Doris Pinks - Samosa question

[Mrs Ava]

DP, how did you make your samosa pastry?  I made it following Madhurs recipe, and it fell to bits when I fried it!  Ended up using ready made chinese style pancake wraps, which worked perfectly and the kids gobbled them up....just wondering what I did wrong!?

[Mrs Ava]

[tim]

Luck of the draw?

Not much help here?

http://www.mamtaskitchen.com/recipe_display.php?id=10457

[Mrs Ava]

Hmmm, well, give or take, that was exactly what I did Tim.  Really turned out odd, was a pain to roll, even after refridgeration, and then completely fell to bits upon frying!  I shall have to practise.  Thank goodness for the Chinese supermarket selling so many ready made wraps and pastrys!

[Yorkshire Lass]

I cheat, I'm afraid and use ready made filo. Always tastes good.

[tim]

Yes - same for Spring Rolls?

[Doris_Pinks]

I never refrigerate my pastry EJ, maybe that is the difference??  Never had a prob with it before  :-\

[Doris_Pinks]

EJ, another thought, you didn't use Self Raising flour did you??

[Mrs Ava]

nope, used plain.  I shall try try again.  Need more oil!

[Doris_Pinks]

Or a drop more water? And no refrigeration!

[tim]

Beat me to it, DP - been out!

Thought the same in the night - a drop more - but just a drop!

Or not enough kneading, so water wasn't fully blended? Unlikely for Emma!

[Mrs Ava]

You think more water huh.  OKay.  Flours all vary so much don't they, some drink it up, others don't!  I did knead it, lovingly, for 10 minutes.  I put the timer on when I knead things, 10 minutes kneading is a hell of a long time!  I did use plain flour, ever since you taught me DP, how to make perfect yorkies I always have plain flour in my pantry.  I still have some of the mince and tattie mix in the fridge, so maybe I will have another go tomorrow afternoon.  Ooo, how big did you roll the pastry?

[Doris_Pinks]

Divide it into 8, then roll each 8 out into a 7 inch circle and cut in 2, that will make the 2 cones to fill, if that makes sense! :-\  And yes you are right, flours do absorb liquid at different rates, thats one of the reasons cooking is a bit like gardening, hit and miss!! ;D  ;D  ;D

[Doris_Pinks]

Found this too on one site

"You can also make samosas from puff pastry, available in many supermarkets (in freezer section). Just fill the stuffing, make triangle and seal. Bake in a pre heated oven till golden."

Not a bad idea!

[Mrs Ava]

Did you send me that message telepathetically?  Popped into Asda just this very morn and picked up a pack of puff pastry!  (ooo, and after our venison discussion, managed to pick up 2 rather lovely slabs of that also!  Happy days!)

[Doris_Pinks]

OHHHHHHHHHHH  Venison, very jealous!