Gluten-Free Baked Samosas with a Red Pepper, Mango and Mint Chutney

The sweet minty flavored chutney adds a refreshing twist to these delicious samosas.

  • prep time 60 min
  • total time 1 hr 15 min
  • ingredients 17
  • servings 5

Ingredients

Samosas

1
large russet potato, peeled and small diced (1 1/4 cups)
1
tablespoon olive oil
1
small onion, small diced (1/2 cup)
1
clove garlic, minced
1/2
jalapeño chile, seeded, fine diced (optional)
2
teaspoons minced fresh gingerroot
1
teaspoon gluten-free curry powder
1/2
teaspoon ground cumin
1/2
cup frozen sweet peas
2
tablespoons chopped fresh cilantro
1/2
teaspoon salt
1/8
teaspoon pepper
1
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
1
egg, beaten, for egg wash

Red Pepper, Mango, Mint Chutney

1/2
cup red pepper jelly
1
small mango, small diced (3/4 cup)
2
tablespoons chopped fresh mint
  • 1 Preheat oven 400°F. Generously grease large cookie sheet.
  • 2 Cook potato in medium pot of boiling, salted water until fork tender, 4 to 5 minutes. Drain and set aside.
  • 3 In large sauté pan, heat oil. Sauté onion and garlic in oil until clear and soft, 2 to 3 minutes. Add jalapeño chile, gingerroot, curry powder and cumin. Cook and stir about 1 minute. Add potato, peas, cilantro, salt and pepper. Cook and stir 1 more minute; set aside.
  • 4 Knead dough until softened and no longer crumbly. Make dough into ten 1 3/4-inch balls, big enough to make 1 small tortilla-shaped round of dough.
  • 5 Place 1 ball of dough between 2 sheets of waxed paper. Press or roll dough into 5-inch round. (The dough is delicate and will require careful handling.) Peel off top sheet of waxed paper, and pick up the whole thing in your hand. Curve it gently so the dough is curved like a flour tortilla. Place about 2 rounded tablespoonfuls filling in center of dough round; gently continue folding over dough to complete the samosa shape. Press edges of samosa together. Carefully peel off remaining waxed paper, and place samosa on cookie sheet. Crimp around edges with fork. Continue until all samosas are finished. Brush samosas with egg wash.
  • 6 Bake 13 to 15 minutes or until golden brown.
  • 7 Meanwhile, put chutney ingredients in small saucepan, and place over medium heat. Stir mixture until jelly is melted completely and mango is nice and soft, 4 to 5 minutes. Cool. Pour into small serving bowl. Serve with samosas.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    990
    (
    Calories from Fat
    530),
    % Daily Value
    Total Fat
    58g
    58%
    (Saturated Fat
    20g,
    20%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    1360mg
    1360%;
    Total Carbohydrate
    112g
    112%
    (Dietary Fiber
    4g
    4%
      Sugars
    20g
    20%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    15%;
    Calcium
    2%;
    Iron
    6%;
    Exchanges:
    1 Starch; 0 Fruit; 6 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 11 1/2 Fat;
    Carbohydrate Choices:
    7 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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