This is an adaptation from my grandmother’s recipe which calls for pumpkin as the filling. I replaced the pumpkin with butternut squash since I found butternut squash a little bit easier to deal with – it’s not as hard as pumpkin when it comes to dicing.
I use frozen puff pastry squares, so the night before I move them into the refrigerator to defrost. These are very easy to make, not very time consuming, and a real treat for my daughter, Stephanie, who would eat them for breakfast, lunch and dinner if allowed!
Baked Butternut Squash Samosas
From Irina Katsnelson
1 large butternut squash, pealed and diced into small cubes (approximately 4 cups)
1 large onion, finely chopped
3 Tablespoons of vegetable oil for frying and a bit more for baking
1/2 teaspoon Salt
1/2 teaspoon black pepper
1/2 teaspoon cumin (I always add the spices and taste the filling as I cook it so adjust it as needed. In my family we like it a little spicy.)
1 1/2 teaspoon fresh dill, chopped
1 beaten egg to brush on the samosas before baking – this will give them a golden, shiny top
24 puff pastry dough squares (You can use the large sheet dough and just cut to size, approx 5 inch pieces.)
1. Heat a skillet on medium heat and fry the onion in the oil until golden brown.
2. Add the butternut squash, chopped dill, cumin, salt and black pepper.
3. Fry this mixture for 8 – 10 minutes, stirring occasionally. Since we will bake the samosas the butternut squash does not have to be fully cooked.)
4. Remove from heat and allow to cool.
1. Preheat the oven to 350˚F.
2. Place approximately one tablespoon of filling into the middle of a pastry square.
3. Take one corner of the square and pull across to the opposite corner. This will give you a triangle shape.
4. Seal the sides of the samosa tightly by pressing them together.
5. Brush the baking sheets with oil and place the samosas leaving about ½” between them.
6. Once all are in place, brush the tops of them with the beaten egg and bake for 30 – 35 minutes.
Serve the samosas at room temperature.