Flaky Samosas

Flaky Samosas


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Samosas don’t have to be hard to make! This classic North African dish is deliciously flaky on the outside and full of spice and flavor inside. The warm potatoes are the perfect texture for the samosa shell. You’ll be making these all week!

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

8 servings


  • 2 (8 oz.) cans of refrigerated crescent rolls
  • 2 C. potatoes, diced and boiled
  • 1 C. carrot, diced and steamed soft
  • ½ C. sweet peas
  • 1 Tbs. water
  • 1 Tbs. olive oil
  • 1 ½ Tbs. soy sauce
  • 1 yellow onion, diced
  • 3 tsp. garlic, minced
  • 1 tsp. curry powder
  • ½ tsp. dried cumin
  • ¼ tsp. turmeric
  • ¼ tsp. ground ginger
  • ¼ tsp. salt
  • Red pepper flakes

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Preheat the oven to 375 degrees. Heat a saucepan on medium and saute the onion and garlic in the olive oil for about 5 minutes or until they’re tender. Toss in the rest of the ingredients except for the crescent rolls. Stir the mixture until everything is incorporated. Separate the crescent dough into 4 squares. Place a spoonful of the mixture inside of the crescent rolls and pinch the ends closed. Line the samosas on a baking sheet and bake for 12-15 minutes.

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