Total Time
40mins
Prep 20 mins
Cook 20 mins

These are quick samosas using a frozen, commercial puff pastry instead of the traditional samosa dough. You can used cubed boiled potatoes in place of the peas, too, or combine the two vegetables if you like.

Ingredients Nutrition

Directions

  1. Preheat oven to 400*.
  2. Combine the oil and cumin in a large frying pan over medium-high heat. Cook, stirring, until the cumin begins to brown, 1 to 2 minutes. Add the peas and the salt and coo, covered, until the peas soften, 5 to 6 minutes. Remove from the heat and stir in the chutneys. Let cool.
  3. Lay a sheet of puff pastry on a lightly floured work surface. Cut the sheet into thirds along the lines of the smaller rectangles. Brush all around the edges of each with egg glaze. Spoon a generous tablespoon of peas in the center. Fold the top of the rectangle down so that it meets the bottom layer 1 to 1 ½ inches above the bottom edge and makes a triangle. Fold the bottom up and tuck the overhang over. Press gently to seal. Put on a baking sheet and brush with the egg glaze. Repeat to make two more turnovers. Then roll out and fill six more turnovers.
  4. Bake until crisp, 18 to 20 minutes. Serve hot.

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