This is my twist on baked indian samosas! Super quick, easy and absolutely delicious with a mint sauce (or sweet chilli!)
1/2 tsp yellow mustard seeds
1/4 tsp cardamon seeds
1 tsp cumin seeds
1/2 tsp curry powder
1 tsp garam masala
4 large white potatoes, diced
1/2 cup of frozen peas
4 sheets of puff pastry
1 tsp olive oil
1 egg, whisked
1 small brown onion, diced
- Pre-heat oven to 180 degrees celsius.
- In a deep pot, boil potatoes for 20 minutes until lightly softened. Add pea's into the boiling after 15 minutes into the water drain and set aside.
- In a pan, heat olive oil over a medium heat.
- Add mustard seeds, cardamon seeds, cumin seeds, and stir for 2 minutes or until fragrant.
- Add potatoes and peas into the pan and mix. Add curry powder and garam masala and mix well. Add diced onion and cook for 4 minutes.
- Using a potato masher, lightly crush the potatoes (you don't want mash, but you don't want huge whole pieces either). Cook this for another 2-3 minutes.
- Slice each piece of pastry in half so you have two even strips.
- Spoon a couple table spoons of the mixture onto the bottom of the strip and fold towards one corner so you have a triangle (refer to video for help!) Fold over and over again until you reach the top and press down to seal.
- Repeat with the pastry and the rest of the mixture.
- Place onto a lined baking tray and brush with the egg wash. Place into the oven for 20 minutes, or until golden brown.