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Potato and Pea Samosa with Chutney Sauce

Updated: Wednesday, April 23 2014, 11:23 AM CDT

Made by: Chef Chip Kennedy, 5Flavors Catering & Exec. Chef at Cafe Brio

*    3 tbsp vegetable oil
*    60g/21/2oz chopped onion
*    1 tsp finely chopped ginger
*    60g/21/2oz frozen peas
*    1 tbsp ground coriander
*    1 tsp ground cumin
*    1/4 tsp red chilli powder
*    1/2-3/4 tsp garam masala
*    splash water
*    600g/1lb 5oz potatoes, peeled, boiled until soft and crushed into large lumps
*    4 tbsp chopped fresh coriander leaves
*    packet ready-made empanada dough
*    teaspoon of lemon juice
*    Chutney Sauce store bought

1.    Heat the oil in a small non-stick pan and fry the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, , salt and a splash of water. (If using lemon juice, add this instead of the water.) Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning.

2.    Preheat the oven to 200C/400F/Gas 6.

3.    Cut circle of pastry dough in a half circle

4.    Fold into a cone and fill with potato filling and seal edge

5.    Bake in the center of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.

6.    To serve, place the samosas onto a large serving plate with a bowlful of chutney.

This recipe aired April 1, 2014.

Potato and Pea Samosa with Chutney Sauce

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