These samosas have a unique twist, they have curry and a dip. You can add chicken or ground beef and make it a meal. Good to double and triple for leftovers, and with these you don't know how many everyone will want, they are really good. At the age of 12, I alone ate 10 small ones. I was so full!

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Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
16
Yield:
16 samosas
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Curry Sauce:

Directions

Instructions Checklist
  • Heat oil in a large frying pan over medium heat. Add onion, curry powder, mustard seeds, and cumin seeds; cook for 3 minutes. Add broth and potatoes; cook until tender, 3 to 5 minutes. Add carrot and peas, cook 2 minutes more. Remove from heat and allow filling to cool.

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  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

  • Roll puff pastry out on a work surface and cut into 16 thin rounds. Place 2 to 3 tablespoons of filling on each round. Cover edges of pastry with beaten egg and press edges together using a fork to close. Place samosas on the prepared baking sheet.

  • Bake in the preheated oven until pastry is puffed and golden brown, 12 to 15 minutes.

  • While samosas are baking, combine mayonnaise, sour cream, sugar, lemon juice, horseradish, curry powder, salt, and pepper in a bowl. Cover and refrigerate sauce until needed. Serve with samosas.

Nutrition Facts

461 calories; protein 4.6g; carbohydrates 29.8g; fat 36.9g; cholesterol 26.3mg; sodium 302.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/16/2019
I only made half of the curry sauce, but it might be the best part of this recipe! I had to add extra veg. broth to my potato mixture, so it would not burn. I used a 4" circle, but it wouldn't hold a lot of filling. Next time I would try bigger, but very good bites! Worth the effort! Read More
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