The adults enjoyed this, although it was closer to a custard than a mousse. If I make it again I will not use grated rind, which was a little much, but use a lesser amount of zest.

Reviewed On: Jan. 29, 2009

Good recipe. I was not sure whether the recipe called for 1/4c water or 1/4 + up to 1/4, but I did the dough in the food processor and used over 1/2 cup. I only had enough dough for 16 samosas because the circles were too small to cut in half, so I made them in the shape of pierogies. I threw some finely diced potatoes in th the meat which was a nive touch.

Reviewed On: Jul. 19, 2008

Good flavor and texture, will definitely make again. I did cut the sour cream to 1/2 c. I also browned the ham and deglazed the pan with a little vodka.

Reviewed On: Jan. 6, 2007