Winter Squash Samosas

Ingredients

Pastry:
1 cup unbleached all-purpose flour
2 jalapeno chilies, seeded and coarsely chopped
1/4 tsp salt
1/4 tsp sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch dice
4 oz chilled cream cheese, cut into 1/2 inch dice

Filling
1 winter squash (yielding 2/1/2 cups puree) -- peel, de-seed, and steam the flesh
2 tsp unsalted butter
1/2 tsp freshly ground white pepper
1 jalapeno, seeded and minced
1 hearty pinch garam masala
1 pinch powdered ginger
1 sprinkle ground mantok
1/2 tsp salt
1/3 cup grated coconut
3 tbsp chopped walnuts


Instructions

For the pastry, combine ingredients in food processor with a metal blade and process until it forms a ball (about less than a minute). Shape into 3 smooth patties, cover with plastic wrap, and put in fridge. (can be made 1 to 2 days ahead of use)

For the filling: place squah puree with 1 tsp of butter in large nonstick rying pan over moderate heat. Cook for 15 minutes, stirring frequently, until the squash has reduced to a thick paste that sticks onto an upside-down spoon. Remove from heat and stir in remaining ingredients.

To assemble: preheat oven to 375. on lightly floured surface, roll out one portion of pastry into oblong ~ 9x16 inches. cut out 3 inch rounds with cutter; place 1 tbsp of filling on each round, dampen edges and fold dough over the filling. Press edges firmly with fingertips to seal. Place on ungreased baking sheets, and bake for 20 minutes until puffed and lightly browned.