These samosas are always crowd pleasers. Here's how I make them:
1 sheet of Puff Pastry (I use Pepperridge Farm) - thawed for 40 mins on the counter top
For the samosa stuffing:
2 big russet potatoes - boiled, peeled and cubed into 1/2 inch to 1 inch pieces
Handful of frozen peas
1 tbsp oil
1 tsp cumin seeds
1 tsp ginger paste
Seasoning to taste - red chilli pwd, garam masala, salt
Heat the oil. Add the cumin seeds. Fry a few seconds, then add the ginger paste, potatoes, peas and seasonings. Mix well. Cover & cook on low heat 5 - 10 mins. Samosa stuffing is ready. Cool this to room temperature.
To make the samosas:
Divide the thawed puff pastry sheet into 3 parts along its folds. Divide each part into 4 and roll into a ball. You should have 12 puff pastry ball in all - this will make 24 mini samosas.
Roll each ball into a thin circle. You can use some all purpose flour to help with the rolling. Cut each circle into half.
Working with each semi-circle, roll it into a cone shape. Use a little water to seal the edges. Put about 1 - 2 tsp of the samosa stuffing into the cone and seal the mouth with some water.
Place the prepared samosas on an ungreased baking sheet. Keep them covered with a damp towel while working with the rest of the samosas.
Preheat oven to 400F. Bake the samosas for 15 mins., turning over mid-way.
Serve hot or warm with ketchup and/or chutneys.
These mini puff pastry samosas are off to the WYF: Tea time snacks event at Simple Indian Food.