Vegetarian SamosaRecipe by Chef Michael Williams

Directions

1.  Peel potatoes and cut into 1-2 inch pieces. Boil in a large pot of water until soft. Strain immediately and let them steam. This will allow the water that is on them to evaporate. This step is important as watery potatoes make watery samosa.
2.  While the potatoes are warm, mash them. You can leave them a little chunky if you desire or mash them till they are totally smooth. Place in a mixing bowl and set aside.
3.  Preheat a medium frying pan on medium heat. Add the oil and then the carrot and onion. Sauté until the onions are golden brown (about 8 minutes).
4.  Add the jalapeño, ginger and garam masala and sauté for 2 – 3 minutes more, stirring frequently and then transfer to the mixing bowl.
5.  Add the peas, lemon juice, salt and pepper and stir mixture until everything is distributed well.
6.  Taste mixture and make sure the salt and pepper is to your liking.
7.  Dust your counter-top, the puff pastry and the rolling pin with flour and roll out the puff pastry until it is about ¼ inch thick and 12 inch by 12 inch square. Dust with more flour if dough is sticking.
8.  Now with a pizza cutter or a knife cut the dough into three 4-inch wide rows and then cut the opposite way making 4 inch squares.
9.  Whisk the egg with 1 tablespoon of water to make an egg wash.
10.  Spoon about ¼ cup of mixture onto a square and then brush the edges with the egg wash. This will seal the dough. Now fold over one corner to another, making a triangle and press the edges together with a fork or pinch with your fingers to seal. Repeat until all samosa are finished.
11.  Preheat oven to 375° F.
12.  Transfer samosa on to 2 baking trays and then brush some more egg wash. Bake for 25 – 30 minutes or until the dough is nicely browned.
13.  Serve with chutney or tzatziki and enjoy!