Meet Isabel Coss, executive chef at Pascual on Capitol Hill and pastry chef at Lutece in Georgetown, whose sold-out master class happens on Feb. 23. The Hill Center impressed chef Isabel Coss the very first time she visited, and long before she knew she’d be teaching there. Washington City Paper named her one of its Change Makers for the 2024 People Issue and had brought the group in for a photo shoot. “I fell in love with the place,” she says. “I thought it would be the perfect spot for building a sense of community—and then I saw all the activities listed!” It echoes how the ebullient, 33-year-old Mexico City native feels about opening Pascual on Capitol Hill, which is celebrating its 1-year anniversary in February.

12 Days of Cooking Christmas: Samosas
Today we offer up Samosas from Chef Mark Haskell’s Street Food class! This is a delicious recipe for a popular Indian treat.
SAMOSAS
Dough
2 1/2 cups flour
1/2 teaspoon salt
1 cup buttermilk or yogurt
Extra flour as needed
Filling
2 large potatoes
1 tablespoon butter
1 cup finely minced onion
2 medium cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon mustard seeds
1 teaspoon dried coriander
3/4 teaspoon salt
1 1/2 cups uncooked green peas
2 tablespoons lemon juice
Cayenne, Salt & Pepper, Masala to taste
DIRECTIONS
Dough
Place the flour in a medium-sized bowl. Mix in the salt.
Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough.
Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.
Filling
Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.
To Assemble
Preheat the oven to 425 degrees. Generously oil a baking sheet.
Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.
Place approximately 1 1/2 tablespoons filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork. Store in the refrigerator or freezer until baking time.
To Bake
Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425 degrees, then reduce heat to 375 degrees and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down.
Serve within 5 minutes of baking, with a dipping sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly while eating.
Check out all of our upcoming cooking classes here