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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.
- Place your filling in the bottom right-hand corner.
- Fold the corner to the left to form a triangle.
- Then to the right.
- Repeat two more times.
- Use your fingers to tuck the remaining fillo pastry sheet inside.
- Repeat until you've used up all the ingredients.
Cigar shape
- Cut a whole fillo pastry sheet into two equal strips.
- Reserve one half and use the other.
- Place the filling at the bottom.
- Fold in the side edges.
- Roll the cigar on itself.
- Repeat until all ingredients are used up.
Rectangle shape
- Cut a whole fillo pastry sheet into two equal strips.
- Reserve one half and use the other.
- Place your filling in the middle of the filo half-sheet.
- Fold in the side edges.
- Fold over the top edge, then the bottom.
- Repeat until all ingredients are used up.
🍗Some ideas for garnishes
🍳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
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.
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.
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.
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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