Prep time: 40 minutes
Total time: 60 minutes
Yield: 36 mini samosas and 2 cups tomato chutney
Mac and cheese
- 2 tbsp butter
- 2 tbso all-purpose flour
- 1 ½ tsp garam masala
- 1 ½ cup Milk
- 2 cup cheddar cheese, grated (200 g)
- ½ cup frozen peas (72 g)
- Salt and pepper
- 227 grams macaroni, cooked according to package instructions
- 2 packages egg roll wrappers (454 g)
- Cooking oil spray
Tomato Chutney
- 3 tbsp vegetable oil
- 1 medium onion, finely diced (140 g, 30 g waste)
- 2 cloves garlic, finely minced
- 1 tbsp grated ginger, finely minced (12 g)
- ¼ tsp ground cardamom
- ½ tsp paprika
- ¼ cup brown sugar
- ½ cup red wine vinegar
- 2 cups diced tomatoes (540 grams – 500 ml)
Heat a medium to large heavy saucepan over medium heat. Once hot, add oil, then add onion, garlic and ginger, fry for 4 minutes, stirring often. Add spices, cook 1 minute. Then add brown sugar and vinegar, cook for 2 minutes. Then add tomatoes, bring to a simmer, and then reduce heat to medium low, cook for 8 to 10 minutes, until chutney is reduced to a sauce. Transfer to a serving dish, set aside.
Preheat air fryer setting to 400°F.
In a large pot over medium heat, melt butter, add flour and garam masala, cook for 1 minute. Gradually whisk in milk and bring to a simmer and cook until slightly thickened, 3 – 4 minutes. Once the sauce has thickened, add the grated cheddar, frozen peas, season with salt and pepper. Remove from the heat, add the cooked macaroni, mix to combine. Let cool slightly.
Cut spring roll wrappers in half, have a small bowl with cold water set up to seal edges. With one half, wet the edges of the wrapper with a wet finger, place a scant tablespoon of the mac and cheese on the bottom corner, fold the corner into a triangle, fold the next corner over and repeat one more time, leaving you with a triangle shaped samosa.
Place samosas, seam side down on parchment paper lined trays. Spray with cooking spray. Bake for 10 to 12 minutes, until bubbly and golden.
