I woke with a feeling of peace in my heart….
all day I breathed softly, moved slowly
afraid it might disappear….
baked vegetable samosas with spicy mango chutney
makes 13 half-moon samosas
I made these for a special dinner to have sitting around the fire outside. I used a good quality ready-made puff pastry for my first attempt, but the second time I made my own pastry, which was a recipe tried and tested from Noa. Both were great – it just depends on how much time you want to spend making them.
I keep the filling mild, as the chutney adds the spark it needs, but if you like strong flavours, increase the spices by 1/4 teaspoon each.
for the dough
350 grams flour (I used 200g white & 150g wholewheat)
1 tsp salt
1 tsp sugar
200g unsalted pure butter
100mL very cold water
for the filling
1 large bulb of fennel/2 sticks of celery
1 Tblsp finely grated ginger
1 cup sweet potato/pumpkin
1 carrot, grated
1/2 cup finely chopped cabbage
1/2 cup green beans
1 cup finely chopped cauliflower
1 teaspoon of cumin seeds
1/2 tsp brown mustard seeds
1/2 tsp garam masala
1/2 tsp turmeric
1/2 cup coconut milk or water
3/4 cup frozen peas
to make the dough :
Place the flour, sugar and salt into a bowl and mix. Cut the butter into hazel-nut size pieces and add to the flour, making sure all the pieces of butter are well coated with the flour. Cover and place in the freezer for a minimum of an hour or overnight.
In a food processor with a S-blade attached, add the very cold flour and butter, process for 20 seconds (the mixture should resemble fine meal).
Add the very cold water and pulse in short bursts. The dough will still look crumbly, but if you press it between your fingers, it should become smooth. If the dough is too dry and is not coming together, add iced water a tablespoon at a time.
Turn dough out onto a clean work surface. Gather and press the dough together to form a unified mass.
Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape the dough into a flat rectangle. Wrap each piece tightly in the plastic and refrigerate for at least one hour and up to 24 hours.
to make the filling :
In a small pan dry-roast the cumin seeds, then place in a mortar and pestle and ground coarsely. Add the turmeric and garam masala into the pestle. Set aside.
Remove the outer leaf of the fennel and the middle core. Finely chop into very small pieces. Set aside.
On another chopping board, peel the sweet potato and finely chop the rest of the vegetables (except the carrot). Remove the thicker stems of the cauliflower and chop into thin shreds. Grate the carrot.
In a large skillet on moderate heat, add a tablespoon of oil/ghee. When hot, add the mustard seeds, and then when they pop and splutter, add the ginger and rest of the spices. Saute the spices in the ghee for a few seconds.
Add the fennel, cauliflower and sweet potato, cabbage and beans, and saute for 5 minutes. Stir in the coconut milk/water. Add the peas and grated carrot and saute for 1 minute. Turn off the heat, cover and allow to rest longer so that the vegetables continue to soften. Set aside and allow to cool for 30 minutes.
Remove the discs of dough from the fridge. If they are very firm, let sit for a few minutes at room temperature until dough is pliable enough to roll. The dough will soften and become easier as you work with it. Dust your work surface generously with flour and using a floured rolling-pin, roll the dough out into a very thin rectangle about 2mm thick. If the dough sticks, slide a pastry scraper under the dough and dust the work surface again with flour. Be generous with the flour when it is needed.
Using a cutter of your choice (I used a 5 1/2 inch bowl), cut the dough out. You could use any shape you like – I like all things round. Lay the cut-out dough onto a parchment-lined baking sheet. Gather up the left-over scraps of dough, roll out and cut again. Place the tray into the fridge and repeat with the second dough, adding any left-over pieces to this dough. Flour, roll, flour, cut and refrigerate.
Make the chutney (recipe below).
Take out the dough and with a rolling-pin, lightly roll each circle to thin and level out. Place two heaped tablespoons of the vegetable mixture into the middle of each circle (I like to put as much filling as I can in). Brush the edges with milk/ghee, and flip the corner over the mixture to create a half-moon.
Press the edges together with a fork and prick the top twice to allow the heat to escape. Repeat until all the pastry circles are used up. Brush the top with melted ghee/milk, then sprinkle over black sesame seeds. If not cooking immediately, cover and place in the refrigerator until ready to bake.
when ready to bake:
Place the tray into a preheated 180C/350F oven and bake for 20 – 25 minutes.
(If using ready-made puff pastry, they will take longer to bake – about 30 minutes or until golden brown)
spicy mango chutney
inspired by South Indian yogic cookbook
(I make this quick & easy chutney when I see green mangoes in the stores. It is so tasty and deeply fragrant. I use it as a replacement for pickle in dishes like this one. It makes a great dipping sauce for these samosas. Also great as an accompaniment to any rice dish or Indian meal. Rasam powder can be bought at any Indian Store.)
makes about 1 1/2 cups
2 green mangoes (half-ripe, green outside & yellow inside)
1/2 tsp mustard seeds
2 small whole chillies
6 fresh curry leaves (optional)
1/2 tsp asafoetida
1/4 tsp turmeric
2 heaped tspns rasam powder
1 tsp salt
2 Tbsp jaggery
Peel the mango and cut into tiny cubes, then set aside.
In a heavy based saucepan, heat a little ghee/oil. Add the mustard seeds, then when they start to pop, add the whole chillies, curry leaves and asafoetida.
Saute for 20 seconds, then add the turmeric and mango. Saute until the mango becomes soft, adding 1/2 cup of water when it starts to stick. Cover and simmer for about 10 minutes.
Turn off the heat, and add the salt, jaggery and rasam powder. Allow to cool. Puree half the mixture with a hand- immersion blender. (I try to puree at least one of the chillies for a really spicy chutney.)
Goodness shared by Stacey