Curried Potato Samosas

Golden Potato and Herb Samosas with Spicy Mango-Chutney Dip

If there is an appetizer that can instantly spark joy and brighten up any gathering, it’s the humble yet gorgeous samosa. Our Golden Potato and Herb Samosas elevate this classic snack with a modern twist, blending warm spices, and creamy potatoes with a hint of heat and sweetness – ideal for any family dinner or festive occasion.

The secret to this crispy delight lies in the homemade dough, accented by Finlandia Imported Perfectly Salted Butter, which creates a flaky crust. The dough, prepared ahead and chilled, allows for an easy-to-handle base that’s perfectly pliable. When it comes to cooking, choosing fresh ingredients such as golden baby potatoes and aromatic shallots enhances the filling's flavor. Pay special attention to slicing and dicing – consistent sizes mean even cooking and a perfect bite every time.

Whether using an air fryer for a crisp crust without excessive oil or deep-frying for tradition, ensuring each samosa maintains its shape and integrity is key. Utilize parchment paper to prevent any sticking, and preheat your cooking appliance to achieve the ideal texture. Serve these delightful pastries with a generous side of cilantro-avocado dressing and mango chutney. Now, let's dive into crafting these treasures!

Ingredients

• 8 tablespoons Finlandia Imported Perfectly Salted Butter, divided - Adds richness and helps achieve a flaky texture.
• 2 cups flour - Forms the base of the dough, essential for structure.
• 1 teaspoon kosher salt, divided - Enhances flavor in both dough and filling.
• ½ cup ice water - Moistens the dough, binding it while remaining soft.
• 1 (24 oz) bag Potato Inspirations Honey Gold Baby Potatoes - Offers a creamy and slightly sweet filling.
• 1 (3 oz) package shallots - Brings subtle sweetness and depth of flavor.
• 1 fresh jalapeño pepper - Adds a spark of heat that balances the sweetness.
• ¼ bunch fresh cilantro - Infuses herbaceous freshness that brightens the filling.
• 1 tablespoon whole mustard seeds - Provides a savory, nutty flavor.
• 1 tablespoon ginger stir-in paste - Impart a zesty, aromatic kick.
• 2 tablespoons Badia Jamaican-Style Curry Powder - Integrates warmth and spice into the mix.
• 2 tablespoons hot honey - Delivers a harmonious blend of sweetness and heat.
• ½ cup frozen Birds Eye Baby Sweet Peas - Supplies a pop of color and sweetness.
• ½ cup cilantro-avocado dressing - To serve; complements the samosa’s flavors.
• ½ cup mango chutney - To serve; adds a delightful tanginess.

Step-by-Step Instructions

1. Begin by melting 2 tablespoons of butter. In a food processor, combine flour and ½ teaspoon of salt, pulsing 3-4 times until mixed. Integrate the melted butter, pulsing until it forms a crumbly texture. Gradually add ice water, a tablespoon at a time, until the dough starts to pull away from the bowl and form a ball. You might not need all the water.
2. Lightly flour your work surface, then transfer the dough and knead for about 1 minute until smooth. Shape the dough into a disc, wrap it in plastic wrap, and chill it for 30 minutes.
3. While the dough chills, place potatoes in a microwave-safe bowl; cook on HIGH for 6-8 minutes, occasionally stirring, until fork-tender. Let them cool slightly.
4. Chop the shallots, jalapeño, and cilantro coarsely, setting aside. In a large sauté pan, heat 4 tablespoons of butter on medium for 1 minute, adding mustard seeds and cooking until they start popping (about 1-2 minutes). Stir in shallots, ginger paste, curry powder, and jalapeños, cooking until the shallots soften (2-3 minutes).
5. Coarsely chop the cooked potatoes and stir them into the pan with the hot honey, peas, and remaining salt. Remove from heat and stir in the cilantro.
6. Line a baking sheet with parchment paper. Divide rested dough into 8 equal pieces, rolling each into a ball. Roll each ball into a 6-inch circle, then cut into halves. Arrange on baking sheet and cover to keep them moist.
7. To shape the samosas, brush the pastry edges with water, join the pointed ends to create a cone, and spoon 2 tablespoons of filling into it. Seam it securely to hold the filling. Place shaped samosas on the sheet; cover to prevent drying out.
8. Preheat your air fryer or oven to 400°F. Melt the remaining 2 tablespoons of butter and brush over each samosa. Cook in the air fryer for 5-6 minutes (or in the oven for 15-18 minutes) until golden and crisp.
9. Serve hot with cilantro-avocado dressing and mango chutney on the side.
10. Chef's Tip: For deep-frying, submerge in 350°F oil for 4-6 minutes.

Tips for Troubleshooting

• Pastry too thick? Roll it thinner on a floured surface but avoid making it too thin to prevent tears.
• Filling too spicy? Include a bit more potato to mellow the heat.
• Filling too dry? Mix in a tablespoon of water or broth to make it moist.
• Unmolding issues? Use more flour while rolling the dough or run a wet knife around the edges before shaping.

Ideas for Pairing with the Recipe

• Side Dishes: A fresh cucumber salad or roasted carrots drizzled with lemon can offset the spices in the samosas.
• Drinks: Pair with a chilled Mango Lassi or a crisp Sauvignon Blanc to enhance the flavors.
• Desserts: Finish off with a simple vanilla panna cotta or cardamom-infused chocolate fondue.

How to Store Properly

• Refrigeration: Store in an airtight container for up to 3 days. Reheat in the oven at 350°F to revive the crispiness.
• Freezing: Arrange samosas on a tray, freeze until firm, then transfer to a freezer-safe bag. They can last up to 2 months. Reheat frozen samosas directly from the oven at 400°F for about 15 minutes.
• Preparation Tips: Make the filling a day ahead and store it in the fridge to save prep time.

FAQs

• Can I bake these instead of frying? Absolutely, baking is an excellent way to achieve a golden crust. Follow the instructions for the oven for an evenly cooked result.
• Can I make the dough in advance? Yes, the dough can be prepared up to 2 days prior and stored in the fridge. Allow it to sit at room temperature for 10 minutes before rolling.
• What if I don’t have a food processor? You can manually mix the dough using a bowl and pastry cutter or fork until crumbly, then knead by hand.
• Are there vegetarian substitutions? The recipe is already vegetarian but converting to vegan can be done using a plant-based butter alternative.