leftover chicken and mashed potato samosas

Ingredients

• CREAM CHEESE DOUGH

• 1 cup all-purpose flour
• 1/2 teaspoon Kosher salt
• 6 tablespoons unsalted butter (chilled, cut in 1/2-inch dice)
• 4 ounces cream cheese (chilled, cut into 1-inch dice)

 

 

• CHICKEN AND MASHED POTATO FILLING

• 1 cups leftover roast chicken (skin removed, shredded)
• 1 1/2 cups leftover mashed potatoes
• 1/3 cup leftover peas (or frozen)
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 large egg beaten
• 1 tablespoon water
• Kosher salt and freshly ground black pepper (to taste)
• 
  

• NECTARINE MINT CHUTNEY

• 2 red dried chilies (1 chopped, 1 kept whole)
• 2 cinnamon sticks
• 2 cardamom pods (crushed)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 whole cloves
• 1 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup sugar
• 1 clove garlic (peeled and minced)
• 2 teaspoons ginger (peeled and minced)
• 1 1/2 teaspoons Kosher salt
• 8 large nectarines (pitted and cut into 1/2-inch chunks)
• 1 large bunch mint (finely chopped)

Instructions

 

 

• For the Cream Cheese Dough: In the bowl of an electric stand mixer fitted with a paddle attachment, add the flour and salt and mix to combine. Add butter and cream cheese and toss in the flour mixture with your hands until lightly coated.
• Beat on low speed until a dough forms around the paddle.
• Remove the dough to a floured surface. Pat into a 1-inch thick rectangle and wrap with plastic wrap. Refrigerate until firm, about 3 hours, before rolling.
• To Fill the Samosas: Preheat oven to 400??F. Line a baking sheet with parchment paper.
• On a lightly floured surface roll the dough into a 20"x10" rectangle. Cut the rectangle into eight 5-inch squares.
• Fold the dough square diagonally in half and pinch one side to seal. Hold the cone shape upright, with the open side up. Use a narrow spoon to scoop and press 1/4 cup filling into the opening. Seal the open side.
• Set the samosa upright on the baking sheet, like a pyramid. Repeat with the remaining dough and filling, spacing the samosas 2-inches apart.
• In a small bowl, add the egg and water and beat to combine. Brush the egg wash all over the samosas, being sure to coat the seams.
• Bake until golden brown and heated through, about 30 minutes. Serve hot, warm, or at room temperature.
• For the Filling: In a large bowl add the chicken, mashed potatoes, peas, curry powder, turmeric and season with salt and pepper. Mix to combine.
• For the Nectarine Chutney: In a piece of a cheesecloth, add the chilies, cinnamon sticks, cardamom pods, cumin seeds, coriander seeds and clove and tie to secure with a piece of kitchen twine. Place in a large saucepan, add the water, vinegar, sugar, garlic, ginger and salt. Bring to a boil, stirring to dissolve the sugar and boil for 5 minutes.
• Add the nectarines, cover, reduce the heat and allow to simmer for 20 minutes. The fruit should be soft but not mushy.
• Remove from the heat and discard the spice sachet. Allow to cool and then stir in the mint. Ladle into sterilized jars and jar properly or refrigerate for up to 3 months.
• Tip: Cream cheese dough can be refrigerated for up to 1 day or frozen for up to 3 months.