Spicy Fresh Pumpkin Samosas
From luisascatering 15 years ago
- 30 minutes to make
- Serves 20
Delicious, different appetizer for any autumn time party. Sweet and spicy on the inside, golden and flaky pastry on the outside. Serve with an organic bottled mango chutney or make your own :-)
Ingredients
- For simple puff pastry: shopping list
- 1 egg, lightly beaten shopping list
- 1 cup (2 sticks) unsalted organic butter shopping list
- 1 2/3 cup all-purpose flour shopping list
- 1/2 teaspoon kosher salt shopping list
- 1 egg, lightly beaten shopping list
- For Filling: shopping list
- 1 tbsp vegetable oil shopping list
- 1 sweet yellow onion, finely chopped shopping list
- 2 tsp finely chopped fresh ginger shopping list
- 2 tsp mild Madras curry powder shopping list
- 1/2 tsp ground turmeric shopping list
- 1 roasted hot jalapeno, diced shopping list
- fresh lemon juice to taste shopping list
- 2 cups fresh sugar pie pumpkin (butternut or kabocha can be used instead), peeled, diced, seasoned with kosher salt, drizzle of oil and roasted until caramelized shopping list
- 1/2 cup fresh English peas (frozen is ok if fresh are not available) shopping list
- Mango Chutney: please see note below shopping list
How to make it
- FOR THE SIMPLE PUFF PASTRY:
- Cut the butter into 1/4 inch pieces. Place 1 1/3 cups of the flour and the 1/2 tsp salt in a food processor. Add 1 stick of the cut up butter, pulsing until combined. Add the remaining stick of cut up butter and 1/3 cup of flour to the food processor, tossing the butter pieces until the butter is coated with flour. Pulse 3-4 times to just combine (you want to see specks of butter there still). Add about 1/3 cup ice water and pulse until the dough just forms a ball. If you need to add more water, do so.
- Dust a work surface with flour and roll out to form a 10x14 inch rectangle. Fold into thirds, creating a 3x14 inch rectangle. Fold into thirds again, this time forming a 3x4 inch rectangle. Wrap in plastic wrap and refrigerate at least an hour (dough may be refrigerated up to 2 days or frozen for up to 1 month).
- Heat oil in a frying pan and saute the onion for 2-3 mins over
- moderate heat. Add the ginger, roasted jalapeno, curry powder and turmeric and fry for 30 seconds.
- Add the roasted pumpkin to the pan and stir for 1-2 minutes or until well coated with spices. Add the peas to the pan, stir gently to mix.
- Add lemon juice and adjust seaoning to taste. Remove from the heat and cool completely.
- Preheat the oven to 425 deg F. Line 2 oven trays with parchment paper. Cut 4 inch triangles from the rolled out pastry and spoon 1 tablespoon of mix into the center of each. Brush the edges with beaten egg and fold over to enclose the filling.
- Roll and fold the edges to seal. Place the puffs on the trays and brush with the remaining beaten egg. Bake for 25-30 mins until puffed and golden.
- NOTE: this is the link to my favorite organic Hot Mango Chutney:
- https://www.organicdirect.com/native-forest-mango-chutney-organic-10oz-p-4640.html
The Rating
Reviewed by 5 people-
My goodness this sounds delish!I just bought some Lumpa wrappers at my International food market and some coconut chutney. I believe I will try this and use the coconut chutney with it. I love samosas this is a great recipe, thanks! HIGH 5! Deb
dmajor
in Slidell loved it
-
This sounds interesting! I love pumpkin and I love samosas, but have never had them together! Would love to try it! Gets my 5!
annielikestocook
in Annacotty loved it
-
Wow, so elegant and unique! Sounds absolutely fantastic! Can't wait to try this one, thanks!
juels
in Clayton loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "