Title: Squash Samosas
Categories: Appetizer
Yield: 24 Samosas

PASTRY
1/2	c	All-purpose flour
1/2	c	Wholewheat flour
2		Jalapeno chiles, seeded & - coarsely chopped
1/4	ts	Salt
1/2	c	Oil
		Water, as necessary
FILLING
2 1/2	c	Winter squash, cooked & - pureed
2	ts	Oil
1/2	ts	Nutmeg
1/2	ts	White pepper
2		Jalapeno chiles, minced
		Salt, to taste
1/3	c	Coconut, shredded

PASTRY: Combine all dry ingredients in a bowl. Add oil & slowly drizzle in water until the dough forms a ball. Knead until very soft & pliable. Wrap in a damp towel & let rest for 2 hours or so.

FILLING: Heat oil in a skillet, add the pureed squash & saute, stirring frequently, for 15 minutes. Stir in the remaining ingredients. REmove from heat & let cool.

TO ASSEMBLE: Divide dough into 12 equal balls. Roll each ball into a circle, very thinly, & slice in half. Keep covered with a damp towel until ready to use, otherwise the pastry will dry out too much & you will not be able to use it. Place a portion of filling on one half of the semi-circle. Dampen the edges with some water & seal. Set each samosa aside until ready to cook.

TO COOK: Either, preheat the oven to 350F, place samosas on an ungreased cookie sheet & bake for 20 minutes. Or, deep-fry for 7 minutes or until browned. Drain on paper towels & serve immediately with good chutnies. Or let go cold & freeze. Reheat in a 350F oven.

NOTE: Baked samosas have a harder & more crunchy pastry. Deep-fried & I find that they retain too much fat. Try whichever way you find you prefer.

Recipe by Mark Satterly

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