Good-Cooking - Squash Samosas

Ingredients

• Yield: 24 samosas
• Pastry
• 1/2 cup All-purpose flour
• 1/2 cup Wholewheat flour
• 2 ea Jalapeno chiles, seeded &-- coarsely chopped
• 1/4 tsp Salt
• 1/2 cup Oil
• Water, as necessary
• Filling
• 2 1/2 cup Winter squash, cooked & pureed
• 2 tsp Oil
• 1/2 tsp Nutmeg
• 1/2 tsp White pepper
• 2 ea Jalapeno chiles, minced
• Salt, to taste
• 1/3 cup 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.
• 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.