Samosa Napoleons with Basil Chutney

Everyone likes samosas. We've cooked them using puff pastry sheets before, but this is a different presentation and was really fun to make. The chutney is a basic mint chutney substituting mint for one of our favorite herbs.

Chutney

1/2 cup of basil leaves
1/4 cup cilantro
1 serrano
2 tablespoons chopped red onion
3 tablespoons lime juice
2 teaspoons water
1 tablespoon yogurt
salt and pepper to taste

1. Wash basil and cilantro and pack into measuring cups for accurate amounts of each.

2. Once measured, put both into food processor along with remaining ingredients and blend until nearly smooth.

This doesn't make a lot - just enough for two people, but it can easily be doubled or made in larger batches.

Napoleon

1 package puff pastry sheets
1 teaspoon ground ginger
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon turmeric
salt to taste
5 medium potatoes
1 onion, chopped
1 cup green peas
1 cup matchstick carrots, roughly chopped
1 serrano, finely chopped
4 tablespoons oil (for filling)
2 tablespoons oil (for frying puff pastry, and replenished as needed)
3 tablespoons cilantro, chopped


1. Let Puff Pastry Sheets thaw according to package directions.

2. Put potatoes in a pot of water and turn to high heat. Once water boils cook for 20 - 30 minutes until tender. Drain and allow to cool. Once cooled, cut potatoes into 1/4 inch pieces.

3.Bloom spices in a wok or skillet by warming them for a minute or two, until fragrant. Place in a bowl and set aside.

4.Heat oil in wok and add onion, saute until nicely browned. Add carrots, peas, serrano, cilantro, spices, and potatoes. Combine the ingredients well and cook 5-7 minutes, stirring frequently. (You may need to add a splash of water if it gets too dry)

5. Once spice and veggie mixture is done, mash with potato masher to desired consistency (we like it mashed up a bit, but not so much that we're sacrificing texture)

6. Cut puff pastry sheets into rectangles. Salt and pepper them to taste. Heat oil in pan and add sheets two at a time, frying until they are golden brown on both sides.

7. When sheets are cool enough to handle, cut in half again. Place a sheet on plate and spread a spoon of basil chutney onto puff pastry. Spoon potato filling on top of chutney. Repeat with another sheet, more chutney, filling, and top with third sheet of pastry. Drizzle spoon of chutney on top of completed napoleon and serve with a side of chutney.