Ingredients
2 sheets pepperidge farm puff pastry
3 tbsp oil
2 large onions, chopped finely 2 green chillies, chopped
1 cup chopped coriander leaves 1 tbsp ginger garlic paste
1/2 tsp turmeric powder
Method
The filling:
1/4 tsp garam masala powder
1 tbsp water
salt to taste
1 egg white -lightly beaten water to seal edges
a little dry flour to roll pastry
Heat the oil in a sauce pan. Add the onions and cook till they caramelize (turn light brown).
Add the ginger-garlic paste, turmeric, garam masala powder, green chillies and cook on medium for 5 mts.
Add the water to avoid the filling from drying and cook 5 mts. Add coriander leaves and let the filling cool.
Prepare the pastry:
Pre-heat oven to 350 F. Cut the pastry sheets into three strips each. Start rolling each strip till it is as thick as a paratha.
Cut into 6 sections. Add 1/2 tsp of filling in the center of the pastry and wet the edges with
water.
Fold over the pastry to form a triangle (samosa) and press the edges to seal. Place on baking sheet and brush lightly with beaten egg white.
Bake for 10-15 mts checking every 5 mts till the tops turns a nice dark brown.
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