- 1 tsp. ground cumin
- 0.25 tsp. cayenne pepper
- 3 tbsp. olive oil
- 1 egg yolk, whisked
- saltwater, boiling
- water, boiling
- 1 tsp. ground coriander
- 250 g waxy potatoes, cut into small cubes
- 120 g frozen peas
- 1 tsp. turmeric
- 0.5 tsp. mild curry powder *
- 1 gluten-free puff pastry (250 g Schär) (250 g, Schär), frozen and defrosted
Heat the oil in a pan, reduce the heat, and then add the ground coriander, cumin, turmeric, curry powder and cayenne pepper, and fry them. Add the potatoes and peas, and mix carefully. Put to one side, salt, and let cool.
Cook the diced potato in boiling water until tender but not mushy. Drain. Blanch the peas in boiling water for approx. 4 minutes. Remove the peas with a slotted spoon and place them in a bowl of cold water to stop the cooking and keep their colour fresh. Drain well and put to one side.
Meanwhile, remove the dough from the paper. It may break apart, so put it together, knead it briefly, press it flat and roll it out on a thin silicone pad, with a layer of cling film on top of the dough so it does not stick to the rolling pin. Cut into squares 10 x 10 cm in size. Spoon the potatoes and peas onto the dough squares. Moisten the edges with water and fold to form triangles. Press the edges together carefully. Place all the samosas on a large baking tray lined with baking paper and brush them with egg yolk.
Bake approx. 20 min. in the middle of an oven preheated to 180°C. Transfer to a rack and allow to cool a little.
- Mini Bites / Finger Food
- 1h Preparation/cooking time: ca. 40m + Bake: ca. 20m
- Servings For 10 pieces
- Nutrition 150 Kcal