It was an extremely cold day weatherwise, with temps only reaching the single digits. So, I decided it would be best to spend the day cooped up inside and away from the elements. I recently found a book called "150 Things to Make with a Roast Chicken and 50 Ways to Roast it" by Tony Rosenfeld. There are many simple and delicious sounding recipes in it, but one that most sparked my fancy is a recipe for "Curried Chicken, Potato and Pea Samosas". For those who aren't familiar, Samosas are much like little pot pies or empanadas. In Indian cuisine they are usually filled with potatoes, peas and sometimes meat such as lamb, or they are vegetarian. These called for chicken, which sounded interesting. The ingredient list was relatively simple; the only item I didn't already have on hand were the wonton wrappers needed. Overall it took me about two hours to make these, including clean up time. The recipe states it will make 16, but I made 24, and still had filling left over. Next time I think I would use egg roll wrappers, since they are larger. Every step was pretty simple except for filling and sealing up the wrappers. That was a bit tricky for me as a first timer, but nevertheless I was quite pleased with the end result. I don't often deep fry things in oil and I tend to get a little paranoid about doing so. With patience and care, I managed to fry the little dumplings to a lovely golden brown. Tony and I gobbled up the first eight right away, then I saved a few to be eaten later on. I sealed the rest up with my vacuum food sealer to be frozen and enjoyed at a later date - like when I get a hankering for a Samosa and don't have two hours to devote to making them.
