Potato Salsa Samosas
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Potato Salsa Samosas

  • Prep: 50 minutes
  • Serves: 9
  • (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
    (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed View Product

Ingredients & Directions

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 2 cups (diced) hash brown potatoes, prepared according to package directions
  • 1 jar (15 ounces) Pace® Peach Mango Jalapeño Salsa
  • 1 teaspoon curry powder
  • 2 tablespoons chopped cilantro
  • 1 egg
  • 1 tablespoon water

Set the pastry out to thaw.  Heat the oven to 400°F.  Coarsely mash the potatoes, 1 cup salsa, curry powder and cilantro in a medium bowl.  Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheets on a lightly floured surface.  Roll the pastry sheets into 2 (12-inch) squares.  Cut each into 9 (about 3-inch) squares, making 18 in all.

Spoon about 2 tablespoons potato mixture in the center of each pastry square.  Brush the edges of the pastry squares with the egg mixture.  Fold the pastry over the filling to form a triangle and crimp with a fork to seal.  Brush the filled pastries with the egg mixture.  Place the filled pastries onto 2 baking sheets.

Bake for 20 minutes or until the pastries are golden brown.  Serve with the remaining salsa.