An Indian speciality that can make tea times more pleasurable.
- PASTRY SHELL DOUGH : Mix all the ingredients together in a large bowl and knead about 10 minutes. If the dough is too sticky to fi ngers add some more fl our. Gather dough in a ball and wrap it in plastic fi lm or keep under a clean damp muslin cloth for about 10 minutes. The plastic fi lm keeps it from drying.
- PREPARATION : Divide shell dough into eight balls. Keep the dough covered in plastic fi lm. Roll a ball out into an 8” round. Cut it into half with a sharp, pointed knife. This will make 2 half-moon shaped pastries. Pick up one half moon and form a cone, making a ¼” wide, overlapping seam; glue this seam together with a little shell sealer; and fi ll the cone with about 2 ½ tablespoons of the potato stuffi ng. Seal the wide side of the cone fl uting the edges. If using phyllo strips place a little fi lling at one end of the strip (1½” x 8”) brush a little water along the edges. Fold over into the shape of a triangle and continue folding till you reach the end.
- BAKING : Lightly brush ghee onto the top surface of the samosa with a pastry brush. Pre-heat your OTG oven to 225° C. Place the tray in the centre rack position in the oven. Bake at 225° C for 10 to 12 minutes. When done remove the tray with the tongs.