Here’s the recipe for the Samosas served at Street Food via Charlotte Pence via the Frugal Gourmet. For the wrappers I used pre-made empanada wrappers from the Holy Land on Sutherland.
To quote the Frugal Gourmet, this recipe makes 48 small treasures. If you use the pre-made empanada wrappers and cut them in half the filling will make 60 small treasures.
2 tablespoons of ghee
1 pound potatoes, peeled and cut into 1/4 in dice
4 gloves of garlic
1 cup peeled and finely chopped yellow onion
1 teaspoons grated ginger
2 teaspoons Garam Masala (I used store bought and put in a little extra)
1 tablespoon chopped fresh coriander
Pinch of cayenne (I put in way more than a pinch)
2 teaspoons lemon juice
1 cup frozen peas
Heat the ghee in a large frying pan, add potatoes, garlic, onion, and ginger. Cover and cook until the potatoes for 15 minutes. Stir a few times. Add the remaining ingredients and continue cooking until the potatoes and peas are tender. Set aside to cool. Fill wrappers with filling and fry or bake.