Morning all

Is there a way I can prepare my samosas ahead of cooking to save time - without the pastry going dry?

I've cooked the lamb filling and would like to put the samosas on trays ready for oven baking a couple of hours later, I'm using either filo or brik pastry.

Many thanks

Fran

I'm not sure of a proper technique but if it was me doing it... I'd try something like brushing with oil (in my case olive oil) so nothing sticks and it seals them up a bit, then cover with cling film and place in the fridge...

Steve

Thanks Steve

Samosas are often frozen before frying. You can buy them like this, ready to fry, in the freezer secyions of many Indian supermarkets. I keep mine ready to fry, in plastic tubs with air-tight lids. As Steve says, if you were to cover them with a cling film, there is no way for them to dry out.

Hi all

the way I do this and I make my own pastry is to par cook them (deep fry)for a few minuets this seals them and they can be stacked on a tray covered in the fridge, they can then be finished to a golden brown when needed.

Bon Chance

fridgedoc

I've tried par-cooking the samosas and then full-cooking them at the moment, and I've also tried refrigerating the prepared samosas. I've had good results with both but I'd definitely say that the par-cooking was better. Though probably more complicated.

When refrigerating the prepared samosas, I covered the top of them with a lightly dampened, doubled paper towel, and then tightly in cling wrap. They didn't dry out too much.