Si so sa – samosa: my favorite Indian classic

INGREDIENTS

MACRONUTRIENTS PER PIECE

• Energy: 183 kcal
• Carbs: 16,3 g
• Protein: 3,2 g
• Fat: 10,8 g
• Fiber: 0,5 g

METHOD

1. Preheat the oven to 190 C. Remove the puff pastry from the freezer and let it sit out at room temperature. 
2. Place the potato’s in a saucepan and cover with water. Bring to a boil. Lower the heat to medium-low and simmer for 10-15 min until fork tender. Drain the potato’s, put them back in the pan en set aside. 
3. Heat up the oil in a skillet and add the onion. Cook until softened for 4-5 minutes, adding the garlic, ginger and chilli after 2 minutes. 
4. Add the peas, garam masala, cumin and the curry powder. Cook 3-4 minutes. Add the potato’s and salt. Cook and stir for another 2-3 minutes. Take off the heat and stir through the coriander. 
5. Cover a baking tray with baking paper. Divide the 8 squares of puff pastry on the tray. Place 1,5 tbs of filling in the center of each square. 
6. Dip a finger in water and wet along every side of the squares. 
7. Fold over the sides to create a triangle shape, a samosa shape, and seal the filling with fork pushing the sides of the puff pastry down. 
8. Brush each of the the samosa’s with the egg wash.

9. Bake the samosa’s 15-20 min in the oven until golden brown en serve straight out the oven!