Samosa Galette

Ingredients

• Pastry
• ¾ cup coconut oil
• 1½ cups all-purpose flour, plus more for dusting
• 1½ teaspoons ground turmeric
• 1 teaspoon salt
• 6 tablespoons ice water, plus more if needed
• 1½ teaspoons white vinegar
• Filling
• 4 to 5 medium yellow flesh potatoes, peeled and quartered (about 1 kilogram)
• Kosher salt
• 1 tablespoon canola oil
• 2 teaspoons coriander seeds, lightly crushed
• 1 teaspoon cumin seeds, lightly crushed
• ¾ teaspoon fennel seeds, lightly crushed
• 1 tablespoon garam masala
• ½ teaspoon cayenne pepper
• ¼ cup Roasted Hatch Green Chile
• 1 tablespoon finely minced ginger
• 2 garlic cloves, finely minced
• ¾ cup frozen peas
• Freshly ground black pepper
• ½ to ¾ cup vegetable stock
• Coconut oil, melted, optional for brushing
• Fresh cilantro for serving
• Tamarind sauce and/or mango chutney for serving

Instructions

1. Pastry
2. Measure out the coconut oil and spread onto a piece of parchment paper. Place in the freezer for about 30 minutes until very firm and cold.
3. Pulse together the flour, turmeric, and salt in a food processor. Break the frozen coconut oil into pieces, add to the flour, and pulse until the fat is broken into pea-sized pieces, about 5 to 10 pulses. Mix the ice water and vinegar together.
4. Turn the flour mixture into a large mixing bowl and gently stir in the water and vinegar mixture using a wooden spoon until a shaggy dough forms, adding a little more water if needed so it holds together. Press into a ball, wrap in plastic wrap, flatten into a disk, and refrigerate for at least 45 minutes or up to 1 day.
5. Filling
6. Place potatoes in a pot and cover with 1 inch of cold salted water. Bring to a boil over high heat and cook until tender, about 15 minutes. Drain and allow to steam dry until cool enough to handle. Break into small bite-sized pieces and set aside.
7. Heat canola oil in a large skillet over medium heat. Add coriander seeds, cumin seeds, and fennel seeds and toast for 15 to 30 seconds. Stir in garam masala, cayenne, and Roasted Hatch Green Chile. Season with salt and cook for about 1 minute. Add ginger and garlic and cook for 30 seconds. Add potatoes and peas, season with salt and pepper, and stir to combine. Add enough vegetable stock to moisten the mixture and loosen any bits from the pan.
8. Set filling aside to cool to room temperature.
9. Assembly and Baking
10. Position oven rack on the lowest setting and preheat oven to 425°F. Line a baking sheet with parchment paper.
11. Lightly flour a work surface and roll the chilled pastry into a circle about ¼ inch thick. Transfer to the prepared baking sheet.
12. Spoon the cooled filling into the center of the pastry and spread into an even layer, leaving about a 3-inch border all the way around. Fold the edges of the pastry up and over the filling to form the galette. Brush the pastry with melted coconut oil or canola oil if desired.
13. Bake on the bottom rack for 35 to 40 minutes until the pastry is golden brown and crisp. Allow to cool slightly before serving. Scatter with fresh cilantro and serve alongside tamarind sauce and/or mango chutney.