Samosas

This is a two day recipe.

DAY 1

Ingredients for the dough:
310 mL flour
1 mL salt
125 mL buttermilk or yogurt
Extra flour as needed

Ingredients for the filling:
1 large potato (the size of a large person's fist)
10 mL butter
125 mL finely minced onion
2 medium cloves garlic, minced
10 mL freshly grated ginger
2 mL mustard seeds
2 mL dried coriander (if available)
2 mL each of Indian spices available
2 mL teaspoon salt
185 mL uncooked green peas (frozen, thawed = fine)
15 mL chopped fresh cilantro
Cayenne, to taste

Method for dough:
1. Place the flour in a medium-sized bowl. Mix in the salt.
2. Make a well in the centre, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough.
3. Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are read to assemble the pastries.

Method for filling:
1. Peel the potatoes and chop them into 1 inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium sized bowl. Mash and set aside.
2. Melt the butter in a heavy skillet. Add onion, garlic, ginger, spices, and salt. Sauté over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas.
3. Cool for at least 15 minutes before filling the pastries

DAY 2

Method for assembling and baking:
1. Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.
2. Place approximately 1 1/2 tablespoons filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork.
3. To bake pre-heat oven to 400F…brush all sides with oil, place on a parchment covered baking sheet. Bake until golden brown (approximately 15 minutes)

Ingredients for the dipping sauce:

125 mL cider vinegar
125 mL cup water
45 mL brown sugar
1 small clove garlic, minced
5 mL salt 

Method for dipping sauce:
1. Place all ingredients in a small saucepan. Stir until the sugar dissolves.
2. Heat to boiling, then let simmer uncovered for about 10 minutes. it will reduce slightly.
3. Serve warm or at room temperature with hot samosas.