East Indian Vegetable Samosa Pastries

Name: East Indian Vegetable Samosa Pastries
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2.667 cup all-purpose flour; 1 tbsp vegetable bouillon granules; 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp curry powder; 0.25 tsp onion powder; 0.75 cup vegetable oil; 0.333 cup milk; 1 tbsp fresh lemon juice; 1 egg yolk; olive oil; 2 lb peeled boiled potatoes; 1 cup finely chopped onion; 0.75 cup thawed frozen peas; 2 diced seeded anaheim chilies; 2 tbsp minced fresh cilantro; 2 tbsp minced of fresh mint; 2 tbsp fresh lemon juice; 1 tbsp olive oil; 2 tsp ground coriander; 1.5 tsp curry powder; 1 tsp ground cumin; 1 tsp ginger-garlic paste; 1.25 tsp fine sea salt; 0.5 tsp toasted cumin seed

Coriander, potatoes and peas come together in this South Asian pastry, fragrant with cumin and curry powder and baked in the oven.

50 min · Serves 12 · Medium

Method

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Time: Prep 30 min · Cook 20 min · 50 min total
Difficulty: medium

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. 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!).
7
LIFT turnovers with a metal spatula; arrange on greased cookie sheet; BRUSH with olive oil.
8
BAKE turnovers 15-20 minutes, or until golden brown.
20 min