Squash Samosas Ingredients
PASTRY
1/2 cup all-purpose flour
1/2 cup wholewheat flour
2 each jalapeno chiles, seeded & - coarsel, y chopped
1/4 tsp salt
1/2 cup oil
1 water, as necessary
FILLING
2 1/2 cup winter squash, cooked & - pureed
2 tsp oil
1/2 tsp nutmeg
1/2 tsp white pepper
2 each jalapeno chiles, minced
1 salt, to taste
1/3 cup coconut, shredded
Squash Samosas Directions
PASTRY: Combine all dry ingredients in a bowl. Add oil & slowly
drizzle in water until the dough forms a ball. Knead until very soft
& pliable. Wrap in a damp towel & let rest for 2 hours or so.
FILLING: Heat oil in a skillet, add the pureed squash & saute,
stirring frequently, for 15 minutes. Stir in the remaining
ingredients. REmove from heat & let cool.
TO ASSEMBLE: Divide dough into 12 equal balls. Roll each ball into a
circle, very thinly, & slice in half. Keep covered with a damp towel
until ready to use, otherwise the pastry will dry out too much & you
will not be able to use it. Place a portion of filling on one half
of the semi-circle. Dampen the edges with some water & seal. Set each
samosa aside until ready to cook.
TO COOK: Either, preheat the oven to 350F, place samosas on an
ungreased cookie sheet & bake for 20 minutes. Or, deep-fry for 7
minutes or until browned. Drain on paper towels & serve immediately
with good chutnies. Or let go cold & freeze. Reheat in a 350F oven.
NOTE: Baked samosas have a harder & more crunchy pastry. Deep-fried
& I find that they retain too much fat. Try whichever way you find
you prefer.
Recipe by Mark Satterly
Serves: 24
Squash Samosas Recipe from the Recipes To Go Collection
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.
Elizabeth Berry
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