Chocolate Pineapple Samosas with Mango Puree

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.



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