Easy Baked Samosa Recipe

For the Filling

1. Place the washed potatoes in a pot of room temperature salt water. Bring to the boil over medium heat, then reduce to medium-low so that the water is simmering for about 20 minutes, or till tender when pierced by a fork. (Do not overcook as we don't want mushy potatoes. They should have a bit of bite!) Drain.
2. When cool enough to touch, peel. Do not mash but use your hands to crumble into smaller pieces. This gives you chunky potato pieces of varying sizes, with craggy edges, all the better for grabbing on to the flavorful curry powder.
3. Over low heat, dry toast mustard seeds till fragrant.
4. With the seeds still in the pan, add ghee, oil or butter and saute the ginger and curry leaves till fragrant. Note: If using, add the green chilies now.
5. If adding carrots and peas, add them and saute for 2-3 minutes, then add the potatoes, garam masala, chili powder and turmeric powder.
6. Saute till well-combined. If too dry, add some chicken stock or vegetable stock or water.
7. Stir in the lemon juice and, if using, chopped up cilantro.
8. Season to taste. Allow filling to completely cool- if not it will melt the puff pastry!
9. To bake
10. Pre-heat the oven to 350F/ 177C/ 157 C fan.
11. Only when the filling is completely cool, take the puff pastry (or substitute) out of thr fridge. Cut the puff pastry into 3 inch squares. (You should get 9 squares per sheet.)
12. Place slightly less than 1 tablespoon of filling in the centre of each square then fold over to create a triangle.
13. Pinch or use a fork to press to seal. (A little water of egg will help.) Place on a baking sheet, with space in between them.
14. Brush with beaten eggs or heavy cream then bake for 25-35 minutes till golden brown. (No need to turn.)

For other samosa dough

1. For pie crusts: only need baking for about 15 minutes.For phyllo pastry: brush very generously with oil or melted butter/ ghee on both sides, or they won't look good. Bake at 400F/204C/ 184C fan for about 20 minutes or till golden brown. (At the 10 minute mark, turn the samosas over before continuing to bake.) You will need to layer up 3-4 sheets before folding them over the filling.For homemade dough: This dough will need generous oiling before baking for 35-40 minutes in a 350F/ 177C/ 157C fan oven. (Flip them at the 15 minute mark.)