a triangular-shaped pocket. Fold the triangle upwards toward the top corner of the pastry. Ease open the ‘pocket’ and fill with a teaspoon or so of the prawn and corn mixture. Continue to fold the samoosa, ensuring the corners are well sealed, until you come to the end of the leaf. Using a little egg white, stick down the end of the pastry. Lay on a baking sheet lined with greaseproof paper. Repeat until you have used all your filling.Heat oil in large pot and deep-fry samoosas until golden brown. Drain on paper towel then keep warm in a low oven until ready to serve.Words and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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