Saturday, August 05, 2006
These samosas are shaped like pierogi to make for easier frying.
For the filling: (can be made ahead)
3 cups (aprox) mashed potatoes
1/2 cup cooked peas
curry powder to taste
2 teaspoons dried onion flakes
salt to taste
olive oil if desired
For the pastry:
2 cups sifted all purpose flour
1 teaspoon salt
1/4 cup butter-melted
7 tablespoons yogurt (more if needed)
Sift flour and salt. Add butter and yogurt gradually working with your hands until smooth. Roll out thin and cut into circles. Fill and pinch closed with a fork.
Fry in hot fat (aprox 360 degrees on a fat thermometer) until browned. I prefer to drain on a cooling rack placed over a baking sheet to prevent them sitting on soggy paper towels.