The festive combo you didn’t know you needed – use up your leftover Christmas pudding and turn it into golden, boozy samosas that are equal parts naughty and nice.
Difficulty – Medium
Prep time – 60 minutes
Cook time – 15 minutes
Serves – 10 samosas
Ingredients
Pastry:
1 1/2c plain flour
1/2t salt
1t cinnamon
3T unsalted butter, melted
1/3/c cold water, approximately
1 egg for brushing
Oil for deep frying
Icing sugar to dust
Filling:
250gm Christmas pudding, crumbled
1 egg, beaten
Brandy Butter:
70gm unsalted butter, soft
2T icing sugar
Pinch salt
2T brandy
Beat the butter, salt and icing sugar together until well combined. Beat in the brandy a little at a time until light and creamy. Set aside at room temperature.
Ginger Caramel Sauce:
1/4c brown sugar
1/4c cream
30gm unsalted butter
2T crystallised ginger, chopped
1T lemon juice
Pinch salt
Method
To make the pastry: place the flour, salt, cinnamon and butter in a food processor and pulse until the butter is rubbed in.
Add water and pulse until it comes together. Form into a log and wrap in plastic wrap. Place in the fridge for 30 mins.
To make the samosas: cut the pastry into 5 even pieces. Lightly flour the bench and roll the pastry into 5 x 18cm circles. Cut each circle in half. Brush the egg around the edges of each half. Fold 1/3 of the pastry over to the 2/3 mark and fold the other 1/3 over to form a cone. Fill the cavity with the crumbled Christmas pudding and seal the opening by pressing the 3 edges together. Repeat this process for the remaining pastry circles. Heat the oil to 180deg. Cook samosa’s in batches until crisp and golden. Dust with icing sugar. Serve warm with brandy butter and ginger caramel sauce.
To make the Ginger Caramel Sauce: Place all the ingredients into a saucepan. Stir and simmer for 5 mins until slightly thickened. Serve warm.
Original recipe sourced from: Westgold
