Gimme some mo' samosas

Ok bad title, sorry.

The other day I made some kick ass samosas* and I want to record the recipe here so I don't forget it.


Pie crust:

5 C w/w flour
1 tsp salt
1 lb unsalted butter
1 lg egg
2 Tbsp vinegar
1 C measuring cup
water

Whisk together flour and salt

With food processor blend in 1/4 of the butter into your flour until it is completely incorporated

Cut the remaining butter into small chunks and work it into the flour with your hands until the chunks are coated and smooshed but still rather large, place this in the refrigerator or freezer for a while to firm everything up.

Break the egg into the measuring cup and lightly whisk, add the vinegar and enough cold water to fill. Whisk it all together then mix into the flour/butter mix until it comes together.

Turn out and kneed lightly to make everything come together.

Wrap and store in the freezer or fridge.


Filling:

4 c small diced potatoes, partially cooked
2 c frozen peas, defrosted
1 med onion
3 cloves garlic, minced or crushed
1 Tbsp fresh ginger, minced

1 tsp whole mustard seeds
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp garam masala
1/2 tsp tumeric
1 tsp salt

sauté the mustard seeds until they start to turn grey
add onions and sauté until translucent, add garlic and ginger and sauté a minute more.
Add the potatoes, peas and other spices, mix and cook until warmed through.
Refrigerate.


Assembly:

Take out the dough about an hour before you mean to use it so it can warm up enough to handle.

Roll out dough thinly in small chunks at a time and cut out 4 1/2 inch circles, keep going until all the dough is used up and you have roughly 40 rounds

Lay out one round and brush the circumference with water
Add about 1 - 1 1/2 Tbsp of cool filling in the center
Fold the round in half over the filling and crimp the edges closed with a fork

Bake on a cookie sheet at 375 for about 20 minutes or until filling is hot and crust starts to turn golden. (Hard to tell with w/w, but so much better for you!)

Eat!
:D


* I guess I should really call these "Indian style pasties" or something since I stray so far from traditional samosa assembly and cooking methods