- Recipes
Egg Samosa Puffs with Tangy-Sweet Tamarind Chutney
Cumin-scented egg and pea filling in puff pastry and served with Tangy-sweet tamarind chutney.
- Serves: 18
- Prep Time: 40 min
- Cook Time: 20 min
Ingredients
- 1 tbsp (15 mL) oil
- 1/2 tsp (2.5 mL) cumin seeds
- 1/4 tsp (1.25 mL) coriander seeds
- 1 cup (250mL) green peas
- 1 tsp (5 mL) ground coriander
- 1/2 tsp(2.5 mL) ground cumin
- 1/2 tsp(2.5 mL) garlic paste
- 1/2 tsp(2.5 mL) chili powder
- 1/4 tsp(1.25 mL) ground turmeric
- 4 hard boiled eggs, peeled, finely chopped
- 1/2 tsp(2.5 mL) lemon juice
- 1/2 tsp(2.5 mL) garam masala
- 1/4 cup(60 mL) cilantro, finely chopped
- 1 small red onion, finely chopped
- 3/4 tsp(4 mL) salt (or to taste)
- All-purpose flour, for rolling
- 14 oz(400 g) frozen puff pastry, thawed to room temperature
Tangy-sweet tamarind chutney:
- 1/2 cup (125 mL) raisins, soaked in 1/3 cup of hot water
- 1 tbsp (15 mL) tamarind paste
- 1/2 tsp (2.5 mL) salt (or to taste)
- 1/2 tsp (2.5 mL) garam masala
- 1/4 tsp (1.25 mL) chili powder
Instructions:
Step 1
Place all ingredients for the chutney 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 1/4" 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.
Notes
To get a nice sheen on top of samosas, brush with egg wash before baking.
