Vegetable Samosas

Difficulty:

1/5

Ease of Preparation: Easy

Time of Preparation: 1 hour 20 minutes

Yield: 10 samosas

Ingredients:

600 grams plain flour (20 ounces)
2 teaspoons salt
½ cup vegetable oil (125 millilitres)
1-cup warm water (250 millilitres)

For the filling:

1-tablespoon vegetable oil (15 millilitres)
1-teaspoon butter (5 millilitres)
6 green onions, chopped
3 inches ginger, peeled and chopped
4 tablespoons chopped cilantro
4 large carrots, grated
250 grams enoki mushrooms
2 tablespoons hoisin sauce (30 millilitres)
Vegetable oil for deep-frying

For the dipping sauce:

¾ cup golden raisins (120 grams)
1-cup raisins (140 grams)
Zest and juice of 3 lemons
1 cup diced shallots
1 ½ cups white wine (375 millilitres)
1/3-cup sugar (60 grams)
1 tablespoon crushed coriander seeds (15 millilitres)
Pinch of salt

Method:

For the filling, heat the vegetable oil in a large skillet over a medium heat and add the green onions and ginger. Sauté until they begin to release their aromas, then add the mushrooms and grated carrots. Toss lightly for a couple of minutes. Set aside to cool. Mix in the hoisin sauce, the coriander and season with salt and pepper.

For the pastry, sift the flour and salt into a bowl. Add the oil and warm water and mix until the dough comes together. Knead the dough on a floured surface for 5 to 10 minutes, or until it is smooth and elastic. Cover the dough with plastic wrap and rest at room temperature for an hour.

Cut the pastry in half and roll it out until about 3 millimetres thick. Using a 12-centimetre cookie cutter cut out rounds. Place a heaped tablespoon of the filling in the middle of each one. Fold over the other half of the pasty and pinch the edges closed to seal.

In a non-reactive pot combine all the ingredients for the dipping sauce and bring them to a low simmer over a low heat. Cook the mixture with a lid for about 40 minutes or until almost all the liquid has evaporated. Set aside to cool.

Deep-fry the samosas in batches in hot vegetable oil, turning once, for 3 to 4 minutes. Remove the samosas with a slotted spoon and drain them on absorbent paper. Serve with the dipping sauce.