I *heart* samosas! They are so addictive, I have to force myself to stop at two :) The deep fried ones from indian restaurants are so yummy but I have never been a fan of deep frying, so it is baked samosas - just as gooood - for me whenever I have a crazing for these gems.
Filling: Mix cooked potatoes, onions, peas, carrots, cashew nuts and hardboiled eggs all up with lots of your best curry powder, extra cumin if you are a huge fan like me and salt to taste.
Crust: The versatile ready-to-use puff pastry.
Brush with eggwash and bake till golden brown according to the pastry instructions. Bon appetit!
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