Folding samosas

Lay the pastry out and place a little filling on it

Fold bottom left to the top middle, press the air out of the filling

Fold top right to top left, again press the air out of the filling

Seal the last fold with flour and water paste

Fold the final edge far left to right and squeeze to seal
Perfect paper samosas!

How to fold samosas

OK, I know it's a cop-out doing it with paper and popping corn! But I figure that badly done instructions are way better than no instructions at all, so until I get the chance to make and photograph some real samosas, this will have to suffice.

Use filo pastry and keep it moist by covering with a damp tea-towel as you make each one.

Mix a little plain flour with a few drops of water to a paste which you can use to seal the final fold.

If you are making these for the first time, find somewhere comfortable where you can sit down while you make them. Put some music, relax and practice with sheets of paper first! If the pastry tears, then start again otherwise all the contents will just spill out when you deep fry the samosas.

Deep fry in small batches, for about 3 or 4 minutes or until they are golden brown, drain on kitchen paper and serve immediately or keep warm in the oven until they are all fried.