During Ramadan, Muslims around the world fast from dawn to dusk and you’d be hard pressed not to find samosas, also known as samboosa and sambusek, on at least one occasion of breaking the fast — known as Iftar. While some enjoy their samosas with ground beef, others use potatoes, and some even combine both; each community using their own spice blends, which often vary from family to family as well. However they’re made, and whatever they may be called – one thing everyone can agree on is just how delicious and satisfying it is to bite into a warm, crispy, samosa after a long day of fasting. These puff pastry potato samosas are baked and use puff pastry making them a little healthier and quicker to put together. They’re jam packed with bright and spicy flavours you’re going to love!
ingredients
Cilantro Mint Chutney
For the samosas
To serve
directions
The folded, uncooked, samosas may be frozen before the egg wash stage for up to three months. To prepare, brush with egg wash and bake from frozen.
Make the cilantro mint chutney by blending the cilantro, mint, garlic, ginger, lemon juice, green chili and water until smooth.
Preheat oven to 350ºF.
Meanwhile, boil the potato, with skin on, until softened. Peel and mash roughly, leaving some small chunks. Set aside.
Using a mortar and pestle, roughly grind the cumin seeds and coriander seeds.
Heat a large frying pan to medium heat and drizzle with oil.
Add in the ground cumin seeds and coriander seeds, mustard seeds and curry leaves. The seeds will sizzle, and the curry leaves will sputter a little. Continue to toast until the spices are aromatic, about 30 seconds.
Add the peas and carrots to the pan, sauté for 2-3 minutes, until the vegetables have softened.
Add in the mashed potatoes, turmeric, cayenne and salt. Mix well, remove the pan from the heat.
Add in the chili, lemon juice and cilantro. Cool completely.
Cut the puff pastry into 3-inch squares. It’s best to work with the puff pastry when it is still slightly firm, which makes the folding processed easier.
Place 1 tablespoon of the cooled potato mixture on one corner of each square. Brush the edges of each square with egg wash and fold the empty corner over, on the diagonal, making a triangular shape.
To seal the edges, crimp with your finger or a fork, pressing down tightly so they stay sealed while baking.
Brush the tops of the pastries with egg wash and bake for 25-35 minutes, or until deep golden brown.
Arrange samosas on a serving plate and enjoy warm with lemon wedges, tamarind and cilantro chutney.
