Squash Samosas Recipe
Yield: 24 SamosasRecipe by luhu.jp
Ingredients:
PASTRY
1/2 cup: All-purpose flour,
1/2 cup: Wholewheat flour,
2 each: Jalapeno chiles, seeded &, coarsely chopped
1/4 tsp: Salt,
1/2 cup: Oil,
Water, as necessary
FILLING
2 1/2 cup: Winter squash, cooked &, pureed
2 tsp: Oil,
1/2 tsp: Nutmeg,
1/2 tsp: White pepper,
2 each: Jalapeno chiles, minced
Salt, to taste
1/3 cup: Coconut, shredded
Directions:
PASTRY: Combine all dry ingredients in a bowl. Add oil & slowly
drizzle in water until the dough forms a ball. Knead until very soft
& pliable. Wrap in a damp towel & let rest for 2 hours or so.
FILLING: Heat oil in a skillet, add the pureed squash & saute,
stirring frequently, for 15 minutes. Stir in the remaining
ingredients. REmove from heat & let cool.
TO ASSEMBLE: Divide dough into 12 equal balls. Roll each ball into a
circle, very thinly, & slice in half. Keep covered with a damp towel
until ready to use, otherwise the pastry will dry out too much & you
will not be able to use it. Place a portion of filling on one half
of the semi-circle. Dampen the edges with some water & seal. Set each
samosa aside until ready to cook.
TO COOK: Either, preheat the oven to 350F, place samosas on an
ungreased cookie sheet & bake for 20 minutes. Or, deep-fry for 7
minutes or until browned. Drain on paper towels & serve immediately
with good chutnies. Or let go cold & freeze. Reheat in a 350F oven.
NOTE: Baked samosas have a harder & more crunchy pastry. Deep-fried
& I find that they retain too much fat. Try whichever way you find
you prefer.
Recipe by Mark Satterly
Source from luhu.jp
drizzle in water until the dough forms a ball. Knead until very soft
& pliable. Wrap in a damp towel & let rest for 2 hours or so.
FILLING: Heat oil in a skillet, add the pureed squash & saute,
stirring frequently, for 15 minutes. Stir in the remaining
ingredients. REmove from heat & let cool.
TO ASSEMBLE: Divide dough into 12 equal balls. Roll each ball into a
circle, very thinly, & slice in half. Keep covered with a damp towel
until ready to use, otherwise the pastry will dry out too much & you
will not be able to use it. Place a portion of filling on one half
of the semi-circle. Dampen the edges with some water & seal. Set each
samosa aside until ready to cook.
TO COOK: Either, preheat the oven to 350F, place samosas on an
ungreased cookie sheet & bake for 20 minutes. Or, deep-fry for 7
minutes or until browned. Drain on paper towels & serve immediately
with good chutnies. Or let go cold & freeze. Reheat in a 350F oven.
NOTE: Baked samosas have a harder & more crunchy pastry. Deep-fried
& I find that they retain too much fat. Try whichever way you find
you prefer.
Recipe by Mark Satterly
Source from luhu.jp