Description
Offer you a proven step-by-step recipe of Uzbek cuisine which is called samosa. Samsa, I'm getting juicy and tasty, and the dough is flaky and crispy. Try it and you will not regret it. Toppings you can do a variety-zucchini, onion, meat slices (to your taste)pumpkin with onions and herbs, potatoes with minced meat or pieces of meat (so many options).
Ingredients
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Minced meat
500 g
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Dough dumplings
1 kg
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Onion
6 piece
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Margarine
250 g
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Sunflower oil
50 g
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Allspice
-
Zira
-
Salt
Cooking
Our ingredients.
Make dough as for dumplings. Cut the onion into cubes, onions more than the better (turns out juicy)If there is a fat tail of mutton-chop finely (I don't)add everything to the mince.
Sprinkle with salt and pepper, add cumin, and stir. The stuffing is ready.
Roll out the dough into a thin layer.
Melt the margarine and add to it oil, to cool down a bit. I always buy margarine crumpets, with him I always samsa turns flaky.
Lubricates the layer of dough with oil.
Roll into a thin roll.
And put into the fridge for 1 hour.
Roll cut into small cylinders, and make lepeshechki.
Roll out with a rolling pin, and hands a little retinuti-ready lepeshechki spoon the stuffing.
Then connect the edges of the circles.
So the result here is a triangle.
On trays covered with baking paper. Putting the samosa on the trays seam side down and brush with egg yolk. And put into the oven
Bake in a pre heated oven at 200°C. 35-40min.
While the samosa is cooked can make the sauce. Grate the tomatoes on a small grater, add garlic, herbs, chili pepper, salt to taste. And you're done. Sorry if something is misspelled! and for the poor quality photo.
In razlomna form.
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