Directions

• Step 1
  Mix flour and 1 teaspoon salt in a medium bowl. Cut in 12 tablespoons of cold butter until the mixture resembles coarse crumbs. Add water, 2 tablespoons at a time, mixing with a fork, until a dough forms. Knead briefly until smooth. Divide dough in half, then form into flattened rounds and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes or overnight.
• Step 2
  In a saucepan, add potatoes and cover with cold water. Bring to a boil and cook 20-25 minutes, or until tender. Cool, then peel and cut into ¼” pieces.
• Step 3
  Heat remaining 2 tablespoons of butter in a large skillet over medium heat. Add onion, ginger, garlic, cumin and cayenne. Cook 2-3 minutes until onion is softened. Add potatoes, peas, lemon juice and remaining 1 teaspoon salt. Cook 2-4 minutes until peas thaw. Cool completely.
• Step 4
  When ready to form the samosas, cut each dough round into 6 pieces. Keep covered when not using. Roll one piece into a 6” circle. Cut circle in half and place a scant 2 tablespoons of filling in the center of each. Brush water around edges. Fold circle in half to form a triangle and pinch edges to seal.
• Step 5
  Heat 3”-4” of oil to 350°F in a heavy bottom pan. Adjust as needed to maintain temperature during cooking.
• Step 6
  Fry samosas 5-7 minutes, turning occasionally, until golden brown. Drain on paper-towel-lined plate.
• Step 7
  Refrigerate leftovers.
• Step 8
  Tip: Dough and filling can be made a day ahead of time and refrigerated. Samosas can also be formed and refrigerated until ready to cook.