I have watched every season of the Next Food Network Star and haven't been too impressed, until this season. I along with tons of other people fell in love with contestant Aarti Sequeira's cooking style and personality. I don't watch a lot of the food network but I have made time to watch her new show Aarti Party and I love it. She has only had a handful of shows so far, but I want to make at least one thing from each episode. On her last episode this past Sunday she made these baked samosas and they looked amazing. I have never made samosas before but knew I had to- puff pastry filled with chicken, potatoes, pineapple, cilantro, chipotle sauce...I'm so there!! I made these last night and while they took awhile to prepare they are so worth the wait and work.
Baked Samosas with Mint Chutney
adapted from Aarti Party
1 large russet potato
2 bay leaves
1 1/2 teaspoons coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon red chili flakes
3 ounces boneless, skinless chicken breast
1 cup fresh pineapple, finely diced
Juice of 1/2 lime
3 tablespoons chipotle sauce
1/2 teaspoon cumin seeds
Big handful cilantro leaves, minced
Salt and freshly ground black pepper
2 packages puff pastry, thawed
1 teaspoon water
1 cup mint leaves
1/2 cup cilantro leaves and soft stems
1 tablespoon fresh ginger, chopped
1/2 lime, juiced, plus more to taste
About 1/4 cup water
Salt and freshly ground black pepper
1 tablespoon vegetable oil or olive oil
1 teaspoon brown mustard seeds
Preheat the oven to 425 degrees F.
Filling: In a small saucepan, add the potato and enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes.
In a second small saucepan, bring 4 cups water to a simmer and add a generous pinch of salt, bay leaves, 1 teaspoon coriander seeds, peppercorns, chili flakes, and chicken breast. Simmer until cooked through, 8 to 10 minutes.
Mash the potato and finely shred the chicken and put into a large bowl. Combine with pineapple, lime juice, chipotle sauce, remaining coriander seeds, cumin, cilantro, and salt and pepper, to taste. Mixing with a spoon or your hands, until well incorporated. Taste for seasoning and adjust, if necessary. Set aside.
Samosas: Roll the puff pastry out slightly, to flatten the seams. Using a paring knife to trace a 7-inch ring mold or bowl, cut the dough into 8 (7-inch wide) rounds. Cut each into 2 semicircles.
Put a tablespoon or so of the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the left corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner.
Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet.
In a small bowl, whisk the egg and 1 teaspoon water with a fork until thoroughly combined. Brush the tops of the samosas with the egg wash.
Bake for 15 minutes at 425 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes. You can flip them over just before you turn the heat down, if you like.
Chutney: In a food processor, whiz together the mint, cilantro, ginger, lime juice and water until it all comes together as a sauce. Pour the chutney into a bowl.
In a small pan, over medium heat, warm the oil until it shimmers. Add mustard seeds; they should sizzle. Immediately cover with a lid until they stop spluttering. Make sure they don't burn! If they do, start over. No big deal. I do it all the time! Immediately add the seeds and oil to the chutney. It will sizzle so stand back. Once you've poured in all of the oil, you can even spoon a little chutney into the pan so that you pick up all that oil. Pour into the bowl with the chutney.
Serve samosas hot, with the chutney.