Snack · 40 min · indian

Baked Vegetable Samosas

Ingredients

• 1 sheet Puff pastry
• 1 cup diced Potatoes
• 1/2 cup Peas
• 1 tbsp Curry powder
• 2 tbsp Cilantro

Steps

1. Heat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Boil the diced potatoes in salted water for 10 to 12 minutes until just tender when pierced — they should hold their shape, not fall apart.
3. Drain the potatoes well and let them steam-dry in the colander for 2 minutes; dry potatoes absorb the spices better.
4. Heat a teaspoon of oil in a medium skillet over medium heat and toast the curry powder for 30 seconds until fragrant, then add the potatoes and peas.
5. Cook 3 to 4 minutes, stirring, until the potatoes are evenly coated and lightly crisped at the edges; fold in the cilantro and season with salt.
6. Cut the thawed puff pastry sheet into 4 equal squares, then cut each square diagonally into 2 triangles for 8 total.
7. Spoon 2 tablespoons of filling onto one half of each triangle, brush the edges with water, and fold over; crimp firmly with a fork to seal.
8. Bake 18 to 22 minutes until puffed and deeply golden, then cool 5 minutes before serving so the filling sets.

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