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Samosas made easy with convenient prepared pie crusts from the refrigerator case. The savory filling of potato, peas and wild mushrooms is gently seasoned with mild curry powder.
1 medium red potato, cut into 1/4-inch cubes (about 3/4 cup)
2/3 cup frozen petite peas, slightly thawed
3 tablespoons butter
1 small onion, chopped (about 3/4 cup)
2 cloves garlic, minced
1 tablespoon McCormick Gourmet™ Curry Powder
1 package (10 ounces) cremini (baby bella) mushrooms, coarsely chopped
1/3 cup finely chopped plum tomato
1/3 cup reduced fat sour cream
1 tablespoon flour
1/2 teaspoon sugar
2 packages (14 1/10 ounces) each refrigerated pie crusts, 4 crusts
1/2 cup plain Greek-style yogurt
1/4 cup mango chutney
1/2 teaspoon McCormick Gourmet™ Curry Powder
Preheat oven to 375°F. Bring potatoes and water to cover to boil in large saucepan on high heat. Reduce heat to low; cover and cook 5 minutes or until tender. Add peas; cook 30 seconds. Drain well. Set aside.
Melt butter in same saucepan on medium heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add curry powder; cook and stir 1 minute or until fragrant. Add mushrooms; cook and stir 5 minutes or until tender. Stir in tomato and potatoes and peas. Mix sour cream, flour and sugar in small bowl. Add to pan; stir gently until well blended. Set aside.
On lightly floured surface, roll each crust into 12-inch circle. Using 3 1/2-inch round cutter, cut each into 8 rounds for a total of 32 rounds. If necessary, gather scraps to roll and form rounds. Spoon about 1 tablespoon of filling onto half of each round. Moisten edge with water. Fold in half; press edge with a fork to seal. Place 1 inch apart on ungreased baking sheets. Make small slits on top with small knife or kitchen shears.
Bake 20 to 22 minutes or until lightly browned. For the Curried Mango Dipping Sauce, mix all ingredients until well blended. Serve samosas with Dipping Sauce.
(Amount per serving)