Here’s a lucky recipe to pair with your St. Patrick’s Day beer – Spicy Samosa Puff spiced with Arvinda’s Curry Masala.
Of course not a traditional food of the Irish, but we’ve added a splash of green with colourful peas paired with potatoes, making this a perfect compliment to a classic Irish stew...and your favourite 'green' beer!
So often we get asked what is the best beverage pairing with Indian food. Our expert sources at the LCBO always recommend beer without hesitation. The carbonation that beer offers the palate smooths out spiciness in a curry and is refreshing and light. A Pilsner, such as Steam Whistle does just this with its refreshing and clean finish. A couple of other wonderful lager pairings that we recommend are Moosehead and India's Kingfisher Premium Lager which is known to "enhance the savoury spiciness of Indian cuisine."
Whichever beer you choose this St. Patrick's Day, be sure to pair it with some Indian spice!
Spicy Samosa Puff
1 tbsp. oil
4-5 large potatoes, finely cubed
1 cup peas
1 medium onion, peeled and finely chopped
½ tsp. whole cumin seeds
2 tbsp. Arvinda’s Curry Masala
1 tsp. salt or salt to taste
1 tbsp. cilantro, finely chopped
1 tsp. lemon juice
½ tsp. Arvinda’s Garam Masala
Method of Preparation: In a large pot, parboil potatoes (cover potatoes with water and gently boil for 10 minutes).
In a medium pot, heat oil and add whole cumin seeds. Fry until slightly browned. Add cubed potatoes, cover and cook for a few minutes. Add peas, Arvinda’s Curry Masala and salt. Sauté until potatoes and peas are cooked. Fold in chopped onions, cilantro, lemon juice and Arvinda’s Garam Masala. Set aside to cool.
Preheat oven to 375F.
On a floured surface roll out puff pastry into 1/4” thick square. Make a criss-cross to cut pastry into four triangles. Place filling in centre of a triangle and bring in two corners (like making an envelope). Press down bottom seam to seal edge. Result is an open face pastry.
Place on baking sheet and bake for 15-20 minutes or until golden brown. Serve with a tamarind or green chutney. Serves 6-8.