Puff Pastry Samosas With Green Peas Recipes

Steps:

• 1. Preheat oven to 400F. 2. Combine oil + cumin in a large frying pan over medium-high heat. Coot, stirring, until the cumin begins to brown ... 1-2 minutes. 3. Add the peas + salt ... cook, covered, until the peas soften ... 5-6 min. Remove from heat and stir in the chutneys. 4. Lay a sheet of puff pastry on a lightly floured work surface. Cut the sheet into thirds along the lines of the folds. Roll out one third to a 6x12 rectangle. Cut the rectangle crosswise into 6 equal pieces to make 6 smaller rectangles. Brush all around the edges of each w/ egg glaze. Spoon a generous tablespoon of peas in the center. Fold over filling to make a triangle or rectangle. Press edges gently to seal. Put on a baking sheet and brush w/ the egg glaze. Roll out remaining two sections and fill 12 more turnovers. Repeat w/ second sheet of pastry. 5. Bake until crisp, 18-20 minutes. Serve hot w/ sauce.

Steps:

• Cook potatoes (20-25min.), rinse with cold water, peel and mash (leave chunky).
• Heat 2 teaspoons of ghee, add garlic, grated ginger and onion and let fry until translucent. Add spices and let toast for about 30 seconds.
• Add peas and transfer mixture to potatoes.
• Salt and pepper to taste.
• Cut puff pastry into squares (you should get about 16-20).
• Melt the rest of ghee (or butter) and brush the pastry squares.
• Preheat oven to 200°C.
• Fill the pastry squares with a generous teaspoon of potatoefilling and form into triangles. Press ends tightly togehter using your fingers or a fork.
• Brush triangles with ghee.
• Transfer your samosa triangles to a baking tray lined with non-stick baking paper and let bake until golden brown (usually 15-20 min.) at 200°C.

Steps:

• Preheat oven to 400*.
• 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.
• 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.
• Bake until crisp, 18 to 20 minutes. Serve hot.