East Indian Vegetable Samosa Pastries

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Ready In: 50 Minutes

Servings: 12

My recipe for turnover-style vegetable samosas.

Ingredients:

2 2/3 cups all-purpose flour

1 tablespoon vegetable bouillon granules or 1 tablespoon chicken bouillon granule

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon curry powder

1/4 teaspoon onion powder

3/4 cup vegetable oil or 3/4 cup light olive oil

1/3 cup milk

1 tablespoon fresh lemon juice or 1 tablespoon lime juice

1 egg yolk

olive oil, to baste before baking

2 lbs peeled boiled potatoes

1 cup finely chopped onion

3/4 cup thawed frozen peas

2 diced seeded anaheim chilies

2 tablespoons minced fresh cilantro

2 tablespoons minced fresh mint

2 tablespoons fresh lemon juice or 2 tablespoons lime juice

1 tablespoon olive oil

2 teaspoons ground coriander

1 1/2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon ginger-garlic paste (or 1/2 teaspoon each)

1 1/4 teaspoons fine sea salt

1/2 teaspoon toasted cumin seed

Directions:

1. PEEL potatoes; CUT into quarters and cook until tender in gently boiling salted water; DRAIN; MASH potatoes coarsely in a large bowl; ADD 1 cup finely chopped onion, 3/4 cup thawed frozen peas, 2 diced seeded anaheim chilies, 2 tablespoons minced fresh cilantro and 2 tablespoons minced fresh mint.
2. TOAST 1/2 teaspoon cumin seeds in a skillet over medium heat, until seeds become aromatic and lightly pop; ADD to the other ingredients in large bowl; WHISK together the remaining spices in a cup or smaller bowl: 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground coriander, 1 1/2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ginger-garlic paste (or 1/2 teaspoon each) and 1 1/4 teaspoons fine sea salt; POUR over ingredients in bowl; STIR mixture gently until mixture is thoroughly combined.
3. MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl of a food processor; PROCESS ingredients for one minute or until the dough forms into a ball.
4. PLACE the dough onto clean smooth surface sprinkled with flour; ROLL into a sheet of dough between 1/8 and 1/4 inch thick; SPRINKLE with flour to prevent rolling pin from sticking if needed.
5. CUT dough sheet into circles by pressing a large drinking glass over dough, re-rolling scraps if needed; REPEAT process until all dough is used.
6. PLACE oven rack to center position; PREHEAT oven to 400°F.
7. SPOON about 1 tablespoon VEGETABLE SAMOSA FILLING on one half of each pastry circle, leaving a 1/2-inch border (add just enough filling without overstuffing); FOLD each pastry circle over in half to form a turnover; PRESS round edge of turnovers gently with a fork (if you have leftover filling, you may serve this as a tasty Indian potato salad later!).
8. LIFT turnovers with a metal spatula; arrange on greased cookie sheet; BRUSH with olive oil.
9. BAKE turnovers 15-20 minutes, or until golden brown.
10. SERVE with Major Grey chutney or mint chutney and enjoy!

By RecipeOfHealth.com