Store bought puff pastry – 1
Egg – 1 (for egg wash)
Petite green peas – ½ cup (frozen peas that have been thawed)
Onion, white or yellow – ½ finely diced
Tomato- ½ diced
Mustard seeds – ¼ tsp
Cumin seeds – ½ tsp
Turmeric – ½ tsp
Chilli powder – ½ tsp (reduce to ¼ tsp if you prefer less heat)
Salt – to taste
Olive oil –2 tbsp
For tamarind chutney:
Tamarind concentrate – 1 tbsp
Water – 1 cup
Brown sugar – ½ cup
Chilli powder – ¼ tsp
Ground ginger – ¼ tsp
Salt – ¼ tsp
- Add washed potatoes (skin on) to a pot of water. Make sure that the water line is at least an inch above the potatoes
- Set the pot of water with potatoes to boil. Let the potatoes cook about 20 minutes or until they are fork tender.
- Once the potatoes are cool, peel and mash them. They should be chunky, not like mush as you would for mashed potatoes.
- Set mashed potatoes aside.
- Set a saute pan to heat.
- Add 2 tbsp olive oil.
- Add the mustard seeds. Allow them to pop (and watch out for popping seeds).
- Quickly add the cumin seeds and saute. Make sure they do not burn. Reduce heat if necessary.
- Add the diced onions and cook until golden brown.
- Then add the diced tomatoes and saute until they carmelize.
- Add turmeric, chilli powder and salt and saute till well mixed.
- Add the thawed peas to this mix and stir well.
- Now mix in the mashed potatoes and stir well until the onion, tomato, and peas mix is thoroughly incorporated.
- Set aside to cool.
- Preheat oven following instruction for puff pastry that you are using. (The puff pastry I used required 425F on convection bake setting or 450F on conventional bake setting.)
- Roll out puff pastry on parchment paper lined baking tray.
- Place the cooled samosa filling in the center of the puff pastry and create notches on top and bottom and fold (see photos).
- Score strips on either side, at about equidistance, and criss-cross the strips to create a braided pattern (see photos).
- Make egg wash by whisking one egg with 1tbsp of water and brush on the braids of the puff pastry.
- Bake the “samosa” per puff pastry package instructions. (The puff pastry I used required 15 minutes at 425F.)
- While the samosa is baking, make the chutney.
- Set sauce pan on low heat.
- Add 1 cup of water to the sauce pan.
- Add 1tbsp of tamarind extract to the water and whisk to mix.
- Add the brown sugar and stir well.
- Add the chilli powder, ground ginger and salt and stir to combine.
- Let the chutney reduce to a syrup like consistency. This will take about 15 minutes on simmer.
- Serve samosa hot with chutney and enjoy together-ing in this gathering season.
Notes and Instructions
Recipe and photo credit: Vinola V. Munyon