Squash Samosas

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Squash Samosas

Categories: Appetizers, Indian, Vegetables, Mark's

Yield: 24 samosas

 

MMMMM---------------------------PASTRY--------------------------------

1/2 c All-purpose flour

1/2 c Wholewheat flour

2 ea Jalapeno chiles, seeded &

-- coarsely chopped

1/4 ts Salt

1/2 c Oil

Water, as necessary

 

MMMMM--------------------------FILLING-------------------------------

2 1/2 c Winter squash, cooked &

-- pureed

2 ts Oil

1/2 ts Nutmeg

1/2 ts White pepper

2 ea Jalapeno chiles, minced

Salt, to taste

1/3 c Coconut, shredded

 

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

 

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