These pea and potato samosas are open many interpretations of seasoning and spice. This recipe includes one jalapeno, for about 14-16 samosas and the spice is very reasonable. If you want to spice it up consider adding more jalapeno or a habanero pepper.
3-4 Potatoes (peeled, boiled & mashed)
1 Cup green peas (boiled)
1-2 Jalapenos (finely chopped)
1/2 Tsp ginger (crushed)
1/4 Tbsp coriander
1/4 Tsp cumin
1/4 Tsp paprika
1/2 Tsp garam masala
1/4 Tsp salt to taste
1/4 Tsp chili powder
1 Tbsp unsalted butter
1 Package of 2 sheets frozen puffed pastry
Mix peas, peppers, ginger, coriander, cumin, paprika, garam masala, salt and chili powder into mashed potatoes. Be sure to mix thoroughly by folding seasoning into the potatoes from inside out.
Cut puffed pastry dough into rectangles roughly 3X4 and place one tablespoon of mixture in the middle of the rectangle; fold dough into a triangle by stretching the dough over the ball of filling. Press edges together firmly to seal and place on greased cookie sheet. Repeat this process trying to match filling volume to available dough. Preheat oven to 400 degrees. When finished you should have 12-15 samosas on the cookie sheet. Melt butter and brush each samosa lightly on top.
Place samosas on the middle rack of the oven and bake for 15 minutes or until golden brown.
