Jun 05, 2016 Samosas are one of my favourite snacks, and the excursion is one of my favourite rainy-Saturday things to do. Making the delicious little parcels from scratch is a bit of an endeavour, though, when you start with finicky homemade pastry and that you then need to deep fry. So today, we’re taking an awesome shortcut with puff pastry! I’m super excited to be part of the Tenderflake Test Kitchen. I can’t tell you how much fun I’m having coming up with puff pastry recipes (and I have no idea why I hadn’t thought of puff pastry samosas before!). I always have a box in the freezer for quick appies (like this easy Squash, Roasted Garlic and Goat Cheese Tart), a favourite dinner pie, or an almost-effortless, stress-free dessert (like these insanely-yummy Cherry-Cheese Turnovers with almond icing). Frozen puff pastry such a great shortcut to impressive and delicious, eliminating the time and uncertainty factor involved in making pastry from scratch. I’m seriously never without it. Tenderflake promises the flakiest pastry every time, and these samosas certainly back it up. They are super easy to make, but I’ll walk you through it. The first thing we have to do is defrost the pastry – I do this in the fridge overnight, but it’ll thaw at room temperature in about 30 minutes. Then we make the potato filling. While it’s cooling, we prepare the dough. Working with one sheet at a time, we roll the puff pastry out on a lightly floured surface and make circles (I just traced around a bowl with a knife). Then we transfer the circles to a parchment-lined baking sheet and chill for a few minutes. Next we poke-poke-poke-poke some holes to let the steam escape. And we cut the circles in half. A scoop of filling goes on each half-circle, then the pastry is folded around it. Glue it shut with a light touch of egg wash. And into the oven they go! In 15 minutes or so you will have beautiful, golden, flaky samosas. They are golden, buttery, flaky and light, making it easy to scarf down a dozen of them straight from the oven. Which we did. Many, many times. Make a double batch if you’re serving a crowd, because they will likely only last 15 seconds. Serve hot with sticky tamarind or mango chutney (and double down on Indian mango recipes with this delicious Mango Kulfi for dessert). And if you haven’t gotten your samosa fix, the dinner pie I linked to earlier is actually my Samosa Pie (everyone who tries it totally loves it).
