Shrimp Samosa-Inspired Puff Pastry Bites
1-2 sheets puff pastry (feel free to make your own puff pastry dough)
1 egg, beaten
5 small Yukon gold potatoes
1/2 cup peas
1/4 cup corn
1 tsp cumin
1/4 tsp fennel seeds
1 tsp chili powder
1 tsp turmeric
1 tsp coriander
1 tsp garam masala
Salt, to taste
2 tbsps vegetable oil or butter
2 cloves garlic, diced
2 shallots, diced
10-12 pieces of shrimp, peeled and deveined
dash of garlic powder
Tamarind Chutney, optional
Recipe by @BritneyBreaksBread
Peel potatoes and boil potatoes until soft. If using frozen peas and corn, boil in a separate pan until thawed, about 5-7 minutes. Drain and set aside.
Preheat oven to 400 degrees F.
While potatoes are boiling, roll out 1 sheet of puff pastry dough on a lightly floured surface. Use a cookie cutter (or whatever you have), cut 8 shapes out of the dough. Lay four of the shapes onto a baking sheet lined with parchment paper. Brush with a beaten egg.
With the remaining 4 shapes, cut a little circle into each piece, enough for the potato samosa filling. Lay 1 piece of the cut dough on top of each of the uncut shapes on the baking sheet and brush again with a beaten egg.
Bake puff pastry for 15 minutes.
Combine seasonings in a small bowl and mix together.
When potatoes have softened, remove from the water and mash. Add oil/butter, salt to taste, and slowly begin adding the seasoning and continuing to mash. Taste as you go along because this seasoning Fold in corn and peas.
Add the potato mixture to the puff pastry and gently press down into the pastry and set aside.
Coat a skillet/pan with olive oil. Saute shallots and garlic until fragrant and slightly golden and remove from the pan, about 2-3 minutes. Add shrimp to the pan and sprinkle with salt and garlic powder. Cook until golden brown on both sides.
Place shallots on top of the puff pastry and then add a shrimp on top.
Garnish with tamarind chutney and cilantro.