Puff Pastry Samosas With Green Peas Recipes

POTATO AND PEA SAMOSAS

Potato and pea samosas image

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

Time 1h15m

Number Of Ingredients 11

Ingredients

2 small onions , chopped
2 garlic cloves , chopped
4cm-piece fresh ginger , grated
2 green chillies , deseeded and finely chopped
4 tbsp oil
3 large potatoes , cut into small cubes
100g frozen pea or finely sliced green beans
small bunch coriander , leaves chopped
mango chutney , to serve
2 tbsp oil
225g plain flour

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

BAKED PUFF PASTRY SAMOSAS

Baked Puff Pastry Samosas image

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

Ingredients

400 g puff pastry (2 sheets)
5 potatoes (medium sized to large)
100 g peas (fresh or frozen)
1 onion (chopped)
2 garlic cloves (minced)
1 gingerroot (about thumb sized, peeled and grated)
1 tablespoon garam masala
1 teaspoon turmeric
1/2 teaspoon cumin
2 -3 teaspoons butter (or ghee)

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

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