Samosa Wellington
Samosa Wellington is my take on making an Indian fusion Wellington. The layers are a delicious samosa filling wrapped in spinach which is wrapped in a pea paté layer (Made like a matar kachori filling) all wrapped in puff pastry. It is an explosion of flavors and so easy to make, unlike a classic meat wellington which is more technical to make and cook. Definitely a must make for special occasions. It’s great as a part for meals or even snack time! A perfect balance of spices and earthy flavors and just looks so fancy with all the stunning layers.
Samosa and matar kachori are perfect together so imagine them layered in a flaky puff pastry. Isn’t your mouth watering? Also this can be made Vegan- just use vegan puff pastry. Seriously CANNOT wait to see you all making this and have your mind blown by this fusion recipe!
Happy Cooking!
Servings: 6-7
Prep Time: 30 mins
Cooking Time: 2 hours
Chilling Time: 1-2 hour
Total Time: 3-5 hours
Ingredients:
Samosa layer:
230g potato boiled and mashed
1 medium large onion chopped
1 green chilli
1/2 tbsp garlic
1 inch ginger Chopped
1 tsp cumin seeds
1 tsp coriander seeds
1-2 tsp red chilli powder
1/2 tsp haldi
3/4 tsp amchur
1/4 tsp garam masala
1/4 tsp cumin powder
3/4 tsp ajwain powder
1.5 tbsp Coriander leaves
1-2 tsp Salt to taste
1/4 tsp Pepper to taste
1 tbsp veg oil
Pea paté layer:
160g peas- check notes
1 inch ginger
2 green Chillis
1 tsp cumin seeds
1/2 tsp haldi
3/44 tsp red chilli powder
1/4 tsp hing
1/2 tsp amchur
1/4 tsp garam masala
Salt to taste
1.5 tbsp vegetable oil
Layering:
1 cup spinach
1 sheet puff pastry
Egg wash or milk to brush
Directions:
Samosa layer- Wash and boil potatoes till cooked through an smash it using a masher or a fork.
In a pan add oil and add cumin and coriander seeds.
Once they start crackling, add garlic, ginger and chopped chilli.
Cook for 2-3 mins till they start getting fragrant.
Add chopped onions and cook it for 3-5 minutes till they start browning.
Add all the spices- red chilli powder, turmeric, amchur, garam masala, cumin powder, ajwain powder pepper and salt and cook it all together for 1-2 minutes.
Add the mashed potatoes and mix it all together. Make sure it’s all mashed and mixed well together. Cook till it starts lumping together and moisture evaporates - you don’t want a soggy filling.
Transfer it to a bowl and add chopped coriander leaves. Let it cool and keep aside.
Pea paté layer- Add peas, ginger and green chilis in a food processor and grind till the peas are well mashed and almost smooth. Add 2-4 tbsp of water if needed to grind.
In a pan add oil and add cumin seeds. Let it crackle.
Add the spices- turmeric, red chilli powder, hing, amchur, garam masala and salt. Cook it for 1-2 minutes.
Add the pea paste and cook it all together. Keeping the flame on low cook it for 4-6 mins till the water evaporates and it starts lumping together .
Keep aside and let it cooled.
Assemble when cooled- Make sure to check the video
On a board, lay out a large piece of cling wrap. Spread the pea layer on the cling wrap as a rectangle about 8-9 inches wide. I use my hands to spread it out.
Spread spinach all over the pea layer overlapping it and ensuring there is no space.
Place the samosa filling in the centre of the rectangle as a log leaving half inch from the length and about 1 inch from the width.
Using the cling wrap tightly roll the edges over itself, lengthwise to form a log, enclosing the samosa filling in the spinach and pea layers.
Tuck the edges under itself.
Let it chill in the fridge for 60 mins.
Preheat oven to 400 F.
Roll out puff pastry sheet till about 1/3 inch thick- make sure it’s big enough to cover the log.
Unwrap and place the chilled filling log about 2-3 inches away the edge.
Brush egg wash or milk on the edges lengthwise and on the width as you go.
Roll the puff pastry over the filling and close. Make sure the entire log is covered is covered, press it slightly to ensure it sticks.
Cut off the excess part of the puff pastry after rolling the puff pastry and completely covering the filling. Tuck the edges under and make sure it’s all enclosed. Slightly press so that the entire log is well stuck to the puff pastry.
Score the top of the puff pastry as you like.
Brush egg wash/milk all over the puff pastry, sides and edges as well.
Use trimmed puff pastry to add designs on top- use milk/egg wash to stick it on. I made hearts since it was for Valentine’s day.
Brush egg wash/milk on top again.
Bake at 390 F for 25-35 mins till its all golden brown and cooked through.
Cut and serve with chutneys of your choice.
Notes/Tips:
Make sure the fillings are cooled before you layer and wrap it.
Make sure you wrap the cling wrap tightly so that the layers are compact.
If the puff pastry layer is too thick it might take longer to bake.
Make sure the edges are tucked underneath so that it does not open up.
Egg wash: To make the egg wash mix 1 egg with 2 tbsp water and 1/2 tsp salt.
Vegan: Use vegan puff pastry.
You can make this from before and keep. Freeze it and keep, thaw, brush egg wash and bake. Make sure the puff pastry is cling wrapped before freezing so that it does not dry out.
