Ingredients

• These classic Indian samosas are hands down the tastiest triangles around. Crisp, flaky pastry is stuffed with potatoes, peas, and a whole host of spices including turmeric and garam masala. We use empanada doughs as a shortcut for homemade dough, and bake the samosas rather than fry for a hands-free, mess-free technique. A tangy apricot and onion chutney might just be our new favorite put-it-on-everything condiment, and is ideal for dipping here.
• 8 ounces Yukon Gold potatoes
• 1 lime
• 1/4 ounce cilantro
• 1 yellow onion
• 2 cloves garlic
• 1/3 cup peas
• 6 empanada doughs
• 5 ounces baby spinach
• 1/2 teaspoon ground cayenne pepper
• 2 ounces apricot preserves
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1 teaspoon garam masala

Directions

• Prepare ingredients
• Preheat oven to 450°F. Peel potatoes and cut into ½-inch cubes. Halve lime. Rinse cilantro and roughly chop, discarding stems. Peel onion, halve, and cut into small dice. In a small bowl, combine 2 tablespoons onion and 1 teaspoon spice mix and set aside until Step 5. Mince garlic.
• Roast potatoes and sauté aromatics
• On a baking sheet, toss potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper, arrange in a single layer, and roast until lightly browned, 14-16 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add garlic, remaining onion, remaining spice mix, and ¼ teaspoon salt, and cook until softened, 3-4 minutes, then remove from heat.
• Finish potato and pea filling
• Once roasted, add potatoes and 2 tablespoons water to pan with aromatics, reserving baking sheet for Step 5. Mash potatoes with a potato masher or a large fork until just combined (the filling should have some texture, so don't mash until smooth). Stir in peas and half of cilantro, then transfer to a large bowl. Wipe pan clean and reserve for wilting spinach.
• Form and bake samosas
• Halve empanada doughs. Working 1 at a time, fold each dough in half to create a triangle, then pinch straight edge closed to seal. Spoon 1 tablespoon filling into each and pinch remaining edges closed, saving any extra filling for serving on the side. Rub samosas all over with 1 teaspoon olive oil, arrange on baking sheet from potatoes, and bake until golden brown, 11-13 minutes.
• Make chutney and wilt spinach
• While samosas bake, add cayenne (it's spicy! Skip or use less if you like), apricot preserves, juice of 1 lime, remaining cilantro, and ¼ teaspoon salt to bowl with reserved onion and spice mix, and stir to combine. Heat 2 teaspoons olive oil in pan from filling over medium-high heat. Add spinach and cook, stirring, until wilted, about 3 minutes. Season with ¼ teaspoon salt and black pepper as desired.
• Plate potato and pea samosas
• Divide sautéed spinach and potato and pea samosas between serving plates. Spoon apricot chutney into small bowls and serve with the samosas for dipping. Dig in!

Nutrition

Photos