Vegetable Curry Samosas

These samosas have a unique twist, they have curry and a dip. You can add chicken or ground beef and make it a meal. Good to double and triple for leftovers, and with these you don't know how many everyone will want, they are really good. At the age of 12, I alone ate 10 small ones. I was so full!

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 461 Calories

Ingredients

• ½ cup white sugar
• 2 teaspoons vegetable oil
• 1 egg, lightly beaten
• ⅔ cup sour cream
• 1 (17.5 ounce) package frozen puff pastry, thawed
• ½ cup lemon juice
• ½ cup vegetable broth
• salt and ground black pepper to taste
• 1 onion, diced
• 1 tablespoon curry powder
• 2 cups mayonnaise
• 2 teaspoons cumin seeds
• 1 tablespoon mustard seeds
• 2 tablespoons curry powder, or more to taste
• 1 carrot, cut into small cubes
• 2 small potatoes, cut into small cubes
• ¼ pound frozen peas
• ½ cup horseradish

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Step 2

Heat oil in a large frying pan over medium heat. Add onion, curry powder, mustard seeds, and cumin seeds; cook for 3 minutes. Add broth and potatoes; cook until tender, 3 to 5 minutes. Add carrot and peas, cook 2 minutes more. Remove from heat and allow filling to cool.

Step 3

Roll puff pastry out on a work surface and cut into 16 thin rounds. Place 2 to 3 tablespoons of filling on each round. Cover edges of pastry with beaten egg and press edges together using a fork to close. Place samosas on the prepared baking sheet.

Step 4

Bake in the preheated oven until pastry is puffed and golden brown, 12 to 15 minutes.

Step 5

While samosas are baking, combine mayonnaise, sour cream, sugar, lemon juice, horseradish, curry powder, salt, and pepper in a bowl. Cover and refrigerate sauce until needed. Serve with samosas.