Categories: Appetizers 
      Yield: 48 servings 
  
--------------------------------PUR (PASTRY-------------------------------- 
    750 ml Cake flour                        250 ml Cold water 
      1 pn Borrie (turmeric)                   5 ml White vinegar 
  2 1/2 ml Salt                               75 ml Cooking oil for spreading 
  
  Preheat oven to 200 'C. Sift flour,borrie and salt into a mixing bowl. 
  Combine water and vinegar and mix with flour to a fairly stiff mixture,The 
  consistency of bread dough. Divide into 12 balls. Working with four balls 
  of dough at a time, roll each into a round the size of a large saucer (15 
  cm in diameter). Using your fingers, spread a little oil on each 
  round,covering it well so that it does not stick during cooking. Sprinkle 
  lightly with flour and place one round on top of the other, oily sides 
  together. You will now have two rounds, each made up of a double layer of 
  dough. oil and flour the tops in the same way as before. Sandwich these 
  together to form a single pile of four rounds. Each layer of which has been 
  oiled and dusted with flour. Repeat with remaining balls of dough. 
   
  Gently roll out piles of rounds on a lightly floured board to a 25 cm 
  diameter circle or oval. Turn the pastry from time to time. Place the 
  rolled out pastry on an ungreased baking sheet and bake for 2-3 minutes or 
  until the pastry has puffed up slightly. Remove from oven and cut into 
  strips 6 cm wide and 25-30 cm long. Then separate into thin layers before 
  the pastry cools down. Cover with a damp cloth to prevent the pastry from 
  drying out. 
   
  Now hopefully I don't confuse you on this next part! My diagram is supposed 
  to represent the strip of pastry 6 cm wide 25-30 cm long. Fold #1 corner 
  over # 2, Then fold the # 2 triangle over # 3 this will have created a 
  pocket where the filling goes into. 
   
   ________________________________ 
        /\        /\   3    /\   1 
      /    \    /    \    /    \ _/________\/________\/___2____\_ 
   
  Fill the pocket with one of the samoosas filling recipes. You then continue 
  folding the triangles to seal off the opening. Seal off the small remaining 
  edge with a paste of flour and water, Then lightly pinch two bottom edges 
  together to puff it up before you fry it. 
   
  Once the filling and folding has taken place, You deep-fry the samoosas in 
  hot oil over medium heat, turning once or twice to ensure that they are 
  evenly cooked. When golden brown, remove with a slotted spoon and drain on 
  paper towel. 
   
  Makes 48 samoosas. 
   
  From the Cape Malay Cookbook. By Faldela Williams 
   
  Courtesy of Jim Jamieson