No recipe today or yesterday, I'm afraid. I've been trying to slowly excavate my kitchen from the mess resulting from that large buffet lunch, and to be quite frank have been reluctant to even set foot in that place. The cleanup is more or less done now, fortunately, so you should be seeing food again relatively soon. In the meantime, I've got a bit of a different post for you today. A few months ago, someone emailed me asking for more detail on folding the samosa triangles. Since this is the same technique I use for just about any triangular-shaped product, I'm going to post it here with a thousand apologies to the person who asked for it in the first place.
Place a very small amount of the filling near the bottom of the strip of pastry. Note how I've said near the bottom. Despite the best efforts of an errant pea, there is a small strip of pastry that is empty near the bottom. The pea will meet its Maker in the very near future, don't you worry.
Bring the bottom left-hand corner of the pastry up to the right-hand side of the pastry, making a triangle. If it is not a perfect triangle that is okay. The top leg of the triangle should be more or less straight.
Now just repeat this a few billion times, until you've forgotten that you're doing it, and eventually you'll have a pile of little triangular-shaped appetizers.