Chickpea Samosas

Phoebe Thorburn -

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

  1. Preheat your oven to 200C.
  2. Get your puff pastry sheets out of the freezer to defrost and boil your potatoes for about 10 minutes or until ultra-soft.
  3. 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.
  4. 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.
  5. Grab a muffin tin, spray or dap with the tinsiest bit of oil to prevent the samosas from sticking.
  6. 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.
  7. Cook in the preheated oven for approx. 20 minutes or until looking golden and poofy. Remove from the pan and enjoy honeybunches!!