[Sca-cooks] Re: geometry of samosa

[Susan Fox]

Tara Sersen Boroson wrote:

> Cut the dough into a square.  Fold two opposite corners toward one 
> another (as if you were making a long triangle), and seal one seam 
> (from one acute angle to the right angles).  Leave the other side 
> open.  You now have kind of a cone with a long flap.  Stuff the cone 
> full with your filling.  Fold the flap over the filling, match the 
> corner of the flap with the end of that first seam you made, and seal 
> it all up!
>
> -Magdalena vander Brugghe
> mmmmmm.... samosas... you know, I can eat samosas.  They can be made 
> gluten free...  Must make samosas...
>
Gluten Free??!  How?  Vietnamese rice wrappers or what?

Selene