Let me give you a little background into my entering…
Jeanne over at Cook Sister
, is this months host and event founder, and I have had the immense pleasure of meeting both here and her husband while they are in Chicago. Certain Someone and I invited them over for the famous Harold’s fried Chicken. I was quite impressed as they finished of their entire orders!Lets just say she’s eating her way through Chicago.Later in the week I met up with her for a quick lunch at Macy’s( formerly the historic Marshall Fields) for a quick lunch at Rick Bayless’ Frontera Express
. While ordering we noticed Marcus Samuelsson
has a upscale burger stand next to Frontera. It seems every foreigner I mention Marcus to is not really that familiar. He seems to be more famous here! Go figure. Anyway while chomping and talking away , guess who walks by! Marcus. I could have swooned. Jeanne saw him go behind the counter so it was him for sure.What a treat. I really enjoyed meeting Jeanne and was amazed at what we had in common. She is a treasure. Excuse the photo but I look like porker. It was the Harold’s.
So with Certain Someone gone this week, and a little unexpected lull from a hectic work week, I concocted this savory , somewhat spicy pumpkin “samosa”.
I know samosas are traditionally triangular and fried , but I decided to use convenient puff pastry. Rather than potatoes, I used pumpkin as my gourd cooked down with curry, coconut milk, red lentils, and spinach.After I came up with the idea, I did a quick google search and saw some recipes along the same idea. Also I remember seeing this combo
and found it intriguing.The filling I made was abundant and I have a lot leftover as only a few teaspoons are needed. I imagine I can eat it up with rice as leftovers.Or serve alongside some chicken later on. It will not go to waste. So without much ado…
Pumpkin and Coconut Samosas
1 sheet frozen puff pastry makes 6 or 2 sheets makes 12
4 cups peeled /cubed pumpkin or 1/2 a small one
1 tablespoon vegetable oil
1 teaspoon mustard seed
1 teaspoon curry( add more if that is your taste)
1 teaspoon cumin
1 whole chopped onion
Sea salt * I have a special French sea salt blend with curry , mint, cumin, and chilies added so I adjusted based on this.
2 tablespoons sugar
1/4 cup red lentils
1 cup fresh spinach
1 can coconut milk
Take frozen puff pastry out to thaw. While thawing cook your filling .In a large skillet heat vegetable oil.On medium heat, add mustard seeds and cook until they pop. Add onion and brown stirring occasionally. Add pumpkin, and all dry spices except sugar. Cook until pumpkin and onion start to get tender and slightly caramelize. Stir occasionally. Add coconut milk and sugar. Turn down heat and let mixture simmer. Toss in spinach after 10 minutes. The pumpkin should be tender. Cook until spinach wilts.Take a immersion blender and slightly break up the pumpkin to a mashed consistency leaving some chunks and spinach leaves intact. Throw in the lentils and let simmer another 10 minutes.
Preheat oven to 400 degrees.
Unroll the puff pastry and cut 1 sheet into 6 even squares. Fill each square with a bit of filling and seal edges. Bake for 10 -15 minutes or until golden.