I stood on a duck board in the end and the extra height really made a difference
When I first started 5 kinds of rice I came across a post with a recipe for samosas in it and that was the first thing I added to my mental bucket list.
I didn’t make them for ages because at that time I was loathed to make pastry and didn’t think I wanted to, but I’ve been persevering and slowly mustering up enthusiasm and this morning I decided to make some, along with Jamaican patties, which were one of the more recent things on my list.
First things first though, I had to search round for something to stand on, I came to the conclusion that one of the reasons I dislike pastry/bread work is because I’m just that little bit too short and kneading and rolling is awkward, I’m only 5 ft.
I stood on a duck board in the end and the extra height really made a difference, oh, to be 5ft 2..
The only deviations I made to the recipes were to use left over cold roast potatoes in the samosas instead of boiled and add some nigella seeds to the pastry. I used beef suet in the patty pastry in place of shortening, after I’d found out exactly what it was and a UK equivalent.
Cookeen appears to be my best bet next time.
I need to hone my circle rolling skills..
Quite pleased with my triangle folding technique.
I shallow fried mine, I didn’t have enough oil to deep fry them, I’m not sure if that would make a difference..
I was really pleased with them, I’m not sure what I thought they would turn out like, but they turned out like samosas, possibly the pasty could have been thinner, but for a first attempt I was satisfied….
I need to gen up on my pastry knowledge, I put it in the fridge for an hour like it said and then found it terribly difficult to roll out, it was hard, very short and a touch too dry and I wasn’t too sure how to improve it at that moment in time so I just forged ahead and rolled it the best I could.
I used a small bowl for a template this time..
I did use a little more turmeric in the pastry than it called for, but they still weren’t as yellow as I thought they’d be..
nevertheless, they bloody lovely
more so after they had cooled down a bit.
Traditionally Jamaicans eat these in coco bread, which sounds a bit like too many carbs at once for me, but I shall try my hand at the bread and have it with curry..
All in all, rather pleased with the results and hopeful that my baking enthusiasm with continue..