Flaky puff pastry cups filled with a turmeric-yellow potato and pea filling, warm with ginger, smoky paprika, and mustard seeds. All the flavor of a samosa without any folding.
Ingredients
- 2 puff pastry sheets thawed
- 1 small yellow onion chopped
- 3 cloves garlic finely chopped
- 1 tsp fresh ginger grated
- 1 medium russet potato cut into small cubes (the smaller the cubes, the faster they cook)
- 1/2 cup frozen peas thawed
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander
- salt and pepper to taste
- 2 tsp mustard seeds
- 1 egg beaten (or a little milk for an egg-free wash)
- olive oil for the pan
- parsley optional, to garnish
Instructions
- Preheat the oven to 400°F.
- Using a large round cutter, cut 9 circles from each puff pastry sheet. Use a smaller cutter to cut a hole in the center of 9 of the circles, making rings. Brush egg on the underside of each ring and press it onto a whole circle. Brush the tops with egg wash and place them on a baking tray.
- Bake for 15 to 18 minutes, until puffed and golden. As they bake, the rings rise up to form baskets.
- While the baskets bake, sauté the chopped onion in olive oil over medium heat for about 5 minutes, stirring often so it does not burn.
- Once the onion is translucent, add the mustard seeds, ginger, garlic, and potato cubes and turn the heat down to low.
- Cover and cook for about 10 minutes, until the potato cubes are tender.
- Uncover, add the peas, turmeric, smoked paprika, coriander, salt, and pepper, and sauté for a couple more minutes.
- When the baskets come out of the oven, gently press each puffed center down with a spoon, leaving the sides standing.
- Spoon the spiced potato filling into the baskets, garnish with parsley if you like, and serve warm.
Notes
- Egg-free: Brush the pastry with milk instead of beaten egg. The baskets will be slightly paler but still crisp.
- Make ahead: Make the filling up to 2 days ahead. Bake the baskets a few hours before serving, then fill and warm them in a 375°F oven for 5 minutes.
- Storage: Best eaten the day they are made. Leftovers keep in the fridge for 3 to 4 days. Reheat at 375°F for 7 to 10 minutes.
Nutrition
Calories: 385kcal | Carbohydrates: 36g | Protein: 7g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 163mg | Potassium: 217mg | Fiber: 2g | Sugar: 2g | Vitamin A: 163IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 2mg
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