Samosas

I am on another mission.. or rather back to my former mission of making everything from scratch again.. I never went back to processed foods but just resorted to doing the bare minimum for Adam and kids concerning snacks.. maybe it is the weather finally cooling down and it makes me want to crank up the oven full time and pump out goodies for the crew.. So here I am on the search for more recipes that I can make with what is just in my cabinets.

  Indian food is so nice on cold days.. even when your feet are frozen at least your belly will be on fire…

So today it is samosas..

 

Here we have our filling ingredients and our crust..

First lets get our crust made… ( I think next time I won’t use the processor)

 

Flour, butter, salt and water..

In processor add your flour salt and part of your chopped up butter..

When the dough starts to become crumbly add your other stick of butter.. ( from this point on I ended up mixing it too much and should have just continued in a bowl but I thought I getting a shortcut but it made it that much harder.)

Add your ice water…

Pat out into disks and shove in freezer for about 20 minutes..

Meanwhile back at the stove we take some butter and melt in a pan…

Add your onions

Add your garlic ( I chopped mine pretty big.. was having a extra lazy day they worked out fine since they became minced once the masher was involved)

Now this is my favorite spice.. there is many many  curry blends out there but this brand is by far the best I have ever tried.. Recipe called for 1 teaspoon I added 2 and I think it could have used yet another to really have that flavor..

Dump your spices in the onion garlic mixture and stir well…

Next add your potatoes

Mix around pretty good.. get all those flavors on the potatoes..

Haul out your masher.. and start mashing..

                           

I wanted some chunks in there but feel free to make it smooth if you like

 

Now our dough is cold again..

 

Roll out and with a biscuit cutter get as many rounds as you can I got about 18 per disk

 

Now this looks like way to much but we want these stuffed and the dough easily folds around the filling

 

Pinch the sides together.. if needed use some water to wet the  edges to get a better seal..

 

Bake 15 to 20 mins..

I had something else lined up to go in the oven so I think mine could have used a few more minutes to brown but they were perfectly done and even better the next day!

 

Print Recipe 

Recipe

Quick flaky pastry:

2 1/2 cups King Arthur Unbleached All-Purpose Flour

1/2 teaspoon salt

1 cup unsalted butter, chilled

1/4 to 1/2 cup ice water

Filling:

2 cups cooked potatoes, drained and cubed

2 tablespoons butter

1 cup diced onion

2 cloves garlic, minced

1 teaspoon curry powder

1/4 to 1/2 teaspoon cumin, to taste

1 cup frozen peas, thawed

1/2 teaspoon Sriracha hot sauce, to taste (optional)

salt, pepper to taste

1) Combine the flour and salt in a mixing bowl. Cut in half of the chilled butter with a pastry blender until the butter/flour mixture resembles granola. Work quickly to keep the butter as cold as possible.

2) Dice the remaining butter and add to the butter/flour mixture in the bowl. Work in the new butter until it is the size of dried cranberries. You can flatten the pieces slightly with your fingers as you go along, creating leaves of butter coated in flour.

3) Sprinkle about half of the ice water over the butter/flour and work gently, adding more water as needed until the dough forms a rough mass. Knead the dough for about 30 seconds.

4) Divide the dough in half and press gently into 2 discs. You should still be able to see bits of butter in the dough. Wrap each disc in plastic wrap and refrigerate for 30 minutes. You can keep the dough in the fridge up to overnight if desired.

5) While the dough is chilling, prepare the filling. Melt the butter in a medium-sized saute pan. Add the onions and garlic, cooking for two to 3 minutes until the onions turn translucent. Take care not to burn the garlic.

6) Add the curry powder and cumin and saute for an additional minute. Add the potatoes and turn to coat well in the spices. Cook and break up the potatoes for a few more minutes. You can mash the filling smooth at this time, or leave pieces of potato according to your preference.

7) Taste the filling for seasoning, adjust with salt and pepper and Sriracha hot sauce if desired. Remove from the heat and stir in the peas, taking care not to break them up too much.

8) Allow the filling to cool to just barely warm. When you are ready to roll your dough, preheat the oven to 400°F and line two half sheet pans with parchment paper.

9) Working with one disc at a time, roll the chilled dough to 1/8" thick. Cut circles of dough with a sharp edged round 3" cutter. Place 2 tablespoons of filling onto each round and fold the dough into half moons. Use a touch of water to help seal the rounds if needed.

10) Use a fork to seal the edges of each samosa. Place on the parchment-lined sheet and brush with egg wash to coat. Bake for 15 to 20 minutes or until deep golden brown. Serve hot with yogurt or sour cream for dipping.

*the filling recipe is very generous. If you have leftover filling, it can be frozen for up to one month, or served in tortillas for a quick lunch.