Samosasindian Savoury Pies Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
• Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
• Bake in the preheated oven until samosas are golden brown, about 15 minutes.

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

Steps:

• ---The Dough---.
• Mix and rub oil into the flour till you can make firm balls with your hands.
• Add a bit more oil, if necessary.
• Add water, a little at a time, to make a very stiff dough.
• It should be so stiff that you should not require any extra flour for dusting while rolling.
• Knead for 5-7 minutes, roll into a large ball.
• Cover with a damp cloth and set aside while you make your filling.
• ---The Filling---.
• Heat oil.
• Add cumin seeds, ginger and green chilies.
• Give it 4-5 twirls, add potatoes and everything else.
• Sauté for two minutes.
• Remove.
• ---The Paste---.
• In a cup, make a thick paste with 1 tblsp of flour and 1 tblsp of water.
• This is the 'glue' with which you will seal the samosas.
• When all the above is organized, make walnut-size balls with the dough and roll each out to make circles of about 6" in diameter.
• With a sharp knife, halve each circle to make 'D' shapes.
• Put a little paste on half the length of the cut side and overlap it with the other half to form a cone.
• Lightly press the glued edges to seal.
• Fill the cone 2/3rds with the mixture.
• Again, apply paste on the insides of the open edges at the top.
• Press to seal the glued edges.
• Voila!
• Your triangular shaped samosa is ready to be fried!
• Make all the samosas--remember to cover them with a well-squeezed damp cloth.
• When all are done, heat oil, 3 inches deep, in a wok/fry pan.
• Slide each samosa in--do it in batches of 6 or 8.
• Once you have a batch in the oil, reduce heat and fry on medium-low till they are golden brown and nice and crisp.
• Serve hot with ketchup or coriander/mint chutney.