Indian Feast Part 3: Vegetable Samosas

Samosas are usually deep fried but I took a shortcut by making them with puff pastry and just baking them in the oven.

1 potato (I used yukon gold)
1/4 cup green peas
1 teaspoon garam masala
1/2 teaspoon salt
1/4 cup water
1 sheet of puff pastry
1/2 teaspoon lime juice

**This dish isn't vegan because there is butter in the puff pastry but you could use vegan puff pastry and then this dish is totally vegan.
Start by cubing the potato - small enough that you can later use them to fill a samosa. Then add in the peas, salt, and garam masala and get it over medium heat. Add in the water, stir, cover the pot with a lid, and then let it cook for about 10 minutes until the water has evaporated and the potatoes are cooked through.

Puff pastry is sold in the freezer section and usually the box will say to defrost the pastries in the refrigerator overnight. However, since this recipe makes you fill the pastries with a hot filling, I find that the puff pastry can get gummy and gross so I just let it defrost on the counter for 10 minutes, enough to make it pliable. Cut the pastry into little squares, fill them, top them, and crimp the edges using a fork. Most samosas I've seen are triangular so you could make triangles instead, if you're so inclined.
Set the samosas on a baking dish and put in the oven (350 degrees) for 20 minutes until the pastries are puffed and start to turn golden. If you want your samosas to be darker color, you can brush the surface with either melted butter or an egg wash (1 egg + 1 tablespoon water beaten). I didn't do that because I was lazy so don't be lazy.
And tada! Delicious flaky samosas.
Serve with lime wedges or mint chutney (which I didn't have time to make) or red onion chutney (which I'll be posting about soon).
Next up: Part 4, butter chicken.


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