Since we took an imaginary trip to India last night with our Vegetable Curry, I thought it fitting to stay a little longer. Well, long enough to create and enjoy some savory samosas at least. Usually these amazing nibbles are deep fried, but since I tend to object to deep frying (unless it is a yearly event using duck fat or pastured lard), these little pockets are baked. Just to warn you, this is not a recipe to rush through. If you are simply trying to get food on the table and bellies filled, save this for another time. These make a wonderful dish for a fancy party or potluck. The perk to this recipe is that I was able to use the leftover pastry dough from the "Memorable Blueberry Pie" (see earlier post). Eaten with some spruced up yogurt, you may just want to stay inevitably. Enjoy.
Potato Spinach Samosas:
*leftover pastry dough, chilled (follow pastry recipe divided in half from "Memorable Blueberry Pie")
*3 small gold potatoes, boiled and peeled
*2 garlic cloves, pressed through garlic press
*1/4 cup frozen peas
*1/2 cup wilted spinach, squeeze to remove access water
*3 Tbsp plain whole yogurt
*1 tsp Indian Curry powder
*sea salt and pepper to taste
In a medium bowl, mash boiled potatoes. Mix in remaining ingredients. Set aside. Preheat oven to 425. Roll out pastry dough on a floured surface. Using a biscuit cutter, cut out circles from dough. Repeat. Then roll out each dough circle additionally with a rolling pin. Use a small paring knife to create small steam slots in the dough. Spoon about 1 Tbsp filling onto middle of each circle. Fold over and seal shut with a fork. Repeat until all dough is gone. Place samosas on a lined baking sheet and bake until golden, about 20 minutes. While cooling, make yogurt sauce.
*1 cup plain yogurt (I recommend Seven Stars brand Original Plain)
*2 Tbsp chopped chives
*1 Tbsp chopped cilantro
*squeeze of lime
*1 clove garlic, pressed with a garlic press
Mix all ingredients together. Dip samosas into yogurt sauce, close your eyes, and inhale deeply!