Chrissy Pud Samosas

Ingredients:

Ingredients:

Pastry:

1 1/2c plain flour

1/2t salt

1t cinnamon

3T unsalted butter, melted                 

1/3/c cold water, approximately

1 egg for brushing

Oil for deep frying

Icing sugar to dust

Filling:

250gm Christmas pudding, crumbled

1 egg, beaten

Brandy Butter:

70gm unsalted butter, soft

2T icing sugar

Pinch salt

2T brandy

Beat the butter, salt and icing sugar together until well combined.  Beat in the brandy a little at a time until light and creamy.  Set aside at room temperature.

Ginger Caramel Sauce:

1/4c brown sugar

1/4c cream

30gm unsalted butter

2T crystallised ginger, chopped

1T lemon juice

Pinch salt

Method

To make the pastry: place the flour, salt, cinnamon and butter in a food processor and pulse until the butter is rubbed in.

Add water and pulse until it comes together. Form into a log and wrap in plastic wrap. Place in the fridge for 30 mins.

To make the samosas: cut the pastry into 5 even pieces.  Lightly flour the bench and roll the pastry into 5 x 18cm circles.  Cut each circle in half.  Brush the egg around the edges of each half.  Fold 1/3 of the pastry over to the 2/3 mark and fold the other 1/3 over to form a cone.  Fill the cavity with the crumbled Christmas pudding and seal the opening by pressing the 3 edges together.  Repeat this process for the remaining pastry circles.  Heat the oil to 180deg.  Cook samosa’s in batches until crisp and golden.  Dust with icing sugar.  Serve warm with brandy butter and ginger caramel sauce.

To make the Ginger Caramel Sauce:

Place all the ingredients into a saucepan.  Stir and simmer for 5 mins until slightly thickened.  Serve warm.