Samosadillas

By Vegiegail

From Vegan Unplugged by Jon and Robin Robertson

Ingredients

• 1 16-oz can white potatoes, drained or 3/4 cup dehydrated potatoes, rehydrated
• 1 4-oz can green peas, drained or 1/4 cup dehydrated peas rehydrated
• 1 4 oz-can hot or mild diced green chiles drained (optional)
• 2 Tbs raisins
• 1 Tbs soy sauce (I used 3 Tbs So Delicious coconut milk instead)
• 1 tsp curry powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp chili powder (optional)
• Salt and black pepper
• 4 flour tortillas
• small jar of chutney

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from globalvegankitchen.com

Preparation

Step 1

Place the potatoes in a saucepan and mash them with a potato masher or ricer. Add the peas, chiles, raisins, soy sauce (or coconut milk), curry powder, coriander, cumin, chili powder, and salt and pepper to taste. Mix well and heat over medium heat until hot, stirring as needed, about 5 minutes.

Cut the tortillas into quarters. Spoon about 2 tablespoons of the filling onto each piece of tortilla. Fold one side over the filling and press lightly to flatten. Set aside. Repeat with remaining ingredients.

Arrnage the samosadillas in a nonstick skillet over medium heat. Cook until lightly browned and heated through, turning once, about 8 minutes total. Serve hot with chutney.