[Sca-cooks] sweet potato samosas, filling

Elaine Koogler kiridono at gmail.com
Thu Nov 23 08:24:37 PST 2006

We have a couple of them and have found them somewhat useful.  Sometimes the
two sides don't stick, so you have to be sure to put egg white or water
there to help with it.  But we have found that they save time.


On 11/23/06, grizly <grizly at mindspring.com> wrote:
> -----Original Message-----
> > > > >drop spoonfuls of filling onto the foil, and broil for a
> >few moments,
> > >Line muffin tins with phyllo and drop filling into them.
> >These things sound good.. they just don't sound like samosas.
> >Ranvaig
> Agreed.
> They are more of a springboard off the proffered idea of dropping the
> filling on foil and broiping.  Same filling, but a different variant that
> someone some day may call samosas, if they like it well enough.  Heck,
> someone may use phyllo circles folded over in a  more samosa=esque style
> somewhere along the line.
> Anyone tried making something like a samosa in the infomercial little
> baking
> thing that makes two half-circle portions . . . Xpress 101 something?  I
> keep getting "called" to get one for making small portions of things for
> me
> and wife . . . but can't bring myself to experiment without a real
> recommendation by someone else that it has real usefulness.
> niccolo difrancesco
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