Made in India: Recipes from an Indian Family Kitchen
Beet and Feta Samosas
Page 48
Cuisine: Indian | Course Type: Appetizers
Tags:
Recipe Reviews
Seeing Kaye's note reminded me that I made these a while ago, so here's my review... I made mine quite a bit smaller than suggested and I found the smaller ones easier to wrap. I'm glad I made a few test samosas since I found that they lose their crispness quite quickly. To make them for guests I froze them overnight and cooked from frozen as directed. That worked very well and everyone liked them. They are quite fiddly to make so be sure to have a good block of time available to make these. Also, the leftover filling was very good as a side dish. Next I want to try them with golden beets from the garden. Overall, a really nice recipe that I've made quite a few times.
I chose this recipe because it sounded a bit odd for an Indian meal. But it was a hit—both we and company loved it.
I made 18 samosas for dinner; four of us ate all of them. Later I made up another 10 to freeze.
Sodha's instructions for folding up the filo aren't the best, but luckily I've done this kind of thing before. I lay out the strip, then put the tablespoon of stuffing on what would be the second triangle. Fold the first over that, then continue folding till you get to the end.
I'm curious now how the frozen ones will do.
5sep18: The frozen samosas are great. Pop them frozen into the oven as Sodha instructs.
(edited 9th September 2018) (0) comment (1) useful
Login or register to add your own review of this recipe.