10 June 2016

Samosa pie with chutneys

I love samosas so much, but they are rather labor-intensive.  I also love casseroles, so this recipe seemed like a no-brainer.  The filling is stolen from samosas, but instead of all that folding and sealing, you just lay a blanket of puff pastry over the whole thing and put it to bed.  Perfect.

Samosa Pie

Serves 6

3 butter
1 medium onion, finely chopped
1 jalapeño pepper, finely chopped
3 cloves garlic, minced
12 oz. cooked brown lentils or soy veggie crumbles (like Morningstar)
1 tablespoon curry powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon grated ginger
2 tablespoons ketchup or tomato paste
1 tablespoon lemon juice
1/2 teaspoon turmeric
Salt and black pepper to taste
2 medium russet potatoes, diced
1 cup green peas, frozen or fresh
1/2 cup minced fresh cilantro
1 sheet of puff pastry, thawed (1/2 a 17-oz package)

In a large stock pot, boil the diced potatoes in well-salted water until tender but still firm. Drain and reserve.

Returning to the stock pot, heat butter over medium heat. Add onion and cook until golden and caramelized, about 20 minutes. Add jalapeno and garlic; cook 1 minute more. Stir in lentils or soy crumbles curry powder, turmeric, mustard seeds, cumin seeds, ginger, and 1 1/2 tsp salt. Cook until fragrant and seeds begin to pop, about 5 minutes, then stir in the ketchup or tomato paste.

Add the potatoes, peas and cilantro. Salt and pepper to taste. Transfer mixture to a 2-quart (2 L) baking dish. Roll out pastry and place over top. Cut a few steam vents.

Bake at 400 degrees until crust is golden brown, about 25 minutes. Serve with chutneys (see below) and plain yogurt.

Fresh Coriander Chutney
This is the same stuff you find in those expensive little jars in Asian grocery stores.
In a blender or food processor, add 1 cup chopped fresh cilantro leaves, tablespoon chopped fresh mint leaves, ½ inch chopped ginger and 1 chopped green chilli. Add 1 or 2 tsp lemon juice, ½ tsp cumin powder, and salt to taste.

Grape Jelly Chutney
If you are disturbed by a lack of authenticity in recipes, and particularly if you are disturbed by Midwestern shortcuts in cooking, do not read any further.  But if you sometimes happen to have a little bit of crappy jelly laying around after making some tasty grape jelly meatballs, you might appreciate this. 

1 tablespoon extra-virgin olive oil
1/2 cup minced shallots
1 tablespoons raisins
½ cup grape jelly
1 tablespoon lemon juice
1 teaspoon yellow mustard seeds
1/4 teaspoon salt

Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add grape jelly, raisins, lemon juice, mustard seeds and salt. Bring to a simmer and cook, stirring occasionally, until the grapes have broken down, 10 to 20 minutes. Cool to thicken.