Puff pastry samosas stuffed with spicy potatoes and peas

For the stuffing:
  • 3 medium sized potatoes
  • 1 cup frozen peas
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1/2 inch piece of ginger, grated
  • 2 cloves of garlic, grated/minced
  • 1 1/2 cups finely chopped onions,
  • Salt to taste
  • 1 teaspoon garam masala
  • 1/4 – 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground roasted cumin seeds
  • 1 teaspoon ground coriander seeds
  • 1/2 teaspoon ground cumin seeds
  • 1 teaspoon dried fenugreek leaves
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh coriander leaves

Boil the potatoes until tender. Cool and peel them. Chop them into very small pieces and set aside. Put the peas in a microwave safe bowl and cover with water. Seal tightly with plastic wrap and microwave on high for 5 minutes. Drain them in a sieve and set aside. Warm oil in a non-stick skillet over medium high heat and add the cumin seeds. As soon as they splutter, add the ginger and garlic. Sauté for 30 seconds, then add the onions. Sauté for about 5 – 8 minutes, until the onions are lightly browned. Add the spices and cook for 30 seconds. Add the potatoes and peas. Stir to mix and cook uncovered for 5 minutes, stirring occasionally. Add the lemon juice and chopped fresh coriander leaves and stir to mix. Set this potato mixture aside to cool. You can make the potato mixture up to 3 days ahead of time and keep it refrigerated until needed.

For the pastry shell:
  • 1 package pre rolled frozen puff pastry (2 sheets)
  • 1 egg, beaten

Thaw the puff pastry according to package directions. Cut each sheet into 3 strips and cut each strip into 3 squares. Preheat the oven to 400F. Put a tablespoon or two of the potato mixture in the centre of a square. Fold the flap over the filling to form a triangular pouch and seal the edges by pressing on them with a fork or with your fingers. Proceed similarly with the remaining puff pastry and place all the pouches in a single layer on a lightly greased baking sheet. Brush the pouches lightly with the beaten egg. Bake for about 20 minutes, until the pastry is cooked through and the tops are golden. Serve with chutney.

Serves four – six