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Crescent/Pastry: Baked Samosas

Source of Recipe

Becca Drury


List of Ingredients

DOUGH:
2 1/2 cups flour
1/2 teaspoon salt
1 cup buttermilk or yogurt
extra flour as needed

FILLING:
1 large potatoes (fist-sized)
1 tablespoon butter
1 cup finely minced onions
2 medium clove garlic, minced (or more)
1 tablespoon freshly grated ginger
1 teaspoon mustard seeds
1 teaspoon dried coriander
3/4 teaspoon salt
1 1/2 cups frozen thawed peas
2 tablespoons lemon juice
cayenne to taste

DIPPING SAUCE:
1/2 cup cider vinegar
1/2 cup water
3 tablespoons brown sugar
1 small clove garlic, minced
1 teaspoon salt


Recipe

DOUGH: Place the flour in a medium-sized bowl. Mix in the salt. Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make smooth dough. Add extra flour, as needed to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble to pastries.

FILLING: Peel potatoes, chop into 1 in. pieces, boil until very soft, drain, mash. Melt butter and add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over medium heat until onions are soft. Add to mashed potatoes along with the rest of the ingredients. Let filling cool for 15 minutes before filling pastries. Preheat oven to 425ºF. Generously oil a baking sheet. Roll dough into 1-inch balls and then use a rolling pin to roll those into 5-inch circles. Put 1 1/2 Tbsp filling on each circle, fold over like a turnover. Brush inside edges of circle with water and fold edges together to make a hem. Crimp edges with fork. Put the samosas on the baking sheet and brush with oil. Bake 15 minutes at 425ºF.

DIPPING SAUCE: Place ingredients in saucepan and stir until sugar dissolves. Heat to boiling, then simmer uncovered for 10 minutes.