Meat Samosas

• 2 cups flour, plus more as needed
• Salt and black pepper to taste
• 2 tablespoons cold butter
• 2 tablespoons yogurt
• 1 large baking potato, like Idaho or russet, peeled and roughly chopped
• 1 large carrot, roughly chopped
• 2 tablespoons corn, grapeseed, or other neutral oil, or more butter
• 1 tablespoon minced garlic
• 1 tablespoon peeled and minced fresh ginger
• 1 medium onion, diced
• 1/2 pound ground meat: pork, beef, lamb, chicken, or turkey
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 cup thawed frozen or fresh green peas
• Corn, grapeseed, or other neutral oil for deep-frying, optional

1. Combine the flour with a large pinch of salt, the butter, and the yogurt in a food processor; turn on the machine and, a few seconds later, add about 1/2 cup water.
2. Let the machine run, adding a little more water if necessary, until a dough ball forms.
3. Knead the dough for a moment by hand, adding a little more flour if necessary, and wrap it in plastic.
4. Put the potato and carrot in a pot and add salted water to cover.
5. Bring to a boil and cook until quite soft, 10 to 20 minutes; drain and mash.
6. Put the 2 tablespoons oil in a large skillet, preferably nonstick, over medium-high heat.
7. A minute later, add the garlic, ginger, and onion and cook, stirring occasionally, until the onion softens, about 5 minutes.
8. Add the meat and stir-fry, separating the clumps, until it loses its pinkness, about 5 minutes.
9. Stir in the spices, some pepper, and a large pinch of salt.
10. Add the mashed potatoes and carrots and the peas and cook for another minute, stirring to combine.
11. Remove from the heat, taste and adjust the seasoning, and cool.
12. (You can prepare both the dough and the filling to this point a day or so ahead and refrigerate until ready to proceed.)
13. Sprinkle a work surface with flour, then divide the dough into quarters.
14. Cover three of the pieces and divide the fourth into 6 pieces; roll each piece into a round ball.
15. Roll each ball out to a 3-inch diameter.
16. When you have rolled out the first 6, put about 1 tablespoon of the filling in the center of each.
17. Brush the rim (you can use your fingertip) with a little water, then fold over and seal.
18. Keep covered with plastic wrap while you repeat with the remaining dough.
19. Preheat the oven to 350F or put at least 3 inches of oil in a saucepan or other deep vessel, turn the heat to medium-high, and heat the oil to about 350F.
20. If youre baking, put the samosas on a nonstick or lightly greased baking sheet and bake until golden brown, about 30 minutes.
21. If youre deep-frying, cook as many as will fit without crowding in the hot oil until lightly browned, about 3 minutes, turning once or twice.
22. Drain on paper towels and serve hot.
23. (Or keep them warm in a low oven or serve at room temperature, but in any case within an hour.)
24. Simply substitute 1/2 cup chopped cabbage and 1/2 cup mashed cooked beans for the meat.
25. Or try the following.
26. Step 1 remains the same.
27. In step 2, omit the carrot and use 3 large potatoes.
28. Omit the ginger, onion, and meat and mash the potatoes with the spices along with 2 tablespoons yogurt and 1 stemmed, seeded, and minced jalapeno (or 2 smaller chiles or hot red pepper flakes to taste).
29. Cook the peas briefly in boiling salted water to cover; drain and add to the potato mixture, then taste and adjust the seasoning.
30. Skip step 3 and proceed with steps 4 and 5.

flour, salt, cold butter, yogurt, baking potato, carrot, corn, garlic, fresh ginger, onion, ground meat, ground turmeric, ground cumin, ground coriander, ground cinnamon, green peas

Taken from www.epicurious.com/recipes/food/views/meat-samosas-385637 (may not work)