Baked Samosas

Start by cutting, peeling and boiling the potatoes. Boil just until they’re fork tender. Then, drain the water out and return the potatoes to the pot and mash a little.

Heat up a large, deep skillet with olive oil and let it get hot. When it is, add the mustard seeds, red pepper flakes and cumin seeds and let them cook and toast a bit. Add the semi-mashed potatoes and stir them around. Add the garam masala, chili powder, turmeric powder and salt. If it looks too dry, you can add the water (I did and it helped soften the potatoes a bit more). Grate the ginger over top and then cook 5-8 minutes. Add the peas last and let them warm about 1-2 minutes.

Preheat your oven to 425ºF and spray a cookie sheet with cooking spray.

Roll out 1 puff pastry sheet and use a medium-size bowl (about 6 inches in diameter) to cut out a bowl-sized circle. Then cut the circle in half so you get two semi-circles.

Take one semi-circle and place it in front of you so that the curved part is nearest you. With your finger, wet the edges with some water (this will help seal it). Take about 1 tablespoon or so of filling and place in the pastry. Grab one end and fold it over and then the other end and fold it over – should make a little triangle. Seal it up by crimping the edges with your finger or a fork and place on the baking sheet.

Build the rest of your samosas and when you’re done you can brush an egg wash on them (1 beaten egg with 1 tablespoon of water), sprinkle with salt on top and bake for 15 minutes at 425ºF. After 15 minutes, reduce the heat to 375º and bake another 5 minutes.

Serve it hot with your favorite chutney (mint and coriander and tamirind chutneys are my favorite) or eat it plain!

Makes about 8-10 samosas (depending how small or large you make them). Enjoy!