Chrissy Pud Samosas

Ingredients:

Pastry
5.3oz plain flour
½ tsp salt
1 tsp cinnamon
3 tbsp Westgold unsalted butter, melted
1.3oz cold water (approx.)
1 egg for brushing
Oil for deep frying
Icing sugar to dust

Filling
8.8oz Christmas pudding, crumbled
1 egg, beaten

Brandy Butter
2.5oz unsalted butter, soft
2 tbsp icing sugar
Pinch salt
2 tbsp brandy

Ginger Caramel Sauce
¼ cup brown sugar
¼ cup cream
1.1oz unsalted butter
2 tbsp crystallised ginger, chopped
1 tbsp 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 356F.  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.