I call them easy because I used store-bought puff pastry sheets. You don’t even have to roll it out! Did you know that oil-based puff pastry, such as Pepperidge Farms is vegan? Ras El Hanout is a Moroccan spice blend that contains a variety of aromatic spices, such as cardamom, cinnamon, and ginger. If you can’t find it, you can go for an Indian yellow curry powder. These will take a while to make, there are several steps, but none of them are difficult. You can do this in stages- bake the potatoes and put the puff pastry into the fridge to thaw the night before to make the assembly go faster. Be sure to pick up a good jar of chutney to serve with these flaky beauties. Makes 12 samosas.
- 4-5 medium-sized yellow potatoes
- 1 package puff pastry, thawed
- 1/4 C. melted butter, Earth Balance, or olive oil
- 1 t. sumac
- 1 t. Ras El Hanout, or curry powder
- 1/2 t. Kosher salt
- 1/4 t. cayenne pepper
- 1 C. peas, thawed.
First, bake or microwave the potatoes until tender. Cool until you can handle them. Cut in half and scoop out the cooked potato into a large mixing bowl. Mash the potatoes with a fork and stir in the melted butter and spices. The mixture can be a bit lumpy. Gently stir in peas.
Cut each of the thawed puff pastry sheets into 6 squares. Have a little bowl of water ready. Scoop out about 1/4 C. of the potato mixture onto each puff pastry square. Wet your finger in the bowl of water and draw a line of water around the edges of one square. Take one corner of the puff pastry and pull it a little- it stretches! Stretch it up and over the filling and seal the corner with a pinch.
Use your wet finger to smooth out the filling so that you can get a good seal on the edges. Finally, crimp the edges with a fork to seal. Place the samosas on a parchment lined baking sheet and freeze until ready to bake, or at least 30 minutes. They need to be very cold before baking so the pastry doesn’t melt into a puddle.
To bake, heat the oven to 375 degrees. Put the frozen samosas right into the oven. Bake about 20 minutes, or until golden brown. Serve hot or at room temperature with chutney for dipping.