Tuesday, October 23, 2012

Vegetable Samosas w/ Cranberry Yogurt Dipping Sauce

Nothing warms up the body like something fresh out of a piping hot oven. These days we receive a fair amount of emails asking us how to turn some leftovers into a quality meal the next day without it tasting the exact same as before. We decided that most people have a tremendous amount of leftovers right after Thanksgiving so we’d work out a recipe that uses pretty much everything your going to have on the table, minus the puff pastry sheets.
The resulting product became some delicious Samosas that we dipped into a creamy Cranberry Yogurt sauce.
Saving money never tasted this good.

Baked Vegetable Samosas w/ Cranberry Yogurt Dipping Sauce
1 cup Mashed Potatoes
½ cup Cooked & Chopped Vegetables (Carrots & Green Beans work really well)
½ cup Frozen Peas (Thawed)
¼ tsp Curry Powder
1 TBS Cilantro (chopped)
1 TBS Mint (chopped)
1 TBS Ginger (chopped fine or grated fine)
Kosher Salt
Cayenne Pepper (to taste)
1 or 2 sheets of Puff Pastry
2 or 3 Eggs (beaten well)

Preheat Oven to 350˚
Mix the mashed potatoes, the chopped vegetables, the thawed peas, curry powder, chopped cilantro, mint and ginger.
Season the mixture with salt and cayenne pepper.
Roll out 1 sheet of puff pastry and cut it into a 14-inch square, then cut that down into 25 or so smaller squares.
Place 1 TBS of the mixed filling in the center of each square.
Brush the edges with a bit of the egg, fold into triangles and press to seal.
Bake at 350 degree until golden brown, 20 to 25 minutes.

To Make The Dipping Sauce:
1 cup fat free Greek Yogurt
½ cup dried sweetened Cranberries

Combine the yogurt and dried cranberries in a food processor and blend until the berries are finely chopped.
If the mixture is not sweet enough for you (which is should be already) add a dash or two of honey and pulse the blender a few more times.

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