Curried Potato & Pea Samosas
with tomato chutney
For these samosas you’ll need purchased pie dough, the “rolled” type, not the kind that’s already formed in a pie pan. Find it in the refrigerated section near the cookie doughs.
Makes 4 servings (4 samosas, 1 cup chutney) Total time: 45 minutes
FOR THE CHUTNEY, SIMMER:
2 cups halved grape tomatoes 1/4 cup minced red onion 3 Tbsp. golden raisins 2 Tbsp. each sugar and cider vinegar 1 Tbsp. minced fresh ginger 1/2 tsp. red pepper flakes 1/8 tsp. each ground coriander and allspice Salt to taste
FOR THE SAMOSAS, COOK:
8 oz. Yukon gold potatoes, diced 2 Tbsp. unsalted butter 1/2 cup diced white onion 1 Tbsp. minced fresh garlic 2 Tbsp. curry powder 1/2 cup low-sodium vegetable broth 1/2 cup frozen green peas, thawed Juice of 1/2 a lime 1 pkg. purchased refrigerated pie crust, such as Pillsbury (15 oz.)
For the chutney, simmer tomatoes, red onion, raisins, sugar, vinegar, ginger, pepper flakes, coriander, and allspice in a saucepan over medium heat until tomatoes soften, stirring occasionally, about 15 minutes.
Off heat, purée half the chutney in a food processor, then stir into remaining chutney; season with salt.
Preheat oven to 450°; line a baking sheet with parchment paper.
For the samosas, cook potatoes in a large sauté pan of salted water, covered, over medium heat until fork-tender, stirring occasionally, 10 minutes. Drain potatoes and return pan to burner.
Melt butter in pan over medium heat. Add white onion and garlic; sauté until onion begins to soften, about 3 minutes. Stir in curry powder and cook 30 seconds.
Deglaze pan with broth, then add peas and potatoes; bring to a boil and cook 1 minute. Stir in lime juice, then season mixture with salt; cool slightly.
To assemble, unroll pie dough rounds and cut each into quarters. Spoon 1/2 cup potato mixture into the center of half the quarters; top each with remaining dough quarters. Seal samosas with fingers, crimp with a fork, and transfer to prepared baking sheet. Bake samosas until golden, 15 minutes.
Serve samosas with chutney.
Per serving 627 cal; 34g total fat (16g sat); 27mg chol; 582mg sodium; 79g carb; 5g fiber; 8g protein