Puff pastry samosa pockets with curry chicken filling from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 126) by Asha Gomez and Martha Hall Foose

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on April 19, 2017

    Again, the recipe is disingenuous with the amount of time to make the recipe. The recipe states to cook thinly-sliced onion the oil over medium (medium-high?) until "golden brown, 4-5 minutes." What? This often takes closer to 20 minutes.The puff pastry also takes a wee bit longer than 15 minutes to get some color and cook properly with the filling. I know this is me harping on a pet peeve of mine, but I much rather prefer an author be more upfront and have realistic time expectations. That said, the rest of the recipe came together nicely and the flavor of the filling is phenomenal and nuanced.

  • Senkimekia on March 30, 2017

    Good curry flavor. Of the three we ate (chicken, beef, mango) this was our second favorite.

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