[Sca-cooks] geometry of samosa

[Gaylin Walli]

I'm getting ready to test out a recipe for samosas for the (MK)  
Spring Coronation feast and while the filling isn't problematic, the  
dough geometry is something that's giving me fits. I can't seem to  
wrap my brain around how modern ones get that very traditional  
triangular shape that stands up on the plate. I can probably make  
some dough and goof around until I figure it out, but if anyone has  
clearer instructions than some of the really horrible ones I've found  
online, I'd be eternally grateful.

Iasmin