East Indian Vegetable Samosa Pastries

• EASY HOMEMADE PASTRY
• 2 2/3 cups all-purpose flour
• 1 tablespoon vegetable bouillon granules or 1 tablespoon chicken bouillon granule
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1/4 teaspoon onion powder
• 3/4 cup vegetable oil or 3/4 cup light olive oil
• 1/3 cup milk
• 1 tablespoon fresh lemon juice or 1 tablespoon lime juice
• 1 egg yolk
• olive oil, to baste before baking
• VEGETABLE SAMOSA FILLING
• 2 lbs peeled boiled potatoes
• 1 cup finely chopped onion
• 3/4 cup thawed frozen peas
• 2 diced seeded anaheim chilies
• 2 tablespoons minced fresh cilantro
• 2 tablespoons minced of fresh mint
• 2 tablespoons fresh lemon juice or 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 teaspoons ground coriander
• 1 1/2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ginger-garlic paste (or 1/2 teaspoon each)
• 1 1/4 teaspoons fine sea salt
• 1/2 teaspoon toasted cumin seed

1. PEEL potatoes; CUT into quarters and cook until tender in gently boiling salted water; DRAIN; MASH potatoes coarsely in a large bowl; ADD 1 cup finely chopped onion, 3/4 cup thawed frozen peas, 2 diced seeded anaheim chilies, 2 tablespoons minced fresh cilantro and 2 tablespoons minced fresh mint.
2. TOAST 1/2 teaspoon cumin seeds in a skillet over medium heat, until seeds become aromatic and lightly pop; ADD to the other ingredients in large bowl; WHISK together the remaining spices in a cup or smaller bowl: 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground coriander, 1 1/2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ginger-garlic paste (or 1/2 teaspoon each) and 1 1/4 teaspoons fine sea salt; POUR over ingredients in bowl; STIR mixture gently until mixture is thoroughly combined.
3. MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl of a food processor; PROCESS ingredients for one minute or until the dough forms into a ball.
4. PLACE the dough onto clean smooth surface sprinkled with flour; ROLL into a sheet of dough between 1/8 and 1/4 inch thick; SPRINKLE with flour to prevent rolling pin from sticking if needed.
5. CUT dough sheet into circles by pressing a large drinking glass over dough, re-rolling scraps if needed; REPEAT process until all dough is used.
6. PLACE oven rack to center position; PREHEAT oven to 400u0b0F.
7. SPOON about 1 tablespoon VEGETABLE SAMOSA FILLING on one half of each pastry circle, leaving a 1/2-inch border (add just enough filling without overstuffing); FOLD each pastry circle over in half to form a turnover; PRESS round edge of turnovers gently with a fork (if you have leftover filling, you may serve this as a tasty Indian potato salad later!).
8. LIFT turnovers with a metal spatula; arrange on greased cookie sheet; BRUSH with olive oil.
9. BAKE turnovers 15-20 minutes, or until golden brown.
10. SERVE with Major Grey chutney or mint chutney and enjoy!

allpurpose, vegetable bouillon granules, ground coriander, ground cumin, curry powder, onion powder, vegetable oil, milk, lemon juice, egg yolk, olive oil, vegetable samosa, potatoes, onion, frozen peas, seeded anaheim chilies, fresh cilantro, mint, lemon juice, olive oil, ground coriander, curry powder, ground cumin, gingergarlic, salt, cumin

Taken from www.food.com/recipe/east-indian-vegetable-samosa-pastries-408752 (may not work)