Spring in the garden is a lot like glass blowing, there’s a huge, hurried ramp up and then a bunch of waiting around for something edible to show up. Our peavines are actually from our cover crops, which we plant to as to fix much-needed nitrogen into the soil.
These particular peavines taste more like peas than the peas themselves and while one misses that little ‘pop’ as the peas burst in the mouth, there’s something equally delightful about the leafy texture of the peavine in the potato.
2 1/2 cup GF flour mix
1/2 cup white rice flour
1 tsp tumeric
1/2 tsp salt
8 Tbsp butter
3/4 ice cold water
1/2# Yukon Gold potatoes, peeled and cubed
3/4 cup carrots, cut into 1/2” pieces
1 tsp salt
2 Tbsp avocado oil
1 tsp cumin seed
1 cup onion, minced
2 Tbsp ginger, minced
1 tsp curry spice blend (we use Garam Masala)
1/4 cup cilantro
1/4 cup mint, chiffonade
1 each Serrano chili, minced
1 cup peavines, chopped
Oil to fry (2 cups)
Make the Dough: In food processor combine the flours, turmeric and salt. Pulse to combine.
Drop the butter into the processor a few cubes at a time until the mixture is granulated and grainy.
Slowly add in the ice cold water until dough forms.
Remove from bowl.
Form into a log and divide into 12 pieces.
Cover and chill for at least an hour.
Make the filling: Add potatoes, carrots, salt and enough water to cover to a pot and boil until potatoes are 10 – 10 minutes
Drain and mash, set aside.
Heat oil in a skillet and add the cumin. Toast for 1 -2 minutes
Add onion and ginger and cook until tender– 6 minutes
Add the curry and bloom the spice mixture
Form the Dough:
Fill a small bowl with warm water.
Roll out the doughs into 6” rounds. Cut the rounds down the middle into 2 equal pieces. Spoon 1 Tbsp of filling onto the center, moisten the edges, fold over and seal.
To Cook: Heat frying oil in a skillet or in an electric fryer to 350°F
Fry the samosas 2 at a time – 4 minutes per side
Remove and drain on paper.
Substitute peavines with 3/4 fresh peas
Serve with chutneys or a minted yoghurt sauce, it will balance the rich flavor and texture of the butter dough
We use a preserved kumquat relish
This is a very buttery dough and somewhat hard to work with, make sure it is chilled through and through