Vegetable Samosa with Puff Pastry

Celeriac is really something I don't know how else to cook, other than the usual Turkish dishes I learned from my mother and as soup.  I really wanted to do something a little different this time and I thought to try it as a samosa, which is an Indian dish, very similar to the typical Turkish borek but has a spicy curry touch.  It's one of my favorite starters when I go to an Indian restaurant.  I absolutely love them.  I didn't want to make these too hot for the usual reason.  I wanted the kids to enjoy this little snack.  I generally make a dish with celeriac adding in potatoes, peas, carrots, onions and of course olive oil.  These little samosas have all of those except the carrots.  I preferred to use the puff pastry to give it a lighter taste.  They turned out really good.  In fact, I am going to make this one of my repetitive recipes and try it with other vegetables as well.  

Vegetable Samosa with Puff Pastry

(Makes 16)

1 rectangular puff pastry (42x26 cm) (16"x10")

1 small celeriac - chopped into little cubes

2 medium potatoes - chopped into little cubes

1 small onion - chopped

1 cup of frozen or fresh peas

1 teaspoon of curry powder

1/2 teaspoon of mild chili powder

1/2 teaspoon of cumin ground

1/2 tablespoon of fresh dill leaves

1 tablespoon of olive oil

1 egg- beaten

salt and pepper to taste

First of all, you need to saute the vegetables in a non-stick pan.  Heat the pan with the olive oil and put the onions first.  Saute them until they are cooked and then add in the celeriac, potatoes and the peas.  Add in the spices, with some salt and pepper.  Make sure the vegetables are cooked but they shouldn't be over-cooked, otherwise they will get mushy.  When they are done take them off the heat, add in the dill and set it aside to cool.  Preheat your oven to 180° C(356° F) degrees.  Lay the puff pastry on a baking tray over a baking sheet.  I used the big puff pastry and sliced it into 16 little squares as in the photo, but if you can find the little square shaped puff pastries then don't bother to buy the big one for this recipe.  Once you are ready, put about a spoonful of the vegetables on the pastry and fold it into a triangle shape.  Spread some egg onto the edges with a brush, so that the ends of the pastry can stick together.  I used a fork to press the ends together and folded the corners to give it a more samosa looking shape.  When it is all ready brush them over with the rest of the egg and put them in the oven for about 20 minutes until they are done.  These are best when they are eaten warm.  If you want to make a meal out of them, I recommend to serve them with a nice green salad.