Aloo Samosas

1 1/2 lbs. russet potatoes (about 3 medium), peeled and quartered
3/4 C frozen green peas
1/2 t ground cumin
1/2 t turmeric
1/4 t cayenne
1/4 t kosher salt
0 - freshly ground black pepper to taste
1 T finely minced fresh cilantro
1 - recipe Easy Piecrust (another recipe)
0 - olive oil

Spray a nonstick muffin tin with nonstick spray and set aside. Have a small rolling pin and a small bowl of water ready.

To make the filling, place the potatoes in a medium saucepan and cover with water. Bring to a boil, lower the heat, and simmer, partially covered, until the potatoes are tender. Meanwhile, cook the green peas according to package directions, drain, and set aside.

Drain the potatoes. Add the cumin, turmeric, cayenne, salt, and pepper to taste, and mash the potatoes coarsely using a potato masher. Add the peas and cilantro and mix together. Set aside to cool.

Make the piecrust according to directions. Divide the dough into eighteen equal pieces, each roughly the size of a walnut.

Working with one piece at a time on a lightly floured work surface, roll the dough into a ball, then use the rolling pin to roll the ball into a flat, 5 inch wide circle. Sprinkle the work surface and rolling pin with flour as necessary to keep the dough from sticking.

Place a heaping 1 1/2 tablespoons of potato filling in the center of the circle. Dip a finger in the bowl of water and run it around the edges of the dough to moisten it. Bring all the edges of the dough up, folding and gathering them together over the filling. Pinch with your fingers to seal. Repeat with the remaining dough and filling, placing each finished samosa in a muffin cup. Spray or brush the finished samosas with olive oil.

At this point, the samosas can be baked immediately or refrigerated, covered with plastic wrap, for several hours or overnight.

When ready to bake, preheat the oven to 400°F. Bake for 25 minutes, until warmed through and golden brown on the bottom.

For a variation, replace all or part of the potatoes with cooked cauliflower.

From Vegan Lunch Box