Great On The Go!

      Ingredients

• 2 cups flour (any type)
• 1/4 cup oil (any type/vegetable works well)
• 1 tablespoon fresh or dried herbs and/or seasonings
  (curry powder, masala powder, cilantro, parsley, cumin,
   garlic powder, and onion powder all work well. Mix and match to
   your own taste)
• 1 teaspoon finely chopped hot pepper (optional)
• 6 small white potatoes, peeled and diced (or 3 large)
• 1 cup mixed veggies, diced (peas, corn, carrot)
• 1 small onion diced (fried adds a nice flavor)

   
    Preparation
      
       Filling
   
    Add potatoes and veggies to a pot and cover with water
    Bring to a boil, cover and reduce heat to a minimum
    Cook for about 10-15 minutes, until soft
    Transfer to a bowl, they are now ready to be mashed

    Mashpotatoes, veggies, and onion, and add any herbs       and/or seasonings
    Set aside and cover with paper towel or loosley with lid to
    allow steam to escape

    
      Pastry  
      
     Add flour and oil to a mixing bowl, mix with hands,
     then slowly add water until a dough forms
     Knead, adding more flour if sticky
     You are looking for a nice firm dough ball
     Let sit for 25 minutes

    Break dough into 8 equal pieces, and roll each one, on a
    floured surface
    Roll into circle shapes, and place a spoonful of filling in the
    middle of each
   
    Wet your finger with water, and rub along the edge of the pastry
    Fold the pastry over, and seal with a pinch, or by pressing
    a fork along the seam to close

    To Bake – Heat oven to 300 degrees, and rub baking sheet
    with a thin layer of oil, if not non stick
    Place samosas on the sheet, and brush a little extra oil over them
    Bake 15-20 minutes, until crisp and golden

    To Fry – Heat 1/2 cup oil in a frying pan, over medium high
    Test oil is hot enough by breaking off a tiny piece of pastry,
    and dropping it in the pan, it should bubble

    Fry samosas in batches if necessary, to avoid over crowding
    the pan
    Cook about 2 -3 minutes per side, until golden and crisp

    Immediately transfer to a paper towel lined plate to absorb
    any excess oil