Nana's Kitchen

Cooking Suggestions

OVEN FRYER STEAM IN COMBI OVEN STEAM IN CONVECTION OR CONVENTIONAL OVEN
Slack off frozen product. Slack off frozen product. Slack off frozen product. Slack off frozen product.
Pre-heat your oven to 350˚F 0% humidity. Place the desired number samosas/pockets on a parchment lined cookie sheet and place in the preheated oven. Allow the product to bake for approximately 15 minutes or until an internal temperature of a minimum of 160˚F is achieved. The dough should have a light golden hue and be slightly crispy. Pre-heat your fryer to 350˚F. Place the desired number of samosas/pockets into the fryer basket and immerse in the fryer for approximately 8-10 minutes or until they have a golden-brown colour and have reached an internal temperature of a minimum of 160˚F. Set your oven at 212˚F at 100% humidity. Place the samosas/pockets on a perforated pan lined with parchment paper and place in the oven. Allow the samosas/pockets to steam for approximately 10-12 minutes or until an internal temperature of a minimum of 160˚F is achieved. The dough should be soft and pliable but not soggy. To steam, pre-heat your oven to 250˚F. In a hotel pan (full or half) add approximately ½” of hot or boiling water. Place a cake rack or similar into the pan ensuring there is ample space between the water and the rack. Place the desired number of samosas/pockets on the rack and cover with resinite. Place in the oven and allow to steam for 12-15 minutes until an internal temperature of a minimum of 160˚F is achieved. The dough should be soft and pliable but not soggy.