Christmas Vegetarian Samosas with Roasted Hokkaido Pumpkin, Chestnuts & Thym
These vegetarian Christmas samosas are the ultimate festive starter, combining the caramelized sweetness of roasted Hokkaido pumpkin with the rustic crunch of chestnuts and the freshness of thyme. Wrapped in a golden, crispy filo pastry, this flavorful filling delivers a gourmet winter experience. The recipe, while requiring a bit of patience for folding, rewards you with irresistible bites. Perfect for holiday meals, these samosas can be prepared ahead and freeze easily, simplifying your party planning. Serve them warm with a creamy sauce for a sophisticated appetizer or a refined starter that will amaze your guests.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat oven to 190°C (375°F). Cut pumpkin in half, remove seeds and cut into 2cm cubes. In a bowl, mix pumpkin cubes, sliced onion, olive oil, thyme, salt and pepper. Spread on a baking sheet and roast for 25-30 min until tender and caramelized. Let cool slightly.
- 2
Transfer roasted mixture to a bowl. Lightly mash with a fork for a rustic texture with chunks. Add crushed chestnuts. Adjust seasoning and let cool completely.
- 3
Preheat oven to 180°C (350°F). Prepare a baking sheet with parchment paper and a wire rack. Cut each filo sheet in half lengthwise. Brush each strip with melted butter. Place a spoonful of filling at one end and fold into a triangle (flag method) while keeping it tight. Seal the end with butter. Place on the rack, seam side down.
- 4
Brush the tops of the samosas with remaining melted butter. Bake in the middle of the oven for 15-18 min, flipping halfway, until golden and crispy.
- 5
Let cool for 3-4 minutes before serving. Serve with a mint yogurt sauce or cranberry chutney.
- Cold and drained filling: If the pumpkin releases water after cooking, drain it slightly before mashing to avoid a soggy filling.
- Tight folding: A well-compacted samosa holds its shape and cooks evenly.
- Cooking on a wire rack: Essential for crispiness on all sides.
- Chestnuts: Vacuum-cooked chestnuts are convenient. For fresh ones, roast, peel and boil before crushing.
- Variations: Add crumbled goat cheese, blanched spinach, red lentils, or a drizzle of maple syrup on the pumpkin before roasting.
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