Tapas

Potatoes

Indian Potato Turnovers by Lynette Rohrer Shirk

Samosas, the Indian triangular or pyramid pastries, are the inspiration for these turnovers.

3 cups water

¼ teaspoon turmeric

1 cup diced frozen potatoes

1 sheet puff pastry, thawed in the refrigerator

1 egg, beaten with

1 teaspoon water

¼ cup frozen peas

1 teaspoon paprika

¼ teaspoon curry powder

¼ teaspoon cumin

¼ teaspoon coriander

½ teaspoon salt

¼ teaspoon lemon pepper

Preheat the oven to 400°F.
Bring the water to a simmer and add the turmeric. Blanch the potatoes in the liquid for 3 minutes and strain them. Lay them out to cool.
Roll the puff pastry into an 11″ × 11″ square on a floured surface. Cut the square into four smaller squares. Paint the beaten egg on the pastry squares.
Put ¼ cup of the cooled potatoes in the middle of each square. Put 1 tablespoon frozen peas on top, then sprinkle the paprika, curry powder, cumin, coriander, salt, and lemon pepper over the vegetables.
Fold each square over to make a triangle to encase the filling. Press down on the outer edges with your fingers or a fork to seal.
Brush the egg on the turnovers and bake for 10 minutes. Turn the oven down to 350°F and continue baking for about 10 to 15 minutes longer.