Curry Puffs / Samosas Recipe

Ingredients:

• 1 red onion, finely chopped

• 3 cloves of garlic, minced

• 4 potatoes, cooked and mashed

• A small bunch of fresh coriander, chopped

• 1 tsp curry powder (adjust to taste)

• 1 tsp cumin powder

• Puff pastry sheets

• Water (for sealing the edges)

• Egg wash (1 egg, beaten, to brush the pastry)

Instructions:

1. Prepare the Filling:

   • Heat a little oil in a Morgs pots, small pot over medium heat.

   • Add the chopped red onion and minced garlic. Sauté until softened and fragrant.

   • Add the curry powder and cumin powder to the pan, stirring to coat the onions and garlic.

   • Stir in the cooked and smashed potatoes. Potatoes are slightly over cooked for that delicious smashed but still with some shape. Cook for a few minutes to allow the spices to mix evenly with the potatoes.

   • Remove from heat and fold in the chopped coriander. Set aside to cool.

2. Prepare the Puff Pastry:

   • Roll out the puff pastry on a floured surface if needed. Cut the pastry into squares or circles, depending on the desired shape of your curry puffs/samosas.

   • Place a spoonful of the cooled filling in the center of each piece of pastry.

3. Seal and Shape:

   • Wet the edges of the pastry with a little water to help seal them.

   • Fold the pastry over the filling to create a triangle or half-moon shape, depending on your cut. Press the edges down firmly with a fork to seal them.

4. Bake:

   • Preheat the oven to 200°C (392°F).

   • Place the prepared puffs/samosas on a baking tray lined with parchment paper.

   • Brush the tops with egg wash for a golden finish.

   • Bake for about 15-20 minutes, or until the pastry is golden brown and crisp.

5. Serve:

   • Allow the curry puffs/samosas to cool slightly before serving. Enjoy them warm with your favorite dipping sauce or chutney.