Tuesday, October 5, 2010

Chicken Pineapple Samosas with Mango Chutney

These samosas are baked, not fried and full of flavor. You can make them smaller and serve them as tapas or appetizers, or make them large and serve as an entree with greens braised in coconut milk. For the "chicken" in these, I use dehydrated soy curls.
Baked samosas filled with pineapple soaked soy curls, mango, cilantro, potatoes, crushed pineapple and spices. Served with a sweet and sour mango chutney with red peppers and golden raisins.

Chicken Samosas

2 cups soy curls
2 cups pineapple juice
1 large russet potato, small dice, peel kept on
2 tbl extra virgin olive oil
1/2 white onion, small dice
1 bay leaf
1 tsp coriander seeds
1/2 tsp red pepper flakes
1 tsp cumin
1 chipotle pepper in adobo sauce, minced
juice of 1 lime
1 mango, peeled, pitted and finely diced
2 tbl crushed pineapple
big handful of cilantro, chopped
Vegan Puff Pastry (Pepperidge Farms Brand), thawed

Preheat the oven to 400.
In a small sauce pot, heat the pineapple juice until warm and add the soy curls to rehydrate. Turn off the heat and let soak for 10 minutes. Drain and firmly squeeze the juice from the curls. Set curls aside.
In a stock pot, bring water and potatoes to a boil and cook until tender. Drain and mash.
In a large saute pan, heat oil and saute onions until soft. Add the bay leaf, coriander seeds, red pepper flakes, cumin and chipotle. Saute for 3 minutes to let spices release their aroma. Add the soy curls and saute until slightly golden brown and crisp, 7 minutes. Add the lime juice, crushed pineapple, mango, cilantro and season with salt and pepper. Add the mashed potatoes and set mixture aside to cool.
Unfold the puff pastry and roll out the creases to make the square slightly larger and a bit thinner.
Use a large bowl or a plate to trace out a circle of the puff. Try to cut out as big of a circle as possible. Cut the circle into two half circles.
With the round side towards you, spoon 1/4 cup mixture into the center of the half circle. Grab the left corner and fold it over in a triangular motion so that this corner lands on the bottom right side of the filling. Fold over the other side to create a triangle. Arrange on a lightly greased baking sheet.
Bake at 400 for 15 minutes then rotate the pan and turn the heat down to 350 to continue baking for 10 more minutes.

Mango Chutney

2 tbl canola oil
1/2 tsp red pepper flakes
1/2 red onion, small dice
1/2 red bell pepper, small dice
2 tbl fresh minced ginger
2 mangos, peeled, pitted and cut into small chunks
1 cup crushed pineapple
1/4 cup apple cider vinegar
1/4 cup organic brown sugar
2 tsp curry powder
salt and pepper
1/4 cup golden raisins

In a medium sized sauce pot heat the oil and add the red pepper flakes. Stir for 30 seconds to toast the flakes. Add the onion and saute until soft, 5 minutes. Add the red bell pepper and ginger and saute 5 minutes more. Add the mango, crushed pineapple, vinegar, sugar and curry powder. Over medium heat, bring mixture to a simmer and continue to cook for 20 minutes until thick and reduced. Season with salt and pepper and toss in the golden raisins. Serve hot or let cool to serve at room temperature.
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