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Samosa pastry in

I do not know hardly anyone who knew the samosa, do not say that they are delicious ...

E 'a favorite snack of the Indians and more.

The difficult part of the samosas and uncomfortable, however, is to make the dough and fry the rolls.

There is a version of "fusion" or rather "smart", the samosas, made baked in puff pastry.

Difficulty: easy

Result: excellent

For 32 small dumplings (big size cake):

(see post about measurements and conversions)

2 rolls of pastry rectangular

3-4 medium sized potatoes

1 cup frozen peas (NO box)

1 teaspoon freshly grated ginger

1 / 2 teaspoon garam masala

1 / 2 teaspoon amchoor (green mango powder - replaced with a tablespoon of lemon juice)

lemon juice 1 / 2 teaspoon fennel seeds

1 / 2 tsp cumin seeds eastern

1 or 2 pinch of chili powder

a pinch of sugar

optional, but recommended: a small handful of chopped peanuts

optional, but recommended: 1 teaspoon of chopped coriander leaves (dried are fine)

salt

The thing is simple:

Boil the peas in half-cooked and boiled potatoes in salted water completely.

Cut the potatoes into cubes half cm - 1 cm side.
Grind the fennel seeds and cumin in a mortar and pulverize or so. United

all ingredients in a bowl and mix well.

Taste to adjust salt and pepper.

If the mixture is too dry and is "not set", is crumbled, moisten with a little water.

Preheat oven to 180 degrees.

Roll each roll of puff pastry and divide it into 16 squares.

Take a rectangle at a time, pass it with a rolling pin to flatten and enlarge.

Adaglio center 1 heaping tablespoon of dough, close it by joining the corners as the back of an envelope.

Put each dumpling on baking sheet lined with parchment paper, taking the "closure" of the bundle under uniform top and side.

Cook until golden brown at 180 degrees for 20 minutes and 200 ° for 5 minutes (check, however, the ovens are not all alike!).

should get some nice, fluffy golden bearings.

Serve hot or warm with chutney to the limit or more than one (of mango, tamarind, pineapple, mint, pomegranate ... - Some recipes are in the blog under the label "sauces").

Delicious!