Potato Samosas

• First, peel the potatoes and then cut them into cubes.
• Gently place them in a pot with boiling water and cook the potato until they are tender.
• While the potatoes boil, add the onion, garlic, ginger, jalapeno to a pan with olive oil. Sautee this together until caramelized and fragrant,
• Add in the frozen peas and carrot mix and saute as well.
• Mash potatoes once they are tender and season them generously with salt & pepper. Place the potato mash in a bowl and add the veggie mix too. Toss in the cilantro and fresh lemon juice as well as well as all the spices.
• Mix that altogether. Taste and adjust seasoning. It is likely it will need more salt or more heat if you prefer.

Assembly

• Make the paste by combining flour and water until it is a thick consistency but spreadable.
• Fold the square pastry sheet in half. Then, fold in one end to create a triangle and add the paste to this. Fold the other end over to create a triangle and flip over. A pocket should be created for the filling. Stuff with 1-2 tbsp of potato filling. Add the paste to the ends and fold over to close the samosa. Repeat.

Cooking

• These can be fried, air-fried, or baked. To fry, add 2 cups of vegetable oil to a pot or enough to cover 4 inches. Let the oil warm-up. Add the samosas to the oil. It should sizzle and start to brown. It doesn't need more than 1-2 minutes.

  If baking, bake at 375 F until they become crisp and lightly browned.

Storage

• The samosas stay fresh if frozen properly. Once they are assembled, lay them on a parchment lined baking sheet ans spray with nonstick spray on both sides. Place them in the freezer spread out to freeze seperately then once each piece is frozen, toss them in a ziplock bag together and store in the freezer until they are ready to be cooked.