Crispy Puff Samosa

Name: Crispy Puff Samosa
Cuisine: American
Ingredients: 4 cups all-purpose flour (about 500 grams); 1/2 cup melted shortening (replace 1 tablespoon of shortening with 1 tablespoon butter); 1 teaspoon salt; 1 teaspoon baking powder; 1 1/4 cups warm milk (about 300 ml); 1 tablespoon sugar; 1 tablespoon vinegar; ☆ Filling:; Mozzarella cheese or your choice of cheese

هند أسامة @cook_4894713

أمريكا

This is my first time making this puff pastry recipe. I usually don’t fry pastries in oil because I prefer baked ones—oil makes them too heavy for my taste. But this is the first fried pastry recipe I’ve really enjoyed! They turn out crispy, delicious, and not oily inside. I didn’t expect them to be this amazing. Truly wonderful!

هند أسامة @cook_4894713

Saved

Ingredients

4 cupsall-purpose flour (about 500 grams)
1/2 cupmelted shortening (replace 1 tablespoon of shortening with 1 tablespoon butter)
1 teaspoonsalt
1 teaspoonbaking powder
1 1/4 cupswarm milk (about 300 ml)
1 tablespoonsugar
1 tablespoonvinegar
☆ Filling:
Mozzarella cheese or your choice of cheese

Saved

Steps

1

Sift the flour with salt and baking powder, then add the melted shortening and rub together well.
2

Add the sugar, vinegar, and warm milk. Mix the dough just until it comes together and is smooth and soft—don’t over-knead. The butter makes the dough very soft and elastic, and gives it a great crunch and flavor when fried.
3

Cover the dough and let it rest for 1 hour.
4

Take half the dough, roll it out, and cut into circles.
5

Add the filling and seal the edges as shown in the picture.
6

Use a fork to press and seal the edges well. You’ll notice the dough seals easily and sticks well because it’s so soft from the butter.
7

Seal all the samosas and place them in the freezer until firm. This is how they look once frozen.
8

Heat plenty of oil in a deep pan (hot but not smoking). Fry the amount of samosas you need; you can keep the rest in the freezer in bags for later use.
9

They turn out golden, crispy, and light. Enjoy!
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