A delicious flaky pastry crust, stuffed full of a decadent savory potato mixture and fried to golden perfection. A yummy vegetarian finger food that everyone will love! We used a pate brisee crust and deep fried it. The ending result was both buttery and flakey. So tasty!
Pate Brisee:
Ingredients
2 1/2 cups all purpose flour (plus more for dusting)
1 teaspoon salt
1 cup cold unsalted butter, cubed
1/4 cup ice water (plus more if needed)
In the bowl of stand mixer using the paddle attachment, combine flour and salt and mix to combine. Add cold, cubed butter, and mix on low until mixture resembles coarse
crumbs with some larger pieces remaining. If mixing by
hand, combine dry ingredients in a large mixing bowl, then cut in butter
with a pastry blender until you get the same result.
Slowly add the ice water in a
slow, steady stream, just until dough holds together without being wet
or sticky. Do not over mix.
Turn out dough onto a clean work surface that is dusted with flour. Divide dough in half, shape into disks and wrap each in plastic and refrigerate at least 1 hour (or freeze to use later).
Potato Filling:
Ingredients
1 1/3 lb. russet potatoes, peeled and quartered
1/2 cup water
2 Tbs. canola oil
1 small yellow onion, diced
1 garlic clove, minced
1 tsp. garam masala
1/8 tsp. cayenne pepper
3/4 tsp. ground coriander
1/2 tsp. ground cumin
1 1/4 tsp. kosher salt
1 cup frozen peas, thawed
3 Tbs. minced fresh cilantro
1 Tbs. fresh lemon juice
Eggwash:
1 egg
1 tablespoon water
Combine and mix well
Directions:
Remove the dough disks from the fridge and allow to come to room temperature.
To make the filling, put the potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are just tender. Let the potatoes cool, then mash.
In
a large pan over medium-high heat, warm the oil. Add the onion
and cook, stirring occasionally, until softened, about 5 minutes. Add
the garlic and cook for 1 minute. Stir in the garam masala, cayenne,
coriander, cumin, salt and mashed potatoes. Cook, stirring occasionally, until
the mixture is fairly dry and the spices are toasted, about 5 minutes.
Transfer to a bowl and add the peas, cilantro and lemon juice. Let cool
completely.
On a floured surface, roll out the dough until 1/4 inch thick, dusting often with flour. Using a round cutter, cut dough into rounds and set aside.
For
each samosa, spoon about 1 tablespoon of the potato filling into the middle of the dough. Brush the
edges with the eggwash mixture, then pinch together to enclose the
filling.
Line a baking sheet with paper towels.
In
a deep fryer, heat oil to 350°F according to the manufacturer's
instructions. Fry the samosas a few at a time, turning often, until
golden, 3 to 5 minutes. Using a slotted spoon, transfer the samosas to
the prepared baking sheet. Serve immediately.
