Potato Filled Pastries Recipe
These Potato Filled Pastries a wonderful addition to your tea party spread. A yummy snack, these Potato Filled Pastries have a signature taste that you just wont get enough off! Try it!
Ingredients
| Samosa Pastry | ||
| Russet potato | 1 Large | |
| Salad oil | 2 Tablespoon | |
| 1/2 teaspoon black or yellow mustard seeds | ||
| 1 medium size onion, finely chopped | ||
| 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger | ||
| 1/4 teaspoon each ground coriander, ground cumin, and turmeric | ||
| Frozen peas | 2/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Water | 2 Tablespoon | |
Directions
Prepare Samosa Pastry and set aside.
Peel potato and cut it into quarters.
Place in small pan and add water to cover.
Bring to a boil over high heat, then reduce heat and boil gently, partially covered, until tender.
Drain well, let cool, then cut into 1/2 inch cubes.
Heat the 2 tablespoons oil in a wide frying pan over medium heat.
Add mustard seeds and stir gently until they begin to pop.
Add onion, ginger, coriander, cumin, and turmeric.
Cook, stirring occasionally, until onions are soft.
Mix in potatoes, peas, and salt.
Sprinkle with water, cover, reduce heat to very low, and cook until potatoes are soft.
Remove from heat and set aside.
On a floured board, shape dough into a log, then cut it into 24 equal pieces.
Flatten one piece and rollinto a 3 1/2 inch circle.
Spoon filling over half of circle, and fold other half over filling to form a half moon.
Pinch edges together to seal firmly.
Repeat with remaining dough and filling.
Pour oil into a wok or deep pan to a depth of 1 inch and heat to 375° on a deep frying thermometer.
Fry 2 or 3 pastries at a time, carefully turning once, until they are golden brown on both sides .
Remove with a slotted spoon and drain on paper towels.
Keep hot on abaking sheet in a warm oven while preparing remaining pastries.
Makes 2 dozen pastries.
Samosa Pastry.
In a medium size bowl, mix 1 1/2 cups unbleached all purpose flour and 1/4 teaspoon salt.
With a pastry blender or 2 knives, cut in 4 tablespoons butter or margarine until mixture resembles coarse crumbs.
Stirring with a fork, add 6 to 7 tablespoons cold water, a little at a time, until dough becomes stiff.
Turn dough out onto a floured board and knead just until smooth.
Shape it into a ball and flatten.
Cover with plastic wrap until ready to use.
Peel potato and cut it into quarters.
Place in small pan and add water to cover.
Bring to a boil over high heat, then reduce heat and boil gently, partially covered, until tender.
Drain well, let cool, then cut into 1/2 inch cubes.
Heat the 2 tablespoons oil in a wide frying pan over medium heat.
Add mustard seeds and stir gently until they begin to pop.
Add onion, ginger, coriander, cumin, and turmeric.
Cook, stirring occasionally, until onions are soft.
Mix in potatoes, peas, and salt.
Sprinkle with water, cover, reduce heat to very low, and cook until potatoes are soft.
Remove from heat and set aside.
On a floured board, shape dough into a log, then cut it into 24 equal pieces.
Flatten one piece and rollinto a 3 1/2 inch circle.
Spoon filling over half of circle, and fold other half over filling to form a half moon.
Pinch edges together to seal firmly.
Repeat with remaining dough and filling.
Pour oil into a wok or deep pan to a depth of 1 inch and heat to 375° on a deep frying thermometer.
Fry 2 or 3 pastries at a time, carefully turning once, until they are golden brown on both sides .
Remove with a slotted spoon and drain on paper towels.
Keep hot on abaking sheet in a warm oven while preparing remaining pastries.
Makes 2 dozen pastries.
Samosa Pastry.
In a medium size bowl, mix 1 1/2 cups unbleached all purpose flour and 1/4 teaspoon salt.
With a pastry blender or 2 knives, cut in 4 tablespoons butter or margarine until mixture resembles coarse crumbs.
Stirring with a fork, add 6 to 7 tablespoons cold water, a little at a time, until dough becomes stiff.
Turn dough out onto a floured board and knead just until smooth.
Shape it into a ball and flatten.
Cover with plastic wrap until ready to use.
Chef
