Samoosi Yirakot (Stuffed Vegetable Turnovers)
Submitted by dakkini
Crispy vegetable turnovers with potato, cauliflower, carrots, and peas in a matzo meal crust. These samoosi make 20 golden appetizers that are vegetarian-friendly.
YIELD
20 servingsPREP
50 minCOOK
30 minREADY
80 minThese stuffed turnovers prove that vegetarian appetizers can be just as crave-worthy as their meaty cousins.
A simple dough made from matzo meal and egg wraps around a colorful filling of blanched vegetables: potatoes, cauliflower, carrots, and peas all get stir-fried with garlic and onions until fragrant. The combination is hearty without being heavy.
Each turnover gets hand-formed into a triangle, then fried until the outside turns golden and crisp while the vegetable filling stays tender inside.
Serve them warm as an appetizer or snack. They’re substantial enough to be a light meal if you pair them with chutney or yogurt sauce.
Pro Tips
- Blanch vegetables for exactly 5 minutes so they’re tender but not mushy
- Cool the filling completely before assembling or the dough will get soggy
- Press dough thin (2½ inches) for the right pastry-to-filling ratio
- Drain on paper towels immediately after frying to keep them crispy
- Make ahead and reheat in a 350°F oven for 10 minutes
Ingredients
Directions
Mix the meal, egg and salt together, adding just enough water to make a moist dough that holds together.
Set aside. Heat the oil in a skillet, add the onion and garlic, and stir-fry over moderate heat until light brown, about 3 min.
Set aside. Take the potato and ½ cup each of any other 3 vegetables and blanch in boiling water for 5 minutes.
Drain well. Add these to the pan with the onion and garlic and stir-fry over moderate heat for 3 minutes, to mix well.
Add salt and pepper. Cool. Take 1 heaping teaspoon of the dough and press it out on a flat surface into a 2½ inch square.
Put 1 teaspoon of the vegetable mixture on the bottom half of the square and fold it over into a triangle.
Prepare all the samoosi this way.
Heat the oil in a wok or skillet and brown the turnovers over moderate heat for about 3 minutes.
Drain on paper towels.
Serve warm. Makes about 20 turnovers.
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