For the Gotlieb Family: Curried Potatoes & Peas Samosas

Samosas date back to the 10th century as a popular snack in  South Asia,  Southeast Asia, Central Asia, the Arabian peninsula, the Mediterrenean (Turkey), Southwest Asia, the Horn of Africa, North Africa and South Africa.  It is usually shaped like a perfect triangular-cone and either baked or fried.   

 One of the most influential persons in my life is my old boss from Barracuda Networks, Daniel Gotlieb.  An outstanding human being with a family that is vegetarian, he challenged me to put up a vegetarian recipe.  I decided to make this since I really like samosas (if you work with me, you'll see me munching on frozen samosas from Trader Joe's for breakfast sometimes.)  Enjoy!

This recipe is from Cuisine at Home Issue N0. 68 April 2008

Makes 4 samosas
Total time:  45 minutes

1/2 lb Yukon gold potatoes, diced
3/4 cup water
1/2 cup onion, diced
1 T garlic, minced
2 T. unsalted butter
2 T. curry powder  (recipe below courtesy of my coworker, Sumita)
1/2 cup frozen peas
Juice of 1/2 a lime
Salt to taste
1 pkg. purchased pie dough (15 oz)
Chutney (see previous post)

1)  Preheat oven to 450 degrees, line a baking sheet with parchment.

2)  Cook potatoes in salted water in a large sauce pan, covered, over medium heat until tender, 10 minutes, stirring occasionally. Drain, set aside, and return to pan to burner.

3)  Saute onion and garlic in butter over medium heat until onion begins to soften, about 3 minutes.  Stir in curry powder and cook 30 seconds.

4)  Deglaze with broth. then add peas and reserved potatoes; bring to a boil.  Cook 1 minute, then add lime juice, season with salt; cool slightly.

5)  To assemble, unroll pie dough rounds and cut each into quarters.  Spoon 1/2 cup curry mixter in the center of 4 quarters; top each with remaining dough quarters.  Seal samosas with fingers, crimp with a fork, and carefully transfer to prepared baking sheet.  Bake until golden, 15 minutes.

6)  Serve with chutney.

CURRY POWDER mix courtesy of SUMITA, the only gal in the TAM team @ Post-Sales Qualys (which is super cool in my book):
Mix:  turmeric, red chilli, coriander powder, cumin powder, salt, garlic and ginger