Remember that pie event I took part in last month? The product is an epic post of 65 pie recipes from all over the globe - I spent a highly enjoyable lunch break discovering new blogs and bookmarking the most appealing of the pastry-based recipes. As SBS's Hooray for Bollywood series of movies came around again this week, Michael set the VCR and I retrieved a bookmarked recipe for spicy potato and pea pasties, the pie contribution from Mitchenall of iCookFood.com . But rather than making my own dough and deep-frying, I just re-created the filling and used it to make larger, baked pastry triangles of frozen puff pastry. They were great! The filling is slightly sweet with cinnamon and currants, tangy with lemon juice and mildly spiced. Mango chutney was a perfect moist condiment, and Michael chopped up a refreshing bean and radish salad on the side.
1 large potato, peeled and diced
1 cup peas
2 tablespoons currants
2 tablespoons fresh coriander, chopped
1 teaspoon cumin
1/2 teaspoon chilli powder
1/2 teaspoon cinnamon
juice of half a lemon
1 tablespoon soy sauce
2 sheets of frozen puff pastry, roughly 30cm x 30cm each
a little milk
Boil the potato until tender and drain. Combine the potato in a bowl with the peas, currants, coriander, cumin, chilli powder and cinnamon until the spices are evenly distributed. Gently stir in the lemon juice and soy sauce.
Thaw the puff pastry and cut into square quarters. Spoon the filling onto a triangle-half of pastry, leaving a centimetre border around the edge. (It's tempting, but try not to over-fill!) Brush the border with milk and fold the pastries into triangles. Press the border together with a fork, make two or three slits on the top side and brush the top with a bit more milk. Bake the samosas on a lightly greased tray at 200 degrees for about 15 minutes, or until puffed up and golden brown.