Make Ahead - Vegetable Samosas

It's that time of year again. Parties, and food and entertaining. One of the best pieces of advice I can give is to take some time and make anything you can ahead of time. Appetizers and hors d'oeuvres that can be made and frozen are great to have on hand. For planned celebrations, or spur of the moment guests who drop by to share in the spirit of the season. And in that spirit, I would like to share some of my favourite appetizers that can be prepared in advance. One of the most requested dishes from my kitchen is the Chicken and Brie in Puff Pastry. This next dish definitely takes some time to prepare, but the flavours are fabulous! Serve with a mango chutney.

Vegetable Samosas (adapted from Canadian Living)

- 2 cups diced peeled potatoes

- 1/2 cup diced carrots

- 3 tbsp vegetable oil

- 1 tsp each fennel and cumin seeds

- 1 tsp brown or black mustard seeds

- 1/2 tsp ground turmeric

- 1/2 tsp each coriander and fenugreek seeds

- 1/4 tsp cayenne pepper

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 tbsp grated gingerroot

- 1/2 tsp salt

- 1/2 cup frozen peas

- 3 tbsp lemon juice

- 2 tbsp chopped fresh coriander

DOUGH:

- 2 cups all-purpose flour

- 1 tsp cumin seeds (preferably black)

- 1/2 tsp salt

- 1/2 cup cold butter, cubed

- 1/2 cup milk

DOUGH: In food processor or bowl, combine flour, cumin seeds and salt; pulse or cut in butter with pastry blender until in fine crumbs. Pulse or stir in milk until dough begins to form ball; press into disc. Wrap; refrigerate for 30 minutes or up to 1 day.

In saucepan of boiling salted water, cover and cook potatoes and carrots until tender, 10 minutes; drain. Meanwhile in skillet, heat oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander and fenugreek seeds, and cayenne pepper just until cumin seeds begin to pop, 1 minute. Add onion, garlic, ginger and salt; fry until softened, 3 minutes. Stir in potato mixture, peas, lemon juice and coriander; let cool.

Cut dough into 12 pieces; form each into flat round. On floured surface, roll out each to 6-inch circle; cut in half. One piece at a time, moisten half of the cut edge with water. Form cone shape by overlapping cut edges by 1/4 inch; press together.

Fill with rounded 1 tbsp potato mixture. Moisten top inside edges of pastry; press to seal. Trim any jagged edges; crimp with fork.

Bake in 425F oven for 15 minutes. To make ahead, bake, let cool and freeze in airtight container for up to 2 weeks. Reheat in 350F oven for 10 - 20 minutes.