Samosa packet with Santa Claus chutney and Three Kings dip

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 1 Mango (approx. 400 g)
  • 1 Onion
  • 330 ml Oil
  • 6 TABLESPOONS Cranberry jam
  • 5 TABLESPOONS Raspberry vinegar
  • 7-10 Tbsp salt, pepper
  • 100 ml Soy drink
  • 2 TEASPOONS Mustard
  • 1/2 TEASPOON Baharat (oriental spice mixture)
  • 300 g pre-cooked chestnuts (vacuum packed)
  • 150 g Leeks
  • 1 chili pepper
  • 1 Garlic clove
  • 1 collar Parsley
  • 500 g + some flour
  • 1.5 kg Frying fat

Directions

  1. 1

    For the chutney mango peel. Cut the flesh first from the stone, then into fine cubes. Peel and finely chop the onion. Heat 1 tablespoon of oil and sauté the onion. Add the mango and heat for about 2 minutes while stirring.

  2. 2

    Remove from heat, stir in 2 tablespoons of cranberries and 2 tablespoons of vinegar. Season with salt and pepper.

  3. 3

    For the mayo soy drink, pour mustard, 1 tablespoon vinegar and 200 ml oil into a tall mixing bowl. Mix with a hand blender to a creamy sauce. Season to taste with Baharat, salt and pepper.

  4. 4

    For the filling cut the chestnuts into small pieces. Clean, wash and chop the leek as well. Clean the chillies, cut them in half lengthwise, wash and remove the seeds. Chop the chilli finely. Peel garlic and chop finely. Wash parsley, shake dry and chop leaves finely.

  5. 5

    Heat 2 tablespoons of oil, sauté chestnuts, leek, garlic and chilli for about 3 minutes, stirring continuously. Season with 2 tablespoons vinegar, salt and pepper. Remove from heat, mix in 4 tbsp. cranberries and parsley.

  6. 6

    For the dough mix 500 g flour and 1 teaspoon salt. Add 100 ml oil and 200 ml water. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough. Halve the dough. Roll out 2-3 mm thinly on some flour.

  7. 7

    Cut into rectangles (approx. 10 x 15 cm), kneading and rolling out the dough again and again. Cut each rectangle diagonally in half. Spread the edges of the dough thinly with water. Place approx. 1 tbsp. filling in the middle of each piece of dough.

  8. 8

    Mix the dough around the filling. Press together firmly at the edges.

  9. 9

    Heat the frying fat in a deep fryer or in a large pot to approx. 175 °C. Fry the dumplings in it in portions for about 4 minutes until golden brown. Take out and drain on kitchen paper.

  10. 10

    Serve with chutney and dip.

Nutrition Facts

KCAL
280 kcal
CARBS
23 g
FATS
19 g
PROTEINS
3 g

Categories & Tags

Miscellaneousvegetarianeasy