Ingredients Jump to Instructions ↓

  1. 1/2 c Evaporated Milk; plus

  2. 2 tb Evaporated Milk; (if needed)

  3. 3 tb Unsalted Butter

  4. 2 ts Sugar

  5. 3/4 ts Salt

  6. 2 1/2 ts Yeast

  7. 3 c Flour

  8. --FILLING-- 1 md Idaho Potatoes; cut into 1/2" chunks

  9. 1 c Frozen Peas

  10. 2 tb Oil

  11. 2 Clove Garlic; finely chopped

  12. 2 ts Fresh Ginger; finely chopped

  13. 1 ts Dried Coriander

  14. 1/2 ts Cumin

  15. 1/4 ts Pepper

  16. 1/4 ts Salt

  17. --TOPPING-- 1 Egg; beaten with

  18. 1 tb Water

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

  20. 10 minutes. Preheat the oven to

  21. 350?F 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

  22. 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. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference

  23. 07-19-95 Revised for Meal-Master Format by Katherine Smith


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