East Indian Vegetable Samosa Pastries

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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!