Chipotle Samosas

by Aarti Sequeira

Pastry Ingredients

· 2 cup Flour

· 1/2 cup Sunflower Oil

· 1/2 tsp Ajwain Seeds

· 1/2 cup Buttermilk

· Salt

Filling Ingredients

· 1 peeled, cubed, boiled Russet Potato

· 1 fine diced Mango

· 1 1/2 tbsp Adobo Sauce

· 1/2 tsp Cumin Seeds

· 1 beaten Egg (with 1 tsp Water)

· 6 oz shredded, cooked Chicken Breast

· Zest of 1 Lime

· 1/2 tsp Coriander Seeds

· 1/4 cup minced fresh Cilantro

· Flour

· Salt & Pepper

Chutney Ingredients

· 1 cored, seeded, chopped Green Bell Pepper

· 1/2 cup fresh Mint leaves

· 3 tbsp chopped Shallot

· 1/2 tsp Sugar

· 1/2 tsp Black Mustard Seeds (or use Cumin Seeds)

· 2 cups Cilantro leaves and stems

· 1 seeded Serrano Chile

· 2 tbsp Lime Juice

· 1 tbsp Sunflower Oil

· Salt & Pepper

Samosas Recipe Directions

1. Make the chutney by mixing all ingredients, except oil and mustard seed, in a food processor until smooth. Add water if needed and transfer to a bowl.

2. Heat oil on medium and, once it shimmers, add mustard seeds.

3. Cover and let seeds pop. Pour oil mix over the chutney. Stir before serving.

4. Make the pastry by mixing flour, oil, seeds, buttermilk, and salt.

5. Knead ingredients into a dough for five minutes, to soften it.

6. Let stand at room temperature for 15 minutes.

7. Combine ingredients for the filling to your desired consistency.

8. Preheat oven at 425 F. Prepare a baking sheet with parchment paper.

9. Use flour to dust the prep area. Roll dough into a log and cut it in half.

10. Divide each dough half into four portions, for a total of eight.

11. Roll a dough portion into a ball. Then flatten it into a disc shape and roll it out to 7” wide and 1/8” thick. Cut it into two half-circles.

12. Put about one tablespoon of filling in the center of each half-circle. Use water to moisten the edges of the half-circle.

13. Fold the opposite corners to meet one another. Use water to moisten the edges so the dough sticks, and crimp the edges with a fork for a nice presentation.

14. Repeat the steps with the remaining dough, resulting in a total of 16 samosas.

15. Brush them with an egg wash. Then bake for 15 minutes at 425 F.

16. Reduce heat to 375 F and bake 10 more minutes, until golden brown.

17. Serve hot with chutney.