Our traditional julienne sun-dried tomatoes are showing off tucked into crisp, flaky samosas. The potato and onion filling is humbly seasoned with harissa but the sweet, delicate chew of julienne sun-dried tomatoes make these Indian appetizers unique. Pair with yogurt or chutney for a perfect crowd pleaser.

Prep time: 60 min

Cook time: 15 min

Total time: 75 min

Sun-Dried Tomato Samosas
Copyright Recipe © 2016 Woodland Foods

Ingredients

Makes 24

  • 3 Cups All-Purpose Flour

  • 1/2 Cup Butter, cut into small pieces

  • 3/4 Cup Plain Whole Milk Yogurt

  • 2 Large Potatoes, baked

  • 1 Tablespoon Olive Oil

  • 1 Small Onion, minced

  • 1/4 Julienne Sun-Dried Tomatoes, soaked in hot water

  • 1 Tablespoon Chopped Fresh Parsley

  • 1 Tablespoon Chopped Green Olives

  • 1 Tablespoon Chopped Pinenuts, toasted

  • 1 Tablespoon Harissa Seasoning

  • 2 Teaspoons Kosher Salt

  • 1/2 Teaspoon Ground Black Pepper

Directions

  1. Cut the butter into the flour using a pastry cutter or a fork until the butter looks like crumbs in the flour. Add the yogurt and mix with hands until firm dough forms, wrap in plastic and set aside to rest for 30 minutes.

  2. Place a large skillet over medium heat and add the oil.

  3. Add the onions and cook for 3-5 minutes until translucent, add the tomatoes, parsley and pine nuts. Cook for 1-2 minutes more. Transfer this to a medium bowl.

  4. Peel the cooked potatoes and crumble into the bowl. Add the harissa, salt and pepper and mix with hands to form a packable filling. Extra oil can be added if the mixture is loose.

  5. Roll out the dough to about 1/16” and cut out 2” circles. Place a hefty teaspoon in the center of each circle and pinch the edges closed.

  6. Keep the samosas covered with a damp towel until ready to fry. Deep fry the samosas in a neutral oil at 325° F until golden and crisp. Drain on a rack over paper towels.