CRISPY SAMOSA POTATO PUFF PASTRIES

Time: 1 Hour 30 Minutes

Serves: 25 Samosas

INGREDIENTS:

• 2 Tomatoes
• 1 Onion
• 1 Small Jalapeno
• 4 Small Russet Potatoes
• 1 Teaspoon Turmeric
• 1 Teaspoon Paprika
• 1 1/2 Teaspoon Salt
• 1/4 Toasted Cumin
• 1/4 cup Canola or Neutral Oil
• Salt to taste
• Two Tablespoons Flour
• 1 Egg
• Fenugreek (optional)
• Sesame Seeds (optional)

INSTRUCTIONS:

1.) Dice potatoes into tiny one-centimeter cubes. These potatoes will crisp up quickly and provide a nice crunch while upholding its texture in the fresh potato pastries.

2.) Shallow fry potatoes in neutral oil. I used Canola Oil. Make sure to shallow fry the potatoes in batches, so it does not clump together. Cook until golden brown. Set Aside on a paper towel and immediately season with salt.

3.) On a separate pan, sauté the onions until softened and translucent on medium-low heat. Dice two tomatoes and add them into the pan until it reduces into a sauce. Add one teaspoon garlic paste to infuse a nice flavor to the tomatoes.

4.) Add spice blend into the sauce mixture. Add salt and adjust spices to taste. Add a splash of water if the consistency becomes too dry. The sauce mixture should be thick and smooth enough to coat the back of the spoon.

5.) Add vegetables, including jalapenos, carrots, and peas. Mix until incorporated.

6.) Turn the stove off and gently fold in crispy potatoes until Masala is incorporated. Please make sure not to overmix the mixture, or it will become mushy. Optional: Garnish with fenugreek.

SEALING PASTE:

1.) Add four tablespoons water and 2 Tablespoons flour in a small bowl. Mix until there is a paste that will seal the edges of the puff pastry together.

ASSEMBLE:

1.) Use refrigerated puff pastry dough and cut diagonally to form mini puff pastries. You can also leave the puff pastry as a square to maintain a larger samosa puff pastry.

2.) Add flour binder around the edges of the triangle puff pastry. Add about a teaspoon of mini puff pastry to the center of the dough. Gently fold the triangle across and seal the edges with a fork. You can also braid and crimp the edges as well. You should have a mini puff pastry full of delicious crispy potatoes!

3.) Add egg wash over the puff pastries. Doing this will ensure your samosas have a nice golden color and shine. I also added sesame seeds on top for garnish.

4.) Bake at 350 Degrees Fahrenheit for about 20 minutes or until golden.

5.) Serve with your favorite chutney and enjoy!

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