Singapore-Style Curry Samosa

While on the subject of turnover pastry in the post on Curry Pok, I was surprised to find out that Samosa is considered a turnover pastry as well. There's a dozen different names referring to the same crispy, delicious, deep-fried (sometimes baked) snack that people across India, Asia and Africa love. They do look a little different in some countries, like a pyramid, rather than the flat triangular pastry we are familiar with. They are also made with different fillings and dough across the different regions.

In Singapore, most of us make them with Spring Roll skin and stuff them with curried potatoes. The skin is so innocently thin, light and crisp unlike Curry Pok which are pretty filling, making it a "dangerous" snack to munch non-stop on! You will almost always find me gorging on them whenever offered in a buffet. Hahaha..

Since the filling is the same as Curry Pok, I always make extra so I have an "excuse" to make Samosa with the "leftovers". Heehee!! Check out the post on Curry Pok for the filling's recipe.

*Apologies for today's short post, my brain's getting fried from a fever and I'm gonna go to bed soon =)

Samosa

Curry Chicken Filling

Spring Roll Skin

Egg Wash

1. Cut Spring Roll skin into half and "stick" one of their ends together using the egg wash, to create a long piece of skin. Scoop a tablespoonful of filling near to the edge and bring one corner to the top, creating a triangle and covering the filling at the same time. Continue folding the pastry up and down, maintaining the triangular shape.

2. Egg wash the last part of the skin so that it will stick on itself. And brush some on the flat triangular surface. 

 3. Deep fry them over Medium heat till golden brown. Or bake them for about 20 minutes at 200º C. Or if you have an air fryer, "fry" them at 180º C for 10 minutes, open and shake the basket before continuing for another 10 minutes.

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