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How To make Samoosa (Small Savory Pastries)

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PAStrY 1 1/2 c All-purpose flour
3/4 ts Salt
1 tb Oil or ghee (clarified
Butter) 1/2 c Warm water
FILLING 1 tb Oil or ghee
1 Clove garlic

finely
Chopped 1 ts Fresh ginger root :

finely
Chopped 2 md Onions

finely chopped
2 ts Curry powder
1/2 ts Salt
1 tb Vinegar or lemon juice
8 oz Steak or lamb :

minced
1/2 c Hot water
1 ts Garam masala
2 tb Fresh mint or coriander
Leaves -- chopped Oil for frying Pastry: Sift flour and salt into a bowl, add oil and warm water and mix thoroughly, until ingredients are combined. (Add a little more water if necessary to combine ingredients.) Knead for about 10 minutes or until dough is elastic. Cover with plastic wrap and set aside while preparing filling. Filling: Heat oil in a saucepan and fry garlic, ginger and half the onion until onion is soft. Add curry powder, salt and vinegar, mix well. Add minced steak and fry over a high heat, stirring constantly until meat changes color. Turn heat down and add hot water. Cover pan and cook until meat is tender and all the liquid has been absorbed. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped mint or coriander, remove from heat and allow to cool. Mix in reserved chopped onion. Take small pieces of dough, shape into balls and on a lightly floured board roll each one thinly to a circle, the size of a saucer. Cut each circle in half. fPut a teaspoon of filling on one side of each half circle and brush edges with water. Fold dough over and press edges together firmly. You will now have triangular shaped samoosas. When they are all made, heat oil in a deep pan and deep fry a few at a time until golden brown on both sides. Drain on absorbent paper and serve hot. NOTE: Both samoosa and singara can be made using spring roll wrappers. Cut into 2 1/2 inch strips the length of the pastry. Put a teaspoon of filling at one end and fold the pastry over diagonally, then fold again and again, still keeping a triangular shape. Moisten end of strip with water or beaten egg and press lightly. Recipe By : The Complete Asian Cookbook

How To make Samoosa (Small Savory Pastries)'s Videos

Chetna Makan's Pastry Samosas | At Home | Waitrose

We’re back in the kitchen with Chetna Makan as she creates a simplified version of samosas that are perfect for picnics, garden parties or as an afternoon snack.

Using ready-made pastry and baking rather than frying, Chetna’s simple samosas are filled with the traditional filling of potato, pea and spices. They’re great for using up any leftover mashed or roasted potato and can be enjoyed both hot and cold.

As part of our At Home series, we’re welcoming some special guests to our channel from their home kitchens. In each episode they’ll share the recipes they love to cook, what inspires them and their favourite ingredients.

We’d love to know who you’d like to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think. Subscribe to our channel and hit the bell to be notified when we upload a new video.

Ingredients:
2 large or 3 medium potatoes (about 650-675g), peeled and cut into 1cm pieces
100g frozen peas
½ tsp chilli powder, or to taste
½ tsp Cooks’ Ingredients Chaat Masala
Plain flour, for dusting
500g pack shortcrust pastry
1 British Blacktail Free Range Medium Egg, beaten

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Samosa pie puff pastry : Puff pastry recipes :Puff pastry ideas savoury :Easy savoury pastry recipes

Samosa pie puff pastry : Samosa pie filling in puff pastry.

I love samosas but I do not like frying them so I put them in puff pastry and bake them.

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Prepare the best croissants at home - with puff pastry twisted over tablespoons

Prepare the best croissants at home - with puff pastry twisted over tablespoons

Ingredients:
puff pastry - 500 g
pastry cream - 200 g
whipping cream - 150 g
almonds - 50 g
IN THE OVEN 180 °C/30 MIN
Tray size 42 X 30 cm

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Puff Pastry Pinwheels (4 ways!)

Puff Pastry Pinwheels couldn't be easier to make! Here I'll show you 4 delicious flavours: Pesto, Pizza, Marmite and Prosciutto. Makes 24 pinwheels (6 of each flavour). Serving size is based on having 4 each (1 of each flavour). Chris x

FULL RECIPE POST:

Puff Pastry Pinwheels (4 ways!) | Makes 24

????INGREDIENTS????

2 sheets of Pre-Rolled Puff Pastry (see notes)
1 Egg, beaten for egg wash
Oil Spray
pinch of Flour (if not pre-rolled in parchment paper)

Pesto:

2 heaped tbsp Basil Pesto, or as needed
3/4 cup / 75g Mozzarella, shredded
1/4 cup / 20g Parmesan, finely grated

Pizza:

2 heaped tbsp Pizza Sauce, or as needed
1 cup / 100g Strong Cheddar, grated
12 thin slices of Pepperoni
2 tbsp Peppers, finely diced
few pinches of Parmesan
few pinches of Oregano

Prosciutto:

4 slices of Prosciutto (parma ham)
1 cup / 100g Mild Cheddar, grated
few pinches of Oregano

Marmite:

2 tsp Marmite, or as needed (careful a little goes a long way!)
1 cup / 100g Mild Cheddar, grated

????METHOD????

Roll out your pastry. If it's got parchment paper pre-rolled, leave it on that. If it's doesn't or you're rolling out your own, add a pinch of flour to a surface. Slice each rectangle in half.

Add your toppings in this order, making sure you leave 1 gap at one of the ends to seal shut:

Pesto: 2 heaped tbsp pesto, 3/4 cup/75g mozzarella, 1/4 cup/20g parmesan.
Pizza: 2 heaped tbsp pizza sauce, 1cup/100g strong cheddar, 12 pepperoni slices, 2 tbsp peppers, few pinches of parmesan, few pinches of oregano.
Prosciutto: 1 cup/100g mild cheddar, 4 slices prosciutto, few pinches of oregano.
Marmite: 2 tsp marmite, 1 cup/100g mild cheddar.

Carefully and quite tightly roll each rectangle up until the 1 gap. Brush with egg wash, then finish the roll. Pop in the freezer for 15mins to firm up. Take out and slice each log into 6 (approx 3/4 slices).

Space out on an oiled sprayed tray or greased parchment paper (they will expand when they cook, you might need two trays) and brush with egg wash. Pop in the oven at 390f/200c for 15mins or until golden and crispy. Keep an eye on them, they go from perfect to burnt unfortunately quickly.

Leave to cool for a few mins, then remove with a spatula and place on a wire rack until ready to serve.

As always, for full nutrition, guidance and recipe notes head to the full blog post:

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The Easiest method to make Samosa wraps! Spiced Samosa Wraps!

Hello guys, Happy Easter and these are supposed to be on your menu this easter weekend! I hope you enjoyyyyy!

Get the Pan here ????
Rolling pin:
Black plate:
Glass mixing bowl:
Silicon Oil brush:
Black spatula with holes for turning:

Ingredients:
For the wrappers:
3 cups all purpose flour
1tsp dry parsley leaves
1/2tsp cayenne pepper
1/2tsp paprika powder
1tsp salt
1cup warm water

For the beef filling:
500grms minced beef
1tsp each of garam masala, cumin powder, coriander powder
1tsp salt
1 medium sized white and red onion chopped
1 bunch fresh coriander leaves, chopped
3 stems green onions, chopped

For the green churtney sauce:
1 bunch fresh coriander leaves
4 green chillies
fresh ginger
Fresh lemon juice from half a lemon
1/4cup water
1/2tsp salt

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My better half helping me in the kitchen, M's Frozen Delights Savouries. Yummy in my Tummy.

Savouries is a must in any freezer. It's quick to bake or fry when your get visitors and a must on the table for Ramadan.

All savouries in this video is available frozen from M's Frozen Delights. They sell crumbed chicken, crumbed seafood, meats, savouries and frozen desserts. Check out their website frozenfoodproducts.co.za or call/WhatsApp 083 275 9034. CAPE TOWN BASED only.

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In my videos, I use Lofra Cookers, Faber Appliances and AMC Cookware.

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