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Recipe Rescue: Veggie Samosa

When I go to an Indian restaurant I order Veggie Samosa before I’m even comfy in my seat. I love them and could make a meal of them. And they aren’t hard to make, so let’s get cooking.

JupiterImages-Let’s Get Cooking


1 LARGE potato (peeled, washed and cubed), 1/2 cup of frozen peas, puffed pastry and some spices: ginger, coriander, red pepper flakes, garlic and gram masala.


Pierce the potato and bake in the microwave till tender, let cool peel and cube. In a hot skillet add about a tsp of Coriander and toast for about a minute and add in your potato, once the potato has browned add the ginger (1 tsp + 1/4 tsp), red pepper flakes (1/4 tsp-more if you like spicy), garlic (1 tsp) and gram masala (1 tsp-if you don’t have gram masala and can’t think of how you would use it again to justify buying it, leave it out) Cook for about two minutes, throw in the peas for another minute and remove from heat.

Roll out your puffed pastry about two inches all around and cut out squares, large enough to cut in half as you will be making triangles once they are filled. Add roughly one heaping tablespoon to each piece of puff pastry and seal with water. Bake in a 375 degree oven until puff pastry rises and browns (you may want to brush each triangle with a egg/water mixture to ensure a nice even golden brown color)

Serve with a minty dipping sauce found in your international section at the grocery store or make your own with a bit of Greek yogurt, mint, cilantro and a squeeze of lemon.

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