Carrot

Flaky Baked Samosas

July  9, 2015
Photo by Bobbi Lin
Author Notes

Throw an apps and zerts party and bring samosas and ice cream to share. Or, make it a party for one and keep the good stuff for yourself. —Kendra Vaculin

  • Makes a little over 24 triangles
Ingredients
  • 1/2 pound potatoes (I used the sack of new reds I had on hand), peeled and chopped into chunks (just halved is fine if they’re small)
  • 2 big carrots, peeled and chopped into chunks that are about the same size as the potato pieces
  • 2 tablespoons olive oil
  • 1 smallish yellow onion, chopped
  • one 1-inch piece of ginger, peeled and minced
  • 1 teaspoon ground cumin
  • 3/4 cup frozen peas, defrosted
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/2 teaspoon garam masala
  • 1 serrano pepper, minced
  • pinch of salt
  • A few sheets (I used two 10- by 15-inch sheets) frozen puff pastry, thawed but still pretty cold (move it from the freezer to the fridge for a few hours before use)
  • Flour for work surface
  • 1 egg, beaten, with a tablespoon of water mixed in
In This Recipe
Directions
  1. Bring a large pot of salty water to a boil and cook potatoes and carrots for about 10 minutes, until tender. Drain water and mash vegetables with a potato masher or the back of a wooden spoon plus some elbow grease. The mixture can still be a little chunky.
  2. While potatoes and carrots are boiling, heat the olive oil in a pan over medium heat. Add the onion, ginger, and ground cumin and cook for about 5 minutes. Everything about that will smell good.
  3. Dump onion mixture into potato mixture. Add peas, cilantro, mint, garam masala, serrano, and salt. Mix together into a beautiful, chunky, fragrant mush. Allow to cool slightly. Try some with a spoon, no one will know.
  4. Preheat oven to 375° F. Line a baking sheet with parchment paper.
  5. On a lightly floured surface, unfurl a sheet of cold puff pastry and slice it into 3- by 3-inch squares. Roll each square out only slightly with a rolling pin, dollop a generous scoop of filling on one diagonal half, and then fold it into a triangle, one far corner folding up to meet its opposite. Crimp the edge with the tines of a fork to seal. If you run out of pastry but are still left with filling, unfurl the other sheet and continue 'till one resource is spent.
  6. Line up triangles on your baking sheet (may need to work in shifts depending on how big you make your triangles and how big your sheet is!). Brush the tops with a little egg wash and then bake 30 to 40 minutes, until golden. Allow to cool slightly on the sheet, and then move to a wire rack for the remainder of the cooling process.

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