Open Faced Samosas
SERVES 12
INGREDIENTS:
I came up with this variation on the Samosa one day while serving the more conventional enclosed version at an hors d'ouevres party. I noticed every single person stopped to ask what was inside the golden brown triangular pastry before indulging. My servers sounded like broken 78's. Half the people winced in discomfort like a Supercuts employee on 2 for 1 Wookie Coupon Day. It was a true catering nightmare. OH, THE HUMANITY!

I decided that an open-faced version would give the people the truth in advertising presentation they so desperately desired. 		3 Cups All Purpose Flour, plus extra for dusting purposes
1/2 Cup Canola Oil
1 tsp. Kosher Salt
1 Cup Warm Water
2 Tbs. Unsalted Butter or Ghee
1 Yellow Onion, peeled and diced
4 Garlic Cloves, peeled and minced
2 Tbs. Fresh Gingerroot, peeled and minced
1 Jalapeno Chile, seeded and minced
2 Russet Potatoes, boiled and mashed
4 Tbs. or more Curry Powder
1 Tbs. Cumin Powder
1/4 Cup Cilantro Leaves, chopped
1 Cup Frozen Peas, thawed
1 Cup Mango Chutney
Cilantro Leaves for Garnish

View Details for Open Faced Samosas
Method:
 In a mixing bowl, combine the flour, canola oil, salt, and water. Stir with a wooden spoon until you've got a soft, pliable dough. Cover in plastic wrap and refrigerate for 30 minutes.

Using a little extra flour for dusting, roll the dough out to about 1/4". With a 1" pastry cutter, cut circles of dough and place on a lightly greased cookie sheet about 1" apart. Bake at 350F for 10 minutes until lightly golden brown. Repeat with the rest of the dough.

In a medium saucepan, heat the butter over medium high heat. Saute the onions, ginger, garlic, and chilies about 4 minutes until golden and soft. Add in the mashed potatoes, curry powder, cumin powder, salt, and peas. Cook and stir several minutes until heated through and uniform in color. Add in the chopped cilantro.

Assemble by placing about 1 teaspoon of the potato filling on each of the pastry rounds. Cover each with a touch of the mango chutney and garnish with cilantro leaves. As Rachel Ray would say, "Yum-O!".  
ChefKerry.com