Recipe(tried): Baked Samosas

BAKED Samosas
From The Moosewood Cookbook by Mollie Katzen

Makes about 15 or 16 pastries - enough for 6 - 8 people

These can be fried if you prefer, but baking is more healthful, and pretty darn tasty!

Dough:
2 1/2 cups flour
1/2 tsp salt
1 cup buttermilk or yogurt
extra flour, as needed

Combine flour and salt. Make a well in centre; add buttermilk. Mix first with a spoon, then by hand to make a smooth dough. Add extra flour if needed to keep it from getting sticky. Knead in the bowl for about 5 min, adding flour if needed. Dough is quite soft. Cover tightly and chill until you are ready to assemble the samosas.

Filling:
2 large potatoes (fist sized)
1 Tbsp butter
1 cup minced onion
2 cloves garlic, minced
1 Tbsp grated fresh ginger root
1 tsp mustard seeds
1 tsp ground coriander
3/4 tsp salt
1 1/2 cups green peas (frozen and thawed is fine)
2 Tbsp lemon juice
cayenne pepper to taste

Peel potatoes and cut into 1 inch pieces. Boil until quite soft in salted water. Drain and transfer to med-sized bowl. Mash and set aside.

Melt butter in heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over med heat about 8 to 10 min, or until the onions are quite soft. Add this to the potatoes, along with the remaining ingredients. Mix well, but try to avoid smashing the peas. Cool at least 15 min before proceding.

Baking:

Preheat the oven to 450F. Generously oil a baking sheet.

Keep a small container of flour, a fork, a small bowl of water and a pastry brush close at hand. Flour the working surface and one by one, roll 1 inch balls of dough into 5 inch circles, using a rolling pin.

Place approximately 1 1/2 Tbsp of filling in the centre of each circle (be generous) and brush the rim of the circle with water. Fold over like a turnover and fold edges together to create a small 'hem'. Crimp firmly with fork.

Place filled samosas on baking sheet. Brush the tops with more oil. Bake 15 min at 425F, then reduce heat to 375F. For maximum crispness, turn over when oven is turned down.

(NOTE: I find that the samosas generate a lot of steam...and create big messy pockets that all the filling falls out of!...best if you prick them with a fork before baking!)

While they are baking, prepare the dipping sauce.

1/2 cup cider vinegar
1/2 cup water
3 Tbsp brown sugar
1 clove garlic, minced
1 tsp salt

Combine all ingred in a small saucepan and stir until sugar dissolves. Heat to boiling, then simmer uncovered for about 10 min. It should reduce slightly.

Serve sauce warm or at room temp.

Samosas should be served within 15 min of baking or they will soften. (If this happens, I brush lightly with oil and bake for about 5 min until they crisp up again - in fact, if I'm bringing these to a potluck I underbake slightly.)

Serve the sauce in individual saucers that the diners hold under their chins to catch the drips.

Great served with chutney, too.

(NOTE: These can be made in advance and stored on a heavily floured tray, dusted with more flour and tightly covered. They can be frozen or kept in the fridge. Let them stand 15 min before oiling and baking.)

will post the filo roll too...separately!