Puff Pastry Samosas
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servings45 minutes
total timeIngredients
4 small russet potatoes
1 Tbsp garlic, minced
1/2 Tbsp ginger, minced
1 yellow onion, diced
1 cup peas
1 jalapeño, diced
1/2 tsp chili powder
1/2 tsp garam masala
1/8 tsp turmeric
1/2 tsp cumin seeds
1 tsp salt
1 tsp lemon juice
1 cup chopped cilantro
2 puff pastry sheets
1 egg with a dash of water for egg wash
green chutney (optional)
Directions
Cook Potatoes: Prick your potatoes with a fork and microwave for 8-10 min. Peel and mash.
Sauté: Heat oil in a pan on medium-high. Add cumin seeds and cook for 1 minute. Toss in onions, garlic, ginger, and chilies. Sauté for another minute.
Add Spices: Sprinkle in turmeric, chili powder, garam masala, and salt. Cook for 2 minutes, then add peas and mashed potatoes. Mix and cook for a few more minutes.
Finish Filling: Mix in lemon juice and let the filling cool (or prep ahead and refrigerate until ready to use)
Prepare Pastry: Roll out the thawed puff pastry on parchment paper.
Assemble: Spread a thin, even layer of green chutney over the puff pastry (optional). Next spread the cooled samosa filling evenly, leaving space on one edge for sealing. Sprinkle with cilantro.
Roll & Chill: Roll the pastry tightly into a log and freeze for about 15 mins in order to slice it easier or just leave in the fridge overnight.
Slice & Bake: Cut into half-inch rolls and lay them on a parchment-lined tray. Brush with egg wash. Bake for about 17 minutes at 425℉ until golden and crispy. Enjoy!
recipe adapted from rootedinspice
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servings45 minutes
total time