Potato Salsa Samosas

These golden and flaky puff pastry pockets are filled with a delectable potato filling that's been kicked up with salsa, curry and cilantro.
  • thaw: 40 minutes
  • prep: 25 minutes
  • bake: 20 minutes
  • Serves: 12

Recipe

Ingredients

  • 1 package (17.3 ounces) Puff Pastry Sheets, thawed
  • 2 cups (diced),cooked according to package directions hash brown potatoes, cooked according to package directions
  • 1 cup Restaurant Style Citrus Pineapple Salsa
  • 1 teaspoon curry powder
  • 2 tablespoons chopped cilantro
  • 1 egg
  • 1 tablespoon water

Directions

  1. Heat the oven to 400°F.  Unfold the pastry sheets on a lightly floured surface.  Roll the pastry sheets into 2 (12-inch) squares.  Cut each into 6 (about 3-inch) squares, making 12 in all.  Coarsely mash the potatoes, salsa, curry powder and cilantro in a medium bowl.  Beat the egg and water in a small bowl with a fork.

  2. Divide the potato mixture among the pastry squares.  Brush the edges of the pastry squares with the egg mixture.  Fold the pastry over the filling to form a triangle and crimp with a fork to seal.  Brush the filled pastries with the egg mixture.  Place the filled pastries onto 2 baking sheets.

  3. Bake for 20 minutes or until the pastries are golden brown.  Serve with additional salsa if desired.

Stuffed Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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