Baked samosas abm

 
                             BAKED SAMOSAS ABM
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Evaporated Milk -- plus
    2       tb           Evaporated Milk -- (if needed)
    3       tb           Unsalted Butter
    2       ts           Sugar
      3/4   ts           Salt
    2 1/2   ts           Yeast
    3       c            Flour
                         -----FILLING-----
    1       md           Idaho Potatoes -- cut into
                         -1/2" chunks
    1       c            Frozen Peas
    2       tb           Oil
    2                    Clove Garlic -- finely chopped
    2       ts           Fresh Ginger -- finely chopped
    1       t            Dried Coriander
      1/2   ts           Cumin
      1/4   ts           Pepper
      1/4   ts           Salt
                         -----TOPPING-----
    1                    Egg -- beaten with
    1       tb           Water
 
   Place all dough ingredients in machine and program for
   knead and first rise. Press start. The dough will be
   quite firm but it should be moist enough to hold
   together. Make the filling while the dough is rising.
   Place the potato cubes in a small saucepan and cover
   with water. Bring to a boil over medium high heat,
   lower the heat to medium and continue cooking for 10
   minutes, or until they have slightly softened but are
   not cooked through. Add the peas to the boiling water
   for the last minute of cooking. Drain the water from
   the potato cubes and peas.
   
   Heat the oil in a large frying pan set over medium
   high heat and add the onions, garlic and ginger. Saute
   until the onions are translucent. Add the potato
   cubes, peas, coriander, cumin, pepper and salt and
   stir until well mixed. Remove from the heat and cool
   slightly. Turn the finished dough out on a lightly
   floured surface and divide it into 8 equal balls. Let
   the balls rest 10 minutes.
   
   Preheat the oven to 350øF with the rack in the center
   position. Lightly spray a large baking sheet with
   vegetable cooking spray. On a lightly floured
   surface, roll each ball of dough to a 7" circle,
   rolling from the middle toward the edge. Distribute
   the filling evenly among the circles, about 3 heaping
   tb for each one. Lightly moisten the edge of each
   circle with water and fold over to form a semicircle.
   Press the edges together firmly. Fold the pressed edge
   inward toward the filling and press with you
   fingertips to seal. Lift the samosas onto the prepared
   baking sheet and generously brush the tops with the
   egg glaze. Bake the samosas for 15 minutes, or until
   they are a rich golden brown. Serve hot from the oven.
   
   Source: Pizza Etc. From Your Bread Machine Typed by
   Meg Antczak, Fido Cooking Conference 07-19-95 Revised
   for Meal-Master Format by Katherine Smith
  
 
 
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