Potato Salsa Samosas

Campbell's Potato Salsa Samosas Recipe

These golden and flaky puff pastry pockets are filled with a delectable potato filling that's been kicked up with salsa, curry and cilantro.

At a glance


25 min.


1 hr. 25 min.



Thaw: 40 min.

Bake: 20 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Pace® Citrus Pineapple Salsa

    Pace® Citrus Pineapple Salsa

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What You'll Need

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
2 cups (diced),cooked according to package directions frozen hash brown potatoes, cooked according to package directions
1 cup Pace® Citrus Pineapple Salsa
1 teaspoon curry powder
2 tablespoons chopped cilantro
1 egg
1 tablespoon water

How to Make It

  • 1

    Heat the oven to 400°F.  Unfold the pastry sheets on a lightly floured surface.  Roll the pastry sheets into 2 (12-inch) squares.  Cut each into 6 (about 3-inch) squares, making 12 in all.  Coarsely mash the potatoes, salsa, curry powder and cilantro in a medium bowl.  Beat the egg and water in a small bowl with a fork.

  • 2

    Divide the potato mixture among the pastry squares.  Brush the edges of the pastry squares with the egg mixture.  Fold the pastry over the filling to form a triangle and crimp with a fork to seal.  Brush the filled pastries with the egg mixture.  Place the filled pastries onto 2 baking sheets.

  • 3

    Bake for 20 minutes or until the pastries are golden brown.  Serve with additional salsa if desired.

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