• Recipes
Egg Samosa Puffs with Tangy-Sweet Tamarind Chutney

Cumin-scented egg and pea filling in puff pastry and served with Tangy-sweet tamarind chutney.

  • Serves: 18
  • Prep Time: 40 min
  • Cook Time: 20 min
Ingredients
Nutrition Facts
  • 1 tbsp (15 mL) oil
  • 1/2 tsp (2.5 mL) cumin seeds
  • 1/4 tsp (1.25 mL) coriander seeds
  • 1 cup (250mL) green peas
  • 1 tsp (5 mL) ground coriander
  • 1/2 tsp(2.5 mL) ground cumin
  • 1/2 tsp(2.5 mL) garlic paste
  • 1/2 tsp(2.5 mL) chili powder
  • 1/4 tsp(1.25 mL) ground turmeric
  • 4 hard boiled eggs, peeled, finely chopped
  • 1/2 tsp(2.5 mL) lemon juice
  • 1/2 tsp(2.5 mL) garam masala
  • 1/4 cup(60 mL) cilantro, finely chopped
  • 1 small red onion, finely chopped
  • 3/4 tsp(4 mL) salt (or to taste)
  • All-purpose flour, for rolling
  • 14 oz(400 g) frozen puff pastry, thawed to room temperature
Tangy-sweet tamarind chutney:
  • 1/2 cup (125 mL) raisins, soaked in 1/3 cup of hot water
  • 1 tbsp (15 mL) tamarind paste
  • 1/2 tsp (2.5 mL) salt (or to taste)
  • 1/2 tsp (2.5 mL) garam masala
  • 1/4 tsp (1.25 mL) chili powder
Instructions:
Step 1
Place all ingredients for the chutney in a blender or food processor and blend until smooth. Set aside.

Step 2
In a medium pot or pan, heat oil on medium-high. Add cumin seeds and coriander seeds and fry for one minute.

Step 3
Add green peas and mix in coriander, cumin, garlic paste, chili and turmeric.


Step 4
Fold in hard-cooked eggs, lemon juice, garam masala, cilantro and red onion. Add salt to taste. Mix to combine. Set aside for 10-15 minutes to cool mixture to room temperature.


Step 5
Preheat oven to 400F and line a baking sheet with parchment paper.

Step 6
Sprinkle all-purpose flour on a board or counter surface and roll out puff pastry into two 9” squares with a 1/4" thickness. Using a sharp knife cut each square pastry sheet into three even strips (6 strips in total, each strip will make 3 samosas, yielding a total of 18 samosas). At the top of one strip add 1 tbsp of cooled samosa filling. Fold top left corner downwards to meet right-side of pastry to create a triangle shape. Press firmly on the edges to seal the sides of the pastry and using a sharp knife cut across the bottom. Continue with remaining filling.


Step 7
Place on baking sheet and cook for 15-20 minutes until golden brown in colour. Serve with Tangy-sweet tamarind chutney.


Notes

To get a nice sheen on top of samosas, brush with egg wash before baking.