Baked Indian Samosas
2 packages puff pastry
1 teaspoon water
2 bay leaves
1 1/2 teaspoons coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon red chili flakes
1 mango, peeled, pitted and finely diced
1/4 cup peas
5 tablespoons chipotle sauce
1/2 teaspoon cumin seeds
3 tablespoons cilantro leaves, minced
Preheat the oven to 425 degrees F.
Mash the potato and finely shred the chicken and put into a large bowl. Combine with peas, mango, lime juice, chipotle sauce, remaining coriander seeds, cumin, cilantro, and salt and pepper, to taste. Mixing with a spoon or your hands, until well incorporated. Taste for seasoning and adjust, if necessary.
Put a tablespoon or so of the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the left corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner.
Serve with chutney