Sunday, September 6, 2009


1 sheet of frozen puff pastry (I use regular whole wheat bread dough that I can make at home)
1/2 onion, chopped
4 small potatoes, cut into 1/2" dice (about 2 cups)
1 c. canned white beans
1 ½ c. frozen peas
1 Tbsp cilantro, finely chopped
1” piece of ginger, finely grated (about ¾ teaspoon)
1/4 tsp. cumin
1/4 tsp. paprika
1/8 tsp. cinnamon
1/8 tsp. cayenne
crumbled bay leaf
pinch cloves
dash black peppers
pinch coriander
2 cloves garlic, minced
1/4 tsp. prepared mustard
¾ tsp. salt
½ teaspoon chili powder
1/8 tsp turmeric
½ tsp. lemon juice

Remove the puff pastry from the freezer and let it sit at room temperature for at least a half hour.

Heat an oven to 350° F. Line a baking sheet with foil and set it aside.
Saute onion in oil until tender. Add potatoes and beans and cover with water. Bring the water to a boil and then reduce the heat to medium. Cook until the potatoes are almost tender, about 6 - 8 minutes. Drain them well and then return them to the hot pot to dry them off.

While the potatoes are cooking, put the peas in a microwave-safe bowl and heat them on high power to defrost them (about 2 minutes).

When the potatoes have cooled down (they can still be warm), add the remaining ingredients to the pot except for the peas and lemon juice. Mash the potatoes with a fork, leaving some small chunks. Make sure that all the spices are mixed in well. Add the peas and lemon juice and stir well to combine. You can do this with your hands and it will be much easier.

Unfold the puff pastry sheet and cut it into thirds along the folds. Cut each third in half horizontally to get six rectangles. Lay a piece of foil or plastic wrap down on your work surface and place one rectangle on top. Roll it into a square that is a little larger than 6”, then rotate it 45 degrees so that the corners are now at the top and bottom.

Take 1/6 of the filling, place it on the top half of the dough, and form it into a triangle that is about 1” thick, making sure to leave a border of about ¾”-1” around the filling. Lightly brush the edge of the dough around the filling with water (you can do this with your finger). Fold the bottom half of the dough up and over the filling. Press the edges together firmly, then roll them inwards towards the filling, making sure to pinch the dough to ensure a tight seal.

Place the samosas onto the lined baking sheet; they should stand upright. Bake until the puff pastry is light golden brown, about 27-30 minutes. Serve warm. (You can store the samosas in an airtight container; reheat them for 10-15 minutes at 350° F.)

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