Potato and Pea Samosas

Recipe courtesy Anjum Anand

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  • on September 06, 2012

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    Mine turned out grrrreat. I substituted the peas with finely chopped carrots and celery. I also used the wider side of the filo sheets when folding in 3rds and was able to make larger puffs containing 1.5 table spoons of filling.
    Admittedly I have always sucked at handling pastry dough but was surprised to discover how much easier filo is to work with.
    What an impressive crispy, crunchy version of a classic, thanks to AA.

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  • on October 25, 2011

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    This does tasted good, but I probably won't make it again. I thought it was a bit tedious to make and I used more than twice as much butter as the reciped called for on the pastry sheets. I'm not sure about the potatoes. I weighed them after I peeled them, and had to add more spices to get the flavor. Also, fill them as much as possible; the filling is what's really good in samosas.

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