Bom Petisco samosas with mango and coriander chutney
INGREDIENTS
Samosas
2 x 120 g Bom Petisco tuna with 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 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
200 g Mango in cubes
20 g Brown sugar
50 g Chopped onion
1 c. sopa Chopped chilli pepper
0,5 dl 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.
