Baked Puff Pastry “Samosa” with Tamarind chutney


Store bought puff pastry – 1
Egg – 1 (for egg wash)

For filling:
Potatoes—3 medium
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

Saute pan
Sauce pan
Baking tray
Potato masher

  1. Add washed potatoes (skin on) to a pot of water. Make sure that the water line is at least an inch above the potatoes
  2. Set the pot of water with potatoes to boil. Let the potatoes cook about 20 minutes or until they are fork tender.
  3. Once the potatoes are cool, peel and mash them. They should be chunky, not like mush as you would for mashed potatoes.
  4. Set mashed potatoes aside.
  5. Set a saute pan to heat.
  6. Add 2 tbsp olive oil.
  7. Add the mustard seeds. Allow them to pop (and watch out for popping seeds).
  8. Quickly add the cumin seeds and saute. Make sure they do not burn. Reduce heat if necessary.
  9. Add the diced onions and cook until golden brown.
  10. Then add the diced tomatoes and saute until they carmelize.
  11. Add turmeric, chilli powder and salt and saute till well mixed.
  12. Add the thawed peas to this mix and stir well.
  13. Now mix in the mashed potatoes and stir well until the onion, tomato, and peas mix is thoroughly incorporated.
  14. Set aside to cool.
  15. 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.)
  16. Roll out puff pastry on parchment paper lined baking tray.
  17. Place the cooled samosa filling in the center of the puff pastry and create notches on top and bottom and fold (see photos).
  18. Score strips on either side, at about equidistance, and criss-cross the strips to create a braided pattern (see photos).
  19. Make egg wash by whisking one egg with 1tbsp of water and brush on the braids of the puff pastry.
  20. Bake the “samosa” per puff pastry package instructions. (The puff pastry I used required 15 minutes at 425F.)
  21. While the samosa is baking, make the chutney.
  22. Set sauce pan on low heat.
  23. Add 1 cup of water to the sauce pan.
  24.  Add 1tbsp of tamarind extract to the water and whisk to mix.
  25. Add the brown sugar and stir well.
  26. Add the chilli powder, ground ginger and salt and stir to combine.
  27. Let the chutney reduce to a syrup like consistency. This will take about 15 minutes on simmer.
  28. Serve samosa hot with chutney and enjoy together-ing in this gathering season.



Notes and Instructions

Recipe and photo credit: Vinola V. Munyon