Pastries and baking
ChefLoubna Fawaz
Samosa Pastry Dough
Delicious, easy samosa pastry dough with a detailed, start-to-finish recipe. Try this authentic samosa dough — you can choose any filling you like.
Delicious, easy samosa pastry dough — a wonderful, reliably successful recipe! Give it a try.
Ingredients
Start here, then move straight into the method.
- 3 cups flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 tablespoon white vinegar
- 1 egg
- 1 tablespoon powdered milk
- 1 tablespoon butter
- 1 tablespoon sugar
- A small pinch of baking soda
- Lukewarm water (not cold or hot)
- Samosa filling
- Feta cheese
- Halloumi cheese
- Mozzarella cheese
- Double cream cheese
- Crispy potato wedges recipe, see the link: Potato Wedges
- To make stuffed mamoul with cream — one of Rana’s most famous recipes — see: Stuffed Mamoul with Cream
- For more easy Arabic sweets, click: Easy Cheese Halawa
- Short on time? Easy date mamoul recipe here: Easy Date Mamoul
Method
Follow the cooking sequence without leaving the page.
- Rub the flour and butter together until well combined.
- Add the remaining ingredients and knead until you get a smooth dough.
- Let the samosa dough rest for 1–2 hours. The longer the rest, the better the result.Timers: 120 min
- Mix the different cheeses well.
- Add a pinch of dried mint and a dash of black pepper to the cheese. Important: do not add salt to the filling, as the cheeses are salty.
- Once the dough is ready and rested, roll it into circles and place a little filling in each — cheese as described above, or any filling you prefer.
- Fold the samosas into a crescent shape; you can bake or fry them according to your preference.
Recipe tags
Pastries and bakingInternationalVegetarianNut freeEgg free
Notes and serving ideas
- Potato Wedges
- Stuffed Mamoul with Cream
- Easy Cheese Halawa
- Easy Date Mamoul
