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Add a photoServings: 8
Ingredients
- 1/2 c. evaporated lowfat milk plus
- 3 Tbsp. evaporated lowfat milk
- 3 Tbsp. unsalted butter
- 2 tsp sugar
- 3/4 tsp salt
- 2 1/2 tsp yeast
- 3 c. flour
- 1 med Idaho potato cut 1/2" cubes
- 1 c. frzn peas
- 2 Tbsp. oil
- 2 x garlic cloves finely minced
- 2 tsp finely-minced fresh ginger
- 1 tsp dry coriander
- 1/2 tsp cumin
- 1/4 tsp freshly-grnd black pepper
- 1/4 tsp salt
- 1 x egg beaten with
- 1 Tbsp. water
Directions
- Place all dough ingredients in machine and program for knead and first rise. Press start. The dough will be quite hard but it should be moist sufficient 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 min, or possibly till they have slightly softened but are not cooked through. Add in 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 in the onions, garlic and ginger. Saute/fry till the onions are translucent/soft. Add in the potato cubes, peas, coriander, cumin, pepper and salt and stir till well mixed. Remove from the heat and cold slightly.
- Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls. Let the balls rest 10 min.
- 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 proportionately among the circles, about 3 heaping Tbsp. for each one. Lightly moisten the edge of each circle with water and fold over to create 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 min, or possibly till they are a rich golden. Serve warm from the oven.
- This recipe yields 8 samosas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 8 servings | |
| Calories 314 | |
| Calories from Fat 93 | 30% |
| Total Fat 10.58g | 13% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.09g | |
| Cholesterol 41mg | 14% |
| Sodium 343mg | 14% |
| Potassium 269mg | 8% |
| Total Carbs 45.77g | 12% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.41g | 3% |
| Protein 8.91g | 14% |
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