Pea and Feta Tart - Goodman Fielder Food Service.
Pea and Feta Tart - Goodman Fielder Food Service.
Chef Ben gets his creative hat on in this video. He shows us how to construct the ultimate pea and feta tart - vibrant colours and creamy mouth-watering flavours? Yep! Be sure to add this one to your menu.
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Onion Patti Samosa | Home-Made Samosa Patti | Irani Samosa | प्याज़ पट्टी समोसा | Chef Sanjyot Keer
Full Written Recipe for Onion Patti Samosa
Prep time: almost an hour (includes the resting of the dough)
Cooking time: 25-30 minutes
Serves: 18-20 samosas
Samosa patti/sheets 30-32 sheets
Ingredients:
• Maida (refined flour) - 2 cups
• Salt a pinch
• Oil 1 tsp
• Water as required
Method:
• In a mixing bowl, add maida & salt, mix well and further add water gradually as required to knead a soft dough, combine it well, once flour and water comes together transfer over a platform and knead well.
• Knead the dough well for 8-10 minutes while stretching it well. Keep kneading until the dough is smooth in texture.
• After kneading, tuck the dough inwards to make and apply little oil to avoid the surface from drying, cover with a moist cloth and rest for minimum 30 minutes.
• After the rest, knead the dough once again, and further divide in equal size dough balls.
• Coat the dough ball with dry flour, flatten with hands and roll to make a slightly thick mini size chapati, evenly apply oil over the chapati and also sprinkle some dry flour, make another mini thick chapati the same way keeping the size and thickness same and repeat the process of applying oil and flour.
• Make 3 or 4 chapati and stack over all together, use a rolling pin and roll to make one thin sheet, am making 3 layers sheet you can choose to make 4 layers sheet. By the time you roll the chapati keep the remaining dough balls covered to void from drying.
• Set a tawa on medium heat, try to use a non-stick tawa, heat until its hot enough, add the chapati and cook briefly for 10 - 15 seconds on low flame, use napkin to turn the chapati while cooking.
• Carefully try to separate the sheets after cooking briefly, repeat the process of cooking the remaining sheet briefly and separating. Cover the sheets with a moist cloth until used.
• Once all the sheets are cooked, cut the sheets to make samosa patti, keeping the size 2 inch by 8 inch, to ensure all the samosa patti or sheets are of same size, cut a cardboard of this size and use it as a stencil.
• Your samosa patti is ready, keep it aside to make the samosa, you can store them in an airtight container and store it freezer for couple of months.
Onion filling
Ingredients:
• Onions 5-6 medium sized (chopped)
• Green chillies 2-3 nos. (chopped)
• Curry leaves 20-25 leaves (chopped)
• Fresh coriander a handful (chopped)
• Green chilli paste 1 tsp / paste of 2-3 chillies
• Ginger paste 2 tsp
• Turmeric powder ½ tsp
• Garam masala 1 tsp
• Cumin powder 2 tsp
• Salt to taste
• Poha 3/4th cup + 2 tbsp (use in batches, depending on the moisture level of the filling)
• Lemon juice 1 tsp
• Coriander powder 1 tbsp
• Oil few drops
Methods:
• In a mixing bowl, add all the ingredients and mix well, use clean hands and mix while squeezing the mixture really well. Rest the mixture for 10-15 minutes.
• You can adjust the addition of poha depending on the moisture content in the mixture. In total I've used 3/4th cup + 2 tbsp, you can adjust the quantity depending on the moisture level of the filling.
• Add few drops of oil and mix once again. Keep it aside to be used as a filling.
Making the samosa
Ingredients:
• Slurry
1. Refined flour 2 tbsp
2. Water 50 ml
• Samosa patti/sheets
• Onion filling
• Oil for frying
Method:
• Add refined flour & water in a bowl, mix well to make a lump free slurry. Use the slurry for sealing the samosas.
• Take a samosa sheet, pick side of the corner & fold to make a triangle, hold the tringle and fill the pocket with sufficient amount of stuffing, make sure to fill properly to avoid any air pockets.
• Lightly pull from one side and fold to make triangles, once you reach towards the end, apply slurry and fold it tightly, ensure its not loosely sealed or else the filling may come out while frying.
• Seal the open corners if any, by dipping in the slurry.
• Set oil for frying, deep fry the shaped patti samosa in hot oil on medium high heat until crisp and golden brown. Fry in good quantity for efficient frying and to get an even colour.
• Your pyaaz wale samosas are ready, serve hot & crispy with ketchup or any dip of your choice.
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Green Peas Parcels with Green Tomato Dip
Green Peas Parcels is a filo variation of an Indian peas samosa. Peas make a perfect combination for a filo parcel.The green tomato dip/chutney is hot, tangy and slightly sweet and it compliments the peas parcels extremely well.
Use Phyllo sheets or spring roll sheets .
Filo Pastry Samosas | The Best Filo Pastry Lamb Samosas | Filo Pastry Samosa Folding Technique
Follow my recipe to learn how to make my simple and easy home made Filo Pastry Lamb Samosa. These delightful triangles of joy are crunchy and crispy when fried and packed full of spicy lamb mince, peas and onions.
Traditionally eaten with a mint and coriander chutney, these still very much remain a favourite starter to serve up with a pot full of piping hot chai.
See how I make mine
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Prep time -10 mins
Cooking - 1 hour (includes cooling, filling and frying of samosas )
Makes 28
Ingredients:
500g lamb mince
spring roll pastry sheets
1 mug -250g of frozen peas defrosted
1 large onion finely diced
2 tablespoons plain flour
water in a jug
2 teaspoon:
salt
chilli powder
coriander powder
garam masala and cumin seeds
1/2 teaspoon turmeric powder
1 tablespoon of:
dried fenugreek leaves
grated ginger and blitzed green chillies
chopped fresh coriander
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Enjoy ???? & Happy Eating!
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Samosa Folding Hack | How to make 8 samosas in one go ????
Samosa Folding Hack | How to make 8 samosas in one go ????
#howtofoldsamosa #samosafolding #ramadanrecipes #samosa
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Leek, Red Pepper & Feta Phyllo Spirals
Get this recipe and more on my website:
Makes 12-15 spiral pastries:
1-pound (13” by 18”) phyllo pastry sheets, thawed and at room temperature
6 ounces salted butter, melted
Optional: sesame seeds for garnish
For the Filling:
3 leeks, cleaned and sliced into half moons
2 scallions, sliced
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
4 roasted red peppers from the jar, diced
½ pound feta cheese,
2 eggs, beaten
2 tablespoons finely chopped fresh mint leaves
Preheat the oven to 400 °F, 200°C.
Combine the leeks, olive oil, and some salt in a pot and cook over medium-high heat for 8-10 minutes. Stir often to prevent burning.
Add scallions and cook over high heat about 3-5 minutes.
Allow to cool and crumble feta cheese into the mixture. Fold in the diced red peppers and mint. Mix to combine then season with salt and pepper.
Fold in the beaten egg.
Remove the phyllo pastry from packaging and place it on your work surface. Work with it quickly so it does not dry out and begin to crumble. You can keep it from drying out by placing a dry kitchen on top of the phyllo then a slightly damp kitchen towel over it.
Take one phyllo sheet and drizzle with some melted butter. Spread 1-2 tablespoons of the leek mixture along the widest side of the sheet. Fold it upward to form a log. Roll from the edges inward to form a spiral shape.
Place on a baking tray lined with parchment paper.
Brush the spirals with the remaining melted butter and sprinkle the tops with sesame seeds if desired.
Bake in the center rack of the oven until golden. About 35-40 minutes.
Allow to cool 15 minutes before serving. Enjoy!
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