Traci's Easy Samosas Recipe (Puff Pastry Style)

Filling Ingredients: 

• 1.5 lbs potatoes (approx 3-6 depending on size) - boil in water until knife inserted into center comes out easy or until inside is not longer white but translucent, then cool, then peel off skin and chop into 1/4" smallish bite-sized cubes

• set aside 1/2 cup frozen or fresh peas

• Then in medium skillet, melt:

• 2 Tbs ghee and sauté below spices in ghee for 1 minute 

• 1 tsp each:

• fennel seeds

• coriander seeds

• 1/2 tsp garam masala powder (can omit if you don't have)

• 1/2 tsp cumin seeds

• few pinches hing powder (asafoetida) or omit if you don't have

• few pinches chili flakes (can omit if desired)

• 1 Tbs chopped fresh ginger

• Then add potato cubes and peas and then

• stir and toss to coat with spices and the below:

• 1/2 tsp brown sugar

• 1 tsp salt

• 1 tbs fresh lime or lemon juice - I prefer lime as lemon can cause acid stomach

• 1 Tbs chopped ginger

• 1 handful chopped cilantro

Filling Directions:

• open up and then roll out 1 thawed puff pastry sheet on lightly floured surface until it's approx 16" x16" square (large enough to divide into 12-16 4"x4" pieces)

• cut into 12-16 pieces with pizza cutter or knife

• place a dollup of filling into the center of each (I like to use a medium sized ice-cream/cookie scooper to do this)

• fill a small bowl with water and use either your finger tips or small brush to brush all 4 sides ends of each piece of puff pastry with about 1/4" wide of water to wet

• create each samosa shape by pulling each corner together up and around the filling then pinch together all 4 ends so they don't open during baking (honestly, even if they do accidentally open during baking, I promise it'll still be delicious =)

• Repeat until each samosa is complete

• separate an egg white out from the yolk and then use your same brush to dip into the egg white and then pain the egg white in a thin layer on the outside of the puff pastry sheet of each samosa, this will make the samosa crispy and golden brown upon baking

•  bake at 400 degrees Fahrenheit for approx 20 minutes on cookie sheet giving approx few inches between each samosa

• Goes great with cilantro mint chutney (aka "green chutney")

PRINT THE RECIPE