This is the main content.
Recipes
Curried Potato Samosas
16 servings
1 hour, 45 minutes total (Active 35 minutes)

Ingredients

  • 8 tablespoons Finlandia Imported Perfectly Salted Butter, divided
  • 2 cups flour (+ additional for dusting)
  • 1 teaspoon kosher salt, divided
  • ½ cup ice water
  • Plastic wrap
  • 1 (24 oz) bag Potato Inspirations Honey Gold Baby Potatoes
  • 1 (3 oz) package shallots
  • 1 fresh jalapeño pepper
  • ¼ bunch fresh cilantro
  • 1 tablespoon whole mustard seeds
  • 1 tablespoon ginger stir-in paste
  • 2 tablespoons Badia Jamaican-Style Curry Powder
  • 2 tablespoons hot honey
  • ½ cup frozen Birds Eye Baby Sweet Peas
  • Parchment paper
  • ½ cup cilantro-avocado dressing
  • ½ cup mango chutney

Steps

    1. Melt 2 tablespoons butter. Place flour and ½ teaspoon salt in bowl of food processor; pulse 3–4 times until combined. Add melted butter; pulse 5–6 times until crumbly. Drizzle in ice water, 1 tablespoon at a time, pulsing until dough begins to pull away from sides of bowl and form a ball (water may not all be used). Dust work surface lightly with flour; transfer dough to work surface and knead 1 minute. Form pastry into disc; wrap in plastic wrap and chill 30 minutes.
    2. Meanwhile, place potatoes in microwave-safe bowl; microwave on HIGH 6–8 minutes, stirring occasionally, until fork-tender. Chop shallots, jalapeño, and cilantro coarsely. Set potatoes aside to cool slightly.
    3. Heat 4 tablespoons butter in large sauté pan on medium 1 minute. Add mustard seeds; cook 1–2 minutes until seeds begin to pop. Stir in shallots, ginger paste, curry powder, and jalapeños; continue cooking 2–3 more minutes until shallots begin to soften. Chop potatoes coarsely; stir into pan with hot honey, peas, and remaining ½ teaspoon salt. Remove pan from heat and stir in cilantro.
    4. Line baking sheet with parchment paper. Divide dough into 8 equal portions and roll each into a ball (keep dough covered with clean, damp kitchen towel to prevent drying). Roll each dough ball into a 6-inch circle, then cut in half and arrange on baking sheet (keep covered). Repeat with remaining dough.
    5. Brush edges of pastry with water. Bring pointed ends of 1 dough semicircle together to form a cone (press pointed ends and seam to seal). Add 2 tablespoons potato mixture to center of cone, then press remaining seam closed over filling to seal. Arrange samosas on baking sheet (keep covered to prevent drying). Repeat with remaining dough and filling.
    6. Preheat air fryer (or oven) to 400°F. Melt remaining 2 tablespoons butter; brush samosas with butter. Arrange samosas in air fryer basket (or on parchment-lined baking sheet) and cook 5–6 minutes (or in oven 15–18 minutes) until pastry is golden and crisp and filling is thoroughly heated. Serve with dressing and chutney on the side.
    Chef's Tip: Samosas can also be deep-fried in oil at 350°F for 4–6 minutes until pastry is golden and crisp and filling is thoroughly heated.

Amount per 1⁄16 recipe serving: Calories 190, Total Fat 7g, Sat Fat 4g, Trans Fat 0g, Chol 15mg, Sodium 370mg, Total Carb 27g, Fiber 2g, Sugars 6g, Protein 3g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 10%