[Sca-cooks] sweet potato samosas, filling

[Ysabeau]

The recipe I'm using has flour, cornmeal, and whole wheat flour held
together with butter and egg. I'm baking them instead of frying them...The
recipe was modified to reduce fat and calories...although the butter isn't
necessarily good but it is only a tiny bit. The recipe is in the current
issue of Cooking Light. They have a savory dough and a sweet dough plus a
variety of filling recipes for small pies. I actually think I'm going to
make several of the savory pies tomorrow and put them in the freezer. If I
have the time, I'll make some of the sweet pies as well.

On 11/21/06, ranvaig at columbus.rr.com <ranvaig at columbus.rr.com> wrote:
>
> >  >>So, I'm going to make sweet potato samosas and just leave some of the
> >filling for him to eat
> >
> Samosa dough is vegan..  flour, sometimes some rice flour, a little
> oil, salt and water
> Fry them in vegetable oil
>
> Ranvaig
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>