Simply Spicy Potato Pesto Samosas 5fix Recipes

Steps:

• To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
• To make the filling: Boil the potatoes until tender. Drain and set aside.
• If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
• Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.
• In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.
• To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
• Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
• Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.

Steps:

• Put olive oil in medium fry pan.
• Add onion, cook on low heat till translucent.
• Add garlic, cook for few minutes.
• Add hot pepper flakes, mix well.
• Add capers, mix well.
• Add Simply Potatoes, mix and cook on low heat till hot.
• Serve with chicken or any type of meat. Delicious!

Steps:

• To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
• Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through - add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
• Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.
• Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Steps:

• In a sauce pan over medium heat, combine Cream Cheese, Peanut Butter, Soy Sauce and Sriracha. Stir until combined and cream cheese has melted, about 5 minutes. If sauce is too thick ( this will depend on the peanut butter) add between 1-4 Tablespoons of water. The sauce should be a thick, but liquid, consistency.
• Meanwhile, prepare Simply Potatoes Diced Potatoes with Onion according to package directions.
• Combine sauce and simply potatoes and let cook together 2 minutes more, until the flavors meld together.
• Enjoy! Green onions make a nice garnish.

Steps:

• Line the inside of a 2-cup bowl with plastic wrap. Let the ends extend over the sides for several inches.
• In a mixing bowl, stir together the mashed Simply Potatoes and goat cheese. Spoon about one-third of the potato mixture into the bowl and smooth to an even layer. Top with pesto spread evenly. Add another third of the potatoes and top with sun-dried tomatoes and half of the pine nuts. Add remaining potatoes. Pack down smoothly and fold the plastic wrap over the edges to cover and refrigerate for at least 30 minutes.
• About thirty minutes before serving, loosen the terrine from the bowl and invert onto the serving plate. Remove plastic. The terrine will taste best at room temperature. Serve with pita chips.

Steps:

• Preheat oven to 350 degrees F.
• Partially thaw chicken breast strips if necessary and slice into ½ inch chunks.
• Place chicken chunks and frozen vegetables in a large bowl; add pesto and toss all until pesto is distributed over chicken and vegetables.
• Spray an 11 X 7 inch casserole dish with non-stick cooking spray.
• Add vegetables and chicken to casserole dish.
• Combine mashed potatoes with the tomatoes and their flavorful oil. Spread potato/tomato mixture over chicken and vegetables, being careful to cover completely all the way to edges of dish.
• Cover and bake at 350 degrees F for 25 minutes.
• Remove cover and bake an additional 10 minutes.

Steps:

• Prepare potatoes according to package directions. Mix in remaining ingredients. Serve warm or chilled.