INGREDIENTS

INSTRUCTIONS

Preheat oven to 200 'C. Sift flour,borrie and salt into a mixing bowl.
Combine water and vinegar and mix with flour to a fairly stiff
mixture,The consistency of bread dough. Divide into 12 balls. Working
with four balls of dough at a time, roll each into a round the size  of
a large saucer (15 cm in diameter). Using your fingers, spread a
little oil on each round,covering it well so that it does not stick
during cooking. Sprinkle lightly with flour and place one round on  top
of the other, oily sides together. You will now have two rounds,  each
made up of a double layer of dough. oil and flour the tops in  the same
way as before. Sandwich these together to form a single pile  of four
rounds. Each layer of which has been oiled and dusted with  flour.
Repeat with remaining balls of dough.  Gently roll out piles of rounds
on a lightly floured board to a 25 cm  diameter circle or oval. Turn
the pastry from time to time. Place the  rolled out pastry on an
ungreased baking sheet and bake for 2-3  minutes or until the pastry
has puffed up slightly. Remove from oven  and cut into strips 6 cm wide
and 25-30 cm long. Then separate into  thin layers before the pastry
cools down. Cover with a damp cloth to  prevent the pastry from drying
out.  Now hopefully I don't confuse you on this next part! My diagram
is  supposed to represent the strip of pastry 6 cm wide 25-30 cm long.
Fold #1 corner over # 2, Then fold the # 2 triangle over # 3 this  will
have created a pocket where the filling goes into.
________________________________ /        /   3    /   1 /        / /
_/________/________/___2_____  Fill the pocket with one of the samoosas
filling recipes. You then  continue folding the triangles to seal off
the opening. Seal off the  small remaining edge with a paste of flour
and water, Then lightly  pinch two bottom edges together to puff it up
before you fry it.  Once the filling and folding has taken place, You
deep-fry the  samoosas in hot oil over medium heat, turning once or
twice to ensure  that they are evenly cooked. When golden brown, remove
with a slotted  spoon and drain on paper towel.  Makes 48 samoosas.
From the Cape Malay Cookbook. By Faldela Williams  Courtesy of Jim
Jamieson  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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