Free form samosa pie with tamarind sauce

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How to make Free form samosa pie with tamarind sauce

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 1:00
  • Total Time : 1:15

Ingredients

  • 550g potatoes, peeled, chopped
  • 1 tablespoon butter, plus 60g, melted, extra
  • 1 tablespoon extra virgin olive oil
  • 1 leek, halved lengthways, thinly sliced
  • 3 teaspoon finely grated ginger
  • 2 garlic cloves, finely chopped
  • 1 long fresh green chilli, deseeded, finely chopped
  • 11/2 tablespoons mild curry powder
  • 10 sheets filo pastry
  • 1 long fresh green chilli, thinly sliced, extra

Tamarind sauce

  • 60ml (1/4 cup) tamarind puree
  • 60ml (1/4 cup) water
  • 2 tablespoons brown sugar
  • 1 teaspoon finely grated ginger

Method

  • Step 1 Cook potato in a large saucepan of boiling water for 15 minutes or until tender. Drain. Return to pan and use a wooden spoon to coarsely mash.
  • Step 2 Meanwhile, heat 1 tbs butter and oil in a frying pan over medium-high heat. Cook leek, ginger, garlic and chilli, stirring, for 5 minutes or until soft. Stir in curry powder and potato. Season. Set aside.
  • Step 3 Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Place a pastry sheet on tray. Brush with extra butter. Top with another sheet, angled slightly so sheets don’t line up. Brush with butter. Continue with pastry and butter, angling pastry each time. Place potato mixture in centre. Fold over pastry. Brush with remaining butter. Bake for 40 minutes or until golden.
  • Step 4 For sauce, simmer tamarind, water, sugar and ginger in a small saucepan, stirring, for 5 minutes, until reduced slightly. Transfer to a bowl. Sprinkle samosa with extra chilli. Serve with tamarind sauce.

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