Cut the filo sheets in half ... Repeat with the remaining filling and pastry. Spray the samosas liberally on both sides with oil, then bake for 10–15 minutes or until evenly golden brown.

Filo pastry is sold ready-made in rolled layers, fresh from the chiller cabinet, or frozen. You have to work quickly with filo pastry otherwise it dries out – it’s best to keep it in the ...

Meanwhile, lay the filo pastry out on a board ... Brush the finished samosa with beaten egg and repeat with all the remaining pastry and meat. These can be prepared earlier in the day up to ...

Cut a sheet of filo into 10cm strips lengthways ... Put a heaped dessert spoon of chosen filling at the front edge. Wrap the pastry around and then fold over and over into a triangle, seal ...

4. 4. Press the overlapping portion, and fill the case with the filling, leaving a margin of 1cm/ 1/2 inch all around. 5. 5. Press the edges together to seal the samosas. 6. 6. Fill all the pieces in ...

Samosas can be effortlessly made from folded Chinese spring roll pastry, for instance, and some recipes suggest using ...

Think noodle samosas, matar samosas, or even dal-stuffed samosas. While experimenting with fillings is always fun, today we're sharing a recipe that's perfect for the winter: palak paneer samosas.