1 package Pepperridge Farm puff pastry sheets
OR 1 package large flaky biscuits (8 biscuits)
4-5 medium potatoes
4 tbs vegetable oil or corn oil
1 large onion peeled and finely chopped
1 cup frozen peas, defrosted
1 1/2 tbs finely grated ginger
1 tbs chopped garlic
1 fresh hot green chile (jalapeno or serrano)
3 tbs finely chopped cilantro
3 tbs water
1 1/2 tsp salt (or less)
1 tsp ground coriander seeds
1 tsp garam masala or curry power
1 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
2 tbs lemon juice
Make the Stuffing
Cut potatoes into 1 1/2-2 inch pieces. Microwave or boil until barely done. Allow to cool. Cut potatoes into 1/4 inch cubes.
Heat 4 tbs oil in a large frying pan over a medium heat. Add garlic and onions and stir-fry until onions begin to brown at edges. Add the ginger, green chili, fresh cilantro and 3 tbs water. Cover, lower heat, and simmer 3 minutes.
Add the diced potatoes, green peas, salt, coriander, garam marsala or curry power, roasted cumin, cayenne and lemon juice. Cook on low heat for 3-4 minutes, stirring gently. Check for salt and lemon juice flavors and add more as needed. Turn off heat and allow mixture to cool.
Make Samosas
Remove frozen puff pastry from the package and allow to sit out at room temperature for 35-40 minutes. Cut each sheet into 4 squares.
If using biscuits: roll out the biscuits (one at a time) in the shape of a 5-6 inch circle.
Preheat oven to 350 degrees.
Put about 3 tbs of the filling in the middle of a square or circle. If using pastry: fold the square tip to tip to form a triangle. If using biscuits: fold circle in half. Seal by pressing a fork along the edges. Place on a cookie sheet. Repeat the process with each samosa.
Bake samosas for about 30 minutes until a light golden color. When samosas are done, remove from cookie sheet and cut each samosa in half. Serve hot with Tamarind Chutney or Mango Major Grays Chutney.
Serves 8