Indian Samosas - Mom Style

• 1 Tbsp canola oil
• 1 Potato peeled and cut into small cubes
• 1 onion finely chopped
• 1 pack frozen peas
• 1 cup beef stock
• 1 tsp curry powder
• 1 tsp cumin
• salt
• pepper
• Water
• 1 package prepared pastry crust
• Canola Oil for Deep Fry

1. Heat 1 Tbsp oil in heavy skillet. Add onion and cook until translucent - add potato. Continue to saute until potato is soft. Add peas, spices and enough stock to moisten mixture without being runny. Simmer for 20 minutes. Remove from heat. Cool to room temperature.
2. Cut out circles (at least 4"diameter) with cookie cutter.
3. Brush pastry circle with water, add a heaped teaspoon of mixture in center of circle, fold and seal to make a semi-circle being careful not to puncture the pastry.
4. Heat oil - at least 1 inch deep in heavy pot or fryer.
5. Place pastries in hot fat ( maximum of 4) - cook until golden on each side - only takes a few minutes, remove with slotted spoon and allow to cool on paper towels. Only do 3 or 4 at a time.
6. Makes approximately 20 samosas

canola oil, cubes, onion, peas, beef stock, curry powder, cumin, salt, pepper, water, pastry crust, canola oil

Taken from www.epicurious.com/recipes/member/views/indian-samosas-mom-style-58385982 (may not work)