Samosas with cranberries
60 mins
60 mins
Ingredients
- 1 floury cooked potato, approx. 100 g
- 7-10 Tbsp Salt
- 1 hazelnut-sized piece of ginger
- 1 Garlic clove
- 1 small green chili pepper
- 2 Spring onions
- 20 g California walnuts
- 1 TABLESPOON Oil
- 100 g minced beef
- 7-10 Tbsp Pepper
- 7-10 Tbsp Cumin
- 1 knife tip grated zest of 1 organic lemon
- 40 g dried cranberries
- 1 package (450 g) Puff pastry from the chiller cabinet
- 100 g Mango Chutney
- 30 g dried cranberries
- 1 Egg yolk (M)
- 2 TEASPOONS Milk
Directions
- 1
Wash the potatoes and boil them with their skin for about 20-25 minutes until soft. Peel the potatoes and mash them finely with a fork. Let it cool down.
- 2
Peel and finely chop the ginger and garlic. Clean, rinse and finely chop the chilli pepper. Clean, rinse and finely chop the spring onions. Chop walnuts.
- 3
Heat the oil. Fry the minced beef briefly in it. Add ginger, garlic, chilli, spring onions and walnuts and fry briefly. Mix in the mashed potato. Season to taste with salt, pepper, cumin and lemon.
- 4
Mix in the cranberries.
- 5
Cut out two circles (approx. 10 cm in diameter) from each puff pastry sheet. Put some filling in the middle. Brush the edge of the pastry with water. Beat the dough over the filling and press the edges together with a fork.
- 6
Place the dumplings on a baking tray lined with baking paper. Prick the dough with a fork. Whisk egg yolk with milk and brush the dough with it. Bake in a preheated oven at 200 degrees (gas: level 3-4, fan oven: 180 degrees) for about 10-12 minutes.
- 7
Mix mango chutney with cranberries and serve with the samosas.
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