Exotic curry spices these elegant little edible packets, perfect for passing out at parties with sweet and spicy mango chutney. Using wonton wrappers makes these easy and fuss-free to assemble. Makes 32 samosas. Four samosas per serving.
3 large peaches
1/2 large red onion, finely diced
1/4 large red bell pepper, finely diced
1/2 serrano chile, finely minced, more to taste
2 teaspoons grated fresh ginger
1/2 cup cider vinegar
1/4 cup packed brown sugar
3/4 teaspoon curry powder
½ teaspoon crushed red pepper flakes
Salt and pepper
1 1/4 pounds baking potatoes
1 tablespoon olive oil
1 large onion, diced
2 teaspoons minced garlic
1 jalapeno or serrano chile pepper, minced
2 teaspoons minced fresh ginger
1 cup frozen peas
3/4 teaspoon ground dried coriander seeds
2 teaspoons curry powder
2 grams kief or finely ground dry style hash
1/2 teaspoon sugar
1 teaspoon salt
3/4 teaspoon black pepper
32 wonton wrappers
Vegetable oil for frying
Bring a large pot of water to a boil over high heat. Blanch peaches for 4 minutes. Remove from boiling water and submerge in ice water. The blanching process makes it easy to peel the peaches—just slip the skins off with your fingers. Finely dice the blanched, peeled peaches, cutting the fruit on all 4 sides, getting as close to the pit as possible. Set aside.
Heat some oil in a medium saucepan over medium-high heat. Add onion, bell pepper, and chile and cook for two to three minutes or until soft. Add peaches, vinegar, brown sugar, crushed red pepper and salt and pepper, and stir well to combine. Bring to a boil, lower heat and simmer for about 30 minutes, stirring occasionally. Set chutney aside to cool or refrigerate until ready to use.
Wash potatoes and bake in the microwave for about 8 minutes or in a 350-degree oven for 45 to 60 minutes or until tender. Let cool until you’re able to handle. Split potatoes in half, scoop out the flesh into a large bowl, discard skins. Set aside. Heat olive oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, for about 3 minutes or until translucent and just starting to brown. Add garlic, chile, ginger and peas and cook, stirring, for two minutes. Reduce heat to low. Stir in kief (or hash) and cook, stirring, until concentrates are evenly incorporated. Add contents of the skillet to the bowl with the potatoes along with coriander, curry powder, sugar, salt and pepper. Use a large spoon to stir and mix well until everything is combined. Place a wonton wrapper on a clean surface and lightly wet the 4 edges. Place a tablespoon of filling in a diagonal line down the middle. Pick up one corner and fold in to the center, so it looks like you are beginning to fold a paper airplane. Now start rolling, shaping the potato filling into a cone shape encased by the wrapper, rolling as you go. Hold the cone in your hand and push filling down. Moisten the top flap and fold down, sealing all edges. You should be left with what looks like a flat topped ice cream cone.
Heat oil in a deep fat fryer to 350 degrees or heat enough oil to cover samosas in a deep pot or skillet. Fry for about 1 1/2 minutes, turn and fry for another 1 1/2 minutes or until golden brown and heated through. Serve with Peach Chutney.
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