The March issue of Real Simple had a cool quickie recipe for samosas in it that involved using pre-made pie crust dough and convenience mashed potatoes you can buy in the refrigerator section. Side note: is it really that freakin’ hard to make mashed potatoes? I mean, come on, boil, mash, eat. Anyway, I thought I’d give that a try using sweet potatoes instead of white ones. Of course all the pre-made pie crust dough at the regular grocery store was all larded up. So I just used puff pastry. I knew the texture wouldn’t be the same or anything close to authentic, but what the hell, I also knew it would be good. When is puff pastry NOT good? Plus I had a jar of mango chutney sitting around that I picked up from Taj Mahal when I was there with Leigh.

Anyway, here’s the recipe with my changes.

Quickie Sweet Potato Samosas

* 1 tablespoon olive oil
* 1 med. onion, chopped
* ¾ teaspoon salt
* ½ teaspoon pepper
* ½ teaspoon ground red pepper
* 1 ½ teaspoons curry powder
* 2 cups mashed cooked sweet potatoes
* 10 ounces frozen peas, thawed
* 1 package puff pastry, thawed
* 1 jar mango chutney

Heat oven to 375 degrees F.





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 salt, pepper, ground red pepper and curry powder and cook, stirring, for 1 minute. Remove from heat and stir in the sweet potatoes and peas.





Unfold the puff pastry dough and cut each piece into 6 triangles. Place a heaping tablespoon of the potato mixture in the center of each piece. Gather the corners of the dough and pinch to form a point. Pinch the seams to seal. Transfer to a baking sheet.





Bake the samosas until golden, about 25 minutes. Serve with mango chutney. And now for the pics. The innards:

sweet potato samosas innards

Ready to be baked:

sweet potato samosas ready for baking

All puffy and golden:sweet potato samosas all baked