Ingredients:
• 200 g – butternut pumpkin, chopped
• 400 g – Chicken breast fillets
• 1 medium (200 g) – potato, chopped
• 100 g – bean thread noodles
• 1 tbsp – vegetable oil
• 1 medium (150 g) – onion, chopped
• 2 Cloves garlic, crushed
• 2 tsp – curry powder
• 6 sheets frozen ready-rolled puff pastry, thawed
• 1 egg, beaten
• 8 green onions, chopped
• 3 small fresh red chillies, seeded, chopped
• 1/3 cup (80 ml) – Lime juice
• 1 tbsp – Peanut oil
• 1 1/3 cups – (200g) – unsalted roasted Peanuts
• 1 2/3 cups – (400 ml) – Coconut Milk
• 2 tsp – Tamarind concentrate
• 1/2 cup – (125 ml) – water
• 1 tbsp – Brown sugar
• Peanut oil, for deep-frying
Method:
- Boil, steam or microwave pumpkin and potato, separately, until tender; drain; mash together in large bowl.
- Place noodles in medium heatproof bowl, cover with boiling water, stand until just tender; drain.
- Chop noodles coarsely; stir into mashed vegetables.
- Heat vegetable oil in medium pan; cook chicken until tender.
- Chop chicken; add to noodle filling.
- Cook onion, garlic and curry powder in same pan, stirring, until onion is soft; add to noodle filling.
- Using a 9.5 cm cutter, cut 4 rounds from each pastry sheet.
- Place rounded tablespoons of noodle filling in centre of each round.
- Brush edges of pastry with a little egg; fold over, pinch edges firmly together to seal.
- Place samosas on tray, cover, refrigerate for 1 hour.
- Heat oil in large pan; deep-fry puffs, in batches, until heated through.
- Drain samosas on absorbent paper.
- Meanwhile blend or process onions, chillies, lime juice, oil, and peanuts until combined.
- Add remaining ingredients to medium pan; stir in peanut mixture. Bring mixture to boil; simmer, uncovered, about 4 minutes or until thickened slightly.
- Serve sauce with hot samosas.