Title: Baked Samosas
Categories: Breadmaker
Yield: 8 Servings

DOUGH
3	c	All-purpose flour
2 1/2	ts	Yeast
3/4	ts	Salt
2	ts	Sugar
1/2	c	Plus 2 T evaporated milk or more to make a firm ball
3	tb	Unsalted butter or margarine
FILLING
1	md	Idaho potato (about 6 to 8 ozs), in 1/2-inch cubes
1	c	Fresh or frozen peas
2	tb	Vegetable oil
1	lg	All-purpose yellow onion (8 ozs), finely chopped
2		Garlic cloves, finely chopped
2	ts	Fresh ginger root, peeled and finely chopped
1	ts	Dried coriander
1/2	ts	Ground cumin
1/4	ts	Freshly ground black pepper
1/4	ts	Salt
		To finish: 1 egg beaten with 1 tablespoon water

Dough: Place all the ingredients in the machine, program for Dough or Manual, and press Start. The dough will be quite firm but it should be moist enough to hold together. Make the filling while the dough is rising.

Filling: Place the potato cubes in a small saucepan and cover with water. Bring to a boil over medium-high heat, lower the heat to medium, and continue cooking for 10 minutes, or until they have slightly softened but are not cooked through. Add the peas to the boiling water for the last minute of cooking. Drain the water from the potato cubes and peas.

Heat the oil in a large frying pan set over medium-high heat and add the onions, garlic, and ginger. Saute until the onions are translucent. Add the potato cubes, peas, coriander, cumin, pepper, and salt and stir until well mixed. Remove from the heat and cool slightly.

To finish: Turn the finished dough out on a lightly floured surface and divide it into eight equal balls. Let the balls rest 10 minutes. Preheat the oven to 350 degrees with the rack in the center position. Lightly spray a large baking sheet with vegetable spray.

On a lightly oiled work surface, roll each ball of dough to a 7-inch circle, rolling from the middle toward the edge. Distribute the filling evenly among the circles, about 3 heaping tablespoons for each one. Lightly moisten the edge of each circle with water and fold over to form a semi-circle. Press the edges together firmly. Fold the pressed edge inward toward the filling and press with your fingertips to seal. Lift the samosas onto the prepared baking sheet and generously brush the tops with the egg glaze. Bake the samosas for 15 minutes, or until they are a rich golden brown. Serve hot from the oven.

from Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine-Perfect Every Time, by Lora Brody, William Morrow & Company, $ 22.

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