Beef Samosa-Style Pockets
with Mango Chutney and Fresh Salad
Earthy and spice-filled Indian flavours come alive in this recipe! This meal is inspired by samosas, the popular Indian street snack. Ground beef is cooked with a fragrant spice mix, peas and potatoes, then gets tucked inside a pizza dough pocket and baked until steaming and crispy.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Indian Spice Blend
Beef Stock Powder
(Contains Soy, Sulphites)
Not included in your delivery
Before starting, remove pizza dough from fridge and rest in a warm spot for 1 hr.Preheat the oven to 450˚F.Wash and dry all produce. Sprinkle both sides of dough with flour.With floured hands, divide dough into 2 equal pieces (4 pieces for 4 ppl) on a well-floured surface.Stretch each piece of dough into a 5x8-inch round or oval shape.Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: For 4 ppl, use 2 baking sheets.)
Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.Cut potatoes into 1/4-inch pieces,When hot, add 1 tbsp (2 tbsp) oil, onions and potatoes. Cook, stirring often, until potatoes are golden-brown and beginning to soften, 3-4 min. Season with salt and pepper.
Add beef and peas. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Indian Spice Mix, stock powder, 1/4 cup (1/2 cup) water and 1 tbsp (2 tbsp) mango chutney. Cook, stirring often, until fragrant, 30 sec.
With floured hands, stretch dough again into large oval shapes. (NOTE: The dough should now hold its shape.)Divide beef mixture and spread across the bottom half of each piece of dough. Fold the top half of dough over filling, then crimp edges to seal.Brush 1 tsp oil over each pocket.Using a knife, make one small slit in the top of each pocket.
Bake pockets in the middle of the oven until golden-brown, 14-18 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)While pockets bake, thinly slice cucumber.Add vinegar, 1 tsp (2 tsp) mango chutney and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
Once pockets are cooked, remove from the oven and allow to cool, 3-4 min.Add cucumbers and spring mix to the bowl with dressing. Toss to coat.Divide salads and samosa pockets between plates.Serve with remaining mango chutney alongside for dipping.