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.
Pastry225g plain flour
2 tsp salt
2 tbsp vegetable oil
80ml of warm water
MethodSieve 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
Topic: Mixed kebab ( 23,050 )
