This recipe was developed by the chefs at McCormick as part of the spice company's 2011 Flavor Forecast. These samosas feature the savory pairing of wild mushrooms and curry powder. They're easy to prepare, thanks to the use of convenient prepared pie crusts from the refrigerator case.
Stir up a batch of this ultra-simple Curried Mango Dipping Sauce to serve alongside the samosas at your next party.
Recipe Courtesy of McCormick Spice.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
Yield: 32 samosas; Serves 16
Ingredients:
- 1 medium red potato, peeled and cut into 1/4-inch cubes (about 3/4 cup)
- 2/3 cup frozen petite peas, slightly thawed
- 3 tablespoons unsalted butter
- 1 small onion, peeled and chopped (about 3/4 cup)
- 2 cloves garlic, peeled and finely chopped
- 1 tablespoon curry powder (such as McCormick® Gourmet Collection)
- 1 10-ounce package cremini (baby bella) mushrooms, coarsely chopped
- 1/3 cup chopped plum tomato
- 1/3 cup reduced-fat sour cream
- 1 tablespoon flour
- 1/2 teaspoon sugar
- 2 14-ounce packages refrigerated pie crusts (4 crusts)
- .
- Curried Mango Dipping Sauce (See link below)
Preparation:
Prepare the Curried Mango Dipping Sauce. Refrigerate, covered, until ready to serve.
Preheat the oven to 375°F. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to low, cover and cook 5 minutes or until the potatoes are tender. Add the peas and cook for 30 seconds more. Transfer the potatoes and peas to a colander and drain well. Set aside.
Melt the butter in same saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, for 3 minutes or until tender. Add the curry powder. Cook, stirring constantly, for 1 minute, or until the onions and garlic are fragrant and evenly coated with spice. Add the mushrooms. Cook, stirring frequently, for 5 minutes or until tender. Stir in the tomato, potatoes and peas.
In a small bowl, mix together the sour cream, flour and sugar. Add to the saucepan, stirring gently until well blended. Remove the saucepan from the heat and set aside.
On lightly floured surface, roll each crust into a 12-inch circle. Using a 3 1/2-inch round cutter, cut each crust into 8 rounds for a total of 32 rounds. If necessary, gather the scraps to roll and form rounds. Spoon about 1 tablespoon of filling onto half of each round. Moisten the edge with water. Fold in half; press edge with a fork to seal. Place the samosas 1 inch apart on ungreased baking sheets. Make small slits on the top of each samosa with a small knife or kitchen shears.
Bake for 20 to 22 minutes or until lightly browned. Serve the samosas with Curried Mango Dipping Sauce. Enjoy!