- Recipes
Cumin-scented egg and pea filling in puff pastry and served with Tangy-sweet tamarind chutney.
- Yield : 18 Samosas
- Prep Time: 40 min
- Cook Time: 20 min
Ingredients
1 tbsp. (15 ml)
½ tsp. (2.5 ml)
¼ tsp. (1.25 ml)
1 cup (250 ml)
1 tsp. (5 ml)
½ tsp. (2.5 ml)
½ tsp. (2.5 ml)
½ tsp. (2.5 ml)
¼ tsp. (1.25 ml)
4
½ tsp. (2.5 ml)
½ tsp. (2.5 ml)
¼ cup (60 ml)
1
¾ tsp. (3.75 ml)
397g (14 oz.)
oil
cumin seeds
coriander seeds
green peas
coriander powder
cumin powder
garlic paste
chili powder
turmeric powder
hard-cooked eggs, peeled, finely chopped
lemon juice
garam masala
cilantro, finely chopped
small red onion, finely chopped
salt (or to taste)
all-purpose flour, for rolling
frozen puff pastry, thawed to room temperature
Tangy-sweet tamarind chutney:
½ cup (125 ml)
1 tbsp. (15 ml)
½ tsp. (2.5 ml)
½ tsp. (2.5 ml)
¼ tsp. (1.25 ml)
raisins, soaked in 1/3 cup of hot water
tamarind paste
salt (or to taste)
garam masala
chili powder
METHOD OF PREPARATION:
Step 1
Tangy-sweet tamarind chutney: Place all ingredients in a blender or food processor and blend until smooth. Set aside.
Step 2
In a medium pot or pan, heat oil on medium-high. Add cumin seeds and coriander seeds and fry for one minute.
Step 3
Add green peas and mix in coriander, cumin, garlic paste, chili and turmeric.
Step 4
Fold in hard-cooked eggs, lemon juice, garam masala, cilantro and red onion. Add salt to taste. Mix to combine. Set aside for 10-15 minutes to cool mixture to room temperature.
Step 5
Preheat oven to 400F and line a baking sheet with parchment paper.
Step 6
Sprinkle all-purpose flour on a board or counter surface and roll out puff pastry into two 9” squares with a ¼“ thickness. Using a sharp knife cut each square pastry sheet into three even strips (6 strips in total, each strip will make 3 samosas, yielding a total of 18 samosas). At the top of one strip add 1 tbsp. of cooled samosa filling. Fold top left corner downwards to meet right-side of pastry to create a triangle shape. Press firmly on the edges to seal the sides of the pastry and using a sharp knife cut across the bottom. Continue with remaining filling.
Step 7
Place on baking sheet and cook for 15-20 minutes until golden brown in colour. Serve with Tangy-sweet tamarind chutney.
Tip
To get a nice sheen on top of samosas, brush with egg wash before baking.
