Delicious Potato and Vegetable Filled Pockets
cup All Purpose Flour
cup milk or buttermilk
cup PEI Yukon Gold Mashed Potatoes, cold
medium carrot, small diced
cup peas, fresh or rfrozen
cup corn, fresh or frozen
medium shallot, minced
cup vegetable oil
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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