Topic: Mixed kebab

[Razor]

VC,

Tut tut on the filo pastry lol ;D

Why don't you try a savoury pastry, I think you will see the difference, for the better.  This is a recipe posted by Jamieb a while back and it's absolutely spot on.

Pastry

225g plain flour
2 tsp salt
2 tbsp vegetable oil
80ml of warm water

Method

Sieve the flour and salt into a clean mixing bowl.

Make a well in the middle of the flour and add the vegetable oil.

Add the water and mix until you have a nice firm dough.

Wrap in cling film and let it rest at room temperature for 30 minutes.

Making the samosa:

Take a ping pong ball size piece of dough and roll it into a round of about 19cm in diameter.  I used a bowl for accuracy and just trimmed off the excess.

Then, cut the round in half to give you two half moons.

Then brush half of the half moon with water, bring up the two corners and form a cone, ensuring that your seal the joined edges.

Using a desertspoon, fill up the cone with your meat or veg filling, leaving enough room at the top to seal the open end.

Brush the inside of the open end with water and squeeze it together with your finger and thumb, again, ensuring that it is well sealed.

Then, just slightly, roll the sealed end back on itself and squeeze together.  Again, this is just to ensure that the samosa is well sealed and it won't open during the cooking stage.

Set a deep fat fryer on high and carefully drop  the samosas in, about 4 at a time as to not over crowd the basket.

The samosas are ready when the pastry turns golden and little blisters start to form.


It might be worth a go as an alternative?  I not a big fan of filo pastry for samosa's

Ray

[Vindaloo-crazy]

I'm not sure it's me with Win 7 but those ? should be 1/2 spoons.

[Vindaloo-crazy]

Ray Mate

It takes the best part of a day to make all this! You think I'm gonna make the pastry too! ;DO

Oddly enough I may give that a go!

Bwahahaha!

[Vindaloo-crazy]

The samosas I've eaten at BIRs definitely used filo pastry though. You can tell by the texture.

[Vindaloo-crazy]

Hmm, that may be a point. I fry my samosas in the same deep fat fryer that I do my bhajis in, maybe the filo is really spiced pastry anyway?

Without the hassle and on the cheap like I said?

[Razor]

Hi VC,

They don't take long to make,lol  For me, filo pastry is more akin to chinese or Thai spring rolls.  You can actually get samosa pastry sheets frozen, although I've never used them but I know that Axe has.

Axe, how would you compare them to the savoury pastry?

Ray

[Vindaloo-crazy]

Nah, sorry Razor mate, I reckon it's cheap filo pastry that's used. We may be dealing with different places though. 

[Vindaloo-crazy]

You can see the oil trapped between the layers of pastry when you get a BIR samosa... It has to be filo...

[Razor]

Here you go VC,

check out these bad boys http://www.curry-recipes.co.uk/curry/index.php?topic=4616.0

And Jamieb's http://www.curry-recipes.co.uk/curry/index.php?topic=4614.0

I know that some places do use filo, I just think the savoury pastry is better and probably more traditional!

Horses for courses and all that

Ray

[Vindaloo-crazy]

Oddly enough Ray I've never had a samosa that was cooked in a pastry like that (and I've had loads of Manchester/ Bolton curries). I assume you must live in a borough that varies from where I've eaten, 'cos every samosa has been filo to my knowledge.

I dunno, every samosa I've ever eaten is 100% filo.