Chickpea Samosas
Who doesn't like samosas - hardly anyone, that's right, because they are pretty easy on the taste-buds (lightly spiced potato and peas people) and user-friendly as well (coming in their own little pocket - how considerate!). This version is ultra-simplified without skimping on the flavour - no-oh. I put them in puff pastry because it does a fabulous job at standing in for the homemade dough that in the case of the 'I'd quite like a samosa now please' individual, is not something they are going to feel like whipping up. So puff-pastry it is - and a flavourful, mushie yet miraculously complex filling to top it off.
I'm going to be making these quite often honeybunches - as with this muffin tin, assembly method as well - they come together in a flash!!
Ingredients
- 2 1/2 puff pastry sheets (or equivalent)
- 4 small-medium yellow potatoes, peeled and diced
- 1 onion, peeled cut into half moons
- 1 tsp each of garlic powder, cumin, coriander, fennel seeds
- 1/2 tsp each of ground ginger, onion powder, turmeric, garam masala, ground fenugreek
- 3/4 cup frozen peas
- cheek of 1 lemon, juiced
- 2 tsp coconut sugar
- salt & pepper
Method
- Preheat your oven to 200C.
- Get your puff pastry sheets out of the freezer to defrost and boil your potatoes for about 10 minutes or until ultra-soft.
- Meanwhile, saute your onion in a little oil in a non-stick pan until soft and lightly brown. Add all the spices to the pan, cooking for a minute or so until fragrant, then add the peas and stir around until they have changed colour slightly.
- Drain the potatoes and add them to the pan, half mashing with a potato masher, so the mixture is only full of little chunks of potato. Stir around so the spices are all incorporated and then add the lemon juice & coconut sugar, stirring until combined.
- Grab a muffin tin, spray or dap with the tinsiest bit of oil to prevent the samosas from sticking.
- Cut a puff pastry sheet into four, and stick each little square into a whole of the muffin tin - forming a cup. Add some of the filling and then casually flop the excess over the filling to form a little casing around the samosa filling (see video - link below). Repeat to use up all the filling, then sprinkle the tops with a little more oil (if desired) and a sprinkling of fennel seeds.
- Cook in the preheated oven for approx. 20 minutes or until looking golden and poofy. Remove from the pan and enjoy honeybunches!!