• Baked pork cheeks stuffing.
  

Samosa Folding

• Brush brick pastry with melted duck fat or clarified butter.
  
• Fold both corners to form a narrow rectangle.
  
• Scoop out about 2 ounces/60-70 grams of stuffing.
  
• To ease the folding process, square off stuffing first, and fold bottom over.
  
• Next, fold triangle right.
  
• Then fold triangle left.
  
• To seal the samosa, brush egg whites.
  
• Proceed to the final fold and seal. Repeat.
  

Storing Samosas

• Samosas can be refrigerated for up to 3 days, or stored in sealed freezer bags for up to 6 months. Let them thaw overnight in the refrigerator before searing.
  

Searing Samosa

• Samosa can be both: deep fried or seared on medium heat using a fair amount of duck fat, clarified butter or oil for 5 minutes on each side. Then finish them in the fan oven at 350ºF/180ºC for about 10 minutes.
  
• Serve them whole or cut in half.