The greens, dressing, cucumber, chicken, sharp Cheddar bits, and lettuce were my favorite bites of this salad for dinner. The taste is just as it should be because this is a traditional ranch dressing ratio. Due to the creamy mayo and tart buttermilk, the black pepper does not overpower the dish. Nothing can go wrong with this!
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 16 samosas |
Ingredients
- 2 teaspoons vegetable oil
- 1 onion, diced
- 1 tablespoon curry powder
- 1 tablespoon mustard seeds
- 2 teaspoons cumin seeds
- ½ cup vegetable broth
- 2 small potatoes, cut into small cubes
- 1 carrot, cut into small cubes
- ¼ pound frozen peas
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 egg, lightly beaten
- 2 cups mayonnaise
- ⅔ cup sour cream
- ½ cup white sugar
- ½ cup lemon juice
- ½ cup horseradish
- 2 tablespoons curry powder, or more to taste
- salt and ground black pepper to taste
Instructions
- Heat oil in a large frying pan over medium heat. Add onion, curry powder, mustard seeds, and cumin seeds; cook for 3 minutes. Add broth and potatoes; cook until tender, 3 to 5 minutes. Add carrot and peas, cook 2 minutes more. Remove from heat and allow filling to cool.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Roll puff pastry out on a work surface and cut into 16 thin rounds. Place 2 to 3 tablespoons of filling on each round. Cover edges of pastry with beaten egg and press edges together using a fork to close. Place samosas on the prepared baking sheet.
- Bake in the preheated oven until pastry is puffed and golden brown, 12 to 15 minutes.
- While samosas are baking, combine mayonnaise, sour cream, sugar, lemon juice, horseradish, curry powder, salt, and pepper in a bowl. Cover and refrigerate sauce until needed. Serve with samosas.
Nutrition Facts
| Calories | 461 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 303 mg |
| Sugars | 9 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I only made half of the curry sauce, but it might be the best part of this recipe! I had to add extra veg. broth to my potato mixture, so it would not burn. I used a 4″ circle, but it wouldn’t hold a lot of filling. Next time I would try bigger, but very good bites! Worth the effort!