Baked Samosas Abm Recipe
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Baked Samosas Abm Recipe
Baked Samosas Abm Ingredients:
1/2 cup Evaporated Milk, plus
2 tbsp Evaporated Milk, (if needed)
3 tbsp Unsalted Butter
2 tsp Sugar
3/4 tsp Salt
2 1/2 tsp Yeast
3 cup Flour
FILLING
1 medium Idaho Potatoes, cut into
-1/2" chunks
1 cup Frozen Peas
2 tbsp Oil
2 Clove Garlic, finely chopped
2 tsp Fresh Ginger, finely chopped
1 tsp Dried Coriander
1/2 tsp Cumin
1/4 tsp Pepper
1/4 tsp Salt
TOPPING
1 Egg, beaten with
1 tbsp Water
Baked Samosas Abm Preparation:
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
| “Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." | | Waverly Root (1903-1982) |
| “Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” | | Doug Larson |
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