Recipe for samosas please

Glad

has anyone an authentic recipe for samosas please using filo pastry?

I have tried searching the recipe thread and index but can't find anything honest
(been stuck in there since Tuesday looking )

squeaky

LOL

I don't recall having seen one, and the only recipe for samosas I could find doesn't use filo, though you might be able to adapt it:-

http://forums.moneysavingexpert.com/showthread.html?p=359320

I think you may have to brave the perils of google


Edit: if nobody comes up with a personal favourite you could pick one of these... google samosa with filo

Glad

I was in Sainsburys at New Year and found lots of packs of filo downpriced to 7p each, I bought 9 all they had

so thought that's how I could use some up

squeaky

Cor! What a good find! I can't see why you can't just substitute the filo pastry for whatever one is mostly used for samosas.... and there must be zillions of different fillings... glorified cornish pasties if you ask me!

Sarahsaver

I have used filo pastry but I have also made my own and it is well worth it. I dont know if Madhur jaffrey has a website but I would trust her recipes 110%
afaik from having a lot of asian friends you can use leftover meat and veg in them, in fact that tastes better! Plenty of spice, I prefer cumin, fresh chillies and some garam masala.
YUMMY:)

Debt_Free_Chick

Try this one

It has pictures, too

Lydia.42

Hi
My other half and i have previously used filo pastry for making chinese spring rolls.
Yummy...

rabialiones

cut about half or quarter of block of filo pastry into strips and deep fry in hot oil.
makes a tasty snack!

sproggi

If you are a sweetperson, you could try Baklava.
I aye so much of this while I was out in Greece (many years ago) that I put on over a stone in 5 weeks!!!

I have just found this site with the recipe
http://www.eatgreektonight.com/recipes/desserts/baklava.html

Oh dear, I can feel another stone coming on

moneysavingplumber

This is going to be long-winded, but this is the Pat Chapman recipe I've used many times for samosas, and never been disappointed.

corn oil
450g strong white plain flour
900g potatoes
4 (!!) teaspoons of salt (optional of course but the filling is very bland without salt!)
450g frozen peas

1 tsp black pepper ground
2 tsp chilli powder
3 tsp coriander, ground
1 tsp cumin, ground
3 dstspn dry fenugreek/methi leaves

Add 4 dessertspoons of corn oil to the flour, and enough water to make a dough to leave the sides of the bowl clean, leave to stand for at least one hour.

Boil the potatoes, mash and add the spices, salt and the peas.

Make a flour and water paste which will be to glue the samosas together and keep it to hand in a bowl.

Roll the rested dough into balls no smaller than 4cm in diameter and then roll out into discs of 10cm in diameter. Brush each disc with corn oil on one side. Sprinkle with flour and join two together (the two faces you have just oiled and floured), then roll these twin discs out to circles 20cm in diameter. Heat a dry frying pan at medium heat. Place the discs in turn into the pan and cook for about one minute. Turn it over and repeat, it should bubble slightly. Clean the pan frequently to prevent sticking.

While still hot cut the discs in half. Place each on a work surface and fold over one third. Paste the top third with the flour and water paste, then fold over the next third, you now have a cone shape.

Put the filling mixture into the cone (not too much), then fold over the top and seal with the paste, use the paste liberally and make sure it is well-sealed or it will burst.

Deep fry at medium heat for about 10-15 minutes or until pale gold in colour. Don't over cook or rush it. Then let them rest for a minimum 10 minutes or let them cool completely (you can also freeze them at this point).

To finish off, grill slowly or deep fry a second time until golden brown.

Then just sit back...... and feel your arteries harden and your blood pressure hit the roof! :rotfl:

Glad

they sound good msp
I didn't make any last night as I want to experiment 1st
think I'll do Chinese next time and use filo for the spring rolls
but will definitely be making my own samosas soon