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    Accueil » Recipes

    The samosa folding guide - 3 techniques to succeed like a pro

    Publié le : Mar 19, 2024 · Modifié le : Mar 19, 2024 par Marie · Leave a Comment

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    If you've never dared enjoy samosas because you were afraid of messing up the folding process, now you can take the plunge with complete peace of mind! Believe me, you'll be delighted, and you're in for a real treat.

    💙Why you'll love samosas

    • Super simple - no more headaches, thanks to all my techniques and tips, they're super-easy to make…
    • Endlessly versatile - yes, you can fill them with whatever you like!
    • Easy to freeze - make a big batch and freeze them for lazy evenings or last-minute surprise guests.

    🤞🏼With fillo pastry sheet

    Here's the process:

    Triangle shape

    • Cut a whole fillo pastry sheet into four equal strips.
    • Take two and reserve the other two. Lay the two strips on top of each other.
    A whole fillo pastry sheet cut in half, on a white cutting board.
    Two strips of fillo pastry sheets on a white cutting board.
    Two strips of fillo pastry sheet on top of each other.
    • Place your filling in the bottom right-hand corner.
    • Fold the corner to the left to form a triangle.
    • Then to the right.
    The garnish is at the bottom right of the fillo pastry sheet.
    A triangle is formed with the start of the fillo pastry sheet.
    The fillo pastry sheet triangle progresses.
    • Repeat two more times.
    • Use your fingers to tuck the remaining fillo pastry sheet inside.
    • Repeat until you've used up all the ingredients.
    The fillo pastry sheet triangle progresses.
    The fillo pastry sheet triangle progresses.
    One hand places the excess fillo pastry sheet inside the triangle.
    The triangle-shaped samosa is ready to bake.

    Cigar shape

    • Cut a whole fillo pastry sheet into two equal strips.
    • Reserve one half and use the other.
    A whole fillo pastry sheet on the work surface.
    A fillo pastry sheet, cut in half, on the work surface.
    • Place the filling at the bottom.
    • Fold in the side edges.
    Filling placed at the bottom of the fillo pastry sheet.
    Right side of fillo pastry sheet folded over the garnish.
    Hand folding the left side of the fillo pastry sheet over the garnish.
    • Roll the cigar on itself.
    • Repeat until all ingredients are used up.
    The cigar being rolled.
    Cigar-shaped samosa folding completed.

    Rectangle shape

    • Cut a whole fillo pastry sheet into two equal strips.
    • Reserve one half and use the other.
    A whole fillo pastry sheet on the work surface.
    A fillo pastry sheet, cut in half, on the work surface.
    • Place your filling in the middle of the filo half-sheet.
    • Fold in the side edges.
    Garnish in the center of the fillo pastry sheet.
    Right side of fillo pastry sheet folded over garnish.
    Left side of fillo pastry sheet folded over the garnish.
    • Fold over the top edge, then the bottom.
    • Repeat until all ingredients are used up.
    The bottom of the fillo pastry sheet is folded over the garnish.
    Rectangle-shaped samosa folding completed.
    Rectangular samosa turned inside out, so that the garnish is visible.

    🍗Some ideas for garnishes

    Several samoussas, one of which was a little eaten, showing the filling.

    Veggie samosas

    Tuna samoussas on parchment paper, with a bowl of sauce.

    Tuna samosas

    Crunchy chicken samosa.

    Chicken samosas

    Crunchy cream cheese minced meat samosa: you can see this creamy filling.

    Cheesy beef samosas

    Algerian Borek stacked on a plate.

    Algerian Borek

    Crunchy samosa, with overflowing goat cheese.

    Honey goat cheese samosas

    🍳A few words about cooking

    Traditionally, samosas are cooked in hot frying oil (around 340°F/170°C) for a few minutes in a pan, until golden brown.

    To be honest, I've never liked this cooking method, as I find it spoils the recipes a little, making samosas too greasy (it's really not a question of calories, but of taste, as the leaves are soaked in the frying oil).

    • Option 1, my favorite - brush the samosas with a little melted butter using a silicone brush, and bake at 410°F/210°C (natural convection/static heat mode, top and bottom) for around ten minutes, until golden brown.
    • Option 2 - place a little olive oil in a hot frying pan over medium heat and cook for a few minutes on each side, until golden brown.

    💡Frequently Asked Questions

    How to store fillo pastry sheets once opened?

    As they dry out quickly, I recommend stacking the remaining ones and wrapping them in aluminum foil to protect them from the outside air. This will keep them in the fridge for around 3 days.

    They still dried out in the fridge, what can I do?

    Take them gently (they break faster when they have dried) and place a slightly damp cloth over them for a few minutes. They'll regain their suppleness.

    Can I freeze them?

    Yes, of course! Place them in a freezer bag, separated from each other by a sheet of baking paper (if they're touching, you won't be able to separate them when defrosting), and place them in the freezer. You can keep them for 3 months.

    How to defrost them?

    Two options - place the freezer bag in the fridge and let them defrost slowly overnight. If you need something faster, place them on your work surface at room temperature for 1-2 hours.

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Welcome on Marie Food Tips, where we're all about flavor, good vibes, and zero stress. I whip up seasonal tasty dishes and indulgent desserts for everyday life and sometimes for special occasions. It's all about savoring the moment without any hassle!

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