I often wish I were an Indian woman. They get to wear the prettiest outfits, they all seem to have gorgeous hair, and I assume they eat more authentic Indian food than I will ever have access to.
Yes, life would be wonderful if I were Indian. The sad truth, however, is that I'm a middle class Caucasian American with an unknown heritage and no interesting cultural ties to food beyond my father's former pizza business (not that pizza is anything to complain about). So, I live vicariously through the traditional dishes that kind and wonderful people have brought from other parts of the world.
Despite my particular love of all foods Indian, I often struggle to get through what I would consider to be an "authentic" recipe because I'm not all that familiar with Indian spices, and I have no culinary training beyond what I've learned through experimentation in my own kitchen. I say all this to say that these samosas are my attempt at an Indian dish I love. No, they're not exactly the right shape. Also, I used my own modified pie crust recipe, and I don't know if it's on the right track or not. However, they taste good to me, and I hope you'll enjoy them too.
- 6 large potatoes (peeled and cubed)
- 2 cups chicken broth
- 1 package cream cheese
- 2 tbs curry powder (or to taste)
- 1 tbs salt (or to taste)
- 2 cups peas
Cook the potatoes in the chicken broth until soft. Strain the potatoes and run cold water over them.
Break the cream cheese up into smaller chunks and add to the potatoes.
Add the curry powder, salt and peas.
Stir the mixture until all ingredients are well incorporated.
Set the mixture aside, and begin working on the crust.
- 2 cups flour
- 2 tsp salt
- ¼ cup coconut oil
- 1/3 cup goat cheese
- ¼-1/2 cup cold water
Mix the flour, salt, coconut oil, and goat cheese in a food processor until coarse crumbs form.
Slowly add the water (1/8 cup at a time) until a solid dough ball forms.
Turn out the dough onto a lightly floured surface. Do not knead. Roll the dough out into a quarter-inch thickness.
Cut out 3-inch circles of dough, and then roll out the circles more until that they are approximately 4 ½-5 inches in diameter.
Spoon the potato mixture into the center of the circle. Fold up each section of the circle, pinching the corners as you go, until the potato mixture is completely enclosed in the crust.
Fill a medium saucepan with 1-2 inches of vegetable oil, and turn the heat up to medium-high.
Once the oil is hot (not so hot that the grease is popping out of the pan and burning you), begin adding your samosas, cooking up to 4 at a time.
Let samosas cook on one side until the crust is golden brown, then flip to the other side. When both sides are the golden color you’re looking for, transfer the samosas to a wire rack to cool.
This recipe yielded about 24 samosas, which is way to many for me and my husband to eat in a week. So, if you think it's too many for you as well, then eat as many fresh ones as you can, put a few in the fridge for another meal this week, and then go ahead and freeze the rest. To reheat them later, you'll just put them in a 350 degree oven for about 10-15 minutes.