RECIPE STUFFED POTATO RECIPES

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SPICED POTATO-STUFFED PASTRIES: SAMOSAS RECIPE | FOOD NETWORK



Spiced Potato-stuffed Pastries: Samosas Recipe | Food Network image

This dough has a wonderful taste and texture and it's very easy to work with.

Provided by Food Network

Categories     main-dish

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 18 samosas

Number Of Ingredients 19

3/4 teaspoon salt
2 1/4 cups self-rising flour
6 tablespoons (3/4 stick) butter, cut in small pieces
9 tablespoons water
1 1/2 pounds potatoes, peeled and cut into chunks
1 cup fresh or frozen mixed peas, corn, and carrots
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon finely chopped garlic
1 1/2 teaspoons finely chopped fresh ginger
1/2 habenero chile, minced
1/2 teaspoon garam masala spice blend
1/2 teaspoon turmeric
1 teaspoon red chile powder
1 1/2 teaspoons salt
1/2 lemon, juiced
2 tablespoons chopped fresh coriander leaves
Vegetable oil, for frying
Chutney, for serving

Steps:

  • To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
  • To make the filling: Boil the potatoes until tender. Drain and set aside.
  • If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
  • Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.
  • In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.
  • To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
  • Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
  • Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.

LOADED STUFFED POTATO PANCAKES RECIPE: HOW TO MAK…



Loaded Stuffed Potato Pancakes Recipe: How to Mak… image

When I make mashed potatoes, I always cook extra so I can prepare these over-the-top potato pancakes. Fill them with sour cream, ranch dressing, melted cheese—or all three. —Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 13

2 cups mashed potatoes (with added milk and butter)
2/3 cup shredded cheddar cheese
1/3 cup all-purpose flour
1 large egg, lightly beaten
1 tablespoon minced chives
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup seasoned bread crumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/3 cup cream cheese, softened
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the first 7 ingredients. In a shallow bowl, mix bread crumbs, garlic powder, onion powder and cayenne., Shape 2 teaspoons cream cheese into a ball. Wrap 1/4 cup potato mixture around cream cheese to cover completely. Drop into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining cream cheese and potato mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry stuffed pancakes, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 491 calories, FatContent 34g fat (12g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 987mg sodium, CarbohydrateContent 35g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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