As my fellow busy girls know, short-cuts are your best friend when you’re short on time. A few weeks ago, I really wanted to make samosas, but had no time to make the dough from scratch and had a ton of farm-fresh kale on hand that I really needed to use up. My solution: puff-pastry sheets and potato-kale filling! Although less authentic than the original version of the Indian samosa, it worked out fantastic. Here’s what I did:
Ingredients (for 16 samosas)
2 puff pastry sheets (found in the freezer section of your grocery store)
2 medium organic Russet potatoes
half a bunch of organic kale
1 teaspoon of garam masala
1 teaspoon of turmeric powder
1 teaspoon of whole cumin seeds
2 teaspoons of coriander powder
2 teaspoons of red chili powder
2 teaspoons of ginger-garlic paste
2 tablespoons of olive oil (more as needed)
salt to taste
1. Take the puff pastry sheets out of the freezer to allow them to defrost. Boil potatoes (you can leave the skin on) and lightly mash them so they form small bite-size chunks. Wash and cut the kale into bite-size pieces as well.
2. Heat the olive oil in a large skillet or frying pan and saute the kale for about 10 minutes, or until soft.
3. Take the kale out and set aside. In the same oil, add the cumin seeds and fry for about 3 – 4 minutes. Add the ginger-garlic paste and the rest of the seasonings. Stir and add in the kale and boiled potatoes. Add salt last and saute for about 10 more minutes to allow all flavors to blend.
4. Turn off the heat and move the skillet to allow the filling to cool. Cut the puff pastry sheets into 8 triangles, as shown in the picture below. Preheat the oven to 400 degrees.
5. Make cone out of each triangle and spoon enough filling in so that the samosa will close without breaking. You can add a tiny bit of water to the edges of the triangles so that edges will stick more easily.
6. Place each samosa on a parchment lined backing sheet and bake at 400 degrees for about 15 to 20 minutes. Serve warm with your favorite chutney!