A delightful twist on traditional samosas, these turnovers are filled with a spiced potato and pea mixture and baked to golden perfection.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking and a crispy crust.
In a mixing bowl, combine the flour and a pinch of salt.
Sifting the flour can help achieve a smoother dough.
Add the butter and rub it into the flour until the mixture resembles breadcrumbs.
Use cold butter for a flakier pastry.
Gradually add the cold water and mix until a dough forms.
Add water slowly to avoid making the dough too sticky.
Knead the dough on a floured surface until smooth, then cover and let it rest.
Resting the dough allows the gluten to relax, making it easier to roll out.
Heat a frying pan over medium heat and add the mustard seeds.
Toast the seeds until they start to pop for maximum flavor.
Add the chopped onion and sauté until softened.
Stir frequently to prevent the onions from burning.
Stir in the spices, potatoes, peas, and water, and cook until heated through.
Mash some of the potatoes for a creamier filling.
Roll out the dough and cut into circles.
Use a cookie cutter for uniform sizes.
Place a spoonful of filling on each circle, fold over, and seal the edges.
Use a fork to crimp the edges for a decorative touch.
Place the turnovers on a baking sheet and bake for 20-25 minutes until golden brown.
Brush with an egg wash for a shiny finish.
Serve warm with your favorite dipping sauce.
Pair with mint chutney or tamarind sauce for a classic combination.
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