Samosas, made with egg roll (wonton) wrappers
I have no idea how many I made - maybe 10? I used a whole package of Wings Egg roll wraps
425* for 12 minutes
OR Deep Fry in 2 inches of oil (recommended)
1 package Wonton or Egg roll wrappers (Spring roll wraps would probably work as well)
clean out your fridge for vegetables - I used corn and peas
cooked potatoes, diced moderately small (more potato than veggies is good)
shredded raw carrot OR fine dice cooked carrot
1/2 onion, fine dice
about 1/2 to 3/4 cup diced fully cooked meat, like chicken or beef, or cooked ground beef (optional)
1/2 Tbsp curry powder, or to taste
1/2 tsp salt
few cracks of pepper
1/2 tsp garam masala (optional)
1tsp cornstarch mixed with 2 to 3 tsp of water (thin paste)
Oil or butter to cook onion
Heal oil or butter/margarine in a small pan; add diced onion and saute for 2 minutes, or until starting to soften. Add in grated carrot, if using, and cook for another 2 minutes until carrot is wilted.
Put all the veggies and fully cooked meat in the microwave for a minute or two, just enough to warm them up. If you need to, peel the potato (the skin should just pull off). Put all the veggies in a bowl with the onion and carrot mixture. Stir in the curry, garam masala if using, salt and pepper, and blend well. Lay out one wonton or egg roll wrapper, and put a heaping tablespoon of the filling into the middle of the wrapper. Using a pastry brush or the back of a teaspoon, brush the edges of the won ton wrapper with the cornstarch and water mixture. Fold the wrapper corner to corner to make a triangle. Here's the tricky part -- there's a lot of wrapper left around the samosa filling. I ended up brushing the already sealed edges with more cornstarch/water, and then kind of folding those edges down and around the big triangle. Helpful instructions, eh? So fold it into a big triangle, then somehow fold it into a smaller rectangle-ish shape. Or look up "how to fold a samosa" online. One warning though - the pros use circles to wrap their samosas, and its really tough to make a circle out of a triangle. I think.
To bake the samosas: preheat the oven to 425*. Line a cookie sheet with foil or parchment, and either spray with cooking spray or lightly oil. Evenly space the samosas on the sheet, brush lightly with some oil, and bake for 12 to 14 minutes. Turn the samosas about halfway through cooking.
To Deep Fry (seriously here - go for the fat! Everything is better deep fried): heat about 2 to 3 inches of oil (NOT olive oil) in a pan, or use your deep fryer with whatever amount of oil you usually put in there. Heat oil to about 350*. In small batches of about 3 or 4 samosas, fry for 1 to 2 minutes, then flip the samosas, and fry the other side for about 1 to 2 minutes. They should be golden brown, and there should be bubbles on the egg roll wrapper. If they are frying faster than 1 minute, then your oil is too hot. Drain on paper towels, and enjoy with your favourite chutney.