Curried Spinach Samosa

Recipe Ingredients

		Crust
1/2 cup	118ml	Water
1/3 cup	78ml	Organic safflower oil
1		Salt
3 cups	187g / 6.6oz	Whole wheat flour
		Filling
1 tablespoon	15ml	Sesame oil
1		Green onion - finely chopped
3		Carrots - diced (medium)
1 lb	454g / 16oz	Fresh spinach - - washed, dried and chopped
1		Salt
1/4 teaspoon	1.3ml	Curry powder
1 tablespoon	15ml	Tamari
1/4 cup	59ml	Water
1 tablespoon	15ml	Kudzu - (Japanese arrowroot)

Recipe Instructions

Combine water, oil, and salt in a small saucepan and bring to a boil. Remove from heat and beat the mixture with a whisk until it has a milky appearance. Add to flour in a large bowl.

Gently knead the dough just until mixed well. Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.) For the filling: heat oil in a skillet. Saute onions and carrots for 1 minute. Sprinkle with salt and curry powder and add chopped spinach.

Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes. Season with tamari.

Dissolve kudzu in 1/4 cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze. Preheat oven to 375F. Divide the dough in half and roll out until about 1/8" thick. Using a saucer or a small plate as a guide cut the dough into 4" circles. Place 2 Tbs. of filling in the middle of each circle.

Fold over and pinch edge shut. Using a fork, poke a few holes in each samosa. Place on an oiled cookie sheet and bake for 30 minutes. Delicious hot or cold.

Whole Foods Market, 1995

Source:
The Pillsbury Family Cookbook (1963)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.