1 package frozen Pepperidge Farm puff pastry sheets- thawed
1 Tbs (15 ml) oil
1 tsp (5 ml) finely grated ginger root
1 onion, diced
2 green or red chilies, diced
1 carrot, peeled and grated
2 cloves garlic, crushed
1/2 cup (124 ml) frozen peas, thawed
2 potatoes, boiled, peeled and diced
1/2 tsp (3 ml) salt
1/4 tsp (1 ml) fresh ground pepper
1/2 tsp (3ml) cumin
1 tsp (5 ml) curry powder
1/2 tsp (3 ml) ground coriander
1/2 cup (125 ml) water
Heat oil in frying pan. Add ginger, onion, chilies, carrots, and garlic. Saute for a few minutes, the add peas, potatoes, seasonings and spices. Add water and simmer for about 10 minutes. Cool
Carefully separate puff pastry sheets and roll with a rolling pin to flatten, and widen slightly. Using a pizza cutter, cut into three strips and cut each strip into 3 squares.
Place a spoonful of cooled filling onto square of puff pastry and fold in half to make a triangle. Moisten edges of pastry and press with a fork to seal.
Brush each Samoosa with egg wash. (1 egg and 1 tbs water beaten)
Bake for 20 minutes.