East Indian Vegetable Samosa Pastries

Ingredients

• 1 tablespoon vegetable stock 
• 2  pepper flakes diced seeded
• 0.5 teaspoon cumin seeds toasted
• 0.5 teaspoon curry powder 
• 1.5 teaspoons curry powder 
• 1  egg yolk 
• 2.7 cups flour all-purpose
• 2 tablespoons cilantro leaves fresh minced
• 2 tablespoons mint leaves fresh minced
• 1 teaspoon ginger garlic paste (or)
• 1 teaspoon ground coriander 
• 2 teaspoons ground coriander 
• 1 teaspoon ground cumin 
• 2 tablespoons juice of lemon fresh
• 0.8 cup olive oil light
• 1 tablespoon juice of lemon fresh
• 0.3 cup milk 
• 1 tablespoon olive oil 
• 12 servings olive oil 
• 1 cup onion finely chopped
• 0.3 teaspoon onion powder 
• 0.8 cup peas frozen thawed
• 2 lbs potatoes boiled peeled
• 1.3 teaspoons sea salt fine

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• whisk
• spatula
• rolling pin

Directions

1. 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 400F.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!