Samosas AGAIN!

Well, I seem to be in a rut, but it's a good rut! I am loving these Samsosas! You can use many different ingredient combinations for the filling. To be a real samosa, it must have peas and potatoes, but then the world is open! I took them to a potluck and there were no left-overs! So I had to make them again. I used the dipping sauce recipe that was in the updated version of the cookbook (thanks Val!). And then the filling ran out, so made up some cream cheese filling (I softened the cream cheese with a little half and half) and added chopped peppers, basil, onion, and rosemary pepper. I am taking them to a potluck, so made these as a vegetarian option. To distinguish them, I have sprinkled those with paprika.

I love the pastry made with yogurt. The 6 oz container of yogurt is 2/3 of a cup..... EXACTLY enough for two recipes of the dough. It's so flaky and lovely. I find the dough recipe will make 20 rounds (~4"). I make the dough in my food processor, roll into 20 balls about the size of a large walnut, and refrigerate (covered) for a few hours. Then I roll them out in a folded piece of waxed paper, peel it off, then fill with the stuffing in my handy dandy pocket maker.

One change I made this time was to melt the butter in a dish in the microwave, but let it cool almost back to "solid" stage. That way it didn't go into the flour hot. Since I was doing it in the food processor, I probably could just use room temperature butter instead of melting it as the recipe requires.