Dairy free

Baked indian samosas

Name: Baked indian samosas
Total time: 45 min
Yield: 8 servings
Ingredients: 2 pkg puff pastry; 1 free range eggs; 1 tsp water; 1 large russet potatoes; 8 servings salt; 2 bay leaves; 1.5 tsps whole coriander seeds; 0.5 tsps peppercorns; 0.5 tsps red pepper flakes; 3 ounces boneless skinless chicken breast; 1 mango; 0.25 cup peas; 0.5 lime juice; 5 Tbsps chipotle chilies; 0.5 tsps cumin seeds; 3 Tbsps cilantro; 8 servings black pepper

Indian Samosas recipe that is budget-friendly and great as a hor d'oeuvre. Perfect for those following a dairy-free diet. Ideal for making during the holiday season.

Ingredients

puff pastry

2 pkg

free range eggs

water

1 tsp

russet potatoes

1 large

salt

8 servings

bay leaves

whole coriander seeds

1.5 tsps

peppercorns

0.5 tsps

red pepper flakes

0.5 tsps

boneless skinless chicken breast

3 ounces

mango

peas

0.25 cup

lime juice

0.5

chipotle chilies

5 Tbsps

cumin seeds

0.5 tsps

cilantro

3 Tbsps

black pepper

8 servings

Method

Preheat the oven to 425 degrees F.
In a small saucepan, add the potato and enough cold water to cover.
Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes.
Bring 4 cups water to a simmer and add a generous pinch of salt, bay leaves, 1 teaspoon coriander seeds, peppercorns, chili flakes, and chicken breast. Simmer until cooked through, 8 to 10 minutes.
Mash the potato and finely shred the chicken and put into a large bowl.
Combine with peas, mango, lime juice, chipotle sauce, remaining coriander seeds, cumin, cilantro, and salt and pepper, to taste.
Mixing with a spoon or your hands, until well incorporated. Taste for seasoning and adjust, if necessary.
Roll the puff pastry out slightly, flattening the seams. Using a paring knife to trace a 7-inch ring mold or bowl, cut the dough into 8 (7-inch wide) rounds.
Cut each into 2 semicircles.
Put a tablespoon or so of the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the left corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner.
Squeeze bottom shut, and fold over, sealing with water and then press with a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet.
In a small bowl, whisk the egg and 1 teaspoon water with a fork until thoroughly combined.
Brush the tops with the egg wash.
Bake for 15 minutes at 425 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes. You can flip them over just before you turn the heat down, if you like.
Serve with chutney

Nutrition:

791 kcal

Carbs

76 g

Fat

48 g

Protein

14 g

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