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."
 
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Ready In:
45mins
Ingredients:
10
Yields:
16-20 pieces
Serves:
4-6
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ingredients

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directions

  • 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.

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