Crispy Baked Samosas Paired with a Zesty Mint Chutney

Info

• Prep time: 30 minutes
• Cooking: 30 minutes
• Total time: 1 hour
• Yield: 8 samosas plus roughly 1/2 cup of chutney

Ingredients

For the Filling

• 1 big russet potato
• Water
• Salt
• 2 bay leaves
• 1 1/2 tsp coriander seeds
• 1/2 tsp black peppercorns
• 1/2 tsp red chili flakes
• 3 oz boneless, skinless chicken breast
• 1 ripe mango, peeled, pitted and cut into small dice
• Juice from 1/2 a lime
• 5 tbsp chipotle sauce
• 1/2 tsp cumin seeds
• A generous handful of cilantro leaves, chopped fine
• Salt and freshly ground black pepper

For the Samosas

• 2 packages puff pastry, thawed
• 1 egg
• 1 tsp water

For the Mint Chutney

• 1 cup mint leaves
• 1/2 cup cilantro leaves and tender stems
• 1 tbsp chopped fresh ginger
• Juice of 1/2 lime, plus extra to taste
• Roughly 1/4 cup water
• Salt and freshly ground black pepper
• 1 tbsp vegetable oil or olive oil
• 1 tsp brown mustard seeds

For Optional Homemade Pastry

• 1 cup all-purpose flour
• 1/4 cup buttermilk
• 1/4 cup vegetable or canola oil
• A large pinch of salt
• 1/2 tsp ajwain seeds (optional)

Instructions

1. Set the oven to 425 degrees F.

Make the Filling

2. Place the potato in a small saucepan and pour in cold water to cover it. Stir in a good pinch of salt, bring to a boil over medium heat, then lower the heat and simmer until the potato is tender, 12 to 15 minutes.
3. Meanwhile, in another small saucepan, bring 4 cups of water to a gentle simmer. Add a generous pinch of salt, the bay leaves, 1 teaspoon of the coriander seeds, the peppercorns, the chili flakes and the chicken breast. Simmer until the chicken is cooked through, 8 to 10 minutes.
4. Mash the cooked potato and finely shred the chicken, then transfer both to a large bowl. Add the mango, lime juice, chipotle sauce, the rest of the coriander seeds, the cumin, the cilantro, and salt and pepper to taste. Work everything together with a spoon or with your hands until evenly mixed. Taste and adjust the seasoning if needed, then set the filling aside.

Shape and Bake the Samosas

5. Lightly roll out the puff pastry to flatten the seams. Using a paring knife, trace around a 7-inch ring mold or bowl to cut the dough into 8 rounds, each 7 inches wide. Cut every round in half to make 2 semicircles.
6. Spoon about a tablespoon of filling into the middle of a semicircle, keeping a small bowl of water nearby. Wet your finger and run it along the edges of the dough. Turn the semicircle so its flat edge faces away from you. Take the left corner and fold it across the dough in a triangular motion so that the corner lands on the lower right side of the filling. Repeat with the other corner.
7. Press the bottom edge closed, fold it over and seal with water. If you like, crimp the seam with a fork. Continue with the remaining dough and filling. Place the 8 finished samosas on a lightly greased baking sheet.
8. In a small bowl, beat the egg with 1 teaspoon of water using a fork until fully blended. Brush the egg wash over the tops of the samosas.
9. Bake at 425 degrees F for 15 minutes, then reduce the oven to 375 degrees F and bake for another 10 minutes. If you like, flip the samosas just before lowering the heat.

Make the Chutney

10. In a food processor, blend the mint, cilantro, ginger, lime juice and water until the mixture becomes a sauce. Small flecks of leaf will likely remain, which is fine—they add flavor. Transfer the chutney to a bowl.
11. Warm the oil in a small pan over medium heat until it shimmers. Add the mustard seeds; they should sizzle. Cover immediately with a lid until they stop spluttering, taking care not to let them burn. If they do burn, simply start over—it happens.
12. Pour the seeds and hot oil straight into the chutney; it will sizzle, so keep your distance. Once all the oil is in, you can spoon a little chutney back into the pan to capture the remaining oil, then return it to the bowl.
13. Serve the samosas hot with the chutney.

Optional: Homemade Samosa Pastry

14. In a large bowl, combine the flour, buttermilk, oil, salt and ajwain seeds. Mix until a dough forms, then knead for about 5 minutes, until it softens slightly. Let it rest at room temperature for 15 minutes. You can refrigerate it, but bring it back to room temperature for about 20 minutes before using so it softens again.
15. Roll the dough into a short cylinder, cut it in half, and cut each half in two, giving you 4 pieces. Roll each piece into a ball, flatten the balls into discs, and on a floured surface roll them into circles 1/8 inch thick and 7 inches wide. Cut each circle in half to make 2 semicircles.