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1. Tenderloin, carrots, potatoes, and onions are all cut into small cubes, and the ghee is divided into two portions, 42G and 21G. Two pieces of curry
2. Put oil in the pan, don’t use too much, just follow the daily cooking amount
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3. After the oil is hot, add the tenderloin and stir-fry quickly
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4. Add potatoes, onions and carrots after the meat changes color
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5. After the life is cut off, add a bowl of clean water, probably no more vegetables. Boil over medium heat
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6. When the potatoes are soft, add the curry cubes and stir until the curry cubes are completely melted
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7. Add a little salt to taste according to your own taste (a little bit saltier than the normal taste). Finally, heat up the sauce until it has a texture similar to thick mashed potatoes. After being out of the pan, let it cool for use, or put it in the refrigerator to freeze. [Actually, it’s also delicious to eat as a dish, or curry rice is also good without the juice.]
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8. 70G flour and 42G shortening to form a uniform dough
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9. 140G flour, 21G shortening and 70G water are mixed into a uniform dough
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10. After kneading the dough, put it on the chopping board and let it stand for 10 minutes
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11. At the same time, boil the eggs, let them cool, and cut open. One egg is divided into four parts, one egg can wrap four curry samosas
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12. Put the shortbread on top of the water and oil skin, roll out the water and oil skin on all sides
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13. Wrap the shortbread with the rolled side
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14. a Roll out the wrapped dough gently. b The rolled dough is stacked in three layers as shown in the figure. c Roll out the folded dough again, and stack three more layers. That is to say, roll it out, stack it three times, roll it out again, stack it three times, then roll it out again, this time stack it four times, and roll it out at the end. The order is 3, 3, 4
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15. Roll out the four-layered dough sheet and roll it up from one end
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16. It’s evenly coming out as a potion, with the textured side facing up (that is, the side that looks like the ring of tree rings facing up), and squash it.
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17. Roll the agent into a larger dough and wrap it in a proper amount of curry filling. Put in a quarter egg
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18. Fold in half and pinch the sides tightly
19. Pinch out the pattern
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20. After all the samosas are wrapped, put a large amount of oil in the pan and deep fry at a lower temperature
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21. Fry until golden on both sides
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Tips:1 If there is no curry block, curry powder can also be substituted. 2 After the curry samosa is wrapped, you can also brush the surface with egg yolk liquid, and then put it in the oven and bake it. 3 If there is no shortening, you can use lard instead. If there is no lard, you can use salad oil, but the shortening effect of salad oil is not very good.
