Sweet Potato Samosas (baked, not fried!)
Dough:
1½ cups flour
8 tsps water or buttermilk
4 tbsp. unsalted butter, softened
Filling:
2 tbsp coconut oil
1 sweet onion, minced
2 tbsp. minced cilantro
1 (1″) piece ginger, peeled and minced
juice of 3 fresh lemons
½ tsp. ground coriander
1 tsp. garam masala
½ tsp. ground cumin
⅛ tsp. cayenne
2 medium sweet potatoes cut into ¼” cubes
2-3 cups veggie stock
sea salt, to taste
Chutney:
3½ cups tightly packed cilantro leaves, finely chopped
1 cup tightly packed mint leaves, finely chopped
3 tbsp. fresh lemon juice
¾ cup greek yogurt
salt to taste
Preheat the oven for 450.’ In a large bowl with measured flour, cut in shavings of butter using a paring knife. Rub together flour and butter until the dough becomes crumbly. Add in water or buttermilk and mix with hands until the dough starts coming together. Transfer to a floured surface and knead until elastic. Cover and set aside.
For the filling: Heat oil in a skillet over then add onion, and cook until lightly browned. Add sweet potatoes and 1 cup of broth and let simmer for 10 minutes, stirring occasionally. Add lemon juice, coriander, garam masala, cumin, cayenne, salt and a cup more of broth. Simmer for another 10 minutes until potatoes soften, adding more stock as needed as the liquid evaporates. Remove from heat to cool.
Divide dough into 10 golf-ball sized rounds and cover with a towel. On a lightly floured work surface using a rolling pin, roll 1 dough ball into a 6″ round. Cut in half. Here’s the part I’m going to quote from Saveur, the instructions are just too good: “Gather straight edges of 1 half-round together, overlapping them by ¼” to form a cone; moisten seam with water and press to seal. Spoon 1 heaping tbsp. filling into cone. Moisten inside of top edge of cone with water, press edges together to close top of cone, and pinch along top ¼” of seam to completely seal filling in dough cone. Pleat length of seam by folding over about ¼” of the dough and pinching it together in about ½” increments. Repeat process with remaining dough and filling to make 20 pastries total. Set filled pastries aside.”
Bake Samosas for 15 minutes on one side, turn and bake for another 5. Remove when both sides are lightly browned.
For the chutney: Place cilantro, mint, lemon juice, and yogurt in a blender. Purée until smooth.
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