Serves 4 (makes 8 mini pies)
For the samosa potatoes
1 teaspoon oil
¼ teaspoon cumin seeds
¼ teaspoon coriander seeds
¼ cup chopped red onion
4 tablespoons cashews
½ of green chili such as Serrano finely chopped
¾ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne, less or more for taste
2 teaspoon minced ginger
½ teaspoon garlic powder
2 cups cubed potatoes, 3/4 inch cubes, cooked
½ teaspoon salt
½ teaspoon chaat masala or dried mango powder (amchoor)or add more lemon later
1/3 cup of water
1 cup fresh or thawed frozen peas
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
1 teaspoon lemon juice
For the pastry
Two 9x9 inch sheets of vegan puff pastry
tamarind sauce or sweet chutney (e.g. mango)
In a large pot, add oil. Once oil is hot, add in the cumin seeds, coriander seeds and cook for about 30 seconds. You can also crush the seeds if you don’t like the whole coriander seeds in your mouth.
Once the seeds significantly darken in color, add in the onion, green chili, cashews and a good pinch of salt and mix in. Cook for 2 minutes, stirring occasionally, then add the turmeric, cumin, coriander, ginger, garlic powder and chaat masala and mix in. then add potatoes, salt, water and give it a good mix to pick up any stuck bits.
To make the potatoes on the stove top, add in cubed boiled/cooked potatoes and just 2-3 tablespoons of water and mix in. Cover and cook for 3-4 minutes for the flavors to meld. Then open the lid, mash some of the potatoes and add in the peas, cilantro, mint, lemon juice and mix really well. Cook for another minute and take off heat. Taste and adjust salt and flavor then use the potatoes
Taste and adjust salt and heat and flavor then remove the pot from instant pot to keep potatoes from continuing to cook because the plate continues to stay hot. Let them cool for 10 mins
Make the pie: Thaw the puff pastry sheets on a counter for 15-20 minutes if you haven’t already. I usually take it out just before cooking the potatoes and it thaws to the right extent for the 20 ish minutes it takes the potatoes to get done.
Using a little bit of flour, roll it out on parchment. Transfer to a baking sheet. Cut into quarters and then spread the potato mixture onto the puff pastry and spread well over half of it. Fold the pastry over, making a little turnover, then press to seal with a fork poking the tips to let out steam.
Put it in the oven at 400F for 25 minutes, depends on your oven and the pan.
Once the puff pastry is nicely golden, take it out, let it cool for 5 minutes then slice using a sharp knife into whatever size pieces you like and serve with Chutneys of choice, such as tamarind date chutney, mango chutney or other dips such as barbecue sauce
Store refrigerated for upto 4 days and freeze of upto a month.
calories: 350 per turnover