Ethiopian Potato and Pea Samosas (Egg-Free)

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, 0.5 cup of Water, 0.25 cup of Vegetable Oil, and 0.5 tsp of Salt. Mix until a dough forms, then knead on a clean surface for 5-7 minutes until the dough is smooth and elastic. Cover the dough with a damp cloth and let it rest for 20 minutes at room temperature.
2. 2While the dough rests, place the 2 medium Potatoes in a medium pot and cover them with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the water, let the potatoes cool slightly, then peel them and cut into 1.27 cm cubes.
3. 3Place a 25.4 cm skillet over medium heat. Add the 0.5 cup of chopped Onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the 2 cloves of minced Garlic and cook for 1 minute more until fragrant.
4. 4Stir the 1 tbsp of Berbere Spice Mix, 0.5 tsp of Turmeric Powder, and 1 tsp of Ginger into the skillet with the onions and garlic. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Add the cubed potatoes and 1 cup of Peas to the skillet. Stir everything together to coat the potatoes and peas with the spice mixture. Cook for 2-3 minutes, stirring occasionally, until heated through. Remove from heat and set aside to cool slightly.
6. 6Preheat your oven to 190°C. Line a baking sheet with parchment paper.
7. 7Divide the rested dough into 8 equal portions. On a lightly floured surface, roll each portion into a thin circle, about 15.24 cm in diameter. If the dough sticks, lightly dust with a tiny bit more All-Purpose Flour.
8. 8Place about 2 tablespoons of the potato and pea filling onto one half of each dough circle, leaving a small border around the edge. Moisten the edges of the dough with a little water. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal. You can crimp the edges with a fork for extra security.
9. 9Place the formed samosas onto the prepared baking sheet. Bake for 20-25 minutes, or until the pastry is golden brown and crisp.

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