Samosas (Faux-mosas)

Well these tasted like samosas and were very pretty but true Indian samosas are deep fried (not to mentioned served in a piece of newspaper from a street food stall). These little beauties were baked and were made with puff pastry. That had 2 major advantages: They were quick and easy :)

I didn't measure anything for the filling so the following is just a basic guide. The squeeze of fresh lemon juice at the end is important. You could also add a tablespoon of freshly chopped mint in addition to the cilantro. I served these with some mango-jalapeno chutney. Yum Yum!

- 4 small potatoes diced

- 2 cups frozen peas

- 1 large garlic clove

- half medium onion, finely diced

- 11/2 tsp grated ginger

- 1 1/2Tbsp ground cumin

- 1 1/2 Tbsp ground coriander

- 1 Tbsp madras curry powder

- 1 tsp chilli powder

- t Tbsp chopped cilantro

- juice from half a small lemon

- 1 lb puff pastry

- 1 egg

Method:

- Preheat oven to 400F

- Fry onion and garlic in olive oil until soft, add ginger and spices and cook until fragrant

- Add potatoes and a splash of water and cook until just soft

- Add peas and turn off heat (heat will cook peas)

- Stir in cilantro and lime juice and adjust seasoning

- Roll out puff pastry into large rectangle and cut into 12 squares

- Place a small mound of filling into the center brush egg wash on two sides of the square and seal the filling in the shape of a triangle (or close enough because some of mine looked a bit like an amoeba).

- Brush them with egg wash and bake for 20-25 minutes until brown and crisp.

- Serve warm or at room temperature.