This is both a family favorite and a boon of convenience for postpartum moms. Picture it: you're tired because you've been up most of the night, you have a nursing baby in one arm and a warm samosa in the other hand.
Yes, there is definitely some work involved in making hand pies, but once they're formed, freeze them uncooked on a cookie sheet and then transfer them all to a freezer bag to quickly warm up in the oven as needed. Or better yet, have your friend or postpartum doula prepare them for you 😊
And no need to limit yourself to samosas. This is a nice tender, but sturdy and easy to work with dough that you could have ready and waiting in the fridge to stuff with last night's leftovers, ham & cheese, your own creative (and healthy) pizza pocket mixture, balsamic roasted veggies... how many delicious combinations can you come up with? Please send them my way - me and my kids want to try them!
2 1/2 cups flour
1/2 tsp salt
1 cup plain yogurt
Samosa Filling Ingredients:
4 medium potatoes, peeled and chopped
1 tbsp butter
1 cup finely chopped red onion
2 medium garlic cloves, minced
1 tbsp freshly grated ginger
1 tsp yellow mustard seeds
1/2 tsp dried coriander, ground
1/2 cup frozen peas
2 tbsp lemon juice
cayenne to taste (optional)
Mix salt and flour together and then add the yogurt. Knead for about 5 minutes until dough has a smooth consistency. Place in fridge while you work on filling (the cooler temperature will make the dough easier to work with).
Boil potatoes in water until very soft. Drain, mash and set aside.
In a skillet, melt butter and when hot, add onion, garlic, ginger, mustard seed, coriander and salt.
Sauté mixture until onions are soft and then add potatoes, peas, lemon juice and cayenne, if using. Cool slightly before moving on to assembling.
Roll out dough into a 5" circle and fill with 1 1/2 tbsp of filling. I have a little dumpling maker like the one picture below that makes this task easier, but you can pinch the sides together and use a fork to crimp the edges to get the same effect. Use a little water along the edge if it is not sealing when you press it together.
Place on parchment paper covered cookie sheets and either put into the freezer to eat on a different day (transferring to a freezer bag once frozen) or brush with ghee or melted butter and put into the 400 F oven for about 20 minutes or until golden brown.