Salsa Potato Samosas Sp5 Recipes

Steps:

• To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
• Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through - add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
• Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.
• Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place potatoes on the prepared baking sheet; coat generously with cooking spray.
• Bake in the preheated oven until starting to brown, about 15 minutes.
• Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
• Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.

Steps:

• To make the filling, put the potatoes in a pot and add water to cover by 1 1/4 inches. Bring to a boil over high heat and boil for about 20 minutes, or until the potatoes are tender. Test by piercing each with a knife. Drain and briefly set aside to cool, then slip off their skins. Cut out any unsightly eyes. Allow the potatoes to cool completely and firm up (refrigerate them overnight, if you want) before cutting them into 1/4 to 1/2-inch cubes. You should have a generous 1 1/2 cups. Set aside.
• Heat the oil in a medium skillet over medium high heat. Add the coriander and cumin seeds and fry for about 30 seconds, until very fragrant and slightly darkened. Add the onion and ginger, and cook, stirring constantly, for about 2 minutes, or until soft , compacted, and frothy. Add the potatoes and cook, stirring frequently, for about 4 minutes, or until a number of the pieces are tinged golden brown. Remove from the heat and stir in the peas and cilantro. Sprinkle on the salt, cayenne, and garam masala. Stir and finish with the lemon juice. Cool for a few minutes, taste, and make any flavor adjustments. Aim for a slightly intense flavor because it will mellow a tad Transfer to a bowl and set aside to cool completely before using. You should have about 1 2/3 cups. (The filling can be prepared up to 2 days in advance, covered in plastic wrap, and refrigerated. Return it to room temperature before using.)
• If the dough was refrigerated, return it to room temperature before using. Line a baking sheet with parchment paper. On an unfloured or very lightly floured surface, roll the dough into a 6-inch log. Use a knife to cut the log into 6 pieces. (Halve the log first to easily cut even-size pieces. The tapered end pieces should be cut a little longer than the rest.) Cover with plastic wrap or a kitchen towel to prevent drying. Working with half of the dough pieces at a time, flatten each piece of dough with the palm of your hand. Use a rolling pin to roll the dough into a 6-inch-diameter circle; roll from the center to the edge to create a nice circle. There is no need to make it thicker in the middle. Use a knife to cut it in half. Set aside. A little overlapping is fine; the wrappers should not stick together. Repeat with the other 2 dough pieces to create 6 half-circle wrappers. Keep covered to prevent drying. Because the wrappers tend to shrink after rolling, I like to reroll each one to ensure it is fully 3 inches wide; the length is not as important. For each samosa, drape a wrapper over your fingers with the curved edge toward your thumb and the midpoint of the straight edge over your index finger. Use your finger to moisten half of the straight edge facing you with water. To create the cone, bring the dry half of the straight edge to the front and overlap the moistened edge by about 1/4 inch. Use your fingers to press the tip closed and apply pressure along the seam both inside and outside the cone to yield a solid seal. Support the cone as you fill it by holding it in one hand about halfway up from the tip. Use a spoon to put 2 generous tablespoons of the potato mixture inside the cone, tapping it down lightly. Moisten half of the rim of the cone with water and then press the edge together to seal well. (The pastries will still be tasty if the seal breaks during frying; they'll just be a little greasy.) Put the finished pastry, seam side down, on the prepared baking sheet. Fill the remaining 5 wrappers before rolling and filling the other 6 dough pieces. You do not need to cover the assembled pastries as they wait to be fried. In fact, the crust fries up nice and flaky if left out to dry for about 20 minutes (about the amount of time it takes to shape all the samosas); turn them once so all sides dry out a bit. Cover them with a kitchen towel if they have to wait longer, lest they overdry and lose their seal.
• Put a paper towel-lined platter next to the stove. Pour oil to a depth of 2 inches into a wok, deep saucepan, or Dutch oven and heat over medium-high heat to about 310°F on a deep-fry thermometer. Frying for a long time at a moderately low temperature between 300° and 330°F ensures delicate, flaky results. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes 2 to 4 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.) Working in batches of 4 to 6 to avoid crowding, gently drop the pastries into the hot oil and immediately lower the heat slightly. The samosas will float to the top after about 15 seconds. Spoon hot oil over the puffy tops 2 or 3 times; this facilitates even cooking. The temperature will drop initially and then slowly rise. Expect to gradually lower the heat to keep the oil around 330°F. (If you don't have a thermometer, do the chopstick test a couple of times as the dumplings cook; if bubbles rise immediately to the surface and encircle the chopstick, the oil is too hot.) Fry, turning them often and pressing them down below the oil level, for about 10 minutes total, or until golden brown. Use a skimmer to scoop up and transfer them to the platter to drain and cool. Adjust the heat before frying more.
• Allow the pastries to cool for about 5 minutes before serving with the chutneys. Refrigerate left over pastries. They are best reheated by frying for about 2 minutes in 2 inches of 350°F oil. For less hassle-and less crisp results-reheat the samosas in a 350°F oven or toaster oven, turning midway, for about 12 minutes, or until gently sizzling and hot.
• Drape a wrapper over your fingers, moisten half of the straight edge facing you, and overlap the dry and moistened halves of the edge by about 1/4 inch.
• Press the tip closed and seal by pressing the seam both inside and out. Support the cone as you fill it by holding it in your hand.

Steps:

• First, make your filling. Heat 1 Tb of the vegetable oil over medium-high heat in a wide, shallow skillet. Cook the diced potatoes according to the package's stovetop directions, stirring occasionally, until they begin to turn crispy and golden-brown. Sprinkle the curry powder over the cooked potatoes and transfer them to a large mixing bowl.
• Mash the cooked, seasoned potatoes lightly with a ricer or potato masher until they begin to break into smaller bits--you want a crumbly mash with some texture, not smooth potatoes. Add the frozen peas, stir, and allow the warmth of the potatoes to thaw the peas. Your filling is now ready.
• Now Assemble your samosas! Lay an egg roll wrapper in front of you so that a corner is facing toward you. Place 2 Tb or so of filling off-center in the wrapper. Now fold the wrapper over to cover the filling and press to seal the edges. If the edges are a bit dry, you can use a bit of water (a dab will do!) to help you seal the edges. Work your way through all of the wrappers, setting each filled samosa aside on wax paper, and covering them with a moist paper towel. Now you're ready to cook.
• Retrieve that skillet you were using, and add the remaining portion of oil. Heat this over medium. When it's ready, add 3-4 samosas, giving each samosa an inch or so of room in the skillet. Allow these to cook until golden brown on one side, then turn them over and do the same. Remove fried samosas to a plate lined with paper towels. Serve fresh, with or without a dipping sauce. Enjoy!

Steps:

• Preheat the oven to 350 degrees.
• Press the pie crust into the bottom and sides of a 9" glass pie dish. Set aside.
• Cook the beef in a nonstick skillet, over medium heat. Be sure to break apart the meat into small crumbles as it cooks. Cook for 6-8 minutes until the meat is browned. Stir in the curry powder and frozen peas and cook for an additional 3 minutes.
• Spoon the meat mixture into the pie shell.
• Place the mashed potatoes into a large bowl. Break apart with a fork and stir until fluffy. Spread the potatoes over the top of the meat mixture.
• Bake for 35-40 minutes.

Steps:

• Preheat oven to 400°F.
• Set a pan over medium heat and melt your butter. Reduce heat to medium low and add potatoes. Place lid on pan and cook, stirring occasionally until soft, about ten minutes.
• Roll the pastry into a 12x12 square. Cut into 3" squares so you will have 9 total.
• Stir the potatoes into the fiesta salsa in a small bowl. In a separate bowl, beat the egg well.
• Place potato mixture on each of the pastry squares, diving evenly.
• Brush edges of pastry with the beaten egg. Fold over, creating a triangle and crimp the edges with a fork.
• Place pastries onto a jelly roll pan or cookie sheet and bake for 20 minutes or until desired golden color is reached.
• Serve with additional salsa.