Potato and Pea Samosas with Clif Family Kitchen Tomato Chutney

1 packagePuff pastry, thawed in refrigerator overnight
1 poundYukon Gold potatoes
2 tablespoonsClif Family Kitchen Extra Virgin Olive Oil, divided
1 smallOnion, diced small
3 clovesGarlic
½ smallJalapeño, minced
1 teaspoonGround cumin
1 teaspoonGaram Masala, or favorite curry spice
Sea salt
¾ cupFrozen peas
2 tablespoonsChopped fresh cilantro
1 Egg, whisked with a pinch of salt for glaze
1 jarClif Family Kitchen Tomato Chutney, to serve


Preheat oven to 400 degrees.

Toss potatoes with 1 tablespoon CFK extra virgin olive oil and lightly season with salt. On a baking sheet pan, lined with parchment, bake potatoes until a knife is easily inserted, about 30 minutes. Once potatoes have slightly cooled, mash them with a fork, leaving slightly chunky.

Pour second tablespoon olive oil into a large sauté pan over medium heat. Add onions, garlic, jalapeño, cumin, curry spice and 1 teaspoon salt. Cook until softened, about 3 minutes.

Add frozen peas to onion mixture and cover until peas soften but still bright green, about 3 minutes.

Remove from heat, add chopped cilantro and combine the onion mixture with potato mixture.

Once the mixture has completely cooled, scoop about 2 tablespoons of filling and roll into a ball and set aside. Make 12 balls of filling.

Cut puff pastry along folds into 4 equal pieces. Work with only one rectangle at a time, keeping other dough in refrigerator until ready.

Roll out each piece into a 6x12-inch rectangle and cut into thirds (three 2x4-inch pieces).

Top each rectangle of dough with pre-measured ball of filling

Brush the inside outer edges of the dough with egg glaze, fold and seal to create a smaller triangle.

Brush egg glaze lightly on the outside as well. Sprinkle samosa tops lightly with salt and place on baking sheet lined with parchment.

Bake samosas at 400 degrees until crisp and golden brown, about 15-18 minutes.

Serve warm with Clif Family Kitchen Tomato Chutney for dipping.

Yield: 12 flaky baked turnovers.

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