Easy Crescent Samosa
From sola 16 years ago
- 25 minutes to make
- Serves 16
Sometimes we dont have time to make our own dough-these little pockets are full of flavor but quick to make.They keep well,if you can keep them around for long.If you want them spicier add more curry &/or cayenne.
Ingredients
- 2-8 Oz packages refrigerator crescent rolls shopping list
- 1 Tbls.olive oil shopping list
- 1 Small onion,minced shopping list
- 4 garlic cloves,minced shopping list
- 2 Cups cooked potatoes,diced shopping list
- 1 Cup cooked carrots,diced shopping list
- 1/2 Cup canned or thawed,frozen,peas shopping list
- 5 Tsp.soy sauce shopping list
- 1 Tsp curry powder shopping list
- 1/2 Tsp. cumin shopping list
- 1/4 Tsp. dried cilantro shopping list
- 1/4 Tsp.ground ginger shopping list
- 1/4 Tsp.Tumeric shopping list
- 1/4 Tsp.salt shopping list
- 1 Tbls.water shopping list
How to make it
- Saute onion and garlic in loive oil 5 minutes,until onion is soft.
- Add all other ingredients except crescent rolls.
- Stir gently over medium heat for several minutes until well mixed.
- Set aside.
- Heat oven to 375.
- Open cans of crescent rolls and unroll dough.
- Seperate into 4 rectangles and pinch the triangle perforations to seal.Cut each rectangle in half crosswise to make squares.(you'll have 8 squares per can)You may have to coax dough gently with your hands to make it square and close up perforations.
- Spoon a heaping spoonful of filling in the center of each square and fold over to make a triangle.Pinch the edges to seal.Repeat with remaining dough and filling until you have 16 filled triangles.
- Bake on a cookie sheet srayed with cooking spray,for 12-15 minutes until golden.
- Cool slightly on rack.Serve warm.
rml
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" It was excellent "