Crescent Samosa Sandwiches

Recipe Ingredients

		Filling
1 tablespoon	15ml	Oil
1/2 cup	31g / 1.1oz	Finely chopped onion
2		Garlic cloves - minced
1/4 lb	113g / 4oz	Lean ground beef
1 cup	146g / 5.1oz	Diced cooked potato
1/2 cup	55g / 1.9oz	Diced cooked carrot
1/2 cup	118ml	Green giant frozen sweet - peas, thawed
5 teaspoons	25ml	Soy sauce
1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Cumin
1/4 teaspoon	1.3ml	Coriander
1/4 teaspoon	1.3ml	Ginger
1/4 teaspoon	1.3ml	Turmeric
1		Crushed red pepper flakes
		Crescents
2		Pillsbury - refrigerated crescent rolls
		Rolls
		Honey Dipping Sauce
1/3 cup	78ml	Honey
1 tablespoon	15ml	Lime juice
1 tablespoon	15ml	Soy sauce
1/4 teaspoon	1.3ml	Crushed red pepper flakes
2		Garlic cloves - minced

Recipe Instructions

Heat oil in large skillet over medium heat. Add onion and 2 minced garlic cloves; cook and stir about 5 minutes or until onion is tender. Remove from pan. Add ground beef; cook and stir 3 to 5 minutes or until browned. Drain. Stir in onion mixture and remaining filling ingredients.

Season to taste with salt, if desired. Heat oven to 375F. Separate one can of dough into 4 rectangles; firmly press perforations to seal. (Keep remaining can refrigerated until ready to use.) Cut rectangles in half crosswise to form 8 squares. Spoon heaping tablespoonful of filling in center of each square.

Fold one corner of dough over filling to form a triangular packet; firmly press edges to seal. Repeat with remaining can of dough and filling. Place on two ungreased cookie sheets. If desired, sprinkle triangles with cumin. Bake on middle oven racks at 375F for 10 to 15 minutes or until golden brown, switching positions of sheets halfway through baking.

Meanwhile, in small bowl combine all sauce ingredients; mix well. Serve warm sandwiches with dipping sauce. (1/2 cup sauce)

Source:
Cooking Light, April 1995, page 64

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