Pillsbury Crescent Samosas

Total Time: about 1 hour

Yield: 4 Crescent Samosas


Ingredients:

  • 2 small potatoes - diced

  • 1 shallot - finely chopped

  • ½ cup peas

  • 1 clove garlic

  • 1/2 tablespoon peanut oil

  • 2 tablespoons coconut milk

  • ½ teaspoon curry paste

  • ¼ lime - juiced

  • 1 package Pillsbury Crescent Rolls


Steps:

  1. Preheat oven to 425 degrees

  2. Boil diced potatoes until easily pierced & drain - about 10 minutes

  3. Heat oil in wok and cook shallots over medium for 3-4 minutes - stir regularly

  4. Add garlic to wok and cook 2-3 more minutes

  5. Add potatoes, peas, curry, coconut milk, & lime juice to the wok

  6. Lightly mash ingredients together on low heat about 3 minutes

  7. Season with salt and pepper - set aside to cool

  8. Open package of Crescent rolls and roll dough flat - PICTURES BELOW

  9. Using 2 triangles make a sandwich with ¼ of the potato filling and pinch to seal the sides

  10. Repeat until filling and dough is finished - you’ll have 4 lumpy triangles on a baking tray

  11. Bake for 10 minutes, flip, bake for 5-10 minutes more, remove, let cool, enjoy!








Okay, this is not how I pictured my first attempt at Samosas but these were really good. My plan was to follow a recipe from one of my favorite cookbooks and it calls for fillo dough which turned out to be impossible to find during Covid times. You just never know what’s going to be available when it comes to baking anymore so a lot of my recipes are especially improvised lately. I have no idea why I didn’t make my own dough. It didn’t even cross my mind and I literally make dough for a living. I’m happy that I got so overwhelmed in the grocery store that I quickly picked these rolls to use as my dough because these were so dang delicious! These would be a perfect side for a lot of dishes! I served mine with a vegan broccoli soup (on a different post!) I used purple potatoes in my recipe because that’s what my produce delivery gave me this week. It tastes like a typical potato and the purple color is lovely until you cook it and mash it up. I feel like it makes my dishes a little gray in coloring and I hate that. That’s just potato vanity though.




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