Spiced Samosa Puffs

By chelyc13

Ingredients

• FOR CILANTRO CHILE DIPPING SAUCE:
• 1 1/2 pounds yukon gold or russet potatoes, peeled and cut into 1/2 inch dice
• 3 tblsp olive oil
• 1 cup finely chopped onion
• kosher salt
• 2 to 4 tblsp minced fresh chile, such as jalapeno
• 2 tblsp minced fresh ginger
• 1 tblsp garam masala
• 2 tblsp unsalted butter
• 1 cup fresh or prozen peas
• juice of half a lime or lemon plus more to taste
• freshly ground pepper to taste
• 1/2 cup chopped fresh cilantro
• 2 sheets frozen puff pastry
• 1/3 cup plain yogurt
• 1 tblsp minced onion
• 1/2 teas minced fresh ginger
• 1 to 2 jalapenos
• 1 teas kosher salt
• 1 teas sugar
• 1 cup lightly packed fresh mint leaves
• 2 cups lightly packed fresh cilantro leaves

Details

Servings 36

Preparation

Step 1

1. Put the potatoes in a pat of generaously salted water, bing to a boil, and cook until very tender, about 10 minutes. Scoop out about 1 cup of the potato water, then drain the potatoes.

2. Meanwhile, heat the oil in a large skiillet over medium high heat; and the onion, season with salt, and cook until very soft and slightly golden, about 3 minutes. Add the chile, cook for another minute, then add the ginger and garam masala and cook until the mixture is fragrant, another minute or so.

3. Dump the drained potatoes into the pan along with the butter, with a rubber spatula, fold to blend adding enough of the reserved potato water to make the mixture a bit creamy, then add the peas and lime juice. fold until well blended. Taste and season generaously with more salt and some pepper. Let cool slightly the fold in the cilantro.

4. Heat the oven to 400 and line two baking sheets with parchment paper or silicone baking mats.

5. On a lightly floured counter, roll a sheet of pastry into a 14 inch square. Cut it into thirds lengthwise and thirds crosswise to make 9 squares. roll one square to enlarge it to about 5x5 inches and cut in half to make two triangles. With a triangle in front of you at a right angle, spoon about 1 tblsp filling onto the patry just to the lower right of center. Moisten the edges of the pastry with water. Bring the top corner to the bottom corner to create a smaller triangle and pinch all around to seal tightly. Repeat with the remaining squares and the second sheet of pastry.

6. Arrange the samosas on the baking sheets and bake unti llightly puffed and rich golden brown, 18 to 20 minutes. let cool for a few minutes on a rack, then serve hot, with or without the cilantro chile dipping sauce.

FOR THE CILANTRO CHILE DIPPING SAUCE:

Put everything in a food processor and process until creamy. Taste and adjust seasoning. Chill for at least 30 minutes to let the flavors blend.