Without really meaning to, I turned last week into kind of a curry-themed a purse and a pocket week. We started off with delicious samosas and rounded out our week with a Thai coconut curry(more on that later).  Having eaten my fair share of samosas, I decided that I was obviously qualified to make my own. Rather than rolling out my own dough, decided to take the shortcut of using frozen pastry squares. I did a minimal amount of internet research to put together this recipe, which worked out well as far as the potato filling was concerned. However, I really wish that I had watched some sort of youtube video on how to assemble the little bastards. I started my first samosa will a rolled-over architecture that ended up pushing filling everywhere. Then, my boyfriend modified the technique by creating little pastry purses. They held up better during the stuffing process, but opened up in a very strange way during baking. Luckily, they were absolutely delicious, so they didn’t last long enough for me to really notice how weird they looked. That realization only came a few minutes ago while I was reviewing my pictures.

It’s worth a tangent to discuss the accompanying mango chutney. I’ve heard of mango chutney on all the fancy-pants food network shows, as it seems that chefs are always serving things like “spicy habenero elephant tusk…. with mango chutney” or “tandoori fois gras….with mango chutney” or “roasted duck liver with shaved fennel…..and (wait for it) mango chutney!”. They made it seem like a big deal, so when I was at the Samosa House grocery section and saw a jar of this most-precious condiment, I snapped it up. Now, sometimes I build foods up in my head so much that they are sure to be disappointing when I finally try them. Mango chutney was not one of those foods. It was sweet and refreshing and delicious. I actually could have kicked up the spice a notch on my samosas, because the mango chutney possesses some kind of mystical g cooling property.Samosas in Da’ House

1 diced potato

2 cloves crushed garlic

1/2 chopped onion

1 c. frozen peas

1 TBSP vegetable oil

salt and pepper to taste

2 tsp curry powder

1/2 c. water

6 thawed puff pastry squares. I bought mine pre-made and they measured about 4×4.

Saute the onion and garlic in 1 TBSP vegetable oil. Mix in the spices.

Add all the vegetables (including potatoes) and stir

Add half a cup of water and simmer for 30 minutes. If your filling is not thick enough, add some cornstarch pre-mixed with water until it looks like something that you can stick in a samosa. Spoon the filling into the puff pastry sheets and bake at 350 for 35 minutes.