"Jude" > wrote in message
ups.com...
> Bob Terwilliger wrote:
>
>> The unique feature of samosas is their crisp and flaky crust. The
>> special
>> texture is obtained by incorporating fat into the flour before adding the
>> water, by a special technique which translates as "rubbing it in."
>
>
>
> Wow, I've heard of rubbing one out, but this is the first I;ve heard of
> anyone rubbing it in!!
>
> Sorry, couldn't resist =) sounds delicious! but the Indian place on the
> corner makes rokcing samosas (potato and pea) so i'll save myself the
> work.

In UK we say we are 'rubbing in' when we mix fat with flour. We use our
fingertips and hold the flour high to allow plenty of air to get into the
pastry

O
>