earlier in 2011 i was really trying to improve my culinary knowledge and technique. each weekend i attempted something i had never made before. eventually i found myself making way too much food so that project slowed down.
i tried my hand, with help from some friends, at indian somasas. indian cuisine has such amazing, robust flavors that i just adore. since samosas have a pastry shell i thought why not make it into a pie. thanksgiving was an opportunity to try out my idea.
Samosa pie filling
i love using whole grain pastry flour when i bake and this crust is 1:3 whole grain pastry flour to AP flour. the whole grain pastry flour is faintly sweet with a lovely texture for cookies. for the filling i added carrots, mushrooms, and cilantro to the recipe i had found that called for onion, potatoes, peas, fennel seeds, cumin seeds, and garam masala.
thanksgiving samosa pie
it was finished off with an egg wash and a sprig of cilantro for garnish. the end result was just what i had hoped for. i am thankful for garam masala!
This christmas I made my classic cookies, gingersnap and snickerdoodle, along with some new recipes, vegan oatmeal raisin and chewing chocolate as well as 20 loaves of pumpkin bread. Food makes a perfect gift. It feeds the body and nourishes the soul. My affection is measured by the cup.
