Ingredients
1 tablespoon olive oil
1 medium onion, chopped
Kosher salt and pepper
1 1/2 teaspoons curry powder
2 cups (apprx. 16 ounces) refrigerated mashed potatoes
1 10-ounce package frozen peas, thawed
1 15-ounce package refrigerated pie crusts
1 jar mango chutney (optional)
Preparation
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown, about 8 minutes.
Add 3/4 teaspoon salt, 1/2 teaspoon pepper and curry powder and cook, stirring for 1 minute. Remove from heat and stir in the potatoes and peas.
Unroll piecrusts and cut each into 6 triangles. Place a heaping tablespoon of the potato mixture in the center of each triangle. Gather the corners and pinch to form a point. Pinch the seams to seal. Transfer to a baking sheet.
Bake the samosas at 375 degrees until golden, about 25 minutes. Serve with the mango chutney, if desired.
