Page 9 - Hosting Guide K Cochrane Curry Night
P. 9
Veg Samosas
Served with a tomato chutney
Assemble the samosas
Preparation time approx. 10 minutes
Ingredients required: Equipment required:
• Proved samosa pastry • Rolling pin
• Prepared samosa filling • Small bowl of water
Pantry Ingredients required:
1. Once rested divide the dough equally between the number of people,
you’ll need one dough ball per person. Smooth the dough balls into flat
rounds using the palms of your hands, dust lightly with flour and then set
on a plate until assembling the samosas.
2. Take one dough ball and dip each side in a small amount of flour. On a
clean surface, roll it into an oval, about 10cm wide (approx. 4-inches) and
14cm in length (approx. 6-inches). It doesn't have to be perfect.
3. Cut each oval in half, so you are left with two semi circles.
4. Take one of the pieces and place it flat on the surface in front of you,
straight side facing north. Roll it with your rolling pin a few times to make
it a little thinner and wider. Take the upper left corner and bring it to the
centre. Place some cool water down the middle and bring the upper right-
hand corner to the centre to meet the waterline. Press both sides together
very gently.
5. Lift the samosa pastry up and open the pocket you just created. At the
same time, press the seam together a little more to ensure it is well sealed.
You should have a little pouch ready for filling.
6. Stuff the samosa with the cooled potato and pea filling. We use about 2
tbsp of filling per samosa.
7. To create the little crease in the back of the samosa so it can stand up by
itself: Along the open seam of the filled samosa, place your finger in the
centre of the round edge of the pastry. Create a tiny fold, about 1cm wide
and pinch to seal (this will create a small dimple for the back base of the
samosa. Now dab some cold water on the inner seams of the open edge
of the pastry and press together and seal to close, pushing out any air as
you go.
(Instructions continued on the next page)
