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IslandGirl
Tue, Dec-06-05, 04:07
Hmmmmmph, I've been meaning to do this test for some time, but tonight I made 8 Samosas (filled them with 'leftover' Curried Beef & Pea but that's a bit beside the point... :lol: I wanted to get some Pastry!). And I wanted to compare the original recipe with both a Carbalose variation and my own blend.

http://members.shaw.ca/jjm_vandenbroek/images/samosas.jpg

I hope the pic came out clearly; I'm still learning to fiddle with the digital camera and with the output on the computer itself. Don't like those great big memory-hog photos. Never mind! :) This is a pic of the Carbalose variation. All of them -- 4 per batch/variation -- came to about 2 oz each (filled with ~1.5 Tbsp of meat filling), just under 1 oz of that would be the pastry.

So I made the two batches of "carb-controlled" samosas and had my non-LC reasonably non-adventurous DH taste-test along with me. They're neither of them quite as tender as the original product made with pastry flour (I cut down the recipe from a 700g yield to a 100g yield to do the testing, in case of spectactular and expensive failure!) but they're very edible, matter of fact pretty tasty. They looked much the same, too (so no separate pictures). I panfried rather than deepfried, so the puffing effect wasn't to be had in this test and this may also account for the extra bit of "chew" in both variations (next time I'll bake half the batch and deepfry the other half, see what differs, if anything). And NOTE, I left out the pinch of salt because of the CQ/alose rep for a salty after/taste, but will be putting it back, the pastry needs that little hit of salt.

Here's the nutritional/portioning info, etc, from the original high-carb variant through the Carbalose and my custom blend variants. Enjoy!


* Exported from MasterCook *

Samosa Pastry

Recipe By :Jude / IslandGirl
Serving Size : 0 Preparation Time :0:00
Categories : 11-15G Ethnic & Holiday Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup cake flour -- or pastry flour, 65g
1 pinch salt
1 tablespoon ghee -- or clarified butter, 15g
2 tablespoons warm water -- or more if needed
1 pinch caraway seed -- chopped fine, optional

Toss flour, salt and caraway (if using) together.

Add ghee all at once and rub/stir in well.

Add water and mix to a soft dough, adding more if necessary.

Knead for a few minutes; wrap in plastic wrap and refrigerate until ready to use (rest for 30 minutes).

Divide dough into small balls (4 portions in this case); roll each ball into a small disk, thinly.

Eggwash the edges, fill with desired filling and fold over (halfmoon or triangle is traditional).

Panfry or deepfry at 350F until golden.

Description: "sufficient for 4 2oz (filled) samosas."
Source: "mods to original from Camosun College, Culinary Arts program"
Copyright: "© LowCarb FoodExperts Canada / Carbers Kitchen Counter™"
Yield: "100 grams"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 383 Calories; 14g Fat (33.7% calories from fat); 6g Protein; 57g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 140mg Sodium. Exchanges: 4 Grain(Starch); 0 Vegetable; 2 1/2 Fat.

NOTES : November 2005. Scaled down from 700g yield.

Nutr. Assoc. : 0 0 0 0 0

----
* Exported from MasterCook *

Samosa Pastry - Custom Flour Blend

Recipe By :Jude / IslandGirl
Serving Size : 0 Preparation Time :0:00
Categories : 00-05G Ethnic & Holiday Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FLOUR BLEND ~ 2/3 C :
6 tablespoons Wheat Protein Isolate, Carbers' Kitchen
2 tablespoons Vital Wheat Gluten
2 tablespoons Resistant Starch (corn)
1 tablespoon Oat Fiber
salt
1 tablespoon ghee -- or clarified butter, 15g
2 tablespoons warm water -- or more if needed

Toss flours, salt and caraway (if using) together.

Add ghee all at once and rub/stir in well.

Add water and mix to a soft dough, adding more if necessary.

Knead for a few minutes; wrap in plastic wrap and refrigerate until ready to use (rest for 30 minutes).

Divide dough into small balls (4 portions in this case); roll each ball into a small disk, thinly.

Eggwash the edges, fill with desired filling and fold over (halfmoon or triangle is traditional).

Panfry or deepfry at 350F until golden.

Description: "WhtPI, VWG, RStrch, OFiber"
Source: "mods to original from Camosun College, Culinary Arts program"
Copyright: "© LowCarb FoodExperts Canada / Carbers Kitchen Counter™"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 264 Calories; 15g Fat (41.3% calories from fat); 26g Protein; 20g Carbohydrate; 13g Dietary Fiber; 35mg Cholesterol; 238mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 Fat.

NOTES : November 2005.

Nutr. Assoc. : 0 0 0 0 0 0 0 0
---

* Exported from MasterCook *

Samosa Pastry - Carbalose

Recipe By :Jude / IslandGirl
Serving Size : 0 Preparation Time :0:00
Categories : 00-05G Ethnic & Holiday Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup flour substitute, Carbalose
salt
1 tablespoon ghee -- or clarified butter, 15g
2 tablespoons warm water -- or more if needed

Toss flour, salt and caraway (if using) together.

Add ghee all at once and rub/stir in well.

Add water and mix to a soft dough, adding more if necessary.

Knead for a few minutes; wrap in plastic wrap and refrigerate until ready to use (rest for 30 minutes).

Divide dough into small balls (4 portions in this case); roll each ball into a small disk, thinly.

Eggwash the edges, fill with desired filling and fold over (halfmoon or triangle is traditional).

Panfry or deepfry at 350F until golden.

Source: "mods to original from Camosun College, Culinary Arts program"
Copyright: "© LowCarb FoodExperts Canada / Carbers Kitchen Counter™"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 319 Calories; 21g Fat (47.1% calories from fat); 21g Protein; 32g Carbohydrate; 19g Dietary Fiber; 35mg Cholesterol; 292mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 4 Fat.

NOTES : November 2005.

Nutr. Assoc. : 0 0 0 0
-----