Curried Potatoes And Peas Samosas

Serves 2
Published in: Cusine At Home

1/2 lbs Yukon gold potatoes -- diced
3/4 cup water
1/2 cup onion -- diced
1 tablespoon garlic -- minced
2 tablespoon butter -- unsalted
2 tablespoon curry powder
1/2 cup vegetable or chicken broth
1/2 cup peas -- frozen but thawed
Juice of 1/2 lime
Salt to taste
1 pkg pie dough (purchased)15 oz

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.

Makes 4 or more which are smaller if you want them as hors d'oeuvres.
http://www.terrypogue.com/Terry


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/