Curried Spinach Samosas
Makes 16
The Crust
- 1/2 cup water
- 1/3 cup organic safflower oil
- pinch of salt (optional)
- 3 cups organic whole wheat flour
The Filling
- 1 tablespoon sesame oil
- 1 bunch green onion, finely chopped
- 1/2 small onion, finely chopped
- 3 medium carrots diced
- 3/4–1 lb fresh spinach, thoroughly washed, dried, and chopped
- pinch of salt
- 1/4 teaspoon curry powder
- 1 tablespoon tamari (wheat-free soy sauce)
- 1/4 cup water
- 1 tablespoon kuzu (Japanese arrowroot)
Combine water, oil, and salt in a small saucepan and bring to a boil. Remove from heat and beat the mixture with a whisk until it has a milky appearance. Add to flour in a large bowl. Gently knead the dough just until mixed well. Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.)
Meanwhile start to prepare filling.
Heat oil in a skillet. Sauté onions and carrots for 1 minute. Sprinkle with salt and curry powder and add chopped spinach. Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes. Season mixture with tamari. Dissolve kuzu in 1/4 cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze.
Preheat the oven to 375°F. Divide the dough in half and roll out until about 1/8 inch thick. Using a saucer or a small plate as a guide, cut the dough into 4-inch diameter circles. Place 2 tablespoons of filling in the middle of each circle. Fold over and pinch edge shut. Using a fork, poke a few holes in each samosa. Place on an oiled cookie sheet and bake for 30 minutes.
These are really delicious, eaten while they are hot or cold.
