SAMOSA PASTRY (PUR)

Updated at: Thu, 17 Aug 2023 00:07:32 GMT

Step 1

Sift flour and salt in a large mixing bowl. Add water and mix into a stiff dough. Knead well, cover with a damp cloth and set aside for 30 minutes.

Step 2

Divide dough into 16 portions. Roll out each portion into the size of a saucer.

Step 3

Smear oil edge to edge onto 12 of the rolled-out pastry. Lightly sprinkle corn flour on top of the oil. Stack the disks on top of each other in four batches ending with the one that has no oil or corn flour on.

Step 4

Roll each batch out as thin as possible into a square on a surface dusted with. Carefully transfer the squares onto a large oven tray. Bake 1 batch at a time in a preheated oven at 200°C for about 5 minutes or until the pur starts to puff.

Step 5

Remove from the oven and cut into 7 × 30cm strips using a sharp knife or kitchen scissors.

Step 6

Cut of the uneven ends. Save the ends to fry as paaper, which is a crispy snack to eat on its own or with soup. Separate the layers from one an-other. Cover the strips of pur with a damp cloth to prevent it from drying out. Repeat the process until all the disks are baked and cut. Makes 48 strips of pur.

Step 7

Holding one end in the left hand bring the right bottom corner to the opposite side to form a tr. angle. Fold once more to the other side to get a

Step 8

"pocket". Fill with 2 tsp filling of choice. To close continue to bring the pur around the triangle shape, seal with paste. Deep fry in medium to hot oil turning once or twice until light golden and the pur is crispy. Remove and drain on Kitchen towel.

Step 9

Cool slightly and serve with blatjang or your favourite sauce.

Step 10

To make the paste:

Step 11

Use two parts flour to one part water, mix well.

Step 12

Use this paste to close and complete the samosa.

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