Sunday, June 21, 2009

I Want Some-More-Sa (Samosa)

I'm not lying when I say that I first picked up these pea's because I loved the way the cans looked. All clean lines and so absolutely classic! Just look at them! And on sale...? Done. I bought five cans, took them home, and proudly displayed them on my pantry shelves - a mother hen preening over her culinary brood. It took me three or four days to even begin pondering appropriate recipes, as fully satisfied merely to gaze upon them as I was.

But what to make with peas that did not include carrots (visions of my youth and "healthy dinners," microwaved, eaten in front of fuzzily rendered cartoons on public television)? The answer: samosas. Thank you, Even with factors like "excellent taste" set aside , this is a totally satisfying recipe to make. It just involves a very gratifying amount of handling: folding, prodding, stirring, tucking, rolling, etc. Afterward you'll feel universally might even be faintly perspiring. And when it comes time to actually eat, you'll known that you've truly earned it. You went for it; you rolled up your sleeves and really dug into it! Congratulations, you!

It must go without saying that these are my favorite kinds of recipes (see also: pizza dough pounding, ice-cream making, whip-cream whipping, anything involving bread dough). Perfect for unwinding after a long, long (long, long) day.

Phyllo-Wrapped Potato Samosas, courtesy of Gourmet.

You Will Need:

1 1/2 lb Yukon Gold or boiling potatoes
1 large onion, chopped (2 3/4 cups)
1 teaspoon garam masala (Indian spice blend)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 cup vegetable oil
1/2 cup frozen peas, thawed
12 (17- by 12-inch) phyllo sheets, thawed if frozen
3/4 stick unsalted butter, melted and cooled

To Make:

Peel potatoes and cut into 1/2-inch cubes. Put in a medium saucepan with 1 tsp salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.
Cook onion, spices, and 3/4 tsp salt in oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.
Preheat oven to 375°F with racks in upper and lower thirds.
Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on work surface. Gently brush with some butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling. Generously brush both sides of each samosa with butter and bake, turning samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.

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