2 large potatoes, cooked and mashed
1 T. butter
1 large onion, finely chopped
1 medium carrot, peeled and finely diced
2 medium garlic cloves, crushed
1/2 tsp. grated fresh ginger
1/2 tsp. dry mustard powder
1/2 tsp. garam masala
1/4 tsp. curry powder
1 mango, peeled, pitted and finely diced
1/2 c. cooked peas
cayenne pepper and kosher salt, to taste
big handful cilantro leaves, finely chopped
juice of 1/2 lime
2 pkgs. puff pastry, thawed
1 tsp. water
Preheat oven to 400.
Heat butter in a large skillet. Add onions and saute for 2 - 3 minutes. Add carrots, garlic, ginger and mustard. Saute another 4 - 5 minutes until carrots are slightly soft.
Combine all filling ingredients in a bowl. Taste and adjust seasonings. Set aside.
Roll the puff pastry out slightly, to flatten the seams. Using a paring knife to trace a 7-inch ring mold or bowl, cut the dough into 8 (7-inch wide) rounds. Cut each into 2 semicircles.
Put a tablespoon or so of the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the left corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner.
Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a baking sheet lined with a silicon mat.
In a small bowl, whisk the egg and 1 teaspoon water with a fork until thoroughly combined. Brush the tops of the samosas with the egg wash.
Bake at 400 for 15 minutes, then turn the heat down to 375 and bake for 10 more minutes.
Optional: Serve with a mango or peach chutney on the side.