Indian samosas with lentil curry

Name: Indian samosas with lentil curry
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 270 g roll fresh puff pastry; 500 g lentil curry dish; 1 medium sized egg; 225 g chickpeas in bag; 400 g cool fresh flaked meal; 200 g Cherry tomatoes; 3 el (olive oil; 2 tl garam masala herbal mixture; 15 g fresh fresh mint; 170 g Greek yogurt (0% fat)

Recommended: samosas (Indian patties) with lentils. A mixture of chickpeas, cauliflower and tomatoes with garam masala ... Eating with yoghurt dip

Ingredients

Kitchen Stuff

1 rolling pin
1 baking brush
1 baking tray
1 baking paper

Directions

Preheat the oven to 180 ° C.
Cut the puff pastry into 8 equal squares. Roll them out with the rolling pin.
Spoon the lentil curry in the middle of the pieces of puff pastry, leaving a wide border around.
Brush the edges of the dough with a little water with the baking brush.
Fold the dots of the dough together in the middle and squeeze well, so that some sort of envelopes are created.
Roll the seams a bit, so they stay close. Place them on a griddle covered with parchment paper.
Beat the egg with a fork and brush the dough packets (samosas) with the brush. Fry the samosas in the middle of the oven for about 30 minutes.
In the meantime, dry the chickpeas from the bag dry with kitchen paper. Halve the cauliflower florets and mix them with chickpeas and tomatoes.
Mix the oil with the garam masala and stir in the vegetable chickpea mixture.
Spread over a second baking sheet covered with parchment paper, put under the samosas in the oven after 5 minutes and bake for about 25 minutes.
Change half way between the baking sheets.
In the meantime, finely chop the fresh mint and mix with the yogurt. Add pepper and possibly salt. Serve the dip with the samosas and roasted vegetables.