Samosas

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 1 Carrot (approx. 150 g)
  • 1 piece(s) (approx. 1 cm) Ginger Root
  • 250 g Potatoes
  • 2 TABLESPOONS Oil
  • 1/2 TEASPOON Turmeric
  • 1 TEASPOON Cumin
  • 1/2 TEASPOON Coriander
  • 1 pinch ground cinnamon and cloves
  • 100 g frozen peas
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 12 deep-frozen, square puff pastry sheets
  • 1 egg (size M)
  • baking paper

Directions

  1. 1

    Clean, peel and wash the carrot. Grate roughly on a kitchen grater. Peel and finely dice or grate ginger. Peel, wash and cut potatoes into small cubes. Heat oil in a pan. Fry turmeric, cumin, coriander, cinnamon and cloves briefly in it. Add the potatoes, stir-fry for 3-4 minutes until lightly browned. Add carrots and 6 tbsp. water. Cover and cook for about 5 minutes at medium temperature. Add the peas, cover and cook over low heat for another 5 minutes. Season with salt and pepper and let cool off

  2. 2

    Place the puff pastry sheets next to each other and let them thaw at room temperature for about 10 minutes. Whisk the egg. Brush 6 pastry sheets with it, spread the filling in the middle. Place the remaining sheets on top, press the edges and fold in a little. Place on a baking tray lined with baking paper and brush with the rest of the egg. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes until golden brown. Can be eaten hot or cold. Tastes good with mango chutney

  3. 3

    Waiting time approx. 15 minutes

Nutrition Facts

KCAL
580 kcal
CARBS
48 g
FATS
38 g
PROTEINS
9 g