Makes 32 (1 samosa) servings.
Prep Time: 30 minutes
Cook Time: 40 minutes
INGREDIENTS
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® 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
Curried Mango Dipping Sauce (recipe follows)
2 packages (14.1 ounces each) refrigerated pie crusts (4 crusts)
DIRECTIONS
1. 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.
2. 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.
3. 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.
4. Bake 20 to 22 minutes or until lightly browned. Serve samosas with Curried Mango Dipping Sauce.
Tips
Curried Mango Dipping Sauce: Mix 1/2 cup plain Greek-style yogurt, 1/4 cup mango chutney and 1/2 teaspoon McCormick® Curry Powder until well blended.
NUTRITION INFORMATION
per serving
Calories: 135
Fat: 7 g
Carbohydrates: 16 g
Cholesterol: 7 mg
Sodium: 168 mg
Fiber: 0 g
Protein: 2 g
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