The dough in the bread maker. Recipe bread dough minus the sugar and yeast. Water and flour is measured by cups of the same size. As soon ceased to knead and switched on the delay, turn it off.

Before rolling out the dough is best chilled. I didn't, so drawing "the circle"on finished products is not clear. Divide the dough into 3-4 parts, the first roll out, grease with melted margarine. I lightly sprinkled with sesame seeds the part that will be in the center harness. Roll out the second part, put on the first, grease, sprinkle. Or sprinkle. And everything. Roll roll, can be cut and put in the fridge.

Filling. Ideally, to get lean beef or lamb. I had mixed homemade beef coarse ground and the pork chop. One beef costs is undesirable. Onion and meat cut into cubes, put salt to taste, spices of any kind. I love the black pepper and coriander. Stir, ready.

Cut the dough down, roll out. The stuffing to put a better spoon, not a fork. The amount of onions is not even scary, as it should be.

The dough is simply folded to samitivate not necessary. I lightly draw in only the parts. If there is a desire to make a samosa quadrangular, not suggest. I tried. Space is less per sheet, but the dough on the bottom too much.

Spread on oiled baking sheet. Top lubricated yolk with a tablespoon of water or beaten egg. Sprinkle with sesame seeds, coriander, poppy seeds to choose from. Or sprinkle. From this number of products I got 16 PCs.

Bake at 180 degrees. Make sure that the bottom is not burning. If starts, move to higher ground.

Specially took a picture of the bottom for fans to suscipiat. As you can see, nothing has collapsed. Sometimes a little of the juice escapes. It's not terrible.

The circles on the test was not pronounced, but the dough is quite flaky. The fault is visible. I love that samosa and the next day loses its taste, in contrast to the roasted meat pies and pasties. And a bit of fuss. Bon appetit!