These samosas are perfectly savory and spicy and make a great appetizer or starter.
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Preheat oven to 400°F.
2. Begin by heating the olive oil and butter in a medium sauté pan. When butter is fully melted, cook onion, garlic, and ginger over medium heat until onion is translucent (about 3 minutes). Add the curry, cumin, 1/2 tsp. of the coriander, black pepper, and 1/2 tsp. of the salt; continue to cook for 2 minutes stirring frequently. Add the potatoes and cover with a lid. Cook until just tender (about 7 minutes), stirring frequently. Add peas and lemon juice, being sure to scrape the tasty brown bits from the bottom of the pan. Transfer the filling to a sheet, spreading it evenly in a thin layer and place in the refrigerator to cool.
3. While the filling is cooling, prepare the sauce by combining the yogurt, mint, and remaining salt & coriander. Set aside.
4. Once the filling is chilled to room temp, roll out the refrigerated Puff Pastry Dough on the enclosed parchment paper and place on a baking sheet. Cut the pastry into 12 squares (4x3). Brush each square with the egg wash and place 1 Tbsp. of the filling into the center.
5. To shape, fold the square over the filling diagonally, forming a triangle, and crimp the dough with the tines of a fork. Brush the tops with a bit more egg wash.
6. Bake about 15-20 minutes until fluffy and golden brown. Serve warm with yogurt dipping sauce.