Baked Potato And Pea Samosas

Samosa pastry is not shortcrust and behaves nothing like it. It carries far less fat, is kneaded rather than handled minimally, and wants to be stiff.

That stiffness is what lets a thin sheet hold a heavy filling through folding, sealing and thirty minutes of heat.

A samosa pastry is a stiff dough, not a soft one, and the filling must be stone cold before it goes anywhere near it.

Get those two right and the seams hold whether you fry them or bake them.