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Beyond Meat® Samosa 'Pockets'
with Mango Chutney and Fresh Salad
Earthy and spiceful Indian flavours come alive in this recipe! This meal is Inspired by a popular Indian street snack, the 'Samosa'. Beyond Meat® is cooked with a fragrant spice mix, peas and potatoes. Tucked inside a pizza dough and baked until steaming and crispy.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Beyond Meat®
340 g
Pizza Dough
(Contains Wheat)
100 g
Red Potato
66 g
Mini Cucumber
56 g
Yellow Onion
56 g
Spring Mix
56 g
Green Peas
4 tbsp
Mango Chutney
1 tbsp
Rice Vinegar
(Contains Sulphites)
1 tbsp
Indian Spice Blend
2 tbsp
Beef Stock Powder
(Contains Soy, Sulphites)
Not included in your delivery
2 tbsp
All-Purpose Flour*
(Contains Gluten)
2.33 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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 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 Beyond Meat® patties and peas. Cook, breaking up patties 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 Beyond Meat® 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.
