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Veggie Samosas
This particular recipe is vegan-friendly, though you can find plenty of other recipes that include butter or lard in the dough. Those will make for a flakier crust.

1 cup flour
1 teaspoon salt
4 tablespoons vegetable oil
6 tablespoons water

1 large white potato
1/2 white or yellow onion
1 carrot
3 cloves finely chopped garlic
1 inch grated fresh ginger
1 tablespoons each coriander, cumin, curry powder, and tumeric
Vegetable stock as needed
Salt and pepper to taste

To make the dough:
1) Add flour and salt to stand mixer. Begin to slowly beat in the four tablespoons of oil.
2). Slowly add the water as needed, until dough begins to form a firm ball. Let it mix for 2-4 minutes.
3) Form the dough into a large ball, set aside, cover, and let rest while you make the filling.

To make the filling:
1) Boil potato until soft. Peel, chop, and set aside. 
2) Finely dice the onions and carrots. Saute them over low heat in olive oil until the onions begin to carmelize.
3) Add the ginger, garlic, and spices. Cook for one minute.
4) Chop up the potato and add it to the mix. Use a potato masher or fork to mash the mixture together.
5) As needed, add vegetable stock and let the mixture simmer until the flavors are well-blended, usually 5-10 minutes. 

To make samosas:

1) Divide dough into half, then in half again to make four equal balls. 
2) Roll one ball into a circle. Cut in half.
3) Place the half on the palm of one hand, and use the other to scoop filling into the center.
4) Moisten the edges of the dough, and pinch together to form a dough pocket.
5) Repeat for the rest of the dough.

To cook the samosas, you may either fry or bake them. To fry, place in hot oil for about three minutes until golden brown. To bake, brush the tops with oil. Bake for 15 minutes at 425, then lower to 375 and bake an additional 10.