Helpful questions and answers to frequently asked questions about preparing products purchased from Savouries and Sweets.
How to get best results when frying samoosas
The oil needs to be heated at first on power level 5 and when hot reduced to power level 4 on your stove. The samoosa should be fried on medium heat, slowly, to achieve a crispy result. If the oil is too hot and the samoosa is cooked on power level 5 or 6, the samoosa will not remain crisp for long. It will in fact become soft and and unpleasant.
The filling of a good samoosa needs to be reasonably moist which presents a problem after cooking. The vapour in the filling moistens the crispy pastry from within, rendering the samoosa soft. For this very reason the samoosa needs to fried just before serving.
How will I know when my samoosas are cooked properly?
Make sure that the samoosa is fried on medium heat. Medium heat is suitable for chicken, mutton and beef mince. The samoosa is ready to be removed from the pan when light brown. Do not leave the samoosa in the pan once they are light brown as this will result in an overcooked samoosa. Remember, when removed from the fryer, the samoosa will continue to cook in its own heat a while longer. If left in the pan too long the samoosa will become dark brown and wont taste as good. Also note that the ingredients are precooked and do not need to cook further.
How to cook the cheese and corn samoosa
This is a difficult samoosa to cook. It should not be cooked as long as other flavours since heated cheese melts and expands causing the product to swell and burst. This will cause the cheese to leak into the oil and spoil the oil and render the samoosa spoilt. It does not take long to cook the pastry, therefore the cheese and corn samoosa should be removed reasonably early to avoid spoiling. More importantly do not fry the cheese and corn samoosa too early as the melted cheese will solidify and become rubbery and unpleasant to eat. This product need to be fried and served hot.
Further tips on frying the cheese and corn or cheese and onion samoosa. Fry on medium to high heat quickly and remove when cooked. Don’t wait too long for a light brown finish as the samoosa will spoil before this is achieved. The thing to realize when cooking a samoosa on medium heat is that it will take longer to cook. The cheese will expand and the samoosa will burst and cheese will ooze into the oil.
When to fry and serve your samoosas
Its best practice to fry your samoosas close to serving time for best results. If they are fried too early, they will become soft and after all its not good to eat a cold samoosa. If you want to impress your guests, do not fry your samoosas too early. Also remember not to fry them in oil that is too hot.
I’ve fried my samoosas too early
Not much can be done if your samoosas are fried too early. They however will require warming before serving. If you are going to warm them in a microwave oven do this on auto-defrost rather than the standard heating option. This will help keep them crisp when served. Overheating the product in a microwave oven will result in a soft and unpleasant samoosa.
A warmer with a heating element is also a good idea to revive soggy and soft samoosas as they tend to speed up evaporation. Do not keep them too long in the warmer as they will dry out. If you do no have a warmer place them in a standard oven for a while until they recover. During this process if your samoosas remain longer than necessary in the warmer or oven the insides will dry out.
Don’t fry more than you need each time
Samoosas do not keep well after frying. Then tend to soften overnight. It is therefore best to fry just what you need at the time. Remember that there is moisture in the filling which lets off vapour when heated this is bound to soften your samoosa as it moistens the inner side of the samoosa pastry.
Before baking your pies
If you have bought pies from Savouries and Sweets and frozen them, consider letting them thaw almost completely before baking. A thawed pie bakes fluffier and is more crisp. Also do not baste before freezing. Its best to baste after thawing and just before baking. Baking a pie that has not thawed properly will result in a more solid crust as compared to a puffier and more flaky pastry. As with all other pastries bake just enough as pies do not keep well. They also tend to soften up when warming.
It is much better to warm up your pies in a warmer or oven instead of a microwave oven.