Baked Sweet Potato Samosas

Traditional samosas are not the worst thing I could eat, since the potatoes get cooked twice, but they aren’t the best thing either. They probably still are not; oh well. I love them too much to give them up entirely. They do work deliciously well with sweet potatoes instead of regular potatoes. Although, if you prefer the classic ones it’s easy enough to revert to using regular potatoes. In any case, before you get started you need your potatoes of either type cooked, and the peas to have been thawed, since I assume at this time of year they will be from frozen. 
Serve them with the Apple Butter Chutney I made to go with Samosa Pie. You could replace the lime juice in the chutney with apple cider vinegar if you like; I did, since I didn’t have a lime. It worked just fine. 
Note that the pastry will feel a bit too wet once the water goes in, and that’s okay – it will firm up as it sits.
8 to 12 samosas1 hour 20 minutes – 40 minutes prep timeNOT including time to cook potatoes OR thaw peas

Baked Sweet Potato Samosas
Make the Pastry:2 cups whole spelt flour1/4 teaspoon baking soda1 teaspoon salt6 tablespoons mild vegetable oil 1/2 to 2/3 cup water
1 tablespoon lemon juice 

Mix the flour with the baking soda and salt in a mixing bowl. Mix in the oil, until the mixture is crumbly and there is no dry flour remaining. Mix the lemon juice into a 1/2 cup of water, then stir them in to form a slightly soft dough – if it does not form a soft dough, add a tablespoon or 2 more of water until it does. Turn it out onto a clean surface and knead for a few strokes until it is quite smooth, but don’t over-work it – it is pastry, after all. It should not be sticky. Return it to the bowl, cover, and let rest for 20 to 30 minutes. It will firm up a bit as it sits.

Mix the Spices:1 teaspoon cumin seed1 teaspoon coriander seed1 teaspoon mustard seeds1/4 teaspoon black peppercorns 1/4 teaspoon fenugreek seeds1/2 teaspoon salt1 teaspoon amchur powder1/2 teaspoon ground turmeric1/2 teaspoon ground ginger1/8 to 1/4 teaspoon red chile flakes
Grind the cumin, coriander, mustard seed, peppercorns, fenugreek, and salt until fine. Mix in the amchur powder, turmeric, ginger, and red chile flakes to taste.

Make the Filling:1 1/2 cups (1 large) diced cooked sweet potato
1 cup thawed frozen peas1 medium onion1 tablespoon mild vegetable oilPeel and dice the baked sweet potato, and mix with the thawed frozen peas. Peel and chop the onion. Heat the oil in a small skillet over medium-high heat, and cook the onion until softened and translucent, but not much browned. Add the spice mixture and mix in well for another minute or so, then add it all to the vegetables and mix well. Preheat the oven to 375°F. Line a large baking tray with parchment paper. 
Divide the dough into 4 or 6 even pieces. Roll each one into a ball, then roll a ball into a circle, about 1/8″ thick. Dust with a little flour as you roll if necessary to keep it from sticking. Cut the circle in half. Brush the straight, cut side with a little water, then overlap one half with the other half of the wet edges, and pinch them together to form a little cup. Fill this with 1/8th or 1/12th of the prepared filling. Wet the open edges of the dough, then pinch them together to seal. Put the finished samosa onto the prepared tray. Repeat with the other half of the circle, and then with the remaining pieces of dough until all the samosas are formed. 

Bake them at 375°F for 10 minutes, then turn them over. Bake for a further 10 minutes. Let cool; serve them warm or at room temperature. Last year at this time I made Braised Muscovy Duck. 

* Originally published here

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