Post by auntieannie on Apr 2, 2021 7:01:12 GMT 2
This is a question that came up when I saw a post by Sophie about baking bought springrolls.
The last time I made samosas, I put some in the freezer for later use. Usually, I panfry them, not only to reheat the filling, but also to seal the filopastry case. is there a way of obtaining the same sealing property without having to bathe them in oil?
The last time I made samosas, I put some in the freezer for later use. Usually, I panfry them, not only to reheat the filling, but also to seal the filopastry case. is there a way of obtaining the same sealing property without having to bathe them in oil?
