Vegetarian Samosa Braid with Tamarind Sauce
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1 package frozen puff pastry, thawed in fridge overnight
  • Flour, to dust
  • 1 egg, lightly beaten + 1 tsp water
  • Sesame seeds
  • .
  • Samosa Filling:
  • 3 medium potatoes, quartered
  • ¾ cup frozen peas
  • 1 Tbsp grapeseed oil
  • ½ inch fresh ginger, grated
  • 1 red chilli, chopped (optional)
  • 1½ tsp Garam Masala
  • ¼ tsp Indian chili powder (or ½ tsp chili flakes if unavailable)
  • 1 tsp fennel seeds
  • 1 tsp ground coriander
  • 2 tsp cumin seeds
  • 1½ tsp salt
  • 2 Tbsp fresh cilantro, chopped
  • 1 lemon, juiced
  • .
  • Tamarind Sauce:
  • 4 Tbsp tamarind concentrate
  • 4 Tbsp brown sugar
  • 2 cups water
  • ½ tsp chili flakes (optional)
Instructions
  1. Bring a large pot of salted water to a boil. Add potatoes and cook for 10-15 minutes until soft. Add peas and cook for 2 minutes to thaw. Strain potatoes and peas. Using a potato masher, give the mixture a handful of little mashes- we want to keep the mixture fairly chunky.
  2. Heat grapeseed oil in a large pan over medium heat. Add ginger and cook until the scent softened, roughly 2-3 minutes. Add the red chili (if using) and all the spices and cook until fragrant, stirring frequently to ensure the spices don't burn. Add potatoes and peas and toss to coat. Remove from heat and stir in cilantro and lemon juice. Taste to season, adding more salt if needed (this will depend on the size of your potatoes and how salty the boiling water is so it's always good to check again).
  3. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Roll the puff pastry out on a lightly floured surface. Lay the pastry on the parchment paper then, using the method below, add notches into the top and bottom of the pastry then cut diagonal strips down the sides.
  4. Spoon the samosa filling out along the middle of the pastry. Fold up the top and bottom then, alternating sides, fold in each of the side strips. Once you get to the end, tuck the last two strips under the bottom.
  5. Brush the pastry braid with egg wash and then sprinkle with sesame seeds. Bake for 30-35 minutes, until golden brown.
  6. To make the tamarind sauce, whisk all ingredients together in a small saucepan. Bring to a boil then reduce to simmer. Simmer until thickened- roughly 30 minutes.
  7. Serve pastry braid in slices, drizzled with a good amount of tamarind sauce.
Recipe by Port and Fin at https://portandfin.com/vegetarian-samosa-braid-with-tamarind-sauce/