Diva Tasting: Potato Salsa Samosas…

Potato Salsa Samosas


1 Package (17.3 Ounces) Puff Pastry Sheets, Thawed

2 Cups (diced), Cooked According To Package Directions Hash Browns

1 Cup Restaurant Style Citrus Pineapple Salsa

1 Teaspoon Curry Powder

2 Tablespoons Chopped Cilantro

1 Egg

1 Tablespoon Water


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.

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.

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

Note: You can add /12 Cup Goat Cheese or Feta and use ½ Cup Pesto Sauce instead of the Pineapple Salsa.

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