Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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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!


Recipe Summary

30 mins
25 mins
55 mins
16 samosas


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


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.

  • 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