INSTRUCTIONS
Start by making your Diwali Stuffing by boiling potatoes in salted water for 20-30min until tender. Pro tip:Run your knife along the potato skin before boiling for easy peeling!
Dice onions, garlic, and paneer and set aside.
In a heated pan, add oil, onions, paneer (in that order!), once paneer is golden brown, add your peas. Then add Add turmeric, garam masala, ground coriander, cayenne pepper to pan and sauté to combine.
Once the potatoes are done boiling, remove from water and peel.
Mix your veggie and paneer mixture with your potatoes until everything is combined. Let your Diwali Stuffing chill out in the fridge for at least a few hours before making your samosas.
Preheat your over to 400 F
On a floured surface, roll out your puff pastry and cut into squares.
Take each square and cut diagonal lines through the corners
Take a tablespoon sized amount of Diwali Stuffing, add it to the center of each square, and fold every other corner into the middle. It should look like a pinwheel!
Beat one egg, and brush over each samosa.
Bake for 15 minutes and you’re done!
