Chef Stuart used ingredients from his pantries to create samosas, as a last minute side for Thanksgiving.

Quick Samosas

• 2 tubes Pillsbury Crescent Dough
• 8 Yukon Potatoes 
• 12oz frozen peas and carrots (1 bag)
• 1/2c Butter
• 2-3T Curry Powder
• 1T Garam Masala
• 1+t Cayenne
• 1/2c plain yogurt
• 2T White Wine Vinegar

Start by cooking potatoes. I cubed and air fried mine at 385F for 18 minutes. 

Melt butter and mix in spices, I added coconut butter for flavor and sweetness. In a fry pan heat up peas and carrots with the butter and spice mix. Saute until vegetables are sweating. Add the potatoes and begin mashing. Incorporate yogurt as you mash. Once mixture is mashed to your desired consistency set aside. 

Roll out your crescent dough on a clean workspace. Separate the dough pieces and begin filling them with potato filling. Using a bowl of water to dip your fingers in shape the dough around the filling into a medium sized dumpling. 

Bake for 16 minutes at 365F

Enjoy!