0 Ratings
Delicious Potato and Vegetable Filled Pockets
- 6 - 8 Servings +
2.5 cup All Purpose Flour
.5 tsp Salt
1 cup milk or buttermilk
3 cup PEI Yukon Gold Mashed Potatoes, cold
1 medium carrot, small diced
.5 cup peas, fresh or rfrozen
.5 cup corn, fresh or frozen
1 medium shallot, minced
1 tbsp cumin
.25 cup vegetable oil
1 pinch salt and pepper, to taste
1. Place flour and salt into a bowl; make a well in the center and add the milk. 2. Mix together with a wooden spoon until a dough begins to form. Remove dough to a lightly floured counter and knead until a ball is formed. If necessary add extra flour; let rest. 3. Combine mashed potatoes, pea, corn, shallots and cumin and season with salt & pepper. 4. Roll out samosa dough into a large square or rectangle. Cut into 4-inch by 4-inch squares. 5. Place 2 tbsp of the potato mixture into the centre of each square. Fold dough in half over potatoes pressing down to seal edges into a triangular shape . 6. Heat a large sauté pan over medium heat; add oil. 7. Pan fry the samosas in batches, turning half way through cooking until golden on both sides , approximately 2-3 minutes per side. Serve immediately .
For a healthier option, samosas can be oven baked at 375ºF until golden and heated through. • Serve with an Indian inspired yogurt dip or your favourite dipping sauce.
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