Baked Samosas ala Shoshana





1 Idaho potato, peeled and diced

1 sweet potato, peeled and diced

1 turnip, peeled and diced


1 Tbsp extra virgin olive oil/coconut oil /ghee (if making dairy)

1 small onion, finely chopped

½ serrano or jalapeño pepper, seeds and stem removed, finely chopped

½ inch gingerroot, peeled and grated

1 garlic clove, finely chopped

1 tsp ground coriander

2 tsp curry powder

1 tsp ground cumin

½ tsp ground allspice

⅛ tsp cinnamon

black pepper

1 roma tomato, seeded and finely chopped (plum tomato)

¼ cup frozen peas

¼-½ cup vegetable stock

2 boxes puff pastry dough



Preheat oven to 350° F.  Cook the potatoes in a large pan of boiling, salted water until tender, 5-7 minutes. Drain and reserve in the same pot you cooked them in.  Heat the oil in a large skillet over medium high heat. Add the onions and cook until soft—about 5 minutes—then add the serrano, ginger, garlic, coriander, curry powder, cumin, allspice, cinnamon, salt, and pepper.  Cook for about 3 minutes more.  Stir in the drained potatoes, turnip, tomato, and peas.  Cook for another minute.  Stir in enough of the stock to moisten the mixture, remove it from the heat, and let cool.  Defrost puff pastry dough.  On a lightly floured surface, divide pastry dough into 6 rectangles per sheet. Spoon 1 Tbsp of the potato filling onto the middle of each rectangle. Brush the edges of the dough with the egg wash and fold dough over on itself creating a small triangle.  Pinch the edges to seal.  Transfer to a baking sheet and brush the samosas with the egg wash.  Bake 15-20 minutes, until golden brown. 

Rochel Lazar