Filo Samosas

This is an easy samosa when you are in a mood for samosa but don't want to spend too much time on it. It reminds me of the samosas I used to have back in Hyderabad - small layered ones with vegetable filling. We used to get them at my work place almost every evening.

Preparation Time: 45-50 min
Cooking Time: 20-25 min
Serves: 7-8

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Ingredients: 1/2 package Filo pastry butter, melted Filling - whatever you want to fill, could be left-overs, or made fresh. To make a fresh filling, check out Samosas

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Method:

1. Make the filling.
2. Take a sheet of filo. Be very careful in handling filo as it tears easily. Brush butter on half the sheet and fold in half. Cut into 2 equal strips. Remember to keep the rest of the filo sheets covered with a damp cloth.
3. Take one half and lay it flat. Brush it with butter.
4. Place about 1 tblsp of the filling on the bottom of the strip. Give it a triangular shape. Fold the end of the pastry over the filling covering it and making a triangular shape and continue folding up the strip to the top, alternating diagonal and straight folds to maintain the triangular shape.




5. Make all samosas like this.
6. Preheat oven 375 F. Place the samosas in a greased pan, brush with butter and bake till golden brown - about 20-25 min.
7. Serve with Tamarind Chutney / Dhaniya Chutney.

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General Filo Handling Allow Filo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll Filo sheets onto a smooth, dry surface. Cover Filo completely with plastic wrap, then a damp towel. Keep Filo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of Filo with melted butter, margarine or oil. To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of Filo with melted butter. Fillings should be chilled and not excessively moist. Filo may be rolled and refrozen to store when not in use.

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