Pork and Mango Samosas

Place a layer of half of the apricots, onion slices, and raisins in the bottom of the slow cooker. Next add the pork chops and the rest of the apricots, raisins, and onions. Add the apple juice, ginger, thyme, saffron, salt, pepper and cinnamon stick. Cover and cook 3-4 hours on high or 7-8 hours on low until pork is tender.

After pork is cooked and tender. Remove the cinnamon stick and thyme sprigs and discard. Transfer the pork to a plate and shred with a fork. Preheat oven to 450° and place a pizza stone inside to warm. If you don’t have a pizza stone spray a nonstick pan with cooking spray and set aside. Place the remaining leftovers from the slow cooker in a large bowl and add the mango and shredded pork.

On a lightly floured surface, roll each biscuit into a 5 to 6 inch round. Place 2 large Tablespoons of pork / mango mix into the center and fold the dough over. Press to create a seal. Brush beaten egg over top of the samosa.

Carefully, place the samosas on the pizza stone (if you use a baking sheet, place the samosas on the sheet and then transfer to the oven) and cook until golden brown. About 10 minutes.

I’ve also doubled the slow cooker (pork) portion of this recipe and served two pork chops whole (without shredding) along with couscous and a salad on one night and then using the leftovers to make the samosas. Two different meals in one!