[Sca-cooks] Re: geometry of samosa

[Phil Troy / G. Tacitus Adamantius]

On Feb 24, 2006, at 11:13 AM, Gaylin Walli wrote:

>
> On Feb 24, 2006, at 10:59 AM, sca-cooks-request at ansteorra.org wrote:
>
>> Alternately:  here is a samosa recipe with no pictures but four  
>> sets of
>> alternate written instructions for assembly.  At least one of them
>> should yield the shape you prefer.
>>  <http://www.indiacurry.com/appetizers/a001samosa.htm>
>
> I heard from someone that there are actually samosa wrappers made  
> specifically to save you the time. And considering all the other  
> marketed wrappers I can't say I'm surprised. But these four  
> instruction sets are bound to help. Thanks for finding them for me.  
> I'm sure this will end up working out. :)

You might be able to find commercial empanada wrappers which are  
essentially 4-or-5-inch rounds of shortcrust pastry, with a  
shortening ratio designed for deep-frying. Those, thawed and cut in  
half, work quite well...

Adamantius

"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04