Bread Machine Recipes

Bread Flour from Amazon

Baked Samosas
Serving Size: 8


Cooking Directions:
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1/2 cup evaporated milk -- plus
3 tablespoons evaporated milk
3 tablespoons unsalted butter
2 teaspoons sugar
3/4 teaspoon salt
2 1/2 teaspoons yeast
3 cups flour
=== FILLING ===
1 medium Idaho potato -- cut 1/2" cubes
1 cup frozen peas
2 tablespoons oil
2 garlic cloves -- finely chopped
2 teaspoons finely-chopped fresh ginger
1 teaspoon dried coriander
1/2 teaspoon cumin
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
=== TOPPING ===
1 egg -- beaten with
1 tablespoon water

Place all dough ingredients in machine and program for knead and first
rise. Press start. The dough will be quite firm but it should be moist
enough to hold together.

Make the filling while the dough is rising. Place the potato cubes in a
small saucepan and cover with water. Bring to a boil over medium-high
heat, lower the heat to medium and continue cooking for 10 minutes, or
until they have slightly softened but are not cooked through. Add the
peas to the boiling water for the last minute of cooking. Drain the water
from the potato cubes and peas.

Heat the oil in a large frying pan set over medium-high heat and add the
onions, garlic and ginger. Saute until the onions are translucent. Add
the potato cubes, peas, coriander, cumin, pepper and salt and stir until
well mixed. Remove from the heat and cool slightly.

Turn the finished dough out on a lightly floured surface and divide it
into 8 equal balls. Let the balls rest 10 minutes.

Preheat the oven to 350 degrees with the rack in the center position.
Lightly spray a large baking sheet with vegetable cooking spray.

On a lightly floured surface, roll each ball of dough to a 7-inch circle,
rolling from the middle toward the edge. Distribute the filling evenly
among the circles, about 3 heaping tablespoons for each one. Lightly
moisten the edge of each circle with water and fold over to form a
semicircle. Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with your fingertips to seal.

Lift the samosas onto the prepared baking sheet and generously brush the
tops with the egg glaze. Bake the samosas for 15 minutes, or until they
are a rich golden brown. Serve hot from the oven.

This recipe yields 8 samosas.

© 2008
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