Topic: Mixed kebab

[Razor]

Hi VC,

I now live in the Tameside area of Manchester.  I do agree with you, there a loads of BIR's that use filo for their samosa pastry, I'm just saying that I prefer the savoury pastry version.

Back in the 80's, I don't think that you could get a filo version could you?  Think that's probably down to cost these days.  Like you have already said, frozen pastry is very cheap and convenient, and the BIR's are more likely to use it for that reason!

Ray

[Vindaloo-crazy]

Like you've already said Razor, we need to look at cooking on the cheap mate.

[Vindaloo-crazy]

No, you're probably right mate: thing's would've tasted better.

[Malc.]

Thanks for posting the recipes VC I will certainly be trying them. What with Domi's recent topic as well, I suggest we do a Samosa Test next month Ray, what say you, shall we see what Chris thinks?

Jamie's pastry was an eye opener and lends itself to a more traditional way of making the pastry casing. Whilst I enjoyed every last mouthful, I actually prefer to use Samosa skins. These are different to Filo sheets though and produce different results.

I am sure that of those restaurants that make their own, some will use filo pastry, you'll be able to tell this when you cut into the pastry as it will flake into many layers and the taste will be more akin to pastry. Some invariably may make their own pastry, but I imagine that many will use ready to use Samosa skins. Only my opinion though.

The ones I have used are actually cut into strips with 45 degree cuts at either end (i.e. they look like elongated parallelograms). But you can also buy skins formed into a circle which you cut in half and used as you would with Jamie's method. The former lends itself to making a perfect triangle with ease and also allows the Samosa to be filled easily, without too much messing around. The pastry is similar to that of Chinese spring roll. It's thin and when cooked forms a crispy skin not too dissimilar to filo but not flaky. When made, the two sides both have two layers of pastry.

Moving forward, I will always opt for ready to use skins if they are available. But filo and homemade will always be an option if all else fails.

[jamieb728]

Hi

Just a thing about cheapness if you pick up a bag of own brand flower from the supermarket what is it about 49p a bag? as apposed to frozen filo/samosa skins not sure what they cost but i would think the flower version would actually work out cheaper? i suppose its all about what time you have on your hands, I think when ray made his pastry he actually froze half to use at a later date.

Jamie

[Vindaloo-crazy]

But you have to factor in the time it takes to make and prove the pastry. I can't see many Indian restaurants making it when it's cheap to buy reay made?

Good idea on the tests axe, that'd be interesting.

[Vindaloo-crazy]

When I use filo I cut the large sheets into three long rectangles, spoon a tablespoon of filling into a corner and then roll it over to form triangles. I assume everyone knows this but I thought I'd better mention it. 

[Malc.]

I wonder how many restaurants actually make their own Samosa though, i'd lay odds on that many actually buy ready made frozen Samosa.

I've bought in three different brands of ready made frozen Samosa. One of them was almost spot on.

[Vindaloo-crazy]

It's got to be cheaper to make your own, surely?

[Malc.]

I don't know. If you factor in, buying in bulk and labour costs, i'm not so sure. Restaurants will opt for the most economical approach which does not necessarily mean the cheapest ingredients.

Well it's food for thought, pardon the pun. Besides it all irrelevant, I much prefer to make my own, it's alot more fun and rewarding especially when the family say they've really enjoyed them.