Puff Pastry Samosas
- For the sirloin and pea filling:
- 2 tablespoons canola oil
- 1 medium shallot, peeled and finely chopped
- 3 jalapeños, seeded and finely chopped
- 2 teaspoons garlic powder (no-salt)
- 1 teaspoon fresh coarsely ground black pepper
- 2 teaspoons ground coriander
- 1/2 teaspoon ground dried turmeric
- 1 teaspoon kosher salt
- 1 pound ground beef sirloin
- 1/2 cup fresh or frozen green peas
- 1/2 cup fresh cilantro leaves, chopped
- For the curry chicken filling:
- 1/4 cup canola oil
- 1 large yellow onion, thinly sliced
- 1 tablespoon peeled, finely chopped fresh ginger
- 2 teaspoons finely chopped garlic
- 1 tablespoon paprika
- 1 1/2 teaspoons garam masala
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 1/4 cup water
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- For the puff pastry:
- 1 large egg, beaten
- 1 tablespoon whole milk
- 1 (14x9-inch) sheet frozen puff pastry (two 14-ounce packages), thawed but still cold
- Vegetarian Variation from Food 52:
- 1/2 pound potatoes (I used the sack of new reds I had on hand), peeled and chopped into chunks (just halved is fine if they’re small)
- 2 big carrots, peeled and chopped into chunks that are about the same size as the potato pieces
- 2 tablespoons olive oil
- 1 smallish yellow onion, chopped
- One 1-inch piece of ginger, peeled and minced
- 1 teaspoon ground cumin
- 3/4 cup frozen peas, defrosted
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/2 teaspoon garam masala
- 1 serrano pepper, minced
- pinch of salt
- A few sheets (I used two 10- by 15-inch sheets) frozen puff pastry, thawed but still pretty cold (move it from the freezer to the fridge for a few hours before use)
- Flour for work surface
- 1 egg, beaten, with a tablespoon of water mixed in
Adapted from therkitchn.com
Make the filling: Heat the oil in a medium skillet over medium heat until shimmering. Add the shallot and jalapeños and cook, stirring occasionally, until the shallot begins to brown, about 5 minutes. Add the garlic powder, black pepper, coriander, turmeric, and salt and continue to cook, stirring, for 1 minute.
Add the sirloin and peas and cook, stirring often, until the beef is cooked and most of the juices have evaporated, about 8 minutes. Stir in the cilantro and remove from heat. Set aside to cool completely.
Fill and bake the samosas: Arrange a rack in the middle of the oven and heat to 400°F. Line a large baking sheet with parchment paper and set aside.
In a small bowl, whisk the egg and milk together to make an egg wash and set aside.
Place the puff pastry on a cutting board. Cut out 6 (4 1/2- by 4 1/2-inch) squares of dough. Place about 1 1/2 heaping tablespoons of filling on the bottom half of each square of dough. Fold the dough over the filling, gently pressing out any air pockets, then crimp the edges closed with a fork. (Freeze any leftover filling in an airtight container for up to 1 month.)
Place the samosas 2 inches apart on the baking sheet. Brush each samosa with the egg wash.
Place the baking sheet in the freezer for a few minutes before baking to firm up the butter. The chilled butter will melt slowly, producing steam as the pockets bake, which makes a crisp, even pastry rather than a lopsided and mushy one.
Bake the samosas until puffed and brown, about 15 minutes.
Curry Chicken Filling:
Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until golden-brown, 4 to 5 minutes. Add the ginger and cook for another minute, stirring constantly. Add the garlic, paprika, garam masala, tomato paste, salt, and water. Mix well until all the ingredients are incorporated, then simmer for 2 minutes.
Add the chicken and cook, stirring often, until the chicken is cooked through, about 8 minutes. The liquids should all be evaporated at this point. Remove from the heat and cool completely.
Transfer the chicken mixture to a food processor fitted with the blade attachment and pulse 4 to 5 times. Remove from the food processor and proceed with filling the samosas.
Puff pastry: Look for ready-made puff pastry in the freezer section, particularly those brands made with all butter rather than oil. They will have a richer flavor, and the dough will produce nice layers of pastry.
Calories 548 Fat 35.7 g (54.9%) Saturated 10.4 g (51.8%) Trans 0.3 g
Carbs 21.6 g (7.2%) Fiber 3.8 g (15.3%) Sugars 12.9 g Protein 36 g (72%)
Cholesterol 160.7 mg (53.6%) Sodium 1537.2 mg (64.1%)
Food 52 Variation:
Bring a large pot of salty water to a boil and cook potatoes and carrots for about 10 minutes, until tender. Drain water and mash vegetables with a potato masher or the back of a wooden spoon plus some elbow grease. The mixture can still be a little chunky.
While potatoes and carrots are boiling, heat the olive oil in a pan over medium heat. Add the onion, ginger, and ground cumin and cook for about 5 minutes. Everything about that will smell good.
Dump onion mixture into potato mixture. Add peas, cilantro, mint, garam masala, serrano, and salt. Mix together into a beautiful, chunky, fragrant mush. Allow to cool slightly. Try some with a spoon, no one will know.
Preheat oven to 375° F. Line a baking sheet with parchment paper.
On a lightly floured surface, unfurl a sheet of cold puff pastry and slice it into 3- by 3-inch squares. Roll each square out only slightly with a rolling pin, dollop a generous scoop of filling on one diagonal half, and then fold it into a triangle, one far corner folding up to meet its opposite. Crimp the edge with the tines of a fork to seal. If you run out of pastry but are still left with filling, unfurl the other sheet and continue 'till one resource is spent.
Line up triangles on your baking sheet (may need to work in shifts depending on how big you make your triangles and how big your sheet is!). Brush the tops with a little egg wash and then bake 30 to 40 minutes, until golden. Allow to cool slightly on the sheet, and then move to a wire rack for the remainder of the cooling process.