With the best intentions and our hearts set, we set out to make pierogies and ended up making samosas and potato pockets. Which, turned out to be a satisfying change of plans.
Pierogies are typically dumpling-like pockets field with veggies and the like. We boiled a couple, but did not like the texture of the dough afterwards.
So, we transferred our efforts to the oven and discovered that we can have samosas again.
For the dough, we used two packets of Chebe All-purpose Bread Mix and followed the directions on the back.
For the filling, we boiled and mashed potatoes. While the potatoes were boiling, we sauteed onions to add to the mashed potatoes.
To make the samosas, we mixed garam masala with the potato and onions. Ah! so good. I love indian food and samosas are back on my list now.
For the mushroom lovers out there, we also made mushroom potato pockets by adding porcini mushrooms.
And don't forget the left over dough, which we rolled into breadsticks. No sauce is needed but you could dip and eat if you have a sauce that you enjoy using. Any sauce ideas? We enjoyed our creations with no sauce.
-heather
