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.
