Samosas

This is my new favorite thing to eat in the whole world. Dan likes the potato filling best, and I like the "meat" filling best, so I have to make one of each. It's a little time intensive, but so worth it! Samosas are supposed to be small little pies that you eat with your hand, but I am too lazy to make little ones, so I just make big ones and cut them into wedges. Sooo yummy! You can use just about any type of crust--Bryanna's original recipe called for phyllo, but you could probably even use refrigerated dinner rolls if you are short on time. Enjoy!

Note: The crust is the same one I use for the Tofu Pot Pie. So good and so easy!

Step one: Prepare the potatoes. You will need:

4c potatoes, cubed

Boil until just tender, then remove about a third and set aside.

Let the remaining potatoes cook a few minutes more until soft. Drain and mash.

Step two: Prepare the crust. You will need:

1 1/2T oil
1 1/2t salt
4 1/2c flour
1 1/2t baking powder
3/4c cold water

Beat together the mashed potatoes, oil and salt.

Add the flour and baking powder.

Mix well, then mix in the water.

Knead to a smooth dough (it will be very hard and stiff), cover, then let rest while you prepare the other ingredients, at least 30 min.

Step three: Prepare the fillings:

1 + 2 onions, chopped
1/4c chopped cilantro

Fry one chopped onion in a little oil until soft, then add:

1/2T ground coriander
1/4t cumin
1/8t chili pepper

Fry for about a minute, then remove from heat. Add to reserved potatoes, along with:

1/2c frozen peas
2T chopped cilantro
1/2t salt

Set aside.

In another bowl, combine:

3/4c dry TVP granules
1/2c plus 1T boiling water
2T soy sauce
1T lemon juice
remaining 2T cilantro

Set aside

Fry the remaining onion along with

1 glove garlic, minced

When onion is soft, add

2t curry powder
1t fresh ginger, minced
1t garam masala
1/2t salt

Fry for about a minute, then remove from heat. Add to reserved TVP mixture and set aside.

Step four: Put everything together

When crust is ready, cut into four pieces. By now it should be soft and easy to work with.

Roll out one piece big enough to fit one of the fillings and place on a cookie sheet. Pile all of one of the fillings on top. Spread out evenly on top of filling, leaving about 3/4 inch around the edges.

Roll out another piece to cover. Place on top of pie and pinch edges together.

Repeat with remaining dough and filling.

Bake at 350 for 25 minutes until golden.

crust from Tofu Cookery by Louise Hagler
filling adapted from The Almost No Fat Holiday Cookbook by Bryanna Clark Grogan