This is a super easy fabulous appetizer/snack. Using store bought puff pastry is a perfect shortcut. You can make it spicy or mild. I prefer to make it with a kick of course. Leftovers (if there are any) are a great light lunch.
For the Samosas:
1 medium sweet potato, peeled and diced small
1 medium sized cooking onion diced
1 cup green peas
1 tablespoon minced fresh ginger
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. curry powder
1/2 tsp. cayenne pepper
salt to taste
3 tablespoons of ghee or vegetable oil
1 tablespoon of fresh lemon juice
3 tablespoons of freshly chopped cilantro
1 package of thawed President's choice puff pastry or Tenderflake (you will need 2 rectangles 12 inch by 9 inch)
1 egg (beaten)
For the Cilantro Chutney:
2 cups loosely packed cilantro
1 whole jalapeno pepper
1 tablespoon lemon juice
2 tablespoons vegetable oil
1-2 tablespoons of shredded coconut
1 tablespoon of minced fresh ginger
salt and pepper to taste
METHOD:
Preheat oven to 400 F.
Line a large baking sheet with parchment paper.
In a medium saucepan add potato and cover with water. Bring to a boil and cook until soft, about 10 minutes. Take off the heat add in green peas and let sit in water for about two minutes and then drain. Set aside.
Meanwhile in a frying pan, saute the minced onion in the ghee until translucent. About 8 minutes. Add in ginger and garlic. Cook until fragrant, about 1 to 2 minutes. Add in remainder of spices and toast for a minute. Stir in the sweet potato mixture, fresh lemon juice and cilantro. Let cool.
While the filling is cooling, you can start on the Chutney. In a food processor, add all the ingredients and pulse until your preferred consistency. Taste and alter any of the quantities of the ingredients to your taste. The listed quantities are just a rough outline.
To assemble the samosas, remember to work quickly and not over handle the dough. If it becomes difficult to work with (too soft) just put back in fridge for a few minutes and then continue.
Roll out the dough into roughly 12 inches by 9 rectangle. Cut the dough into 3 by 3 inch squares. Place a heaping tablespoon of the filling in the centre of the square. Foll over into a triangle. Press the edges together and place on the prepared baking sheet. Continue until you have used up all the pastry. This recipe makes about 24 samosas. You may have filling leftover. Not to worry, see below for a yummy solution!
Sparingly, using a pastry brush lightly brush the egg wash on each samosa. Lastly using a fork, score the edges. See the picture below.
Pop into the oven for 18 minutes, or until golden brown. Serve warm with the chutney on the side.
TIPS:
The leftover filling is delicious served the next day as a hash, with a poached or fried egg on top.
