https://www.cutoutandkeep.net/projects/samosas • Posted by Ten Speed Press
MAKES 18 TO 24
MAKES 18 TO 24
Preheat the oven to 200°C/400°F/gas 6.
Delicately unroll one sheet of pastry and place on a large chopping board. Brush it lightly with melted butter and layer with another sheet of filo pastry.
Cut the sheets horizontally into three strips (around 10cm x 25cm), using a sharp knife.
Make a cone shape at one side of the strip.
Place about 1 heaped tablespoon of the filling inside the cone and fold the open side of the cone into the rest of the filo strip to cover and seal it. You should have a triangle shape now.
Keep folding over the rest of the pastry around the shape of the cone until you come to the end of the strip.
Cut off any excess pastry, stick the strip down with a brush of melted butter and push on the seal with your fingers. Repeat.
To bake your samosas, brush them on both sides with butter and place on a lightly oiled baking tray in the centre of the oven for 15 minutes.
If you don’t want to bake your samosas straight away, put them in a single layer on a non-stick surface and put them in the freezer. (Once frozen you can pile them all in a container or a freezer bag to save on space.)
To cook from frozen, brush both sides with butter and place on a lightly greased baking tray. Bake for 20 to 25 minutes or until golden. Tip: If you’re making different types of samosas, you can mark them out by sprinkling cumin seeds, sesame seeds or nigella seeds on the top.