Ingredients
16
16 servings
- •4 potatoes, peeled and cubed
- •0.25 cup oil
- •2 small onions, finely chopped
- •3 tablespoons coriander seed
- •1 tablespoon curry powder
- •1 (1 inch) piece fresh ginger, grated
- •1 teaspoon salt
- •1 teaspoon ground turmeric
- •1 teaspoon ground cumin
- •0.5 teaspoon ground allspice
- •0.5 teaspoon cayenne pepper
- •0.125 teaspoon ground cinnamon
- •2 roma (plum) tomatoes, finely chopped
- •0.5 cup frozen peas
- •4 prepared pie crusts
- •2 egg whites, beaten, or as needed
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl; mash coarsely, then set aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon in hot oil until onion is lightly browned, about 5 minutes. Remove the skillet from heat and stir in tomatoes and peas. Pour into coarsely mashed potatoes and mix until thoroughly combined. Cool filling completely.
- Cut each pie crust into 8 equal triangles. Spoon filling onto the wide end of each triangle; fold corners over filling to create a triangle-shaped hat. Pinch dough together to form a seal. Brush beaten egg whites over each samosa and arrange on baking sheets.
- Bake in the preheated oven until samosas are golden brown, about 15 minutes.
Nutritional Facts
Per 16 servings
- Calories: 315
- Carbohydrate: 33g
- Fat: 19g
- Fiber: 4g
- Protein: 5g
- Sugar: 1g
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