Potato Samosa- with Fruit Chutney

Suggested wine pairing
Reserve Chardonnay

Yield: 6-8 portions
5      medium peeled and largely diced potatoes
2      onions
100  ml canola oil
250  ml frozen peas
1      tsp grated ginger
1      tsp chopped garlic
1      tsp tumeric powder
2      tsp salt
1      tsp roasted cumin seeds
2      tsp garam masala
2      tsp roasted and ground coriander seeds
1/2   tsp red chili powded
100  ml chopped cilantro


1      pkg phyllo pastry
200  ml melted butter


Fruit Chutney

Method: In a large pot heat oil and add cumin seeds. Add sliced onions and sauté until slightly golden. Add ginger, garlic, turmeric, salt, garam masala, coriander seeds and chili powder. Cook until very fragrant - about 2-3 minutes. Add potatoes, peas and 4 tbls water. Turn heat to low. Cover with a lid and cook for about 20 minutes until the potatoes are cooked. Mix well and add chopped cilantro then let cool. Preheat oven to 400°F.


Lay a wet tea cloth out on counter. Unwrap pastry and lay one sheet on wet towel. Cover the remaining pastry to stop from drying out. Brush half the sheet with melted butter. Fold the sheet over in half. Cut the pastry in half using a pastry cutter. Place a spoon of potato filling at the bottom of the pastry - repeat with the other piece. Fold the pastry into a triangle and continue to fold until it's all folded and looks like a triangle. Place triangle on a sheet tray and brush top with melted butter to stop cracking. Repeat until potato filling is used. Bake for about 12 minutes or until golden brown. Remove and serve with fruit chutney.

Recipe by: The Culinary Team
at Mission Hill Family Estate

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