Dough Ingredients:
2 cups flour + a bit more for rolling dough
4-6 tbsp. cold water
2 tbsp. canned pumpkin
2 tbsp. canola oil
1/4 tsp. salt
1/2 tsp. ground Garam Masala
Filling Ingredients:
3 medium red potatoes, peeled and sliced
1/4 cup frozen cauliflower, chopped
1/4 cup frozen peas
3/4 cup canned pumpkin
1 tbsp. toasted minced onion
1 tbsp. Southern Spain Pinchito Spice
1 tsp. ground ginger
1/4 hulled pumpkin seeds, toasted
8 tbsp. melted ghee
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Notes:
If dough is too sticky, chill in refrigerator and it should be easier to work with.
Directions:
Boil potatoes until tender, strain and mash with 2 tbsp ghee. Set aside. Preheat oven to 350 degrees F. In a small bowl, mix Pinchito spice with 1 tbsp. melted ghee and set aside to release flavors. In a large bowl, combine flour, salt and garam masala. In another small bowl, mix canola oil with 2 tbsp. canned pumpkin and stir into flour mixture with 4 tbsp cold water. Form into dough that is thoroughly mixed, but won’t stick to hands. Use more water if necessary. Cover dough and set aside to rest for 15-30 minutes. Heat cauliflower in microwave for 1 minute or until thawed and chop into 1/2 inch pieces. Heat peas for 1 minute or until thawed. Set both aside. In a medium bowl combine 1/2 cup mashed potatoes, cauliflower, peas, pumpkin seeds, 3/4 cup canned pumpkin, toasted minced onion, Pinchito ghee paste, ginger and remaining 2 tbsp. of ghee. Mix thoroughly and set aside.
Flour a flat surface and divide dough into two equal sized pieces. Roll out each piece to about 1/8 inch thick and 12-14 inches round. Set one aside. On the other, starting 1 inch from the edge of dough, place 1-2 tbsp. of filling 1 1/2 inches apart until dough is covered (12-14 mounds). Place other piece of dough on top and press down around the filling to form pockets. Cut between pockets to form individual samosas. Seal edges by pressing with the tines of a fork then cut ½ inch long ventilation slit into the top. Place evenly on a cookie sheet and brush lightly with remaining melted ghee. Bake at 350 degrees F for 15-20 minutes or until golden brown.
Serving Suggestions:
Brush samosas with a bit more ghee and sprinkle with sea salt.
Recipe Summary:
Servings: 12-14 samosas
Total time: 1 1/2 hours
Thanks to: Kate Wheeler, Savory Spice Shop Manager
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