Cauliflower, Broccoli And Mozzarella Samosas With Mint Chutney

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Cauliflower, Broccoli And Mozzarella Samosas With Mint Chutney

 

Alan Coxon

 

2 tbsp corn oil

3 Shallots, finely chopped

225 g Cauliflower, cut into florets

225g broccoli florets

1 tbsp curry powder

black pepper

1 tsp Flour

2 Tomatoes, skinned, deseeded and diced

2 tbsp vegetable stock or water,

1 tbsp finely chopped Mint

1kg Puff pastry

1 egg yolk, beaten

1 tbsp double cream

110g Mozzarella, diced

2 tbsp poppy seeds

 

For the hot mint chutney:

1/2 tsp Coriander seeds, crushed

2 cups of fresh mint leaves,

4 Spring onions, chopped

1 green chilli, deseeded and finely chopped

1 tbsp tamarind water

2 tsp caster sugar

1/2 tsp Garam masala

150 ml water,

 

Heat the oil in a frying pan and add in the finely chopped shallot.

Add in the cauliflower and cook gently, stirring often, for 1-2 minutes.

Add in the broccoli and stir well.

Add the curry powder, pepper and flour and cook, stirring now and then, for

1-2 minutes.

Add the tomatoes and salt and stir well.

Add in the stock, stir well, cover and cook for 3-4 minutes over a gentle

heat.

Remove from the heat, stir in the mint and set aside to cool.

Roll out the puff pastry and cut out 13cm circles. Slice each puff pastry

circle in half.

Take a puff pastry semi-circle. Spoon 2 teaspoons of the cauliflower mix

into the centre of the pastry and top with a little mozzarella.

Combine the beaten egg and the cream.

Brush the edges of another puff pastry semi-circle with the beaten yolk

mixture and place over the cauliflower-filled disc, pressing the edges

together to seal well. Repeat the process until all the pastry semi-circles

have been used up.

Preheat the oven to 190°C/gas 5.

Place the filled samosas on a lightly greased baking sheet. Brush with the

beaten yolk mixture and sprinkle with the poppy seeds.

Bake for 10-12 minutes until risen and golden brown.

Meanwhile, make the mint chutney. Place the coriander seeds, mint, spring

onion, chilli, tamarind water, sugar, garam masala and water in a food

processor and blend together roughly.

Serve the warm samosas with the hot mint chutney.