Makes 24-26 2-3 inch samosas
- Preheat oven to 425
- For the pastry, prepare the samosa dough according to package directions and roll the dough into 12-14 balls. Cover and rest in the refrigerator while you make the filling.
- In a skillet over medium-high heat, reheat the confit duck legs and crisp the skin for 4-5 minutes. Remove the duck legs from the pan and reserve the rendered duck fat. Once the legs have cooled remove the meat from the bones and roughly chop, should yield about 2 cups.
- In the same skillet over medium high heat, add 1 tablespoon of the reserved duck fat and add the ginger garlic paste, roasted garam masala, curry powder and amchur powder. Cook for 30 seconds until fragrant.
- Add the onion and cook for 2-3 minutes until softened. Add the duck meat and sauté for an additional 1-2 minutes. Add the water and tomato chutney and simmer for 3-4 minutes to let the mixture reduce.
- Turn off the heat and let the filling cool for 30 minutes. Once cooled, add the chopped cilantro and season with salt to taste. In the meantime, preheat the oven to 450 degrees and prepare the samosa dough.
- Roll the rested samosa dough balls into a 5-inch circle, about a 1/4 inch thick. Cut each samosa dough round in half.
- Dip your index finger in water and run it along the cut side of the dough, lift the semi-circle and make a cone in your hand pressing to seal the moistened cut seam. Add a generous tablespoon of the duck filling to the samosa cone, moisten the bottom, and pinch to close slightly flattening the bottom so the samosas sit upright.
- Place on a parchment lined baking tray and repeat with the remaining samosas.
- Whisk the egg together with one tablespoon of water to make an egg wash. Brush the samosas with the egg wash and bake for 17 -20 minutes or until golden brown.
Serve with your favorite chutneys - we recommend Swad Coriander Chutney, Inner Flame kitchen Coconut Chutney and Le Bon Magot Tomato Sultana Chutney.
