Potato Salsa Samosas

These golden and flaky puff pastry pockets are filled with a delectable potato filling that's been kicked up with salsa, curry and cilantro.
  • thaw: 40 minutes
  • prep: 25 minutes
  • bake: 20 minutes
  • Serves: 12



  • 1 package (17.3 ounces) Puff Pastry Sheets, thawed
  • 2 cups (diced),cooked according to package directions hash brown potatoes, cooked according to package directions
  • 1 cup Restaurant Style Citrus Pineapple Salsa
  • 1 teaspoon curry powder
  • 2 tablespoons chopped cilantro
  • 1 egg
  • 1 tablespoon water


  1. Heat the oven to 400°F.  Unfold the pastry sheets on a lightly floured surface.  Roll the pastry sheets into 2 (12-inch) squares.  Cut each into 6 (about 3-inch) squares, making 12 in all.  Coarsely mash the potatoes, salsa, curry powder and cilantro in a medium bowl.  Beat the egg and water in a small bowl with a fork.

  2. Divide the potato mixture among the pastry squares.  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.

  3. Bake for 20 minutes or until the pastries are golden brown.  Serve with additional salsa if desired.

Stuffed Recipe

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