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A whole new world...

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Cory430
Cory430 Posts: 1,073
edited November -1 in EggHead Forum
I have never made Samosas before, but my eyes have been opened to a whole new food group :woohoo:

Pat out your dough into 3" rounds (very thin)
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Add your filling; in this case - lean ground beef, tender taters, onion, jalepeno, garlic, ginger, and curry powder all sauteed till the meat was browned
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seal
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A plate load
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Onto the egg - I used an Airbake pan on the Adj rig with a pizza stone for indirect
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All done (about 25 minutes at 350°)
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After finishing this, my brain is running 90 to nuthin with all the things that could be stuffed in here. Some of those ideas might show tomorrow :)
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Comments

  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    Looks good Cory AND after all the fat and pork the during the Christmass season actually not to bad for you as done! Course my mind wants to make it unhealthy. Some sausage and cheese would go great with a little jelepeno pepper! :laugh:
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
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    Much healthier than the deep fried versions my friend from Bangladish used to serve in Laramie, WY
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  • Cory430
    Cory430 Posts: 1,073
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    JL,
    I hear ya! Just as quick as I finished these, I started thinking about pizza rolls and mini burritos :laugh:

    There was some jalepeno in these, but only enough to give some flavor. My twin 6 years olds can't take too much of the heat...yet :evil:
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  • Cory430
    Cory430 Posts: 1,073
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    DOW,
    My recipe called for either fried or baked so I figured that the egg would work out just about right...they were good.
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  • Slotmercenary
    Slotmercenary Posts: 1,071
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    Egged raviolis or hot pockets or perogis or. whodathunkit?
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  • Fidel
    Fidel Posts: 10,172
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    Is there a difference between these and empanadas? I have made empanadas a few times and the process is very similar. Maybe they are the same thing with a different name from a different culture.

    Very nice cook indeed.
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  • Zippylip
    Zippylip Posts: 4,768
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    Cory they look great, what kind of dough is it, it looks like pasta dough but browned like pastry dough, do tell?
    happy in the hut
    West Chester Pennsylvania
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  • jetcruzr
    jetcruzr Posts: 27
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    Cory,
    those look dreadfully delicious! Please post the dough recipe.
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  • Cory430
    Cory430 Posts: 1,073
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    Zippy and Fidel,
    Very similar to empanadas, but without the oil or baking powder in the dough. I assume that this is the Indian version of stuffed dough along the same lines as empanadas and ravoli even though the dough is a bit different in both cases.

    Now I am no dough expert but the major differences that I see between this dough and pasta dough is that pasta dough uses eggs and oil for its liqiud and this recipe called for yogurt, sour cream, or buttermilk and also about 4tble of butter. So Zippy that makes this a pastry dough I reckon.

    Also, this was the first time that I ever made dough in the food processor, now that was a revelation! Wow it was fast and easy.
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  • Cory430
    Cory430 Posts: 1,073
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    I'll get it up just a bit. I got to make breakfast for the family first though. Give me an hour or so.
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
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    my friend's dough was similar to a flour tortilla dough: flour, salt, shortening (not very much)...
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  • Cory430
    Cory430 Posts: 1,073
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    2 cups AP flour (about 9oz) plus more as needed
    1tsp coarse salt
    4 tble cold butter
    2 tble plain yogurt, sour cream, or buttermilk
    ice water (I used about 5 tble spoons)

    -Add the flour and salt to your processor and pulse a couple times to blend
    -cut the butter into bits and add to flour, process until incorporated
    -add in the yogurt, SC, or buttermilk and pulse a couple of times
    - then with the machine running add the ice water through the feed tube 1 tble spoon at a time
    - stop adding water and processing the minute the dough forms a ball
    - knead the dough by hand for about 1 minute
    - break off a piece big enough to make a very thin 3" round
    - you should get 20-30 rounds/batch
    - fill with your choice of cooked and drained (if needed) fillings and seal using just a bit of water on the edges
    - cook indirect on a pan or stone in the egg at 350°
    until golden brown about (25-30 minutes)
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  • BENTE
    BENTE Posts: 8,337
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    thanks looks like someyhing fun the whole family can get in on ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • mkc
    mkc Posts: 544
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    Wow - those really do look good! Great for a party! I'm looking forward to the filling recipes, too.

    Michelle
    Egging in Crossville, TN
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  • GREG
    GREG Posts: 22
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    Looks similar to a favorite of mine-a pupusa. The national dish of El Salvador. A thick corn tortilla stuffed with any combination of cheese, beans, and meat (my fav-beans, cheese, shrimp). Cooked on a flat grill. Quick, easy, and cheap but great meal. Interesting to watch them being made and cooked. They can cook many at once and tell what's inside by the number of indentions they put on the edge of the tortilla before it hits the grill. Had them in the states, but nothing as good as in El Salvador.
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