
Mrs Ally
Kitchen Fundi58
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"When you learn, teach.
When you get, give."
Building our digital recipe book.

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INGREDIENTS
Dough3 cups flour 1 teaspoon baking powder Pinch salt1 egg ¼ cup oil ¾ cup milk
(Also mix the following together and set aside to sprinkle in between the layers: 1 and ½ cups maizena (corn flour)/cornstarch1 cup flour)
METHOD
Mix together all the dough ingredients in a stand mixer or processor. Do not add any more liquid, it should be a stiff dough.Knead well until smooth and elastic.
Cover and set aside for 30 minutes. Failure to do this will have you fighting with a very tough dough.
Divide evenly into 12 balls, around 55g each.Roll into large (9 inch) circles, sprinkle generously with the cornflour mixture in between and stack into 1 large pile.Roll out until the layers are as thin as tissue paper. I find it much easier to use the thick French rolling pin.
Now trim the edges and use as desired. Pastry can be baked*, (brushed with ghee (Clarified butter) like baklava and spanakopita) or *fried.
Pastry must be kept in freezer if not being used immediately.
INFO & TIPS
This is really fun to make and a lot easier than Samoosa Parr.
POSTED ON
22 Jul 2023
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Mrs Ally
Kitchen Fundi58
121.7K
190
"When you learn, teach.
When you get, give."
Building our digital recipe book.

Joined 4 months ago