Recipe by Jackie Cameron
The easiest samoosas are the gorgonzola-filled option and they never fail to impress. I relish the warm centre of oozing gorgonzola surrounded by the crisp spring-roll pastry. Simplicity at its best!
Spring roll Pastry
1) Divide the spring roll pastry into three long pieces about 7cm wide and 21 cm long. Cut down this division line and cover with a damp cloth
2) Make a slurry or flour/water paste and set aside
3) Make, 10g, balls of gorgonzola and set aside
4) Roll up your samoosa, deep fry and serve
*Place your individual spring roll pastry vertically in front of you. Take the left hand bottom corner of the pastry and fold it, making it form a triangle that is touching the right hand side of the pastry.
*Place the gorgonzola ball under this pastry flap and push this down securely making sure the corners are pointed and closed tightly so no cheese will later ooze out. *Where the triangle forms a line on the pastry (the top open flap of your triangle shape). Fold the pastry along this line and lift your triangle so the bottom point touches about ¾ its way up the right hand side of the pastry.
*Then take the bottom right corner of the pastry and fold this tightly over to the left hand side keeping in mind you want a triangular shape. Allow each side to meet perfectly so all corners are tight so no later oozing on frying.
*Place a thin brush of the slurry or flour paste at the top of your pastry and continue the same process of rolling up.
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