (raw mango powder) as a shortcut. To substitute it when making the filling, add the peas and curry powder and cook until the raw smell of the curry dissipates, about 3 minutes. Add the potatoes, amchur and salt and cook until the mixture is well mixed and seasoned, about 2 minutes, then proceed with the recipe. The addition of peanuts gives the samosas a really nice crunch. Again, they are very prevalent in Bengali samosas and I would highly recommend them. It’s important to use a wet block of the seedless tamarind pulp and not tamarind paste for this recipe. Most of the brands are not 100% seedless and often have a skin, hence it is best to strain the mixture. Traditionally this chutney is made with jaggery, an unrefined sugar. If you can only find jaggery blocks and not powdered jaggery, it should be finely chopped.
Sausage, Apple, and Cheddar Pocket Pies
These pies are a hearty meal for those on the go. The sweet and tart apple pieces help to balance the richness of the cheese and sausage.
- 2 1/2 cups (283g) Pastry Flour Blend
- 2 tablespoons (14g) Better Cheddar Cheese Powder
- 1/2 teaspoon salt
- 16 tablespoons (227g) unsalted butter, cold
- 1/4 to 1/2 cup (57g to 113g) ice water
- 10 ounces sausage meat, uncooked
- 1 cup (113g) Granny Smith apple, peeled and diced
- 1 cup (156g) onion, diced
- 1/2 cup (57g) grated cheddar cheese
- 1/4 teaspoon black pepper
To make the pastry: Combine the flour, cheese powder, and salt.
Work in the butter until larger, pea-sized clumps form.
Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive.
Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes.
To make the filling: Stir together all the ingredients.
Roll out each disk to about 1/8" to 1/4" thickness on a floured surface. Using a mini pie mold, 6" cutter, or circle template, cut out 16 circles, re-rolling the dough as necessary.
Place a heaping 1/4 cup filling in the center of eight pastry circles.
Dampen the dough around the filling with water, and top with an unfilled circle.
Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork.
Place the pocket pies on a baking sheet, and bake for 15 minutes. Lower the temperature to 350°F and bake for an additional 15 to 20 minutes, until golden brown.
Remove the pies from the oven, and serve warm. Refrigerate any leftovers.
- 4 potatoes, peeled and cubed
- ¼ cup oil
- 2 small onions, finely chopped
- 3 tablespoons coriander seed
- 1 tablespoon curry powder
- 1 (1 inch) piece fresh ginger, grated
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- ½ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon
- 2 roma (plum) tomatoes, finely chopped
- ½ cup frozen peas
- 4 prepared pie crusts
- 2 egg whites, beaten, or as needed
Place potatoes into a large pot and cover with salted water bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl coarsely mash.
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a skillet over medium-high heat cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture pour into mashed potatoes and thoroughly mix. Cool completely.
Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
Bake in the preheated oven until samosas are golden brown, about 15 minutes.