Samosa Wellington

dishbyrish.co.uk

Tanya Chadha

Only for when we're hosting.

640g puff pastry - I use 2x pre rolled sheets sized 35cmx23cm/14"x9"

subheading: For the vegetable samosa filling:

150g peas, I use frozen

1 large carrot, diced

1 large white onion, diced

6 cloves of garlic, minced

2" piece of ginger, minced

3 chillies, sliced

1.25kg potatoes, peeled and boiled/steamed

4tbsp oil

2tsp cumin seeds

2tsp coriander seeds, lightly crushed in a pestle and mortar

1 small cinnamon/cassia stick

½tsp turmeric powder

1tsp chilli powder

1tsp garam masala

1tsp mango powder

1tsp chaat masala

2tsp salt

Handful of coriander, finely chopped

4 spring onion greens, finely chopped (scallion greens)

subheading: For the tamarind glaze:

2tbsp tamarind puree/paste

2tbsp brown sugar

2tbsp water

Pinch of salt

subheading: For the no-egg 'eggwash':

5tbsp milk

1.5tsp cornflour (this is cornflour for UK readers and corn starch for US)

2tbsp butter

Note: Ingredients may have been altered from the original.

Directions at dishbyrish.co.uk

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