Curried Potato and Pea Samosas

Curried Potato and Pea Samosas

From: Cuisine at Home, Issue No. 68
Makes: 4 samosas
Total Time: 45 minutes
Nutrition: per samosas - 612 cal, 34g total fat; 70g carbs; 3g fiber; 7g protein

Ingredients:

• 1/2 lb yukon gold potatoes, diced
• 3/4 cup water
• 1/2 cup onion, diced
• 1 tbs garlic, minced
• 2 tbs butter
• 2 tbs curry powder
• 1/2 cup vegetable or chicken broth
• 1/2 cup frozen peas
• Juice of 1/2 a lime
• Salt to taste
• 1 pkg purchased pie dough (15 oz)

Instructions:

1. Preheat oven to 450 degrees; line a baking sheet with parchment.
2. 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.
3. Saute 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 add peas and reserved potatoes; bring to a boil. Cook 1 minute, add lime juice, and season with salt; cool slightly.
4. To assemble, unroll pie dough rounds and cut each into quarters. Spoon 1/2 cup curry mixture in the center of 4 quarters. Place other quarters on top of mixture and seal samosas with fingers, crimp with a fork, and carefully transfer to prepared baking sheet. Bake until golden, 15 minutes.