Baked Samosa

• 10 Goya frozen empanada shells, thawed or pie pastry dough
• 1 tablespoons butter
• 1 teaspoon cumin seeds
• 1 tablespoon chopped ginger
• 3 garlic cloves, minced
• 1/4 medium onion, minced or 1 shallot
• 3 small red potatoes, unpeeled, cut into 1/2 inch cubes
• 1 1/2 cup frozen peas
• 4 morning star farms sausage links chopped
• 1/4 cup raisins
• 1/4 cup cashews
• 1/2 cup cilantro
• 3/4 teaspoon sweet curry powder
• 1 tsp worcestshire sauce
• 1/4 teaspoon salt
• 1/3 cup water

1. In a large saute pan, melt the butter over medium heat. Add the ginger, garlic, cumin seeds and onions and saute the onions is transparent, about 3 minutes.
2. Add the potatoes, peas and crumbles and stir well to coat with butter. Stir in the curry powder and salt, stirring well to blend the spices. Saute, stirring often, for 4 to 5 minutes, or until the onions and potatoes begin to brown. Add the water and worcestshire sauce, reduce the heat to low, and simmer, covered for 30 minutes, or until the potatoes are fork tender. Remove from heat and allow to cool to room temperature.
3. Add cilantro, raisins and cashews - stir
4. Pre-heat oven to 400 degrees.
5. Place 5 empanada shells on a buttered tray. Put 2 tablespoons of the filling on each empanada shell. Cover the shells with another empanada shell and crimp the edges.
6. Bake for 15 minutes.

empanada shells, butter, cumin seeds, ginger, garlic, onion, red potatoes, frozen peas, raisins, cashews, cilantro, sweet curry, worcestshire sauce, salt, water

Taken from www.epicurious.com/recipes/member/views/baked-samosa-50043808 (may not work)