Title: Squash samosas
 Categories: Appetizers, Indian, Vegetables, Mark's
      Yield: 24 Samosas
 
MMMMM---------------------------PASTRY--------------------------------
    1/2 c  All-purpose flour
    1/2 c  Wholewheat flour
      2 ea Jalapeno chiles, seeded &
           -- coarsely chopped
    1/4 ts Salt
    1/2 c  Oil
           Water, as necessary

MMMMM--------------------------FILLING-------------------------------
  2 1/2 c  Winter squash, cooked &
           -- pureed
      2 ts Oil
    1/2 ts Nutmeg
    1/2 ts White pepper
      2 ea Jalapeno chiles, minced
           Salt, to taste
    1/3 c  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.
  
  TO ASSEMBLE:  Divide dough into 12 equal balls.  Roll each ball into a
  circle, very thinly, & slice in half.  Keep covered with a damp towel
  until ready to use, otherwise the pastry will dry out too much & you
  will not be able to use it.  Place a portion of filling on one half
  of the semi-circle. Dampen the edges with some water & seal.  Set
  each samosa aside until ready to cook.
  
  TO COOK:  Either, preheat the oven to 350F, place samosas on an
  ungreased cookie sheet & bake for 20 minutes.  Or, deep-fry for 7
  minutes or until browned.  Drain on paper towels & serve immediately
  with good chutnies. Or let go cold & freeze.  Reheat in a 350F oven.
  
  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.