Baked Indian Samosas

1. Preheat the oven to 425°F (220°C). | 2. In a small saucepan, add the diced potato and cover with cold water. Add a generous pinch of salt, bring to a boil, then reduce the heat to simmer until tender (about 12-15 minutes). Drain and mash. | 3. In a separate pot, bring 4 cups of water to a simmer. Add a pinch of salt, bay leaves, 1 teaspoon coriander seeds, peppercorns, and chili flakes. Add the chicken breast and simmer until cooked through (8-10 minutes). Remove and finely shred the chicken.

In a large bowl, combine the mashed potato, shredded chicken, peas, mango, lime juice, chipotle sauce, the remaining coriander seeds, cumin, cilantro, salt, and pepper. Mix with a spoon or your hands until well incorporated. Taste and adjust seasoning if needed.

Roll out the puff pastry slightly to flatten the seams. Use a paring knife or a 7-inch ring mold to cut the pastry into 8 (7-inch wide) rounds. Cut each round into two semicircles.

1. Place about a tablespoon of filling in the center of each semicircle. | 2. Use your finger dipped in water to moisten the edges of the dough. | 3. Arrange the semicircle with the flat side away from you. Fold the left corner over the filling in a triangular motion, landing on the bottom right side of the filling. Repeat with the right corner, folding to create a triangular shape. | 4. Seal the edges by pressing them together, then fold over and press again with a fork for a tight seal. Repeat with the remaining dough and filling.

1. Arrange the assembled samosas on a lightly greased baking sheet. | 2. In a small bowl, whisk together the egg and 1 teaspoon of water. Brush the tops of the samosas with the egg wash. | 3. Bake at 425°F for 15 minutes. Then, reduce the heat to 375°F and bake for an additional 10 minutes. Optionally, flip the samosas over when lowering the temperature for an even bake.

Let the samosas cool slightly and serve warm with your favorite chutney. Enjoy!