Sunday: Fast Samosas

2 15 ounce package pie crust (frozen or refrigerated)

4 large red-skinned potatoes
1 16 ounce package frozen peas
1/2 package pre-cut onions (I hate chopping onions, so I always buy these)
6 tablespoons butter
1-2 tablespoons curry powder
1 teaspoon crushed ginger
1 teaspoon crushed garlic

If your pie crust is frozen, be sure to take it out first and defrost for 1 hour or more.

Quarter the potatoes and place in a pressure cooker with a steamer rack. Add 1 cup water, and fasten lid. Heat (on high) until the pressure cooker is "tsk tsk tsk-ing", and then reduce to medium and cook for 8 more minutes. Then remove from heat and let it cool until the lid can be removed.

Once the potatoes are cool enough to remove the lid, put the butter and the onions in the a thick pan. Cook on medium heat until onions become clear. Butter may brown, but do NOT let it burn - if it starts to brown, turn the heat down.

I added the potatoes and peas, but I mean to add the curry, ginger, and garlic first and cook it for a minute - it helps bring the flavor out. If you forget, just add it all in; it turns out fine. Cook on medium heat and try to mash up the potatoes (I used a tong/spatula).

Cut the pie crust into 8 wedges. Add a tablespoon of potato-pea mixture and fold the corners together and pinch the edges shut. Pinch thoroughly if you want them sealed - they ten to "burst" open while baking. Bake on parchment paper for about 30 minutes.

So yummy! Serve with chutney if you like. I could practically eat the whole tray. This makes 32 samosas. You could cut the recipe in half if you want fewer, but they are so good you might want the extras for lunch or side dishes.