Samoosas

Preheat oven to 400 F

1 package frozen Pepperidge Farm puff pastry sheets- thawed

Filling:

1 Tbs (15 ml) oil

1 tsp (5 ml) finely grated ginger root

1 onion, diced

2 green or red chilies, diced

1 carrot, peeled and grated

2 cloves garlic, crushed

1/2 cup (124 ml) frozen peas, thawed

2 potatoes, boiled, peeled and diced

1/2 tsp (3 ml) salt

1/4 tsp (1 ml) fresh ground pepper

1/2 tsp (3ml) cumin

1 tsp (5 ml) curry powder

1/2 tsp (3 ml) ground coriander

1/2 cup (125 ml) water

Heat oil in frying pan. Add ginger, onion, chilies, carrots, and garlic. Saute for a few minutes, the add peas, potatoes, seasonings and spices. Add water and simmer for about 10 minutes. Cool

Carefully separate puff pastry sheets and roll with a rolling pin to flatten, and widen slightly. Using a pizza cutter, cut into three strips and cut each strip into 3 squares.

Place a spoonful of cooled filling onto square of puff pastry and fold in half to make a triangle. Moisten edges of pastry and press with a fork to seal.

Brush each Samoosa with egg wash. (1 egg and 1 tbs water beaten)

Bake for 20 minutes.

Enjoy!