Samosas with Mango Plum Chutney

Produce: Carrots, Purple Scallions, and Plums

Ingredients:

•  2 large peeled, chopped Sweet Potatoes
• 1/2 cup peeled, chopped carrots
• 1/4 cup chopped onion
• 1 tbls olive oil
• 2 garlic cloves minced
• 1 tbls garam masala
• 1 tsp tumeric
• 1/2 tsp cumin
• 1/2 tsp ginger (fresh if you have it)
• 2 tbls butter
• 1 package puff pastry (usually comes with 2 sheets)
• 1 egg

Chutney:

• 3 chopped plums
• 1/2 cup mango preserves
• 1 chopped purple scallion
• 1 tsp chilli flakes
• 1 tsp ginger
• 1 1/2 tbls curry powder
• splash of vinegar
• 1 tbls brown sugar
• salt and pepper to taste

Method:
Preheat oven to 400 degrees. Thaw your puff pastry sheets.
Boil sweet potatoes until a knife easily cuts through. Drain and turn off the stove to mash, like regular mashed potatoes. Add butter and carrots. In a separate pan, saute onions in olive oil. Once transparent, add garlic and spices. Saute for another 5 minutes. Add spices to the mashed potatoes, this is your filling.

Cut each puff pastry sheet in four pieces. Add a dollop of potato, then brush the sides with eggwhite. pinch into triangles. Bake 15-20 minutes, until golden brown.

For the chutney, mix all ingredients together. Serve immediately. Makes 8 samosas. 

Result: **WINNER**

This is by far the best dish I've posted yet! Right out of the oven there's nothing more delicious. The spices are classic Indian, so I had everything for this dish on hand except the sweet potatoes and puff pastry. I guess I do have a lot of random items at home. The puff pastry was really easy to use, it tastes buttery and flakey, and it cuts quite a few steps out of the traditional way of making samosas. The chutney really adds to this dish, do not skip on the fruity goodness, it's so bright and fresh!