East Indian Vegetable Samosa Pastries - cooking recipe

Ingredients

EASY HOMEMADE PASTRY
2 2/3 cups all-purpose flour
1 tablespoon vegetable bouillon granules or 1 tablespoon chicken bouillon granule
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon onion powder
3/4 cup vegetable oil or 3/4 cup light olive oil
1/3 cup milk
1 tablespoon fresh lemon juice or 1 tablespoon lime juice
1 egg yolk
olive oil, to baste before baking
VEGETABLE SAMOSA FILLING
2 lbs peeled boiled potatoes
1 cup finely chopped onion
3/4 cup thawed frozen peas
2 diced seeded anaheim chilies
2 tablespoons minced fresh cilantro
2 tablespoons minced of fresh mint
2 tablespoons fresh lemon juice or 2 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons ground coriander
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ginger-garlic paste (or 1/2 teaspoon each)
1 1/4 teaspoons fine sea salt
1/2 teaspoon toasted cumin seed

Preparation

PEEL potatoes; CUT into quarters and cook until tender in gently boiling salted water; DRAIN; MASH potatoes coarsely in a large bowl; ADD 1 cup finely chopped onion, 3/4 cup thawed frozen peas, 2 diced seeded anaheim chilies, 2 tablespoons minced fresh cilantro and 2 tablespoons minced fresh mint.
TOAST 1/2 teaspoon cumin seeds in a skillet over medium heat, until seeds become aromatic and lightly pop; ADD to the other ingredients in large bowl; WHISK together the remaining spices in a cup or smaller bowl: 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground coriander, 1 1/2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ginger-garlic paste (or 1/2 teaspoon each) and 1 1/4 teaspoons fine sea salt; POUR over ingredients in bowl; STIR mixture gently until mixture is thoroughly combined.
MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl of a food processor; PROCESS ingredients for one minute or until the dough forms into a ball.
PLACE the dough onto clean smooth surface sprinkled with flour; ROLL into a sheet of dough between 1/8 and 1/4 inch thick; SPRINKLE with flour to prevent rolling pin from sticking if needed.
CUT dough sheet into circles by pressing a large drinking glass over dough, re-rolling scraps if needed; REPEAT process until all dough is used.
PLACE oven rack to center position; PREHEAT oven to 400\u00b0F.
SPOON about 1 tablespoon VEGETABLE SAMOSA FILLING on one half of each pastry circle, leaving a 1/2-inch border (add just enough filling without overstuffing); FOLD each pastry circle over in half to form a turnover; PRESS round edge of turnovers gently with a fork (if you have leftover filling, you may serve this as a tasty Indian potato salad later!).
LIFT turnovers with a metal spatula; arrange on greased cookie sheet; BRUSH with olive oil.
BAKE turnovers 15-20 minutes, or until golden brown.
SERVE with Major Grey chutney or mint chutney and enjoy!