Recipe

Spicy Fresh Pumpkin Samosas Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year ago 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 :-) Prep:60m Cook:30m Servings:20	Luisascater
	curry mango sweet spicy pumpkin appetizer samosas

Does this look good? Yeah! / Nope

Fans

annielikes

trigger

dmajor

juels

choclytcan

Ingredients

For simple puff pastry:

1 egg, lightly beaten

1 cup (2 sticks) unsalted organic butter

1 2/3 cup all-purpose flour

1/2 teaspoon kosher salt

1 egg, lightly beaten

For Filling:

1 tbsp vegetable oil

1 sweet yellow onion, finely chopped

2 tsp finely chopped fresh ginger

2 tsp mild Madras curry powder

1/2 tsp ground turmeric

1 roasted hot jalapeno, diced

fresh lemon juice to taste

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

1/2 cup fresh english peas (frozen is ok if fresh are not available)

Mango Chutney: please see note below

Directions

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

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Comments

dmajor 1 year ago said:
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

annielikestocook 1 year ago said:
This sounds interesting! I love pumpkin and I love samosas, but have never had them together! Would love to try it! Gets my 5!

juels 1 year ago said:
Wow, so elegant and unique! Sounds absolutely fantastic! Can't wait to try this one, thanks!

trigger 1 year ago said:
Happy Thanksgiving to you Luisa thank you for sending me this great party recipe.
Printed this for our after the holiday gathering.
I am glad you included the recipe for puff pastry.

Five gold stars

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