Branston Chilli Piccalilli Samosa Recipe
- Made with
- Chilli Piccalilli
- Serves
- 5 - 6
- Ready in
- 45 mins
These Branston Chilli Piccalilli samosas are filled with potato and peas, and are deliciously spiced. They make the perfect canapés for festive get-togethers, especially when served with even more Branston Chilli Piccalilli to dip in. Give them a go...
Ingredients
For the pastry
- 250g plain flour
- 1 tsp nigella seeds
- 1 tsp turmeric
- 60ml oil
- Pinch of salt
- 100ml water
For the filling
- 1 tbsp Branston Chilli Piccalilli
- 3 large potatoes, diced and cooked until tender
- 1 onion diced
- 70g peas
- 5 cloves of garlic, crushed
- 1 tsp garam masala
- ½ tsp cumin seeds
- ½ tsp ground coriander
- ½ tsp turmeric
- 1 small handful of fresh coriander, finely chopped
- Oil or butter, for cooking
- Salt and pepper, to season
Method
- Add oil to a pan on medium-high heat, covering the base in a thin layer.
- Add the onion and cook until deep golden brown.
- Add the garlic, cumin seeds, garam masala, ground coriander, and turmeric. Cook for 1 minute, then add the potatoes and peas.
- Stir to combine, coating the potatoes and peas in the spices. Season to taste.
- Remove from the heat and stir in the Branston Chilli Piccalilli and coriander.
- Leave to cool.
- For the pastry, mix the flour, salt, nigella seeds, and turmeric. Add the oil and rub into the flour until you have a breadcrumb consistency.
- Mix in the water a little at a time until you can form the mixture into a dough.
- Leave to rest for an hour.
- Roll out the dough, cut it into disc shapes, cut the discs in half.
- Brush water onto the straight edge and fold into a cone shape.
- Fill the pocket with the potato mixture.
- Brush the open edges with water and close them together.
- Brush the samosas with butter and bake or airfry at 190C for 30 minutes or until golden.
- Serve with more Branston Chilli Piccalilli and enjoy!