A Bit of a Different Post

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. 

 

Cut your pastry into strips of approximately equal size, about 2" wide.  You can see from the example here that I really mean "approximate." 

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.

Fold that little bottom strip up, so that the filling is now on the very bottom, as shown.  The little strip may not cover all of the filling; this is okay. 

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. 

Repeat in the opposite direction.  Note how the triangle begins to look neater every time! 

Repeat in the opposite direction again.  Uh-oh - it looks like we don't have enough wrapper to make a perfect triangle! 

What will we do with that last little bit?

We'll use a little bit of water to make it stick to the rest of the pastry, that's what. 

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. 

Comments

[Tom Aarons]

Hah. Take that, pea! :)

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