1\/2\tlbs\tYukon gold potatoes — diced
\n3\/4\tcup\twater
\n1\/2\tcup\tdonion — diced
\n1\ttablespoon\tgarlic — minced
\n2\ttablespoon\tbutter — unsalted
\n2\ttablespoon\tcurry powder
\n1\/2\tcup\tvegetable or chicken broth
\n1\/2\tcup\tpeas — frozen but thawed
\nJuice of 1\/2 lime
\nSalt to taste
\n1\tpkg\tpie dough (purchased)15 oz<\/p>\n
Preheat oven to 450F; line a baking sheet with parchment.<\/p>\n
Cook potatoes in salted water in a large saute pan, covered, over medium heat until tender, 10 minutes, stirring occasionally. Drain, set aside, and return pan to burner.<\/p>\n
Saute the onion and garlic in butter over medium heat until onion begins to soften about 3 minutes. Stir in Curry powder and cook 30 seconds.<\/p>\n
Deglaze with broth, then ad peas and reserved potatoes, bring to a boil. Cook 1 minute, add lime juice, and season with salt; cool slightly.<\/p>\n
To assemble, unroll pie dough rounds and cut each into quarters. Spoon 1\/2 cup curry mixture in the center of 4 quarters; top each with remaining dough quarters. Seal samosas with fingers, crimp with a fork, and carefully transfer to prepared baking sheet. Bake until golden, 15 minutes.<\/p>\n
Serve with chutney and salad.<\/p>\n
Terry’s notes: I used 8 ounces of Simply Potatoes Hash Brown with onions the large cube. Cooked briefly and then I used 1\/2 cup of the potato water in the curry mix. I used 1\/2 regular McCormick Curry Powder and 1\/2 Penzy’s Hot Curry powder. It sure was easy to put together and very good. Makes 4 or more which are smaller if you want them as hors d’oeuvres.<\/p>\n
Serve with tomato chutney<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 lbs Yukon gold potatoes — diced 3\/4 cup water 1\/2 cup donion — diced 1 tablespoon garlic — minced 2 tablespoon butter — unsalted 2 tablespoon curry powder 1\/2 cup vegetable or chicken broth 1\/2 cup peas — frozen … Continue reading