Here's the Dish: Potato and Salsa Samosas

Whenever we go out for Indian food, I always order veggie Samosas as an appetizer. Ever had them?? If not, they're these little turnovers that are usually filled with potatoes and veggies, or with meat, and they're served with chutney. I know you'd love them if you ever tried them. I tried making them at home once. To my dismay, they were not only time consuming, but required deep frying in oil, which I am not a fan of. From that day on, I pretty much decided to leave it up to the professionals. That was until I found a different recipe ~ one that uses puff pastry and requires baking in the oven. No sweat! I decided to give it a whirl ~ and I'm so glad I did! They were not only easy to make, but tasted remarkably like the ones I'm used to getting in the restaurants. Surprising, since the ingredients might not seem authentically Indian, except for the curry powder. I was amazed that the salsa reminded me very much of chutney. This one's a keeper for sure.

Potato Salsa Samosas

Ingredients: 1 - 17.3 oz package of Puff Pastry Sheets, thawed according to directions

2 c. frozen diced hash brown potatoes, cooking according to package directions

1 c. Pineapple Mango Chipotle Salsa

1 tsp. curry powder

2 T. chopped fresh cilantro

1 egg

1 T. Water

Directions:

Heat oven to 400 degrees. Unfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 - 12 inch squares. Cut each into 6 squares, making 12 in all. Coarsley mash the potatoes, salsa, curry powder and cilantro in a bowl. Beat the egg and water in a small bowl with a fork.

Divide the potato mixture among the pastry squares. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form a triangle and crimp with a fork to seal. Brush the filled pastries with the egg mixture. Place the filled pastries onto 2 baking sheets.

Bake for 20 minutes or until the pastries are golden brown. Serve with additional salsa if desired.