Don't deep fry your samosas, bake them! Serve hot with chutney or ketchup.
Ingredients
- salt: 0.33333 cup
- Yukon Gold potatoes, cut in half: 5 piece
- frozen peas: 1 cup
- ground black pepper: 0.5 tsp
- ground coriander: 0.5 tsp
- pastry for double crust 9-inch pies: 1 pack (15 ounce pack, thawed)
- fresh mint: 1 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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Fill a pot with water and add the salt; bring to a boil. Cook potatoes in the boiling water until tender, about 12 minutes. Transfer potatoes to a bowl and mash until chunky.
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Mix peas, pepper, and coriander into potatoes.
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Press pie crust into a 9-inch pie dish; fill with potato mixture. Sprinkle mint over filling. Carefully place second pie crust over the filling and pinch both crusts together to seal.
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Bake in the preheated oven until golden brown, about 15 minutes.
