Filed Under: Apple, Dinner, Food, Fruit, Lunch, main-dish, mains, Recipes, side dish, veggie sides

Onion & Apple Samosas

You might not immediately think that apples and onions would taste good us, these samosas are amazing.

September 21st, 2015

Excerpted from The Apple Cookbook © Olwen Woodier

Make these savoury turnovers with basic short-crust pastry or thawed purchased puff pastry — they’re delicious either way.
Makes 12 samosas
  • 1 tablespoon olive, grapeseed, or canola oil
  • 2 medium sweet or red onions, cut into quarters and thinly sliced
  • 1 teaspoon garam masala, or ½ teaspoon each ground cinnamon and ground cumin with a few grindings of black pepper
  • 2 medium apples (Gala, Golden Delicious, Jonagold), peeled, cored, cut into quarters, and thinly sliced crosswise
  • 2 tablespoons brown sugar
  • 2 tablespoons cider or malt vinegar
  • 2 packets (4 sheets) frozen puff pastry, thawed in the refrigerator and kept cold
  • 8 ounces shredded cheddar cheese or crumbled goat or feta cheese (2 cups)
  1. Preheat the oven to 425 deg. F. Lightly grease two baking sheets or line them with parchment paper.

  2. Heat the oil in a large skillet over medium-high heat. Add the onions and garam masala and stir to combine. Saute for 5 minutes. Stir in the apples and saute for 5 minutes, then stir in the brown sugar. Reduce the heat to medium and cook until the mixture is golden and somewhat caramelized, about 15 minutes.

  3. Stir in the vinegar and cook 5 minutes longer. Remove from the heat and allow the mixture to cool.

  4. Remove the puff pastry from the refrigerator and roll out two of the 9- by 9 ½ -inch sheets to 12 by 12 inches. Prick the sheets all over with a fork. Cut 12 squares from each sheet (the squares will be about 3 by 4 inches) and place 12 on each baking sheet.

  5. Place 2 to 3 tablespoons of the filling in the center of the 12 squares. Take care not to overfill the squares. Sprinkle about 2 teaspoons cheese over the filling.

  6. Cover the filled squares with the remaining squares and, using the tines of a fork, firmly seal the edges. Cut a slit in the top of each samosa.

  7. Repeat the rolling and filling process with the remaining two pastry sheets.

  8. Refrigerate or freeze for 15 minutes so that the dough is cool and firm before going into the hot oven. Bake on upper and middle racks for 20 to 25 minutes, or until golden and puffed. After 15 minutes, rotate the baking sheets from upper to middle rack and from back to front.

Onion & Apple Samosas
Leigh Beisch Photography with food stylist Robyn Valarik

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