Samosanada Filling Recipe

Put the cubed potato in a pot with some water and boil until soft.

While the potato is doing its thing in the pot, put the carrot and broccoflower on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.

Put the baking sheet into a 400 degree oven and roast until browned and softened, about 10 minutes.

In a large skillet, melt about a quarter sick of butter and to this add the onions and garlic.

Saute until softened.

To the skillet add the pumpkin, and stir.

Add salt and pepper to taste.

When the potatoes are done, drain, and add them to the skillet as well. I like to smash them quite a bit with the back of a wooden spoon as I'm mixing them in. You're not looking to make them as creamy as the pumpkin, just going for a texture difference.

When the carrot and broccoflower are done roasting add them to the skillet as well. I don't mash these at all, again for the texture difference.

Now add the rest of the spices and the rest of the butter and stir very well to get the flavors going all the way through.

Taste it and adjust any of the flavors to suit your tastes.

Let this mixture simmer on low for at least 20 minutes, stirring as needed, to really get the flavors incorporated. If the mixture seems too thick, add some water or milk as needed.

Use my recipe here for the pastry