Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup evaporated milk -- (plus)

  3. 2 tablespoons evaporated milk -- if needed

  4. 3 tablespoons unsalted butter

  5. 2 teaspoons sugar

  6. 3/4 teaspoon salt

  7. 2 1/2 teaspoons yeast

  8. 3 cups flour

  9. **FILLING**

  10. 1 medium idaho potatoes -- cut into chunks

  11. 1 cup frozen peas

  12. 1 medium onion -- chopped

  13. 2 tablespoons oil

  14. 2 cloves garlic -- finely chopped

  15. 2 teaspoons fresh ginger -- finely chopped

  16. 1 teaspoon dried coriander

  17. 1/2 teaspoon cumin

  18. 1/4 teaspoon pepper

  19. 1/4 teaspoon salt

  20. **TOPPING**

  21. 1 medium egg -- (beaten with:)

  22. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. Place all dough ingredients in machine and program for knead and first rise. Press start. The dough will be quite firm but it should be moist enough to hold together. Make the filling while the dough is rising.

  2. Place the potato cubes in a small saucepan and cover with water. Bring to a boil over medium high heat, lower the heat to medium and continue cooking for 10 minutes, or until they have slightly softened but are not cooked through. Add the peas to the boiling water for the last minute of cooking. Drain the water from the potato cubes and peas. Heat the oil in a large frying pan set over medium high heat and add the onions, garlic and ginger. Saute until the onions are translucent. Add the potato cubes, peas, coriander, cumin, pepper and salt and stir until well mixed. Remove from the heat and cool slightly.

  3. Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls. Let the balls rest 10 minutes.

  4. Preheat the oven to 350F with the rack in the center position. Lightly spray a large baking sheet with vegetable cooking spray. On a lightly floured surface, roll each ball of dough to a 7" circle, rolling from the middle toward the edge. Distribute the filling evenly among the circles, about 3 heaping tb for each one. Lightly moisten the edge of each circle with water and fold over to form a semicircle. Press the edges together firmly. Fold the pressed edge inward toward the filling and press with you fingertips to seal. Lift the samosas onto the prepared baking sheet and generously brush the tops with the egg glaze. Bake the samosas for 15 minutes, or until they are a rich golden brown. Serve hot from the oven.


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