Samosas

• FOR THE PASTRY
• 6 cups flour
• 1 heaping teaspoon baking powder
• 1 cup (2 sticks) butter
• 1 teaspoon salt
• 1 1/2 - 1 3/4 cups ice water
• FOR THE FILLING
• 5 1/2 cups potato
• 2 cups peas
• 1/2 cup onion
• 1 teaspoon turmeric
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder

1. FOR THE PASTRY
2. Combine dry ingredients, then cut in cold butter. Mix in ice water until mixture forms ball.
3. FOR THE FILLING
4. Peel and boil potatoes until done. Cut into small cubes.
5. Saute onion on low heat until golden brown, then add spices and saute for a couple of minutes until they are well mixed in with the onion.
6. Add potato cubes and peas and mix well.
7. Allow to cool.
8. ASSEMBLY
9. Divide the pastry into 2 ounce pieces.
10. Roll out each piece into a long oval and cut in half crosswise. (This will make two samosas.)
11. Brush a little water across each cut straight edge and seal the two ends of the straight side together. This will form a cup. Put about 1 tablespoon of filling into the cup, then bring the open end over and seal all edges with a fork.
12. Freeze the assembled samosas on cookie sheets. Once they are fully frozen, they can be stored in bags.
13. FINAL COOKING
14. Take samosas directly from the freezer to hot oil. Fry between 300 and 350 degrees and drain on paper towels.

flour, baking powder, butter, salt, water, filling, potato, peas, onion, turmeric, ground coriander, chili powder, ground cumin, garlic

Taken from www.epicurious.com/recipes/member/views/samosas-52892981 (may not work)