Vegetarian Main Dish Challenge: Samosa Rollups with Greek Yogurt Dip

Soooo…better late than never comes my vegetarian main dish.  I have to say, oh so modestly, that I think this one is worth the wait.  My kids all loved this.  My son, Jude, said this was “the bestest dinner” he “ever ated.”  (Yeah, he’s four.)  When I want to make something really kid friendly, two things pop into my mind right away:  1) finger food – kids of all ages love to eat with their hands; there’s just something more fun about a dinner that doesn’t require a knife and fork; and 2) dip – just about every kid I know loves to dip their finger food into something; last time we went out for lunch my two year old dipped the strawberries from her fruit salad into ketchup.  (I agree, that ‘s gross, but it definitely proves that the love of dip knows no bounds!)

Samosa Rollups with Greek Yogurt Dipping Sauce


For the rollups:

1 1/2 lbs. of yellow potatoes, cut into a 1/4″ dice

1  can of garbanzo beans, rinsed and drained

1/4 cup of golden raisins

1 bunch of green onions, white and green parts finely chopped

1/2 cup of fresh cilantro, coarsely chopped

2 packed cups of fresh spinach, coarsely chopped

1 tsp. of kosher salt

2 tsp of ground cumin

1 tsp of chili powder

juice of 1/2 of a medium lemon

2 rectangular sheets of puff pastry

For the dipping sauce:

1 cup of plain greek yogurt

juice of 1/2 of a medium lemon

1 tsp of Louisiana Hot Sauce

1 tsp of  honey

1/2 tsp of cumin

1/4 tsp of garlic powder


For the rollups:

Preheat your oven to 400 degrees.  Thaw your puff pastry according to the directions on the package.  While your pastry defrosts, place the potatoes, garbanzo beans, and golden raisins in a pot of lightly salted water and boil until the potatoes are tender – probably about 15 minutes.  When the potatoes are tender, drain the pot and place the contents in a large mixing bowl.  Add the green onions, cilantro, spinach, salt, cumin, chili powder, and lemon juice.  Now,  mix all of the ingredients well, using a fork to mash them lightly together.  (You don’t want to absolutely crush everything, just get it well incorporated.)  This is your filling mix.  Refrigerate it until it is slightly cool – this will keep it from making your pastry gooey white you are assembling the rollups.

Thaw your puff pastry according to package direction and lay 1 sheet out flat on a lightly floured surface

Spread the cooled filling mix onto the pastry sheet, making sure to get it close to the edges and the corners.

Roll the pastry around the filling, just as you would roll a jelly-roll cake.  Once the pastry is in one large roll, use a knife (I think a serrated knife works well for this) to slice the roll into 10 equally sized pieces.

Now repeat the process with your second piece of puff pastry.  When you’re finished, place all 20 rolls on their sides on a lightly greased cookie sheet.

Bake the rolls at 400 until the pastry puffs slightly and turns light golden brown.  Cool and serve with dipping sauce.

For the dipping sauce:

Place all of the ingredients in a small mixing bowl and whisk to combine.  Serve with the cooled rollups.  Easy, huh?

In case you were wondering

What’s greek yogurt?  Greek yogurt is a lot like regular yogurt except that it’s a little bit tangier and has a little bit more texture.  Most grocery stores have it now and you’ll probably find it near the regular yogurt.  In the event that you can’t find greek yogurt, I would recommend substituting 1/2 cup of plain yogurt and 1/2 cup of sour cream.

Proof of Kid-friendliness.  Hope y’all enjoy!!!