Bom Petisco samosas with mango and coriander chutney

   Product: Bom Petisco tuna with pepper and fine herbs

Samosas 2 x 120g   Bom Petisco tuna with pepper and fine herbs 10 sheets   Samosa pastry 50g   Chopped onion 10g  Chopped garlic 30g   Chopped ginger 30g  Chopped leek 1 coffee spoon   Coriander seeds    Cumin 1 coffee spoon  Turmeric 2 tablespoons   Chopped chives q.b.   Olive oil q.b.  Traditional sea salt Opcional  Water or egg white or cloves

Chutney 200g   Mango in cubes 20g   Brown sugar 50g   Chopped onion 1 c. sopa  Chopped chilli pepper 0,5dl  Lemon juice q.b.  Extra virgin olive oil q.b.  Chopped coriander q.b.   Traditional sea salt

Preparation

 

Heat the spices in a frying pan over a low heat (coriander seeds, cumin seeds and turmeric) to release their aroma. Add olive oil, the garlic, onion and leeks. Leave to cook slowly, perfume with ginger and season with salt. Remove from the heat and leave it to cool. Stir in the Bom Petisco tuna and chives.

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

Put some of the mixture in a sheet of pastry and shape it into 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 a low heat, add the onion and olive oil. Add the mango and chilli pepper, perfume with lemon juice and season with salt. Leave to cool and stir in the coriander.

Notes

Serve with a salad of different lettuce varieties.

You can find samosa pastry in ethnic stores.

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