- 2 teaspoons vegetable oil
- 1 onion, diced
- 1 tablespoon curry powder
- 1 tablespoon mustard seeds
- 2 teaspoons cumin seeds
- 1/2 cup vegetable broth
- 2 small potatoes, cut into small cubes
- 1 carrot, cut into small cubes
- 1/4 pound frozen peas
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 egg, lightly beaten
- Curry Sauce:
- 2 cups mayonnaise
- 2/3 cup sour cream
- 1/2 cup white sugar
- 1/2 cup lemon juice
- 1/2 cup horseradish
- 2 tablespoons curry powder, or more to taste
- salt and ground black pepper to taste
- 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.
10/23/2019
recipepes.com
vegetable curry samosas, recipe
PT15M
PT1H
5
455 calories
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