CREAM CHEESE DOUGH
1 cup all-purpose flour
1/2 teaspoon Kosher salt
6 tablespoons unsalted butter (chilled, cut in 1/2-inch dice)
4 ounces cream cheese (chilled, cut into 1-inch dice)
CHICKEN AND MASHED POTATO FILLING
1 cups leftover roast chicken (skin removed, shredded)
1 1/2 cups leftover mashed potatoes
1/3 cup leftover peas (or frozen)
1 teaspoon curry powder
1/2 teaspoon turmeric
1 large egg beaten
1 tablespoon water
Kosher salt and freshly ground black pepper (to taste)
NECTARINE MINT CHUTNEY
2 red dried chilies (1 chopped, 1 kept whole)
2 cinnamon sticks
2 cardamom pods (crushed)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 whole cloves
1 cup water
1/2 cup apple cider vinegar
1/2 cup sugar
1 clove garlic (peeled and minced)
2 teaspoons ginger (peeled and minced)
1 1/2 teaspoons Kosher salt
8 large nectarines (pitted and cut into 1/2-inch chunks)
1 large bunch mint (finely chopped)
For the Cream Cheese Dough: In the bowl of an electric stand mixer fitted with a paddle attachment, add the flour and salt and mix to combine. Add butter and cream cheese and toss in the flour mixture with your hands until lightly coated.
Beat on low speed until a dough forms around the paddle.
Remove the dough to a floured surface. Pat into a 1-inch thick rectangle and wrap with plastic wrap. Refrigerate until firm, about 3 hours, before rolling.
To Fill the Samosas: Preheat oven to 400??F. Line a baking sheet with parchment paper.
On a lightly floured surface roll the dough into a 20″x10″ rectangle. Cut the rectangle into eight 5-inch squares.
Fold the dough square diagonally in half and pinch one side to seal. Hold the cone shape upright, with the open side up. Use a narrow spoon to scoop and press 1/4 cup filling into the opening. Seal the open side.
Set the samosa upright on the baking sheet, like a pyramid. Repeat with the remaining dough and filling, spacing the samosas 2-inches apart.
In a small bowl, add the egg and water and beat to combine. Brush the egg wash all over the samosas, being sure to coat the seams.
Bake until golden brown and heated through, about 30 minutes. Serve hot, warm, or at room temperature.
For the Filling: In a large bowl add the chicken, mashed potatoes, peas, curry powder, turmeric and season with salt and pepper. Mix to combine.
For the Nectarine Chutney: In a piece of a cheesecloth, add the chilies, cinnamon sticks, cardamom pods, cumin seeds, coriander seeds and clove and tie to secure with a piece of kitchen twine. Place in a large saucepan, add the water, vinegar, sugar, garlic, ginger and salt. Bring to a boil, stirring to dissolve the sugar and boil for 5 minutes.
Add the nectarines, cover, reduce the heat and allow to simmer for 20 minutes. The fruit should be soft but not mushy.
Remove from the heat and discard the spice sachet. Allow to cool and then stir in the mint. Ladle into sterilized jars and jar properly or refrigerate for up to 3 months.
Tip: Cream cheese dough can be refrigerated for up to 1 day or frozen for up to 3 months.