quick

beef samosas

Prep: 30 minutes Bake: 25 minutes at 400°F Makes: 6 servings

• 1 recipe Pastry Dough, thawed if frozen (see below)
• 2 portions Ground Beef Base (2 cups), thawed (see recipe)
• 1 cup frozen shredded hash brown potatoes
• ½ cup frozen peas
• 2 teaspoons grated fresh ginger
• 1½ teaspoons garam masala
• 1 fresh serrano chile pepper, seeded and finely chopped (see tip, below)
• 1 egg, lightly beaten
• 1 tablespoon water
•   Mango chutney

1. Preheat oven to 400°F. Divide Pastry Dough into thirds. On a lightly floured surface, roll each portion into a 10-inch circle. Cut each circle in half.

2. For filling, in a large bowl combine Ground Beef Base, hash brown potatoes, peas, ginger, garam masala, and serrano pepper. Spoon filling onto pastry half-circles. In a small bowl combine egg and the water. Brush edges of pastry with some of the egg mixture. Fold pastry in half over filling; seal with the tines of a fork. Prick tops of samosas with fork; brush with the remaining egg mixture. Place samosas on a baking sheet.

3. Bake for 25 to 30 minutes or until heated through and pastry is golden. Serve with mango chutney.

Pastry Dough: In a large bowl stir together 2½ cups all-purpose flour and 1 teaspoon salt. Using a pastry blender, cut in ½ cup shortening and ¼ cup cut-up butter, until pieces are peasize. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon ice water at a time, until all is moistened. Gather dough into a ball, kneading gently until it holds together.

Per serving: 699 cal., 35 g fat (13 g sat. fat), 94 mg chol., 955 mg sodium, 74 g carb., 2 g fiber, 20 g pro.

Chile peppers contain oils that can burn your skin and eyes. These oils are released when the chiles are cut. When working with chiles, wear plastic or rubber gloves. If your bare hands do touch the cut peppers, wash your hands and nails well with soap and warm water.