Make chutneys

Samosa Filling

• Heat oil in pan in pan on medium-high. Once hot, add cumin seeds
  2 tbsp oil, 1 tsp cumin seeds, ¼ tsp asafoetida, 2 tsp ginger, 1-2 cloves garlic
  
• Add potatoes and peas to pan, mix.
  3-4 medium potatoes, ¾ cup frozen peas
  
• Add spices to pan. Mix well.
  1 tsp cumin coriander powder, 1 tsp mango powder (amchur), ¼ tsp red chilli powder
  
• Add chopped mint leaves and mix. Turn off gas. Add lemon juice and mix. Set aside to cool.
  ¼ cup mint, 1 tsp lemon juice
  

Samosa Puff Pastry Pull Apart Wreath

• Roll out defrosted puff pastry sheet to about 12X18 inches. (Note, Pepperidge farms provides two sheets of puff pastry. I just laid one on top of the other and rolled them out together)
  2 puff pastry sheets
  
• Spread a layer of cilantro chutney or cilantro mint chutney down center of rolled out puff pastry sheet.
  
• Spread the samosa filling mix on top of the chutney in the middle.
  
• Bring sides together and enclose the samosa filling. Where the puff pastry closes, press lightly together. Flip the roll so the seam where the roll is closed is on the bottom. Bring ends of the roll together to form a circle. Cut 2 inch slices around the circle from 2/3 of the bottom of the wreath edge. Keep the inner circle of the wreath connected, do not cut that part.
  
• Pick each slice of samosa and slightly turn out facing in one direction. Brush the puff pastry with a light coat of milk to help it brown.
  3-4 tbsp milk
  
• Bake at 400F for about 35-45 minutes. Check in at 35 minutes. Once browned, it is ready. Serve with a sweet chutney in the center in a bowl. See post and notes for links to chutneys.