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Garden Veggie and Goat Cheese Samosas with Sweet Peach and Basil Chutney.
These are not your typical Indian Samosas. Instead of the traditional Indian potato filling, I swapped in a whole bunch of summer veggies. And some goat cheese, because I thought, why the heck not, I mean goat cheese goes with these flavors.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●pan
📝 Preparation Steps
1
Preheat the oven to 350 degrees F and grease two baking sheets.
2
Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add the onion to skillet, and cook for ⏱️ 2 minutes, stirring occasionally. Add carrots, corn and red pepper, cook ⏱️ 2 minutes, stirring occasionally. Add the zucchini, garam masala, curry powder, mustard powder, pinch of cayenne, pepper and salt. Cover and cook ⏱️ 4-5 minutes or until the veggies are tender crisp. Remove from the heat and stir in the sun-dried tomatoes. Allow to cool ⏱️ 10 minutes and then stir in the goat cheese crumbles.
carrots (chopped)2red pepper (chopped)1zucchini (chopped)1mustard powder1 teaspoongoat cheese (crumbled)4 ounces
3
Grab two sheets phyllo dough and lay one sheet on top of the other so they look like one single sheet. Cut the sheet lengthwise into 3 even strips, and coat each strip very lightly with olive oil or coconut oil. Cover the remaining phyllo dough to keep from drying while you work. Spoon 1 tablespoon of the veggie mixture onto 1 end of each strip. Fold 1 corner of phyllo dough over mixture, forming a triangle; keep folding back and forth into a triangle until you reach the end of the strip. Place triangles, seam side down, on a baking sheet. Brush triangles with the remaining 1 tablespoon melted coconut oil.
4
Bake for ⏱️ 20-25 minutes or until lightly browned.
5
Meanwhile make the chutney. Add the butter to a high sided skillet or sauce pan set over medium heat. Add the peaches and saute until soft, about ⏱️ 5 minutes. Once the peaches are soft, add the garlic, ginger, honey, bourbon and apple cider vinegar. Bring the mixture to a simmer and simmer ⏱️ 5 minutes or until the the liquid has thickened and reduced. Remove from the heat and stir in the basil, cilantro, lime juice, jalapeño and a pinch of salt. Store in the fridge until ready to serve.
butter1 tablespoonpeaches (finely diced)2garlic (minced or grated)1 clovefresh ginger (grated)1 tablespoonbourbon2 tablespoonsapple cider vinegar2 tablespoonfresh basil (chopped)1 cupfresh cilantro (chopped)1 cuplime juice1 tablespoonjalapeño (seeded + chopped)1pinch of salt
Nutrition Facts
calories
355 kcal
fat Content
17 g
serving Size
18 g
fiber Content
4 g
sugar Content
16 g
sodium Content
356 mg
protein Content
10 g
cholesterol Content
13 mg
carbohydrate Content
52 g
saturated Fat Content
11 g
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