I’ve been on a blog-acation recently- With a new job, or role as we call jobs at WDW, I had to set some of my hobbies on the back burner until I came a little more comfortable at work. Not to say I haven’t been cooking and definitely not to say I haven’t missed working on blog stuff, I just could not juggle it all. Being a chef at an African/Indian restaurant has certainly influenced the ingredients that are stocked in our refrigerator at home. Sir Wes seems to be just fine with that, especially when I made my first samosa dough filled with buffalo chicken.
I am clearly not the best at forming samosas, but I started to get the hang of it towards the end. And then I saw how they all looked like cattle heads, I had to laugh at myself. Good part is they ate just as well as a perfectly formed samosa!
They are actually pretty simple to make, and I think the kids would love to get their hands dirty with these. I’ll even go as far as saying they are well balanced to on the diet spectrum!
1 cup whole wheat flour
1/8 teaspoon kosher salt
1/8 teaspoon ground cumin
2 tablespoons olive oil
1/4 cup water, at room temperature
1 pound chicken thigh/breast meat, cooked and cooled
Favorite buffalo sauce
To make the pastry:
Combine the flour, salt, cumin, and oil, in a medium bowl. Mix until the oil is evenly distributed. Mix in the water, and knead for 2 to 3 minutes, or until it is smooth and has the consistency of bread dough. Set aside while you prepare the filling.
Season the cooked chicken with the buffalo sauce to taste preference. Make sure it is enough to wet and coat the chicken as some of it will bake away.
Preheat the oven to 425 degrees F.
Divide the dough into 4 sections and form each into a smooth ball. Using your hands, press each ball into a flat disk. Dust a clean working surface with flour so the dough doesn’t stick, and using a lightly-floured rolling pin, roll a disk into a thin circle, thick as a tortilla and cut the circle in half. Take one of the half circles and make a cone shape starting at the center of the cut side to make the point of the cone and then wet the edges with a little water to bond the overlapping the edges together. Put 1-2 oz of filling into the cone, moisten the top of the inside edges and close the cone, pressing the edges to seal it. Brush with olive oil on each side of the samosa and then place it on a baking sheet. Repeat the process to make about 12 samosas. Sprinkle with sea salt and place the samosas in the oven, and bake for 20 to 25 minutes, or until the samosas are nicely browned. Serve with the blue cheese dressing.
I am happy to get back to the blog finally, while work was and always will be my priority, I think I am settling in to the new routine! Will see how the new cuisine I am working with comes into play at home!