CURRIED SPINACH SAMOSA

Ingredients:

• -----CRUST-----
• 1/2 c Water
• 1/3 c Organic safflower oil
• 1 pn Salt
• 3 c Whole wheat flour
• -----FILLING-----
• 1 tb Sesame oil
• 1 bn Green onion -- finely chopped
• 3 md Carrots -- diced
• 1 lb Fresh spinach
• -- washed, dried & chopped
• 1 pn Salt
• 1/4 ts Curry powder
• 1 tb Tamari
• 1/4 c Water
• 1 tb Kudzu (Japanese arrowroot)

Preparation:

• Combine water, oil, and salt in a small saucepan and bring to a boil.
• Remove from heat and beat the mixture with a whisk until it has a milky appearance.
• Add to flour in a large bowl.
• Gently knead the dough just until mixed well.
• Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.
• ) For the filling: heat oil in a skillet.
• Saute onions and carrots for 1 minute.
• Sprinkle with salt and curry powder and add chopped spinach.
• Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes.
• Season with tamari.
• Dissolve kudzu in 1/4 cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze.
• Preheat oven to 375 degrees.
• Divide the dough in half and roll out until about 1/8" thick.
• Using a saucer or a small plate as a guide cut the dough into 4" circles. Place 2 Tbs. of filling in the middle of each circle. Fold over and pinch edge shut. Using a fork, poke a few holes in each samosa. Place on an oiled cook