Vegetable Samosa

I boiled water. Added a teeny bit of onion RED Onion - 1/4 diced really finely, and diced carrots. As they started to get soft I added broccoli & some fresh ginger. Then I added diced zucchini. Didn't have, so used FROZEN ANITA stiry-fry veges instead.

Also added - canned corn, some of the soft butternut squash Didn't have, and spinach Didn't use. Let it drain & cool. INSTeAD... sauteed diced mushrooms in butter. Added fresh ginger & parsley, salt, pepper. Then added boiled veges to saucepan with fresh tomatoes and oregano. Sauteed to get out the water and blend flavors.Let cool, added pepper, salt, parmesan cheese and sliced mozzarella - broken into little pieces. 

Added fresh tomatoes and oregano / Parmesan cheese / mozzarella cheese.

Michael would have preferred the oregano cook the last few minutes - maybe add it with the spinach?

Best to add flour to the Michael-part to soak up the extra juices. Stuffed it into puff pastry & cooked at 375/400 for 15 minutes. The higher temp was ok - made it more brown. More runny filling = less cooked dough, obviously. SHOULD HAVE USED THE FLOUR!!!

For mine - added cilantro and put in non-stick pan, topped with cheeses. - Sauteed in pan with oregano, basil, and mushroom mixture. Topped with salt and pepper and mozzarella cheese.