I had too much filling from the Vegetable Samosas and so I made this dough to use. I wanted to bake them instead of frying (like with the Vegetable Samosa recipe that uses puff pastry).
So I followed these instructions with this dough: "On a work surface, roll out the puff pastry very thin. Using a scalloped biscuit cutter 3 inches in diameter, cut out rounds. Place about 1 tsp. of the potato mixture in the center of each round. Brush the edges of the round with some of the egg-water mixture, fold in half and press the edges together to seal.
Preheat an oven to 400°F. Line a baking sheet with parchment paper.
Place the filled pastries on the prepared baking sheet and brush with the remaining egg-water mixture."
And baked them for around 25 minutes. They turned out beautifully. Not strictly authentic but delicious!