When you’re serving potatoes, you can never go wrong. Bring them to your table in a whole new way with this Samosa Pasty recipe! This idea fuses the hand pie and the samosa into one delicious bundle of joy. The tang of lemon juice, the heat of a jalapeño, and the rich flavor of garam masala all soak into that base potato filling, forming a symphony of flavor that’s sure to please.
Total time: 1 Hour 30 Min
- 4 tablespoons olive oil
- 1 small yellow onion, diced
- 2” piece fresh ginger, peeled and minced
- 1 jalapeño pepper, seeded and minced
- ½ teaspoon turmeric
- ¾ teaspoon cumin seeds
- 1 teaspoon garam masala
- ¾ pound russet potato, peeled and chopped
- 1/3 cup frozen peas
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- ½ bunch cilantro
- 28 ounces pizza dough
- 1 large egg, beaten
- 2 tablespoons sesame seeds
- Preheat oven to 350°F. Place chopped potatoes in a small saucepan covered with water and a pinch of salt. Bring to a gentle boil and cook until tender. Drain.
- Meanwhile, in a medium saucepan, heat oil over medium-low. Add onion and sauté until translucent. Stir in ginger, jalapeño, and spices, cook for 1 minute. Remove from heat.
- Add potatoes, peas, cilantro, lemon juice, and salt to the onion mixture and stir to combine. Set aside to cool.
- Cut dough into 10 pieces and roll into balls. Roll each dough ball into a 5-inch round disk and place 3-4 tablespoons of filling in the center. Brush edges with beaten egg and fold the dough over. Crimp edge with the tines of a fork and place on a parchment-lined baking sheet. Repeat with remaining dough and filling.
- Brush each pasty with beaten egg and sprinkle on sesame seeds. Bake for 30-35 minutes or until crust is golden.