Description
The first time I made samosa puff pastry, the recipe of which is found on the Internet. Configured was pessimistic, because I try not to follow the recipe exactly (oil always put less and then did not put). The only disadvantage of working with a test - time: I want to do everything faster, but... His Majesty must lie! The result is a funky dough, and it's amazing samosa!!! Exactly what I need: juicy, without veins and fat, with the dough, the layers of which, like pages in a book, separated from each other! And let not afraid of the time it's pretty simple! We hope you will appreciate!
Ingredients
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Margarine
100 g
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Butter
50 g
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Flour
3 cup
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Chicken egg
2 piece
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Water
0.5 cup
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Vinegar
0.25 tsp
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Salt
0.25 tsp
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Meat
0.5 kg
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Onion
1 piece
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Tomato
1 piece
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Spices
-
Garlic
2 tooth
Cooking
Preparation of the dough takes two stages. The dough №1. Take margarine and butter at room temperature 2/3 Cup flour (Cup 250 ml photo), mix and mash until a homogeneous mass, put into the fridge.
The dough No. 2. In a bowl place the flour. Suggest to start with 1.5 cups, then add to get the desired consistency. Add vinegar and salt (at your discretion, I have a 1/4 tsp). In a Cup break the egg, whisk with a fork or whisk and add water so that the total volume amounted to 2/3 Cup (approximately 1/2 Cup water), stir and put into the flour. Easier to mix first with a spoon, put some flour to desired thickness, then hands. The dough should be elastic but not cool!!!
Now roll the dough No. 2 on Unsubtle rectangle, put it in dough No. 1, fold the envelope (it turns out the dough in the dough) and rest in the fridge in a floured form, 30-40 minutes. Cover does not necessary to avoid condensation.
After half an hour take out, put on a floured surface, seam side down and roll out, not much, about a centimeter thick. Fold an envelope, by bending in the order of edge, and again 30-40 minutes to rest. And in the time specified control rolling, control the addition of envelope control and rest 30 min. During this time our GIMP dough rested, connected and ready for the meat! ))
While the dough rested, I prepared the stuffing: fry the chopped onion to the extent of "how clutch", added a pair of succow garlic and sliced tomato. Just potseluem and pepper.
To the meat add the spices (salt, pepper) to taste and the fried mixture.
Roll out the dough into a rectangle (not thin) and divide into squares (I got 8 PCs), which will utonet with a rolling pin. Roll out each square so that it is possible to wrap a samosa.
Put 1.5 tbsp of stuffing, bend the angle with one hand, on the other (like a paper airplane), the lower part covered like our "airplane", and bends the corners. Should be tightly closed triangle. Juice when baking not flow! Put our triangles on a baking tray lined with parchment and greased with butter or oil, bred in a quarter Cup of milk egg and brush each roll samosa prisypaya sesame seeds. Sent in preheated oven for 30-35 minutes at 180*C. After the samosa is ready, let stand 15 minutes in the oven.
Well, actually... pour sweet tea, and... burst!!! Bon appetit!
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