Samosa Pasties with Vegetable Filling and Curry Dip

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Ingredients for 12 servings
  • 125 g QimiQ Classic, unchilled
  • 1 tbsp Corn flour / starch
  • 1 Egg yolk(s)
  • 200 g Potatoes, cooked
  • 100 g Green peas, cooked
  • 100 g Cauliflower, cooked
  • 5 g Ginger root, finely chopped
  • 1 tsp Curry powder
  • Salt and pepper
  • Chilli pepper powder
  • Cilantro, ground
  • 2 package Puff pastry[Tante Fanny]
  • 1 Egg white(s), to brush
  • 1 Egg(s), to brush
  • For the curry dip (optional)
  • 125 g QimiQ Classic, unchilled
  • 200 g Natural yoghurt
  • 2 tbsp Curry powder
  • 2 tbsp Mango chutney
  • Lemon juice
  • Salt and pepper
  • Sugar
Method
1.
Preheat the oven to 180 °C (conventional oven).
2.
Whisk the unchilled QimiQ Classic smooth. Add the corn flour and egg yolks and mix well.
3.
Fold in the potato, peas and cauliflower and season to taste.
4.
Allow to chill for approx. 30 minutes.
5.
Prepare the pastry according to the instructions on the packet. Cut the pastry into 12 squares and brush with egg yolk.
6.
Divide the filling equally amongst the squares and fold over into triangles.
7.
Seal the edges with a fork and brush with egg.
8.
Place the triangles upright and press the two outside corners together to form a crown (see photo). Prick with a fork to allow steam to escape.
9.
Bake in the hot oven for approx. 30 minutes (cover with tin foil to prevent burning if neccessary).
10.
For the curry dip: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Season to taste.