Hermitcraft: Trailer Park Samosas

Just in time for holiday entertaining, here's a killer recipe for an easy, addictive appetiser or side dish. Both the "Quick" and "Better" versions can be filled with either hamburger or lentils, suitable for omnivore and vegetarian alike, and the ingredients are readily available from most any North American supermarket. The "Quick" recipe is indeed quick: about half an hour from groceries to piping hot, fragrant samosas. The "Better" one takes a little longer, but is well worth the extra time if you've got it. (Note: both are also fairly spicy; for milder results, dial back or omit the jalapeños.)

Pastry for both versions:

2 tubes ready-bake crescent roll dough, for 16 rolls in all. Keep tubes chilled until the moment of use.

"Quick" filling:

1 tablespoon ghee or cooking oil
1/2 teaspoon minced garlic
1 tablespoon minced onion
1 1/2 teaspoons jarred jalapeños, minced
a few good grinds of fresh black pepper
2 teaspoons prepared curry powder
pinch each ground cinnamon and cloves (just a pinch; you shouldn't taste either in the finished product)
1/2 teaspoon powdered ginger
1/2 teaspoon chili powder
1/2 cup diced tomatoes
1/4 teaspoon thyme
1 tablespoon minced celery
1 pound very lean ground beef, or cooked lentils (about 1/2 cup raw)


"Better" filling:

1 tablespoon ghee or cooking oil
1 inch grated gingerroot

"Better" spice mix; beef or lentils will be stirred into this

1 garlic clove (about 1/2 teaspoon), minced
1 tablespoon minced onion
1 1/2 teaspoons jarred jalapeños, minced
a few good grinds of fresh ground black pepper
1 teaspoon ground cumin
1/4 teaspoon turmeric
good pinch garam masala, if available
1/2 teaspoon coriander powder
pinch each ground cinnamon and cloves (just a pinch; you shouldn't taste either in the finished samosas)
1/2 teaspoon chili powder
1/2 cup diced tomatoes
1/4 teaspoon thyme
1 tablespoon minced celery
1 pound very lean ground beef, or cooked lentils (about 1/2 cup raw)

Instructions for both (all four?) filling recipes:

Preheat oven to 375F.

Warm ghee or oil in a heavy skillet over medium-low heat. Add all ingredients up to tomatoes, in order, and simmer gently until onion is translucent and spices are fragrant. Add tomatoes, thyme, and celery, raise heat slightly, and cook until celery is soft and mixture is pasty, scraping it frequently about with a spatula.

Add beef or lentils, mix thoroughly with spice mixture, and simmer until beef is browned or lentils have thickened, about 10 minutes. Scrape frequently with the edge of a spatula; if the mixture gets too dry, add a little water .

To make samosas:

Unroll crescent roll dough and separate into triangles.

Put a heaping tablespoon of filling in the centre of the wide end of each triangle. Pull up the short corners and seal them together on top of the filling; pull the long last corner over the top of the sealed short ones and around the back to form a round, filled pastry; pinch and seal all seams closed so that no filling shows. Place on an ungreased cookie sheet.

Bake at 375°F for 10 minutes or until golden brown. (Take care they don't burn; these bake very quickly.) Serve warm, wrapped in a tea towel, as finger food.