Baked Vegetarian Samosas

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A vegetarian samosa recipe combines vegetables seasoned with curry powder, fresh ginger and garlic baked inside a flaky crust

  • 2 tablespoons Pure Wesson® Best Blend Oil
  • 2/3 cup chopped yellow onion
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon grated fresh ginger
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well
  • 3/4 cup frozen peas and carrots
  • 1 pkg (15 oz each) refrigerated pie crust, softened as directed on package
  • Mango chutney, optional

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  1. Preheat oven to 350°F. Line baking sheet with parchment paper; set aside.
  2. Heat oil in large skillet over medium-high heat. Add onion; cook 2 to 3 minutes or until tender. Add garlic and ginger; cook 1 minute more. Add curry powder and salt; cook until fragrant. Stir in drained tomatoes and peas and carrots. Cook 3 minutes more or until mixture is hot, stirring occasionally.
  3. Meanwhile, roll each pie crust into a 13-inch circle on floured work surface. Trim and discard edges to make two 10-1/2-inch square crusts. Cut each crust into 6 rectangle pieces. Place about 2 tablespoons tomato mixture in center of each piece. Bring edges of crust to center, pinching seams together to seal. Place on prepared baking sheet.
  4. Bake 25 minutes or until golden brown. Cool slightly before serving. Serve with mango chutney, if desired.
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Nutrition Information
Calories: 522 View complete nutrition information
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