Samosa Pastry Dough

Ingredients

• 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
• Recipe and method for this delicious, easy samosa pastry from a friend of Shou Tabkhin Al-Yawm:
• رنا سبيتي بزي
• For the 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

1. Rub the flour and butter together until well combined.
2. Add the remaining ingredients and knead until you get a smooth dough.
3. Let the samosa dough rest for 1–2 hours. The longer the rest, the better the result.
   Timers: 120 min
4. Mix the different cheeses well.
5. 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.
6. 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.
7. Fold the samosas into a crescent shape; you can bake or fry them according to your preference.