Boat samosa pastries

Name: Boat samosa pastries
Yield: 12 small samosa
Cuisine: British
Ingredients: 1 can tuna chunks drained; 3 pieces frozen paratha (used humza brand); spring onion; 1 pepper; 1-2 celery; 1 carrot; 1 white onion; 1/2 lime; Spices

Umluqs @umluqs

Using frozen paratha,ideas from online vid
Used tuna and crunchy veggies
For best results Need use very dry filling mixture amd use the parathas as recommended not to distort them and as they become too stretchy when more defrosted
The pastry wasn't the crispiest and of course it lost its flakiness after a day or so.but it does hold well and still edible .try with mince meats etc
Did not use cabbage but was equally fresh and crunchy with the vegg combinations alhmdulillah !you can try different veggies balances of your choice

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Ingredients

12 small samosa

1 cantuna chunks drained
3 piecesfrozen paratha (used humza brand)
Veggies:
spring onion
1pepper
1-2celery
1carrot
1white onion
1/2lime
Spices

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Steps

1

Marinated tuna and store in fridge up2 2 days..then on day of make can prep veggies as in pics.better to grate or crop finely to get crunchyness
2

Then can thaw the parathas with paper in btn or I used some semolina flour which helps not to stick.be sure not too leave too long in room temp as will totally sticky and can't b handled well.
3

Make the mixture by first dry fry tuna flakes.here I made small mistake of adding everything together before separately doing tuna flakes..end result was bit watery mix which affected end result
4

Then make your 4 triangles and your boat shapes. try not to overlap dough but only lightly press and overlap at edges of sealing and pinch the corners in to bit longish so that they seal and make good shape as much you can.
5

Fry in hot oil about 5 at time in medium deep pan bismillah.enjoy with favourite chutney such as desiccated coconut and green herbs
6