Samosas are an Indian pastry with a savory filling, usually some mixture of vegetables or ground meat. They are usually deep fried but they can easily be baked. I make a quick dipping sauce to go along with this, but you could serve them with a chutney if you'd prefer. I hate to brag again, but these are fantastic - even my kids loved them.
For the Samosas
1-2 tsp. canola oil
1/4 tsp. cumin seeds
1/2 a medium onion, diced
2 jalapenos, seeded and diced
1/4 tsp. ground corriander
1/2 tsp. garam masala
1 tsp. ground cumin
1 tsp. curry powder
1 tsp. sea salt
3/4 c. frozen or fresh diced potatoes, thawed under hot water in a strainer and drained well
1/2 c. frozen peas, thawed under hot water in a strainer and drained well
1 tsp. vegetable broth
1 Tbsp. tomato paste
1/4 c. fresh cilantro, minced
1 sheet puff pastry, thawed according to package directions
For the Dipping Sauce
3/4 c. ketchup
2 Tbsp. mango chutney (optional)
1/2 tsp. curry powder
1) To make the sauce whisk all of the ingredients together in a small bowl and set aside.
2) Preheat the oven according to the package directions for the puff pastry you are using. Line a baking sheet with parchment paper, or lightly oil it, and set aside.
3) Preheat the oil in a large saute pan over medium heat and add the cumin seeds. Toast the seeds until they are lightly browned and fragrant, about 5 minutes.
4) Add the onion, jalapenos, spices, and salt. Saute until the onions are soft, about 5 more minutes.
5) Add the drained potatoes and peas and saute until warmed and mixed through with the onions, peppers and spices. Then add the vegetable broth and tomato paste and stir until incorporated with the vegetables.
6) Remove the pan from the heat and toss in the fresh cilantro.
7) Flatten the puff pastry on a lightly floured surface and roll it out until it's about 1/4 inch thick. Use a pizza cutter or sharp knife to slice the pastry into 4 long strips lengthwise and then 6 long strips widthwise so that you end up with 18 squares.
8) Fill each square with about 2 tsp. of the filling and then fold the edges in and crimp the edges closed to form a ball. Gently squeeze the ball in your hand to round it out and then flatten it a little bit between your palms. Repeat until your dough is used up placing the finished samosas on the prepared baking tray.
9) Bake the samosas for 15-17 minutes until lightly browned. Serve with the dipping sauce.
This makes about 4-6 appetizer servings and would be very easy to double for more.