These samosas have a unique twist, they have curry and a dip. You can add chicken or ground beef and make it a meal. Good to double and triple for leftovers, and with these you don't know how many everyone will want, they are really good. At the age of 12, I alone ate 10 small ones. I was so full!
Ingredients
- vegetable oil: 2 tsp
- onion: 1 piece (diced)
- curry powder: 1 Tbsp
- mustard seeds: 1 Tbsp
- cumin seeds: 2 tsp
- vegetable broth: 0.5 cup
- potatoes, cut into small cubes: 2 piece
- carrot, cut into small cubes: 1 piece
- frozen peas: 0.25 pound
- frozen Puff Pastry: 1 pack (17.5 ounce pack, thawed)
- egg, lightly: 1 piece (beaten)
- mayonnaise: 2 cups
- sour cream: 0.66667 cup
- white sugar: 0.5 cup
- lemon juice: 0.5 cup
- horseradish: 0.5 cup
- curry powder: 2 Tbsp (to taste)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat oil in a large frying pan over medium heat. Add onion, curry powder, mustard seeds, and cumin seeds; cook for 3 minutes. Add broth and potatoes; cook until tender, 3 to 5 minutes. Add carrot and peas, cook 2 minutes more. Remove from heat and allow filling to cool.
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Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
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Roll puff pastry out on a work surface and cut into 16 thin rounds. Place 2 to 3 tablespoons of filling on each round. Cover edges of pastry with beaten egg and press edges together using a fork to close. Place samosas on the prepared baking sheet.
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Bake in the preheated oven until pastry is puffed and golden brown, 12 to 15 minutes.
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While samosas are baking, combine mayonnaise, sour cream, sugar, lemon juice, horseradish, curry powder, salt, and pepper in a bowl. Cover and refrigerate sauce until needed. Serve with samosas.
