Great recipe!! The garbanzo filling was so easy to make and very tasty on its own. I made the mistake of thawing the pastry dough too early, so when I tried to separate the sheets, they were stuck together. In desperation, with company coming in two hours, I pinched off the dough into balls, and rolled them out into circles and stuffed them with the filling, and pinched the edges, and baked as directed. This was much better than as directed in the recipe, and makes more samosas. I did make the samosas once per recipe, but there was too much pastry once baked.
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