Chocolate Pineapple Samosas with Mango Puree

Try this delicious dessert samosa recipe that uses store-bought pastry and tinned pineapples that cuts down on your cooking time.

08 April, 2019

Preparation

For the samosas:

Heat 1.5L oil in a large, heavy-based saucepan to 180°C/355F. Use a thermometer to accurately gauge the temperature.  
Mix together the pineapple and chocolate in a small bowl.  
Wet the rims of the samosa wrappers with water and fold into a triangle before forming a cone around your fingers, sealing one edge, but keeping the case open.  
Fill with the pineapple filling before sealing well, wetting the rim again if necessary; press the edges between your fingers to seal well.  
Deep-fry, in two batches, for 3-4 minutes each time until golden-brown, turning the samosas over in the hot oil once or twice.  
Carefully remove the cooked samosas to a plate lined with kitchen towels, covering loosely with aluminium foil to keep warm as you cook the remaining samosas.

For the mango purée:

Combine all the ingredients for the purée in a food processor; substitute the rum for water if not using.  
Cover and blend on high until smooth, scraping down the sides of the processor from time to time as needed.  
When ready to serve, arrange the samosas on serving platter and serve with a bowl of the mango purée.