Crispy parsnip samosas with pepper dip
Golden samosas filled with a velvety roasted parsnip and aromatic curry filling. Crispy pastry with a creamy interior, served with a bold pepper dip with a hint of Kikkoman Less Salt Soy Sauce that enhances the warm, spiced flavours.
Ingredients
Additionally:
Nutritional facts (per portion):
3,180 kJ / 760 kcalPreparation
Step 1
180 g plain flour – 1 pinch salt – 1 pinch sugar – 35 ml rapeseed oil – 70 ml lukewarm water
Mix the flour with the salt and sugar, then add the oil and rub it into the flour until the mixture resembles wet sand. Gradually add the lukewarm water, kneading until you have a fairly stiff and elastic dough. Knead for about 8–10 min, until smooth. Wrap in cling film and leave to rest for at least 30 min at room temperature.
Step 2
300 g parsnips – 20 g shallot – 1 garlic clove
Peel the parsnips. Finely chop the shallot and garlic.
Step 3
15 g butter – 1 tsp grated ginger – 10 g yellow curry paste – 25 ml double cream – 45 ml Kikkoman Naturally Brewed Less Salt Soy Sauce – 10 ml lime juice – 1 pinch ground cumin – 1 pinch turmeric – 10 g fresh coriander, chopped
Roast the parsnips from Step 2 at 190 °C for about 40 min, until completely tender and lightly caramelised. Melt the butter, sauté the shallot and garlic from Step 2, grate in the ginger, add the curry paste and cook for 1 min. Add the roasted parsnips, double cream and Kikkoman Less Salt Soy Sauce, then blend until very smooth. Season with the cumin, turmeric, lime juice and chopped coriander. The filling should be thick and completely cool before filling the samosas.
Step 4
120 g mayonnaise – 30 g Greek yoghurt – 10 ml lemon juice – 1 tsp Dijon mustard – 1 tsp Kikkoman Toasted Sesame Oil – 20 ml Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp honey – 1 tsp coarsely ground black pepper
Mix the mayonnaise with the yoghurt, mustard, honey and sesame oil. Add the Kikkoman Less Salt Soy Sauce, lemon juice and coarsely ground black pepper. Mix thoroughly until smooth, then refrigerate for at least 30 min to allow the flavours to blend.
Step 5
20 ml Kikkoman Naturally Brewed Less Salt Soy Sauce – Oil for frying
Divide the dough into three equal portions and roll each one out into a thin sheet about 1.5 mm thick. Cut each sheet in half. Lightly brush the edges of each half with a thin layer of Kikkoman Less Salt Soy Sauce to enhance the flavour and help seal the dough. Fold each half into a cone, fill with about 40 g of the filling and seal the edges firmly. Fry the samosas in oil at 165–170 °C for about 6–8 min, starting at a slightly lower temperature so the pastry has time to dry out and become characteristically delicate and very crispy. Drain on kitchen paper after frying.
Tip
Make sure the filling is completely cold before filling the samosas—this makes them easier to shape and seal.
Recipe-ID: 1815
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180 g plain flour – 1 pinch salt – 1 pinch sugar – 35 ml rapeseed oil – 70 ml lukewarm water
Mix the flour with the salt and sugar, then add the oil and rub it into the flour until the mixture resembles wet sand. Gradually add the lukewarm water, kneading until you have a fairly stiff and elastic dough. Knead for about 8–10 min, until smooth. Wrap in cling film and leave to rest for at least 30 min at room temperature.
300 g parsnips – 20 g shallot – 1 garlic clove
Peel the parsnips. Finely chop the shallot and garlic.
15 g butter – 1 tsp grated ginger – 10 g yellow curry paste – 25 ml double cream – 45 ml Kikkoman Naturally Brewed Less Salt Soy Sauce – 10 ml lime juice – 1 pinch ground cumin – 1 pinch turmeric – 10 g fresh coriander, chopped
Roast the parsnips from Step 2 at 190 °C for about 40 min, until completely tender and lightly caramelised. Melt the butter, sauté the shallot and garlic from Step 2, grate in the ginger, add the curry paste and cook for 1 min. Add the roasted parsnips, double cream and Kikkoman Less Salt Soy Sauce, then blend until very smooth. Season with the cumin, turmeric, lime juice and chopped coriander. The filling should be thick and completely cool before filling the samosas.
120 g mayonnaise – 30 g Greek yoghurt – 10 ml lemon juice – 1 tsp Dijon mustard – 1 tsp Kikkoman Toasted Sesame Oil – 20 ml Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp honey – 1 tsp coarsely ground black pepper
Mix the mayonnaise with the yoghurt, mustard, honey and sesame oil. Add the Kikkoman Less Salt Soy Sauce, lemon juice and coarsely ground black pepper. Mix thoroughly until smooth, then refrigerate for at least 30 min to allow the flavours to blend.
20 ml Kikkoman Naturally Brewed Less Salt Soy Sauce – Oil for frying
Divide the dough into three equal portions and roll each one out into a thin sheet about 1.5 mm thick. Cut each sheet in half. Lightly brush the edges of each half with a thin layer of Kikkoman Less Salt Soy Sauce to enhance the flavour and help seal the dough. Fold each half into a cone, fill with about 40 g of the filling and seal the edges firmly. Fry the samosas in oil at 165–170 °C for about 6–8 min, starting at a slightly lower temperature so the pastry has time to dry out and become characteristically delicate and very crispy. Drain on kitchen paper after frying.
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