SAMOSA HAND PIES
1 tbsp. vegetable oil, plus more for frying 1 onion, chopped 1⁄2 fennel bulb, cored and chopped 2 tbsp. minced fresh garlic 2 tbsp. grated fresh ginger 1⁄2 cup brown lentils 1 russet potato, peeled and cubed 21⁄2 tbsp. garam masala 1 cup veggie broth 11⁄2 cups frozen carrots and peas
1. In a saucepan over medium, cook onion and fennel in oil 5 min. Add garlic, ginger; cook 2 min. Add next 3 ingredients and broth to cover. Boil; simmer, covered, 45 min.
2. Add frozen veggies, cook 20 min. Cool.
3. Divide dough* into 24 4” circles. Top with 11 ⁄2 tbsp. filling. Brush edges with water; seal.
4. In a pan, heat 3” vegetable oil to 350°F. Cook samosas in oil 5 min. Transfer to paper towel-lined plate.
*For dough: In a food processor, process 2 cups flour, 2 tbsp. cold unsalted butter, 2 tbsp. whole-milk yogurt and
1 pinch salt. Add ⁄2 cup ice water; process until forms a ball. Shape into a disk; wrap in plastic, chill 30 min.
PER SERVING: 252 cal, 9g protein, 42g carbs, 6g fiber, 3g sugar, 5g fat
Crispy, tasty and perfect for sharing!