| Baked Samosas with Mint Chutney |
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| By Aarti Sequeira | |||
| Thursday, 02 December 2010 20:38 | |||
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Aarti loves this recipe because the filling is different from typical Indian flavors and she suggests that once you get the technique down, you should feel free to put your own spin on it. “It’s a great vehicle for putting yourself into that little samosa and making it your own!” Aarti says. Enjoy!
1 large russet potato Water Salt 2 bay leaves 1½ teaspoons coriander seeds ½ teaspoon black peppercorns ½ teaspoon red chili flakes 3 ounces boneless, skinless chicken breast 1 mango, peeled, pitted and finely diced ½ lime, juiced 5 tablespoons chipotle sauce ½ teaspoon cumin seeds Big handful cilantro leaves, minced Freshly ground black pepper
2 packages puff pastry, thawed 1 egg 1teaspoon water
1cup mint leaves ½ cup cilantro leaves and soft stems 1tablespoon fresh ginger, chopped ½ lime, juiced, plus more to taste About ¼ cup water Salt and freshly ground black pepper 1tablespoon vegetable oil or olive oil 1teaspoon brown mustard seeds
In a small saucepan, place potato in enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce heat and simmer until tender, 12 to 15 minutes. In a second small saucepan, bring 4 cups water to a simmer and add generous pinch of salt, bay leaves, 1 teaspoon coriander seeds, peppercorns, chili flakes and chicken breast. Simmer until cooked through, 8 to 10 minutes. Mash potato, shred chicken finely, and put both into a large bowl. Combine with mango, lime juice, chipotle sauce, remaining coriander seeds, cumin, cilantro, and salt and pepper to taste. Mix with a spoon or your hands, until well incorporated. Taste for seasoning and adjust, if necessary. Set aside.
Roll puff pastry out slightly, to flatten seams. Using a paring knife to trace a 7-inch ring mold, cut dough into 8 rounds. Cut each into 2 semicircles. Put a tablespoon or so of filling in center of a semicircle. Have a small bowl of water handy. Dip finger in water and run it along edges of semicircle. Arrange samosas so flat side is facing away from you. Grab left corner and fold over the dough in a triangular motion, so the corner lands on the bottom right side of the filling. Do same with other corner. Squeeze bottom shut and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange 8 samosas on a lightly greased baking sheet. In small bowl, whisk egg and 1 teaspoon water with fork until thoroughly combined. Brush tops of samosas with egg wash. Bake for 15 minutes at 425 degrees F, then turn heat down to 375 degrees and bake for 10 more minutes. You can flip them over just before you turn the heat down, if you like.
In food processor, whiz together mint, cilantro, ginger, lime juice, water, and salt and pepper to taste, until it all comes together as sauce. (There'll probably still be little bits of leaf in the sauce, but I like how those taste, so no worries.) Pour chutney into bowl. In small pan, over medium heat, warm oil until it shimmers. Add mustard seeds; they should sizzle. Immediately cover with lid until they stop spluttering. Make sure they don't burn! If they do, start over. No big deal. I do it all the time! Immediately add seeds and oil to chutney. It will sizzle, so stand back. Once you've poured in all the oil, you can even spoon a little chutney into the pan (sizzling alert again!) so that you pick up all that lovely oil. Pour into the bowl with chutney. Serve samosas hot, with chutney… and bask in gratitude for the great ideas we all come up with for our sensitive taste buds and for the blessing of good friends!
Prep Time: 30 minutes Cook Time: 30 minutes
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