Root Vegetable Samosa

with Spicy Cranberry-Pear Sauce

Makes approx 12 samosas, serving 4-6

Ingredients:

• For the Samosas:
  • 1 sweet potato, small dice
  • 1 parsnip, small dice
  • 1 carrot, small dice
  • 1 Tbsp olive oil
  • 2 tsp cumin
  • 1/2 tsp granulated garlic
  • 2 tsp madras curry powder
  • 1/2 tsp hot paprika
  • pinch of cayenne
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 package of phyllo dough (usually found the freezer section and contains too rolls)
  • 1/3 cup melted vegan margarine
• For the Sauce:
  • 1/4 cup of onion, minced
  • 1 Tbsp olive oil
  • 1 pear, minced
  • 3 thai chilies, minced
  • 2 Tbsp sweet soy sauce
  • 1/2 cup cranberries
  • 1/3 cup brown sugar
  • 2 Tbsp rice vinegar
  • 1/4 cup ketchup

Directions:

1. Preheat oven to 350F. In a medium bowl toss the sweet potato, parsnip and carrot with the olive oil and spices.  Pour out on to a sheet pan in a single layer and make for 25-30 minutes; until fork soft. Place back in the bowl and set aside until ready for filling.
2. To make the samosas first line a baking sheet with parchment then  place one sheet of phyllo on a board brush the  phyllo sheet lightly all over. Place another sheet of phyllo over the first one and repeat. Repeat a third time.
3. Next, slice the layered phyllo sheets into two columns. Place a spoonful of the filling on the bottom edge of one column, and fold the phyllo dough in triangles like a flag. If the filling spills out, just tuck it in with your fingers and keep rolling. When you finish, use your fingers to brush some extra margarine on the outer layer for a golden brown color when baking.
4. Repeat steps 3 and 4 until all the filling is gone (makes approx. 12)  Bake for 30-35 minutes until brown and crispy.
5. For the sauce heat 1 tablespoon of olive in a medium skillet on medium-high heat.  Add in the pear, onion and chilies; cook for 8-10 minutes until the pear and onion start to caramelize.  Stir in the sweet soy sauce and cook for 1 minute.  Stir in the rice vinegar and cook for 1 more minute.  Stir in the cranberries, brown sugar and the ketchup and cook for 3-5 minutes until the sauce has thickened and is bubbly. Place the sauce in a blender and blend until smooth.

Serve the sauce warm with the warm samosas.