Being Pakistani, I associate samosas with holidays, celebrations and happy moments. When I was young, samosas were staples at weddings, iftaars (parties where you break your fast in Ramadan) and at the mosque after Eid prayer. Until I was in my teens, I only knew one kind of samosa and that was what I thought was the "traditional" samosa. It was a pastry filled with potatoes, peas and spices and then deep fried so it had a crispy outer shell.
In my travels, I have seen samosas in every variation. Small ones, big ones. Vegetarian ones, meat ones. Fried ones, baked ones.Many countries around the world have their own samosa and in many cultures it holds the same positive associations it holds for me, a food that goes hand in hand with happy memories.
Now, its time to move back to your pastry. Take a handful of the dough and roll in your hands untl you have a nice little dough ball. Press the ball down onto the surface you are working on and then with a rolling pin flatten in out until you have a pita sized piece of dough. This does not have to be pretty or precise! Cut the dough into two pieces with a butter knife. Again precision is not necessary here. It will not matter at all once you make the samosa. In the picture below you can see my pastry looks nothing like a cicrle and I cut it in half wherever I felt like it. Then, take 1-2 tablesppons of your filling and place it on the middle of the pastry. I made the mistake of overstuffing my pastry the first time I made it but a little bit actually goes a long way and you want to make sure you will be able to close the pastry up.
To finish the samosa, you want to make a triangle shape. You will want to fold the pastry so what was the straight cut is folded upwards. So you can take the two corners above (in the lower half pastry) and fold them towards you for the result below. Take your thumb and press the excess dough together to seal the samosa. I have heard that brushing an egg onto the dough helps to seal the dough but I didn't notice any real difference when I did this and when I didn't. Just try to smooth everything down as much as you can so it beomes one solid shell.
I hope you have fun trying out this recipe as the weather starts to get colder. I would love to hear any tricks or tips you have for making samosas.