Samosa Puffs Fusion Recipe

Samosa is probably the best known Indian appetizer world wide. Its a triangular shaped stuffed and deep fried spicy appetizer. In this recipe we will use puff pastry and bake.

Ingredients

1. Baking Potatoes (Boiled, Peeled, and quartered): 2 Medium size
2. Green peas (Fresh or Frozen thawed): ½ cup
3. Salt: 1 Tablespoon
4. Cayenne Pepper powder: 2 teaspoon
5. Ginger Powder: ½ teaspoon
6. Cumin Powder: 1 teaspoon
7. Coriander Powder: 1 teaspoon
8. Cinnamon Powder: ½ teaspoon
9. Clove powder: ¼ teaspoon
10. Nutmeg powder: ¼ teaspoon
11. Lemon Juice: 2 teaspoon
12. Water: ¼ cup
13. Olive oil: ¼ cup
14. Pastry puff sheets (5"x5") Thawed: 16
15. Egg wash: 4 Egg whites & 1 Tablespoon slightly beaten, NOT beaten to make it frothy.

Method

Step 1: Grate boiled potatoes using a very coarse grater. Add items 2 through 13. Fold spices in using a rubber spatula. Continue the process till all the grated potatoes are uniformly covered.
Step 2: Preheat convention oven to 375ºF.
Step 3: Spray cooking sheet with Pam or some oil. Or use a non-stick cookie sheet.
Step 4: Prick the pastry shell with the tines of the fork all over. Wet all the four sides of the shell with egg-wash. Place 2 Tablespoon of stuffing on the Pastry shell. Fold one of the corners to the diagonally opposite corner covering all the stuffing. It will look like a triangle. Take a fork, press the edges with the tines so that they are sealed.
Step 5: Put all the stuffed pastries on the cookie sheet. Brush egg-wash gently over the top of every pastry.
Step 6: Bake in the oven for 15 minutes. Turn the pastry over, bake another 10 minutes. If the tops or not yet golden brown. Bake another 5 minutes. All the ovens vary a little bit. So you have to go by the looks.
Serve warm or cold. Sweet & Sour Mint dip goes well with the puff. Just put about ½ teaspoon of dip on each puff. It will look like a garnish.

NOTE

We pricked the pastry surface before putting the stuffing and turned the pastry over after 10 minutes to reduce the full puffing of the shell. If you make your own puff pastry, reduce your folds to 4.