- 2 1/2 cups flour
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1 cup soymilk
- 2 small potatoes
- 1 small onion
- 1 clove garlic
- 1 carrot
- 1 tablespoon freshly grated ginger
- 1 1/2 cups green peas
- 1 teaspoon ground coriander
- 1 teaspoon India Chef Korma sauce
- 2 tablespoons lemon juice
- olive oil
To make the dough for these samosas:
Put flour and salt in food processor with dough blade. Mix. Add soymilk. Mix and pulse until dough forms a ball. Add additional flour if needed. Remove dough and knead for one minute. Cover dough tightly and refrigerate. The dough should be pretty soft.
To make the filling:
Peel, quarter, and boil potatoes. Lightly mash (leave some chunks). Saute (in a small amount of olive oil) onions, garlic, ginger, korma, coriander, cayenne and salt until onions are soft. Add peas and lemon juice about half way through. Combine potatoes and onion/peas mixture. Let cool for at least 15 minutes before filling pastries.
To assemble:
Preheat the oven to 425 F (220 C) Make 12 1 inche balls from the dough. Flour hands and rolling pin. Get a small bowl of water and a fork. On a clean floured surface, one at a time, roll the dough out into a 5 or 6 inch circle. Put filling in center of circle. (it really will all fit in the 12 samosas if you do it right.). Use your finger to apply water around the edges of the dough to make it sticky. Pull dough together to make crescent shape. Crimp edges firmly with fork. Place samosa on cookie sheet.
Bake 15 minutes at 425, turn over and bake 10 minutes at 375. Remove from sheet, place on a plate and let them cool.
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