There is no denying that my favorite time of year for entertaining is the early fall.
But as our family has grown – not in size, but in age – and our weekends are devoted to chauffeuring children around to various ice rinks and cheering them on as they play, my approach to gathering friends and family has changed ever so slightly.
To begin with, I try only to make recipes that can mostly be made in advance. I also choose those which can be doubled or tripled easily to take into account the growing appetites of the kids we know, now that they are all approaching the teenage years.
Lastly, I try to offer familiar comfort foods (who doesn’t love those this time of year?) in fresh and exciting ways. This year, the dish that fits into my entertaining arsenal quite nicely is a rustic savoury galette.
Pre-made fillings are stuffed into homemade crusts of all shapes and sizes and folded up nicely to create a tasty tart your crowd will love. They can be made large enough to cut into wedges, served up in individual sizes, or formed in a muffin tin for a hearty pre-dinner appetizer.
We’ve been filling our crusts with a thick chicken stew, caramelized onions, mushrooms, and aged cheddar, and sausage mixed with apple chunks, fresh sage, and feta.
This samosa version has also been seeing a lot of table time lately. The flavors are mild making it a great way to introduce Indian dishes to your family, and it’s something a little extra special to serve up to guests who come for dinner.
I like to serve ours with a cilantro cream (a cup of sour cream, juice of one lime, half a cup of cilantro and salt), or homemade chutney if I have one on hand, and a simple salad to offset the heavy pastry and potato combo.
|Savoury Samosa Galette|| |
- 2 tablespoons canola or grapeseed oil
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seed
- 1 medium onion, finely chopped
- 1” piece of ginger, peeled and minced
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 1/8 teaspoon cayenne pepper (optional)
- 2 cups diced unpeeled potatoes
- 1½ cups vegetable stock or water
- 1 cup frozen peas
- 2 tablespoons chopped cilantro
- Pastry, enough for one 9” crust
- 1 egg + 1 tablespoon water, lightly beaten (for egg wash)
- Heat the oil in a medium pan set over medium heat. Add the cumin and fennel seeds and when they begin to sizzle add the onion, cooking for 5 minutes or until soft and translucent.
- Add the minced ginger, turmeric, ground cumin, garam masala, salt, pepper, and cayenne (if using) and cook for 1 minute. Add the potatoes to the skillet and cook for an additional 5 minutes, or until the outer edges of potatoes are golden brown. Add the stock and simmer for 20-25 minutes or until potatoes are tender and the liquid is thick and saucy.
- Add the peas and cilantro to the pan, and cook for 1 minute, adjusting the seasonings if necessary. Remove from the stovetop and allow to cool completely.
- Preheat the oven to 425. Lightly flour a work surface and roll pastry into a 12” circle; transfer to a parchment-lined baking sheet. Spoon the samosa mixture into the centre of the pastry circle, mounding it a little in the middle and leaving a two-inch border around the perimeter.
- Fold the edges of the pastry up, pleating it as necessary. Brush the egg wash over the pastry and bake for 20-30 minutes or until the filling is heated through and the crust is golden brown.
Do you love to entertain in the fall as much as I do? If so, what are some of your favorite dishes to serve?