Crab Samosas with Passion Fruit Chutney
Crab samosas with a fruity passion fruit chutney are perfect to serve as a snack, as part of a main meal or as party bites. We love these because of their twist on the classic samosa with mango chutney – surprise your guests!
Prep time: 45 minutes – 1 hour
Cooking time: 10 minutes
Serves: 4 – 8 people
Ingredients:
Samosa Ingredients
• 2 tbsp extra virgin olive oil
• 1 tsp white mustard seeds
• ¼ cup frozen peas
• 2 green chillies, finely chopped
• 3 tsp garam masala
• ½ tsp turmeric powder
• 2 large potatoes, boiled, peeled and roughly diced
• 150g cooked crab meat
• 2 handfuls coriander leaves, picked
• 4cm piece ginger, finely grated
• Salt flakes
• Freshly ground black pepper
• 1 packet of samosa pastry sheets
Chutney Ingredients
5 Passion fruits
• Passion fruit vinegar 300ml
• 200g caster sugar
• 100ml water
Instructions
For the Samosas
For the filling, in a frying pan add the oil, mustard seeds and peas, then cook for two minutes. Add the chillies, garam masala and turmeric, cooking until fragrant. Take off the heat and fold in the potato, crab, coriander, ginger and mango powder. Season with salt and pepper and set aside.
Heat oil in a saucepan or deep fryer to 170C.
Divide the dough into six even balls and, one at a time, roll out on a floured bench into circles about 2 millimetres thick. Cut in half. Rub a little water along the straight edge of one of the semicircles. Form into a cone by sealing one half of the straight edge with the other half. Support the open end of the cone over your thumb and index finger, much like you hold a piping bag to fill it. Spoon in some filling, leaving about 2 centimetres free at the top, then wet the open edges and stretch to seal shut. This end becomes the bottom of the samosa.
Fry as you go – the pastry is delicate – for four to five minutes or until golden brown. Serve with passion fruit chutney.
Instructions for chutney
Scoop out the flesh from the passion fruit and put in a bowl. Add the sugar, Paladin passion fruit vinegar and water and keep stirring.
Place in a saucepan on a low simmer and keep stirring until the chutney thickens to the desired consistency.