|Bruce's canned sweet potatoes||1-15 oz. can|
|frozen peas||1 cup|
|pie crust||1 box with 2 crusts|
|granulated onion powder-I use Penzeys.||1/2 teaspoon|
|granulated garlic-I use Penzeys.||1/2 teaspoon|
|curry powder-I use Penzeys.||1 teaspoon|
|cayenne pepper-I use Penzeys. (optional)||1/4-1/2 teaspoon|
I am a samosa lover. They are the perfect side, snack or lunch. These Baked Sweet Potato and Pea Samosas are addictive and can be made with simple ingredients you can always have on hand. You never know when there will be a samosa emergency.
- Drain your sweet potatoes.
- Place sweet potatoes in a bowl and mash them a little. You do not need to make them perfectly smooth.
- Add you peas and spices to the mixture. Cayenne pepper adds a nice kick, but don’t add it if you do not like things spicy. I added 1/2 a teaspoon, but we like spicy.
- Stir to combine.
- Unroll 1 of your pie crust and gently press it with your fingers into a rectangular shape.
- Cut the dough into 4 squares and then into 8 triangles.
- Dollop about 2 tablespoons of the largest part of the triangles.
- Gently pull all of the triangles up to form what looks like a rough top. Then press the 3 sides together. Repeat until all 8 are filled and folded. Then repeat with the remaining dough and filling.
- You can refrigerate this at this point or freeze them for future use. If you freeze them, place them on a cookie sheet lined with parchment in the freezer until they are hard. Then place them in a freezer safe container. I usually bake half of them right away and save the remainder in the freezer for a later date.
- When you’re ready to bake, place the samosas on a cookie sheet and lightly spray the samosas with olive oil.
- Bake at 375 degrees for 15 to 20 minutes. You want them to be golden brown.
- Serve alone or with our favorite chutney or ketchup. I love them with tomato onion chutney!
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