PUFF PASTRY SAMOSAS W/ GREEN PEAS
Steps:
- 1. Preheat oven to 400F. 2. Combine oil + cumin in a large frying pan over medium-high heat. Coot, stirring, until the cumin begins to brown ... 1-2 minutes. 3. Add the peas + salt ... cook, covered, until the peas soften ... 5-6 min. Remove from heat and stir in the chutneys. 4. Lay a sheet of puff pastry on a lightly floured work surface. Cut the sheet into thirds along the lines of the folds. Roll out one third to a 6x12 rectangle. Cut the rectangle crosswise into 6 equal pieces to make 6 smaller rectangles. Brush all around the edges of each w/ egg glaze. Spoon a generous tablespoon of peas in the center. Fold over filling to make a triangle or rectangle. Press edges gently to seal. Put on a baking sheet and brush w/ the egg glaze. Roll out remaining two sections and fill 12 more turnovers. Repeat w/ second sheet of pastry. 5. Bake until crisp, 18-20 minutes. Serve hot w/ sauce.
BAKED PUFF PASTRY SAMOSAS
A delicious, hearty Indian snack, baked instead of deep fried. Serve with (mango)chutney and the raita(s) of your choice. To go vegan substitute ghee/butter with (canola)oil and use vegan puff pastry.
Provided by Eismeer
Categories Potato
Time 45m
Yield 16-20 pieces, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes (20-25min.), rinse with cold water, peel and mash (leave chunky).
- Heat 2 teaspoons of ghee, add garlic, grated ginger and onion and let fry until translucent. Add spices and let toast for about 30 seconds.
- Add peas and transfer mixture to potatoes.
- Salt and pepper to taste.
- Cut puff pastry into squares (you should get about 16-20).
- Melt the rest of ghee (or butter) and brush the pastry squares.
- Preheat oven to 200°C.
- Fill the pastry squares with a generous teaspoon of potatoefilling and form into triangles. Press ends tightly togehter using your fingers or a fork.
- Brush triangles with ghee.
- Transfer your samosa triangles to a baking tray lined with non-stick baking paper and let bake until golden brown (usually 15-20 min.) at 200°C.
Nutrition Facts : Calories 811, Fat 40.5, SaturatedFat 11, Cholesterol 5, Sodium 284.9, Carbohydrate 99.1, Fiber 9.4, Sugar 5.5, Protein 14.5
POTATO AND PEA SAMOSAS
Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet
Provided by Lulu Grimes
Categories Side dish
Time 1h15m
Number Of Ingredients 11
Steps:
- To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
- Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through - add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
- Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.
- Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.
Nutrition Facts : Calories 243 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.02 milligram of sodium
PUFF PASTRY SAMOSAS WITH GREEN PEAS
These are quick samosas using a frozen, commercial puff pastry instead of the traditional samosa dough. You can used cubed boiled potatoes in place of the peas, too, or combine the two vegetables if you like.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*.
- Combine the oil and cumin in a large frying pan over medium-high heat. Cook, stirring, until the cumin begins to brown, 1 to 2 minutes. Add the peas and the salt and coo, covered, until the peas soften, 5 to 6 minutes. Remove from the heat and stir in the chutneys. Let cool.
- Lay a sheet of puff pastry on a lightly floured work surface. Cut the sheet into thirds along the lines of the smaller rectangles. Brush all around the edges of each with egg glaze. Spoon a generous tablespoon of peas in the center. Fold the top of the rectangle down so that it meets the bottom layer 1 to 1 ½ inches above the bottom edge and makes a triangle. Fold the bottom up and tuck the overhang over. Press gently to seal. Put on a baking sheet and brush with the egg glaze. Repeat to make two more turnovers. Then roll out and fill six more turnovers.
- Bake until crisp, 18 to 20 minutes. Serve hot.
Nutrition Facts : Calories 762.5, Fat 51.8, SaturatedFat 11.9, Cholesterol 52.9, Sodium 488.3, Carbohydrate 61.4, Fiber 5.2, Sugar 4.8, Protein 13.7
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