Meat Samosas

Name: Meat Samosas
Yield: makes 24 samosas, enough for 8
Ingredients: 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

December 14, 2011

One of the world’s great dumplings, the samosa has migrated to Southeast Asia and elsewhere. As with most dumplings, the filling is easily varied. And, as with most dumplings, you can use store-bought dumpling wrappers or the simple homemade ones on page 62. But the super rich wrappers here are really the best. Traditionally, you would deep-fry samosas, but more and more often they are baked. They’re terrific either way.

Recipe notes

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