Potato Samosa Spiced Pastry (Printable Version)
# What You’ll Need:
→ Filling
01 -
4 large potatoes
02 -
1/4 cup cilantro, chopped
03 -
1/2 cup carrots, chopped, preferably frozen
04 -
1/2 cup sweet peas, preferably frozen
05 -
1 onion, diced
06 -
4 garlic cloves, crushed
07 -
2 tbsp olive oil
08 -
Salt and pepper to taste
09 -
1 1/2 tsp garam masala
10 -
1 1/2 tsp hot curry powder
11 -
1/2 tsp turmeric
12 -
1/2 tsp chili powder
13 -
1/2 tsp ground ginger
14 -
1/2 jalapeno, minced
15 -
Juice of 1 fresh lemon
→ Pastry
16 -
1 spring roll pastry packet (25 pieces) or Goya discs
17 -
2 tbsp all-purpose flour
18 -
Water, as needed
# Steps to Follow:
01 -
Peel the potatoes and cut them into cubes. Add them to a pot with boiling water and cook until tender.
02 -
In a pan, heat olive oil and sauté onion, garlic, ginger, and jalapeno until caramelized and fragrant. Add frozen peas and carrots and continue to sauté.
03 -
Mash the boiled potatoes in a bowl. Mix in salt, pepper, cilantro, lemon juice, and spices. Add the sautéed vegetables and combine thoroughly. Adjust seasoning as needed.
04 -
Combine all-purpose flour and water to create a thick but spreadable paste for sealing the samosas.
05 -
Fold a square pastry sheet in half, then fold one end to create a triangle with a pocket. Add 1-2 tbsp of potato filling. Apply the paste to seal the edges and fold to close the samosa. Repeat for all sheets.
06 -
To fry, heat enough vegetable oil to cover 4 inches in a pot. Once hot, fry the samosas for 1-2 minutes until golden brown. To bake, place on a tray and bake at 190°C (375°F) until crisp and lightly browned.
07 -
Lay assembled samosas on a parchment-lined baking sheet, spray both sides with nonstick spray, and freeze until solid. Transfer to a ziplock bag for longer storage.
# Additional Notes:
01 -
Samosas can be cooked by frying, air frying, or baking depending on your preference.