I use frozen puff pastry. Really easy, and much faster. And yes, it’s probably not as healthy for you as some options…but it tastes fantastic! However, if you want to be all authentic (or keep it vegan) use the recipe from The Moosewood Cookbook:
Mix the flour and salt in a medium bowl. Make a well in the center, and add the yogurt. (If you aren’t worried about it being vegan-worthy, you can use an equal amount of buttermilk instead.) Mix first with a spoon, and then with your hand to form a smooth dough. Add extra flour if you need to keep the dough from being sticky. Knead for about five minutes, then cover while you make the filling.
Peel the potatoes and cut them into 1-inch pieces. Put them in a saucepan, cover with water, and boil until potatoes are tender. Drain. Mash very lightly – just break them into pieces. You want them to be very chunky: not a smooth mash.
In a large skillet, saute cubed butternut squash in olive oil until it just begins to soften. Add onion, and stir until squash is tender and onion is very soft.
Add garlic, ginger, mustard seeds, coriander, curry, nutmeg and salt. Stir over medium heat for a minute or two to release the flavors of the spices.
Combine squash mixture with potatoes. Stir in lemon juice. Cool at least 15 minutes before filling pastries.
I use puff pastry and cut 9 circles from each sheet using the rim of a large glass. Take each little circle and roll it out until it is about 3 1/2 inches across. Put a heaping tablespoon of the filling in the middle, wet one half of the edge, and fold it over to form a little half-moon.
Press down all around the open edge to seal. Do this 17 more times. Bake at 425° for about 25-30 minutes, or until golden brown.
Moosewood Dipping Sauce
Place all ingredients in a small saucepan over medium heat and stir until sugar dissolves. Simmer 10 minutes. Serve warm or at room temperature.
Put mint, cilantro, ginger, lime, water, salt and pepper in a food processor and process until it becomes a sauce. (It’s OK if there’s still little leaf bits.) Heat olive oil in skillet. Add mustard seed and fry until you hear popping. Add mustard seed to sauce. This can be served separately, but I like it mixed in with the Dipping Sauce.
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