Easy Baked Samosas

Experience the delightful flavors and heartiness of these baked samosas, offering a healthier twist without the need for frying. Despite this being a simpler, lighter version, the taste is just as delicious as traditional fried samosas. Enjoy them warm, whether on their own or accompanied by your favorite chutney or sauce.

• 4 potatoes, peeled and cubed
• 2 small onions, finely chopped
• 2 Roma (plum) tomatoes, finely chopped
• ½ cup frozen peas
• ¼ cup vegetable oil
• 3 tablespoons coriander seed
• 1 tablespoon curry powder
• 1 (1 inch) piece fresh ginger, grated
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground allspice
• ½ teaspoon cayenne pepper
• ⅛ teaspoon ground cinnamon
• 2 large egg whites, beaten, or as needed
• 2 (14.1 ounce) packages double-crust pie crusts, thawed

1. Boil potatoes in a large pot until tender, approximately 20 minutes. Drain, mash coarsely, and set aside.
2. Preheat the oven to 400 degrees F (200 degrees C).
3. In a large skillet, heat oil over medium-high heat. Sauté onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until the onion is lightly browned, about 5 minutes. Remove from heat, stir in tomatoes and peas, and pour into the coarsely mashed potatoes. Mix until well combined. Allow the filling to cool completely.
4. Cut each pie crust into 8 equal triangles. Spoon the filling onto the wide end of each triangle; fold the corners over the filling to create a triangle-shaped hat. Pinch the dough together to form a seal. Brush beaten egg whites over each samosa and arrange them on baking sheets.
5. Bake in the preheated oven until the samosas are golden brown, approximately 15 minutes.