Pork Samoosas with Homemade Peach Chutney
- Prep Time: 1 hour 30 mins
- Cook Time: 30 min
- Total Time: 2 hours
- Yield: 35
- Category: Starters
- Cuisine: South African
Description
Indulge in the perfect blend of savoury and sweet with these Pork Samoosas paired with a delectable homemade peach chutney.
Ingredients
Samoosas
500 g pork mince
2 Tbsp (30 ml) olive oil
1 medium-sized onion, finely chopped
2 garlic cloves, finely grated
1 thumb-sized piece of ginger, finely grated
1 red chilli, deseeded and finely chopped
½ tsp (2.5 ml) ground turmeric
2 tsp (10 ml) ground coriander
2 tsp (10 ml) ground cumin
1 tsp (5 ml) chilli powder
1 Tbsp (15 ml) garam masala
1 tsp (5 ml) salt
1 tsp (5 ml) ground white pepper
1 C (250 ml) chicken stock
¼ C (60 ml) roughly chopped fresh coriander
35 samoosa pastry sheets
1 Tbsp (15 ml) flour
2 Tbsp (30 ml) water
Homemade Peach Chutney
800 g tin peach halves, drained and chopped
½ C (125 ml) sugar
½ C (125 ml) apple cider vinegar
¼ C (60 ml) raisins
1 Tbsp (15 ml) freshly grated ginger
1 tsp (5 ml) cinnamon
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) fine salt
½ tsp (2.5 ml) pepper
To Serve
small handful fresh coriander, roughly chopped
Instructions
Samoosa Filling
Heat a saucepan over high heat. Add the pork mince and fry, stirring continuously to break up into a crumbly texture and allowing the mince to brown.
Remove the mince from the pan and set aside.
Heat the olive oil in the same saucepan; add the onion and fry for about 5 minutes until soft and translucent. Add the garlic, ginger and chilli and fry for another minute.
Add the turmeric, ground coriander, ground cumin, chilli powder, garam masala, salt and pepper to the pot. Fry for 1 minute, then add the mince back into the pot and add the chicken stock. Turn the heat down to medium-low and simmer the mince for 15 minutes. If it looks a little dry, add 1⁄4 cup of water. Once the mince has completely cooled down, add the chopped fresh coriander to the mix.
Homemade Peach Chutney
Combine the sugar, vinegar, raisins, ginger, cinnamon, cumin, salt and pepper in a medium saucepan. Bring this to a simmer and cook, while stirring, until the sugar has dissolved. Stir in the chopped peaches and bring back to a simmer.
Reduce the heat to low and cook, stirring occasionally, for about 20 minutes. For a more jammy consistency, you can opt to cook longer – up to 45 minutes. If the chutney seems dry you can add a little water, one tablespoon at a time.
Folding the Samoosas
Separate 35 pieces of samoosa pastry from the pack; cover the pastry with a damp kitchen towel to stop it from drying out. Mix the flour and water together to form a thick slurry – this will be the glue to seal the samoosas. Place a wet cloth on your work surface to wipe your fingers on as you work.
To fill, lay one piece of pastry down vertically on your work surface. Take the right-hand corner that is closest to you and fold it up and to the left to create the first fold of the triangle. You are going to repeat this step again but now from left to right to create a triangle pocket. Before you fold it though, put a small layer of flour glue down to make sure it sticks, then fold.
Now that you’ve formed a triangle pocket, pick the triangle up in your left hand. Add 2 teaspoons of pork mince filling into the pocket. Make sure that you fill the samoosa up but don’t over-fill or it will be difficult to fold and seal neatly. Smear a little glue where the next fold will happen and fold the samosa and seal to close. Repeat until all the filling and pastry is finished.
Pour enough oil to deep fry into a large pot or Dutch oven. Heat the oil to 180 ºC; check the temperature with a thermometer or test by frying a small piece of bread. Fry a few samoosas in the hot oil at a time until golden brown, don’t overcrowd, then remove with a slotted spoon and drain on a sheet of kitchen towel. Continue until all of the samoosas are cooked and golden.
To Serve
Serve the samoosas with homemade peach chutney, garnished with fresh coriander.
