Folding instructions!Good Morning =)
I thought i'd upload the instructions i made following our cooking masterclass with the lovely Hilda. We were rather pleased with the results and no one got food poisoning - yet!
Anyway, we'd be very impressed if anyone attempts them at home - send us a photo if you do!
Samosas
Makes around 8
Ingredients
200g Paneer
100g Spinach
1 Onion – thoroughly diced
Mushroom 50g (if you want) Add 1 clove of garlic if you choose to.
Filo pastry – though spring roll pastry is better
½ tsp curry powder
Salt
Method
1. Fry onion in 1 tbsp of oil
2. Crush up paneer into small pieces in the pan
3. Once onion is slightly browned add diced spinach
4. Add ½ tsp curry powder and ¼ tsp salt (as paneer is already quite salty)
5. Fry the mixture in the pan, stirring around until the mix is of malleable texture (not too wet), then take off the heat and cool.
6. Cut filo roll into 2 inch wide strip
7. Using a 2 sheets thick strip add a 1 tsp dollop of mix and then fold as shown below
8. Seal the ends using flour and water glue
9. Fry in a wok full of hot oil, deep enough to cover them. The oil is hot enough when it bubbles around the samosa.
10. Drop each samosa gently into the wok and stir them around until they’re nicely browned
11. Remove from oil and dry on kitchen roll.
Have you told Hilda she shares a name with our favourite chicken.Chutney is broody so am toying with the idea of chicks-any idea Billy how long they take to hatch? love Jennie/Mum
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