will shortcrust pastry be any good for making vegetable samosas?

Answer 1

No. Look on line for a recipe for samosa pastry - it won't cook or taste the same as shortcrust. (Or you can be really lazy and go to an asian supermarket where you'll find bags of 50 of the scrumptious little nibbles - I plan to have some for my dinner with a spinach and paneer dish that my husband will make! So hungry now...)

Answer 2

Samosa Pastry Ready Made

Answer 3

No. If you can't make proper samosa pastry use Filo Pastry instead.

Answer 4

no i wouldnt think so.

the traditional way to make samosa pastry is tricky because you first make the dough, leave it to rest, roll it into balls, roll it out into circles, part cook on a tawa( chappati pan), cut in half then fill with mixture and seal with flour and water paste. finally ready to fry.

if you have an asian shop near by they often sell ready made frozen samosa leaves, which are very simular to filo but i find when cooked alittle softer.

Answer 5

no better of with filo pastry or make puff pastry and roll it very thinly short crust will be no good as if you roll it thin it will cook like a bisuit and if you roll it thick it will be apasty not a samosa

Answer 6

possibly-if you can get it rolled out thin enough and be gentle with it-its quite a good idea and i have no idea what the guys who do it for real use-although my pal rahila said its just a flour and water mix without the fat-apparently you need to wait for the mix to be totally cold before you do the pastry thing-so make the filling the night before and then go for it the next day!also-be careful how you fry them-deep fried of course but watch the temperature cos i did some a while back-prepared lovingly by aforementioned rahila-and burnt the first batch within seconds!!id say around 120-140c to get them right-good luck and hope it all tastes yummy!!!ps-id go with the filo idea-its a good thought although they will bedifferent from what you are used to-or ask an asian-the invented them-theyd know!!

Answer 7

Don't use shortcrust pastry, and don't use phyllo.

Puff pastry is OK - just don't make your filling too wet. And bake the samosas, don't fry them.

Answer 8

Samosas
This one is from Madhur Jaffrey's "Indian Cooking". It seems to me that this is the one I used to make samnosas. Other than deep-frying, you can bake samosas for a healthier snack.

MMMMM----- Meal-Master Recipe via Home Cookin 3.9

Title: Samosas
Categories: Indian - Tiffins
Yield: 8

For the pastry:

2 c flour
1/2 ts salt
4 tb oil
4 tb water

For the stuffing:

4 5 md potatoes, boiled in their
jackets and allowed to cool
4 tb oil
1 md onion, peeled and finely
chopped
1 c (175 g) shelled peas
1 tb finely grated peeled
fresh ginger
1 fresh hot green chilli,
finely
chopped
3 tb very finey chope fresh
green coriander (cilantro)
3 tb water
1 1/2 ts salt
1 ts ground coriander seeds
1 ts garam masala
1 ts ground roasted cumin seeds
1/4 ts cayenne pepper
2 tb lemon juice
oil for deep frying

Samosa Recipe from Madhur Jaffrey's "Indian Cooking"

Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles
coarse breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball.

Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and
simmer until peas are cooked. Stir every now and then and add a little more wat. er if the frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala,
roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool. More? Knead the pastry dough again and divide it into eight balls. Keep 7
covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.

Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian karhai. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room
temperature.

Answer 9

It may turn out OK taste-wise, but it won't be a samosa

Answer 10

No but you might try filo pastry easy to get in any supermarket freezer section enjoy