Of eggs, water, salt, and flour prepare the dough as for dumplings. Give soak for 20-30 minutes. Forgot to take pictures of this step, remembered when it is unrolled. The dough should be a little softer than dumplings, but should not stick to the table and hands. Because store-bought cooking fat I do not trust, made it a likeness of itself. Not so long ago found in the freezer, the fat that is already understood, that salt will not have heated from it fat and left it in the jar before the event to bake a samosa, that's the case now. In General, melt 2 tbsp. of this fat and put the same amount of vegetable oil.

Divide the dough into 2 pieces (to make it easier to roll it out on a small work surface). Roll thin layer, grease with cooking oil and turn the envelope.

Just proceed with the second part of the test. Let the dough soak for 15-20 minutes. Then (without deploying the envelope) and roll out again grease again turn in the envelope. Repeat the procedure at least 3 times. After did last time, we put our envelopes in p/e package and put into the fridge for another 20-30 minutes, until the dough is soaked with fat.

Prepare the filling. The stuffing (my home) add the finely chopped onions, salt, pepper, spices to taste.

Take the dough. Roll out and cut into large squares. Here in this place, warn - roll out the dough very thinly, you should see the layers. Put the stuffing and form a samosa. From this number of products I got 10 pieces if you need more, you need to increase the products twice.

This time I decided to make a square. Spread on sheet, sprinkle with sesame seeds and place into a preheated oven to 200 degrees, about 30-40 minutes depending on the oven.

Of course, we had to put seam down, but I wanted to Samashki was beautiful and they are a little revealed. Well, it's fixable, but the taste was excellent. Hot samosa cover for 10-15 minutes. In the meantime, you can brew aromatic tea!