Preheat oven to 350 degrees.
Break off a ball of the dough about an inch in diameter and roll it into a ball between the palms of your hands.
Roll it out into a really thin round, about 5-6 inches in diameter
Now roll in a single direction to make an oval.
With a knife or a pastry-cutter, cut into two so you have two semi-circles.
Smear water along the edges of each semi-circle. Now bring the edges together to form a cone. Press with your fingers to seal the edge.
Place 1 1/2 tbsp of filling into the cone, stopping short of filling all the way to the top.
With your fingers, push together the top of the cone, making a little pleat in the back if necessary. Seal tight, pressing along the edges, so nothing stumbles out during baking.
Prepare the rest of the samosas the same way. Place them on a baking sheet sprayed with oil or cooking spray.
Make the wash by mixing the oil and the nondairy mik. Brush the tops of the samosas lightly with this mixture.
Bake in a preheated 350-degree oven for 40 minutes or until the edges of the samosas are golden-brown. Flip the samosas once halfway through baking and coat the other side with the wash before returning to the oven.
Once the samosas are out of the oven, let them stand five minutes before serving with date-tamarind chutney.