Baked Samosas with Peanut Sauce

We have a garbage / recycling pick-up service now.

We have 2 poubelles: (I can never remember the word in English – trash cans? bins?) 1 with a black lid for trash and 1 with a yellow lid for recyclables. Vegetable waste is supposed to be composted and they would have provided us with a compost bin as well, but we already had one.

We also have a sheet of instructions so we don’t mess up (glass has to be taken to a glass bin in the village).

Why am I telling you this?

Because every other week, when the black poubelle is scheduled, I go through the fridge and pantry looking for stuff to toss.

Sometimes, (often) that is just a reminder to use stuff before it needs to be tossed…. like canned Chinese vegetables.

Click here to Pin Baked Samosas with Peanut Sauce

Baked Samosas with Peanut Sauce

Print Recipe

Samosas are easy to make with purchased phyllo dough. Phyllo can be re-frozen twice and keeps well in the fridge for a week or so…
These are really easy to make with purchased Chinese vegetables – plus they’re baked!

• Author: Kate
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: First Courses

Ingredients

Scale 1x2x3x

• 4 sheets phyllo dough
• 14oz (400gr) mixed Chinese vegetables, drained
• 1 tsp soy sauce
• 1 tsp olive oil
• 1 tsp sesame oil
• Peanut Dipping Sauce:
• 1/4 cup peanut butter
• 1 tbs soy sauce
• 2 tbs chicken broth
• 2 tbs sherry

Cook Mode Prevent your screen from going dark

Instructions

• Put vegetables, soy sauce, into a bowl and stir well.
• Remove 1 sheet of pastry and re-wrap the rest.
• Lay the sheet out flat and lightly brush all over with olive oil.
• Fold phyllo in half the long way.
• Brush top layer with oil.
• Take one corner and lightly fold it so that the corner touches the opposite side. Do not actually make the fold. We just want to determine the placement of the filling. It will form a triangle.
• Unfold it and place one fourth of the filling on the half of the triangle that will be the ‘bottom’.
• Now make the fold, taking the corner to the opposite side. Continue to fold over and over, maintaining the triangle, like a flag.
• Brush the top and bottom with sesame oil and place on a baking sheet.
• Repeat with the remaining phyllo sheets and filling, making 4 samosas in all.
• Bake at 400F (200C) for 15 – 20 minutes, until golden brown.
• Peanut Sauce:
• Combine all ingredients in a small bowl and whisk well to combine.
• To serve:
• Divide the Peanut Sauce in half and put into small bowls or on small plates.
• Add two Samosas to each plate and serve.

Notes

It’s important to keep unused filo sheets covered at all times or it will dry out very quickly.
These are easy to make – the lengthy instructions are how to fold….

Nutrition

• Serving Size: 1/2 recipe
• Calories: 466
• Sugar: 9.9 g
• Sodium: 1187.3 mg
• Fat: 24 g
• Saturated Fat: 4.6 g
• Trans Fat: 0 g
• Carbohydrates: 49.1 g
• Fiber: 8.3 g
• Protein: 15.9 g
• Cholesterol: 0.3 mg

Keywords: samosas, Chinese Vegetables, peanut sauce

Slightly different flavors with phyllo: Baked Egg Rolls

Our wisteria no longer produces flowers at the top.

It’s entwined with the evergreen which is the weirdly shaped tree trying to find sunlight. All the dead branches at the top are wisteria.

Except they’re not dead – they are starting to get leaves now. The same thing happened last year.

It used to be a gorgeous, huge tree covered in flowers this time of year.

We’ve discussed having someone (professional) come in and trim both trees to make them healthier and less ugly. I hesitate because there are so many birds nesting in those high, bare branches.

When the sun came out later, so did Guapa.

She is not the least bit concerned about the health of the wisteria.

Or the scolding of the nesting birds.

She was just happy to be outside, watching me….

I was happy to have her.