Curried Potatoes And Peas Samosas - Serves 2 1/2 lbs Yukon gold potatoes -- diced Preheat oven to 450F; line a baking sheet with parchment. Cook potatoes in salted water in a large saute pan, covered, over medium heat until tender, 10 minutes, stirring occasionally. Drain, set aside, and return pan to burner. Saute the onion and garlic in butter over medium heat until onion begins to soften about 3 minutes. Stir in Curry powder and cook 30 seconds. Deglaze with broth, then ad peas and reserved potatoes, bring to a boil. Cook 1 minute, add lime juice, and season with salt; cool slightly. To assemble, unroll pie dough rounds and cut each into quarters. Spoon 1/2 cup curry mixture in the center of 4 quarters; top each with remaining dough quarters. Seal samosas with fingers, crimp with a fork, and carefully transfer to prepared baking sheet. Bake until golden, 15 minutes. Serve with chutney and salad. Terry's notes: I used 8 ounces of Simply Potatoes Hash Brown with onions the large cube. Cooked briefly and then I used 1/2 cup of the potato water in the curry mix. I used 1/2 regular McCormick Curry Powder and 1/2 Penzy's Hot Curry powder. It sure was easy to put together and very good. Makes 4 or more which are smaller if you want them as hors d'oeuvres. Tomato Chutney - Makes 1 cup 2 cup grape tomatoes -- halved Simmer all ingredients in a saucepan over medium heat until tomatoes have broken down, stirring occasionally, about 15 minutes. Off heat, puree half the chutney in a food processor, then fold into the remaining chutney. Recipe Notes - This chutney is perfect with Curried Potato and Pea Somasas. But it's also trrific spread on crackers and served with warm Brie.
Return to recipe page |