Box of Puff Pastry ( you can find it in the freezer section at your favorite supermarket)
2 cups cooked potatoes, drained and cubed
3 tablespoons of butter
1 cup of diced onion
2 cloves or garlic, minced
1 teaspoon curry powder
1/2 teaspoon of cumin, or to taste
1 cup of froze peas, thawed
1/2 teaspoon of your favorite hot sauce, to taste ( optional)
salt , pepper to taste
egg wash for brushing pastries
Prepare the filling, Melt the butter in a medium sized saute pan, add the onions and garlic, cooking for 2-3 minutes until the onions turn translucent. Take care not to burn the garlic. Add the curry powder and cumin and saute for an additional minute. Add the potatoes and turn to coat well in the spices. Cook and break up the potatoes for a few more minutes. You can mash the filling smooth at this time. or leave pieces of potato according to your preference.
Taste the filling for seasoning, adjust with salt and pepper and hot sauce if desired. Remove from the heat and stir in peas, taking care not to break them up too much. Allow to cool until barely warm.
When you are ready to roll the dough, preheat oven to 400 degrees F. and line two half sheet pans with parchment paper.
Working with one sheet at a time, roll the chilled dough to 1/8" thick. Cut circles of dough with a sharp edged round 3" cutter. Place 2 tablespoons onto each round and fold the dough into half moons. Use touch of water to help seal the rounds if needed.
Use a fork to seal the edges of each samosa. Place the parchment lined sheet and brush the egg wash coat. Bake for 15-20 minutes or until deep and golden brown. Serve with Mango Chutney.
If you have left over filling. It can be frozen up to one month.