Pumpkin and Toasted Sesame Samosas

Ingredients

• 2 pounds Butternut pumpkin, peeled and cubed
• 0.25 cup Tahini paste
• 3 tablespoons White sesame seeds
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 1 tablespoon Lemon juice
• 20 sheets Samosa pastry sheets or phyllo dough
• 0.5 cup Melted butter or ghee
• 1 pinch Salt and black pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and roast the pumpkin cubes with a drizzle of oil until tender, about 25-30 minutes.

2. 2

   In a small dry skillet over medium heat, toast the sesame seeds until golden brown and fragrant, then set aside.

3. 3

   Mash the roasted pumpkin in a large bowl until smooth, then stir in the tahini, garlic, cumin, paprika, and lemon juice.

4. 4

   Fold half of the toasted sesame seeds into the pumpkin mixture and season generously with salt and pepper.

5. 5

   Lay out a strip of pastry, brush lightly with melted butter, and place a tablespoon of the pumpkin filling at one end.

6. 6

   Fold the pastry into a triangle shape, tucking the edges securely to ensure the filling is completely enclosed.

7. 7

   Place the samosas on a baking sheet, brush the tops with more butter, and sprinkle with the remaining toasted sesame seeds.

8. 8

   Bake for 15-20 minutes or until the pastry is crisp and golden brown, serving warm with a side of yogurt dip.