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 ...

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.

Mix the flour with 2 tablespoons water in a small bowl to make a paste – this will be used to seal the samosas. Unroll a single filo sheet over a flat surface. Return the remaining pastry to the ...

5. 5. Press the edges together to seal the samosas. 6. 6. Fill all the pieces in the same manner, keeping them covered with a damp cloth. 7. 7. Heat oil till a piece of dough thrown in, comes up ...

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.