Active time: 30 minutes
Total time: 50 minutes
Serves 4.
1 box (15 oz) refrigerated pie crusts
2 t oil
1 C diced potato
1/2 C chopped onion
8 oz lean ground beef
2 T curry powder
1 T minced garlic
1 T minced ginger
1/4 t salt
1/4 t pepper
1 C frozen baby peas
1/2 C chicken broth or water
1 egg, slightly beaten
Purchased chutney as an accompaniment
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1. Heat oven to 400 degrees. Coat a baking sheet with nonstick spray. Let pie crusts sit at room temperature for about 15 minutes.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Saute potato and onion 4 minutes or until almost tender. Add beef; cook 2 minutes, breaking up, until no longer pink. Drain off any excess fat. Return to heat.
3. Stir in curry powder, garlic, ginger, salt and pepper; cook 1 minute. Stir in peas and chicken broth; cook 2 minutes until almost dry and potatoes are tender. Remove from heat; let cool slightly.
4. Unroll a pie crust on cutting board. Cut into 4 equal wedges. Moisten edges of 1 wedge with water. Place 1/3 C filling onto half of wedge, leaving about a 1/2″ border on two sides. Fold in half to make a triangle, pressing edges to seal in filling. Transfer to baking sheet. Repeat with remaining crust and filling.
5. Brush lightly with egg. Bake 15 to 20 minutes until golden. Serve samosas warm with chutney on the side.
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