This past weekend was a birthday party for one of our best friends. We decided to cook up a storm of party finger-food to bring along. I pulled out a bunch of both our favorite and not-used-often-enough cookbooks and we picked out a party menu together. Samosa puffs sounded like a perfect finger food so we decided to give them a try. We slightly modified a recipe from a Hare Krishna cookbook called The Higher Taste.
For you Weight Watchers out there, these samosas are only 1 point a piece, so don’t cry when you read the nutritional information on the puff pastry packging (yes, 1 package of puff pastries has a caloric value in the thousands, and we’ll be using two packages.) For us, this yielded ~72 puff pastries, so if you’re cooking for less people than a party-ful, you may want divide the recipe a bit.
- 1 cup carrot diced very small
- 1 cup peas
- 1 cup potato, diced very small
- 1 teaspoon oil
- A sprig of mint leaves (maybe 4 or 5 leaves)
- 2 tablespoons curry powder
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon yellow asafetida powder (available in Indian and Asian markets)
- 2 teaspoons sugar
- 1 teaspoon salt
- 4 sheets puff pastry (available in the freezer aisle by the pies usually, in a box)
Thaw your puff pastry sheets. We’ll be cutting them, so you can unfold them and lay them out on a clean surface to thaw if you need to (unfolding them while frozen tends to rip them along the seam but that should be fine in this case.)
Dice up your carrots and potatoes, and measure out the peas. Steam each separately until tender – we steamed each in a separate layer of a bamboo steamer for about 10 minutes or so. Heat the oil in a deep skillet. When the oil is heated, place the mint leaves in the oil and fry them until they crackle, then add the ginger and fry for about a minute or so. Add the asafetida powder, and fry another minute. Now, stir in the curry powder, peas, carrots, potatoes, sugar, and salt, frying all of the ingredients together for 2 minutes or so, then remove from heat and allow to cool.
If you haven’t already, lay out your puff pastry sheets. Our puff pastry sheets came folded in thirds. Use a pizza cutter to cut the sheets into 9 squares a piece. We laid one unfolded sheet down, then laid another sheet down on top at a 90 degree angle, so when we cut through the seams at the thirds of the top sheet, it cut through the bottom sheet. We then flipped and cut through the seams on the (formerly) bottom sheet. We used the seams as guides to cut the sheets into perfect sheets of 9 squares a piece, two sheets at a time. You should end up with 36 squares.
Preheat your oven to 375 degrees Fahrenheit. Place your cooled panful of vegetable filling nearby your puff pastry sheets. Take a teaspoon and spoon out two teaspoons to each square. Working one square at a time, fold each square diagonally, pressing the edges down and scalloping them with a fork (see photos if this doesn’t make sense.) Finally, once your squares are all folded over and filled, take a pizza cutter and slice each one in half. You’ll now have 72 triangles.
We used two baking sheets in two batches to cook all these curry puffs. Line the baking sheets with parchment paper, no oil needed. If you like, you can spray the puffs themselves lightly with oil to brown but we skipped this option. Bake the puffs for 12 to 15 minutes or until browned. (Oven times may vary, but they will smell done when they are done so you’ll know. Keep a nostril open for them!)
Enjoy your curry puffs. You may wish to try them with a tamarind, onion, or mint chutney.
- Servings: A whole lot. Makes 72 puffs.
- Weight Watchers Points: 1 point for one puff.