Ingredients
16
16 servings
- •2 teaspoons vegetable oil
- •1 onion, diced
- •1 tablespoon curry powder
- •1 tablespoon mustard seeds
- •2 teaspoons cumin seeds
- •½ cup vegetable broth
- •2 small potatoes, cut into small cubes
- •1 carrot, cut into small cubes
- •¼ pound frozen peas
- •1 (17.5 ounce) package frozen puff pastry, thawed
- •1 egg, lightly beaten
- •2 cups mayonnaise
- •⅔ cup sour cream
- •½ cup white sugar
- •½ cup lemon juice
- •½ cup horseradish
- •2 tablespoons curry powder, or more to taste
- •salt and ground black pepper to taste
Instructions
- Heat oil in a large frying pan over medium heat. Add onion, curry powder, mustard seeds, and cumin seeds; cook for 3 minutes. Add broth and potatoes; cook until tender, 3 to 5 minutes. Add carrot and peas, cook 2 minutes more. Remove from heat and allow filling to cool.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Roll puff pastry out on a work surface and cut into 16 thin rounds. Place 2 to 3 tablespoons of filling on each round. Cover edges of pastry with beaten egg and press edges together using a fork to close. Place samosas on the prepared baking sheet.
- Bake in the preheated oven until pastry is puffed and golden brown, 12 to 15 minutes.
- While samosas are baking, combine mayonnaise, sour cream, sugar, lemon juice, horseradish, curry powder, salt, and pepper in a bowl. Cover and refrigerate sauce until needed. Serve with samosas.
Nutritional Facts
Per 16 servings
- Calories: 461
- Carbohydrate: 30g
- Fat: 37g
- Fiber: 2g
- Protein: 5g
- Sugar: 9g
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