Samosas with potatoes, carrots and peas

Name: Samosas with potatoes, carrots and peas
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 12 square frozen puff pastry sheets; 1 (approx. 150 g) Carrot; 1 piece(s) (approx. 20 g) fresh ginger; 250 g Potatoes; 2 TABLESPOONS Oil; 1⁄2 Tsp Turmeric; 1 TEASPOON Cumin; 1⁄2 Tsp Coriander; 1 pinch Cinnamon and clove powder; 100 g frozen peas; 7-10 Tbsp salt, pepper; 1 Egg (Gr. M); baking paper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

12 square frozen puff pastry sheets
1 (approx. 150 g) Carrot
1 piece(s) (approx. 20 g) fresh ginger
250 g Potatoes
2 TABLESPOONS Oil
1⁄2 Tsp Turmeric
1 TEASPOON Cumin
1⁄2 Tsp Coriander
1 pinch Cinnamon and clove powder
100 g frozen peas
7-10 Tbsp salt, pepper
1 Egg (Gr. M)
baking paper

Directions

1
Defrost each sheet of dough at room temperature for about 10 minutes. Peel, wash and roughly grate the carrot. Peel ginger and grate finely. Wash and peel potatoes and cut into small cubes.
2
Heat the oil in a pan. Fry the turmeric, cumin, coriander, cinnamon and cloves briefly until fragrant. Stir in potatoes and brown lightly for 3-4 minutes. Add carrot and about 6 tbsp. water.
3
Cover and cook over medium heat for about 5 minutes. Add the frozen peas and cook covered for another 5 minutes at low heat. Season with salt and pepper. Let them cool down.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Whisk the egg. Brush 6 pastry sheets with some egg. Spread the vegetable filling in the middle of each.
5
Place the remaining plates on top, press the edges, knock in a little. Place on the sheet. Brush with remaining egg. Bake in the oven for 15-20 minutes until golden brown. Serve hot or cold. Goes well with chutneys.