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.

Enjoy!

Baked Vegetable Samosas w/ Cranberry Yogurt Dipping Sauce

Ingredients:

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)

Directions:

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:

Ingredients:

1 cup fat free Greek Yogurt

½ cup dried sweetened Cranberries

Directions:

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.