One of my daughters said she couldn’t make pie, so I wrote down the
recipe again and mentioned she could make it sweet or savory — which led to my
wanting to eat a SAMOSA. The crust was easy to make. I made a double recipe and
rolled out two big crusts. Then, because I don’t attend to the fancy details of
life, I cut them into random blocky shapes. I got about five per crust — ten in
all.
Now, for the filling. But, oh! There were no potatoes in the house. What
to do? I began by sautéing a large onion in olive oil. I sprinkled on some
tamari. That’s always a good start. I opened a can of green peas and dumped
them in. But I still needed something more substantial. Luckily I had made some
of the okara patties the night before — the ones seasoned with Indian spices
and basil instead of cilantro. They also had carrots, onions, and peppers in
them and a bit of tomato sauce with big chunks of oyster mushrooms in it. So:
plenty of fodder for a samosa. I threw it all in the pan.
I had to contain myself to keep from spooning too much of the filling
onto the pastry shapes. I found it easiest to rest the flattened dough shape on
my palm, with the center cupped down. That gave me a better idea of how much
filling to glop in the middle. Then I folded the sides up to the center and
pinched it closed. I placed all the samosas on one baking sheet and baked them
in a preheated oven at 425 degrees Fahrenheit for 30 minutes.
