Great Make Ahead Samosa Pockets Recipe by Bianca Mwale
Cooking Instructions 1hr 1 Make a well, then pour in the water, lemon juice, and salt. Using a wooden spoon, mix the dough until it’s sticky 2 Transfer onto a floured surface, knead the dough until soft and no longer sticky. Lightly oil the dough and let it rest for about 10 minutes 3 Once the dough is rested, divide it into 14 small balls and keep covered with a kitchen towel to avoid drying 4 Using a rolling pin, roll out each ball into a small disc and line them up in threes. Take one of each three discs and brush with vegetable oil. Dust the oiled disc with some flour. Then take the second disc and place on top of the oiled and floured disc. Repeat the process of brushing oil and dusting flour on the second disc. Stake the third and final disk on top and set aside as you continue with the rest 5 Once all discs are oiled and floured in threes, dust each three layers with some flour and prepare to roll them out. Using a rolling pin, firmly roll out the stacked up discs, flipping over to ensure the discs roll out in a circular shape 6 Heat up a heavy bottomed pan and place the rolled out dough to partially cook. Flip after air pockets start to form on the top side, then remove from the pan 7 Gently lift the top layer to pull away from the other two without tearing. Repeat for the second layer (sheets will be light, partially cooked, and almost translucent) 8 Once all the sheets have been precooked, stack them together and cut in half using a sharp knife. Samosa pockets are ready to use. Keep covered in cling firm or with a towel to keep from drying and breaking 9 To use the sheets, prepare an edible glue my mixing flour and water into a thin paste 10 Take one of the sheets and fold by bringing the end furthest from you to form a triangle. Apply the glue on the piece that is left hanging (or the back of the folded side) and fold over to seal the pocket 11 Now that you have a triangle or cone with a cavity for the filling, open it up and fill it with your preferred filling without overstuffing 12 Close up the cone by applying more glue on the hanging flap then fold over to seal the samosa. Fry them until golden or freeze until needed 1 Make a well, then pour in the water, lemon juice, and salt. Using a wooden spoon, mix the dough until it’s sticky 1 Make a well, then pour in the water, lemon juice, and salt. Using a wooden spoon, mix the dough until it’s sticky 2 Transfer onto a floured surface, knead the dough until soft and no longer sticky. Lightly oil the dough and let it rest for about 10 minutes 2 Transfer onto a floured surface, knead the dough until soft and no longer sticky. Lightly oil the dough and let it rest for about 10 minutes 3 Once the dough is rested, divide it into 14 small balls and keep covered with a kitchen towel to avoid drying 3 Once the dough is rested, divide it into 14 small balls and keep covered with a kitchen towel to avoid drying 4 Using a rolling pin, roll out each ball into a small disc and line them up in threes. Take one of each three discs and brush with vegetable oil. Dust the oiled disc with some flour. Then take the second disc and place on top of the oiled and floured disc. Repeat the process of brushing oil and dusting flour on the second disc. Stake the third and final disk on top and set aside as you continue with the rest 4 Using a rolling pin, roll out each ball into a small disc and line them up in threes. Take one of each three discs and brush with vegetable oil. Dust the oiled disc with some flour. Then take the second disc and place on top of the oiled and floured disc. Repeat the process of brushing oil and dusting flour on the second disc. Stake the third and final disk on top and set aside as you continue with the rest 5 Once all discs are oiled and floured in threes, dust each three layers with some flour and prepare to roll them out. Using a rolling pin, firmly roll out the stacked up discs, flipping over to ensure the discs roll out in a circular shape 5 Once all discs are oiled and floured in threes, dust each three layers with some flour and prepare to roll them out. Using a rolling pin, firmly roll out the stacked up discs, flipping over to ensure the discs roll out in a circular shape 6 Heat up a heavy bottomed pan and place the rolled out dough to partially cook. Flip after air pockets start to form on the top side, then remove from the pan 6 Heat up a heavy bottomed pan and place the rolled out dough to partially cook. Flip after air pockets start to form on the top side, then remove from the pan 7 Gently lift the top layer to pull away from the other two without tearing. Repeat for the second layer (sheets will be light, partially cooked, and almost translucent) 7 Gently lift the top layer to pull away from the other two without tearing. Repeat for the second layer (sheets will be light, partially cooked, and almost translucent) 8 Once all the sheets have been precooked, stack them together and cut in half using a sharp knife. Samosa pockets are ready to use. Keep covered in cling firm or with a towel to keep from drying and breaking 8 Once all the sheets have been precooked, stack them together and cut in half using a sharp knife. Samosa pockets are ready to use. Keep covered in cling firm or with a towel to keep from drying and breaking 9 To use the sheets, prepare an edible glue my mixing flour and water into a thin paste 9 To use the sheets, prepare an edible glue my mixing flour and water into a thin paste 10 Take one of the sheets and fold by bringing the end furthest from you to form a triangle. Apply the glue on the piece that is left hanging (or the back of the folded side) and fold over to seal the pocket 10 Take one of the sheets and fold by bringing the end furthest from you to form a triangle. Apply the glue on the piece that is left hanging (or the back of the folded side) and fold over to seal the pocket 11 Now that you have a triangle or cone with a cavity for the filling, open it up and fill it with your preferred filling without overstuffing 11 Now that you have a triangle or cone with a cavity for the filling, open it up and fill it with your preferred filling without overstuffing 12 Close up the cone by applying more glue on the hanging flap then fold over to seal the samosa. Fry them until golden or freeze until needed 12 Close up the cone by applying more glue on the hanging flap then fold over to seal the samosa. Fry them until golden or freeze until needed Tips Carefully wrap uncooked samosa pockets with cling firm and store in the fridge for up to 3 days or in the freezer for to 2–3 months Store filled, uncooked samosas in the fridge for 1–2 days (because of the moisture in the filling) or in the freezer for 2 months More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Japanese yakitori (chicken thigh) Mashed Pea Potato Green Salad Recipe 🥗 Soft Omelette recipeㅣsimple and delicious breakfast 🥚🌞 Tartar Sauce Recipe | The Perfect Condiment for Sandwiches, Fried Foods & Grilled Fish 🍋 🥣 Salmon Canapé & Fresh Ade – A Perfect Pairing 🌼 🍾 Japanese yakitori (chicken thigh) Mashed Pea Potato Green Salad Recipe 🥗 Soft Omelette recipeㅣsimple and delicious breakfast 🥚🌞 Tartar Sauce Recipe | The Perfect Condiment for Sandwiches, Fried Foods & Grilled Fish 🍋 🥣 Salmon Canapé & Fresh Ade – A Perfect Pairing 🌼 🍾 Simple Bread with Creamy Vegetable Stew These healthy and yummy cookies are the perfect option for a snack! Ada Pradhaman/ flatten rice/ poha pudding / kheer Pumpkin donuts Pasta al pomodoro e burro Andhra Style Tomato Pappu Japanese yakitori (chicken thigh) 親子丼 (Oyakodon) Quick Paneer Masala Dry Recipe White chocolate raspberry cookies🍪 Simple Bread with Creamy Vegetable Stew These healthy and yummy cookies are the perfect option for a snack! Ada Pradhaman/ flatten rice/ poha pudding / kheer Pumpkin donuts Pasta al pomodoro e burro Andhra Style Tomato Pappu Japanese yakitori (chicken thigh) 親子丼 (Oyakodon) Quick Paneer Masala Dry Recipe White chocolate raspberry cookies🍪