I have been cooking a lot in the last couple of weeks, but haven’t managed to post about the recipes in a timely fashion. I’m going to try and write up most of the posts today, and set them to post here and there over the next week or so.
This was the first of two casseroles I made right after the holidays, both from an article in the January 2010 Vegetarian Times, which I picked up while at home. All of them are designed to freeze well.
This casserole is pretty straightforward — you make a whole wheat pie crust to cover the top, and a samosa-style filling. The flavors weren’t as intense as getting a samosa at an Indian restaurant, but I expected that given that I was making it at home. Next time around I might increase the spices.
I also found that the crust was rather tough, probably due to one of the following: I modified the crust recipe to use butter instead of vegetable oil since I was out, I used regular whole wheat flour instead of whole wheat pastry flour (I’m assuming there’s a difference since it was specified), I might have over processed the dough, and I overbaked the casserole by accidentally following the “from frozen” baking time rather than the fresh-made.
I’ll definitely make this again. Next time, I’ll make a point of being sure that I have chickpeas on hand, so I can make some kind of side dish that will turn this into a more complete meal.
Indian Samosa Casserole
Vegetarian Times, January 2010
(Modified the order of the steps to make the most efficient use of time.)
Crust (presumably you could substitute your own tried-and-true recipe if you like)
1/2 C AP flour
1/2 C whole wheat pastry flour
1/2 t salt
2 T veg oil
1 T black or yellow mustard seeds (I just used ground mustard)
1 t curry powder
1 t ground ginger
1/2 t ground cumin
1/8 t red pepper flakes, optional
5 medium potatoes, peeled and quartered (1 1/4 lb)
1 1/2 t veg oil
1 med onion, diced (~1 C)
1 med carrot, diced (~1/2 C)
3 cloves garlic, minced
1 C frozen peas
1 C veg broth
2 t agave nectar or sugar
2 T soymilk (I use cow milk)
Preheat oven to 375 (this assumes you are baking the casserole straightaway).
Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks
Make crust: Whisk together flours and salt in a bowl. Stir in oil until clumps form. Add 6-10 T cold water, 1 T at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.
Stir together mustard seeds, curry, ginger, cumin and red pepper flakes, if using, in bowl; set aside.
Heat oil in skillet over medium heat. Add onion, carrot and garlic, and saute 5 minutes, or until carrot is tender. (I stuck with just over five minutes, because I wanted the carrot to still be just a little bit firm when all was said and done, and this worked well.) Move onion mixture to side of pan, and add mustard seed mixture to middle. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture, stir in agave nectar/sugar. Spread into 9″ pie pan and set aside.
Roll out dough to 11″ circle on floured work surface. Cover filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough and crimp edges. Cut an X in the middle to vent steam; brush with milk just before baking. Place pie pan on baking sheet and bake 40-50 minutes for fresh made, 75-90 minutes for frozen. Let stand 5 minutes before serving.