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Don’t deep fry your samosas, bake them! Serve hot with chutney or ketchup.
Ingredients
- 1/3 cup salt
- 5 Yukon Gold potatoes, cut in half
- 1 cup frozen peas
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- 1 (15 ounce) package pastry for double crust 9-inch pies, thawed
- 1 tablespoon chopped fresh mint, or to taste
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Fill a pot with water and add the salt; bring to a boil. Cook potatoes in the boiling water until tender, about 12 minutes. Transfer potatoes to a bowl and mash until chunky.
Step 3
Mix peas, pepper, and coriander into potatoes.
Step 4
Press pie crust into a 9-inch pie dish; fill with potato mixture. Sprinkle mint over filling. Carefully place second pie crust over the filling and pinch both crusts together to seal.
Step 5
Bake in the preheated oven until golden brown, about 15 minutes.
Editor’s Note:
The nutrition data for this recipe includes the full amount of salt used in the boiling water. The actual amount of salt consumed will vary.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 322 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat4g | 21% |
| Sodium279mg | 12% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber4g | 14% |
| Total Sugars1g | |
| Protein6g | |
| Vitamin C4mg | 18% |
| Calcium11mg | 1% |
| Iron2mg | 9% |
| Potassium61mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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