Bom Petisco samosas with mango and coriander chutney

BOM PETISCO SAMOSAS WITH MANGO AND CORIANDER CHUTNEY

INGREDIENTS

Samosas

2 x 120 g Bom Petisco Azores Pepper and Fine Herbs

10 sheets samosa pastry

50 g chopped onion

10 g chopped garlic

30 g chopped ginger

30 g chopped leek

1 coffee spoon coriander seeds

1 coffee spoon cumin

1 coffee spoon turmeric

2 tbsp. chopped chives

Olive oil

Traditional sea salt

Water or egg white or cloves (optional)

Chutney

200 g diced mango

20 g brown sugar

50 g chopped onion

1 tbsp. chopped chilli pepper

0,5 dl lemon juice

Extra virgin olive oil

Chopped coriander

Traditional sea salt

INSTRUCTIONS

Heat the spices (coriander seeds, cumin seeds and turmeric) in a frying pan over low heat to release their aroma. Add olive oil, garlic, onion and leeks.

Cook slowly, perfume with ginger and season with salt. Remove from the stove and leave it to cool. Stir in Bom Petisco Azores Pepper and Fine Herbs and chives.

Put some of the mixture in a sheet of pastry and shape it in a triangle. Use water or egg white to seal the samosa. You may also use a clove as a pin.

Melt the sugar in a frying pan over low heat, add the onion and olive oil. Add the mango and chilli pepper, perfume with lemon juice and season with salt.

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