Samosa

Baking and Desserts | Indonesian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Small triangular pastries made from unleavened dough were brought by nomads from Central Asia. The samosa has many relatives: the Tatar echpochmak, the Indian samosa, the French rissole, and so on. The essence of this dish is simple: in most cases, it consists of triangular dough filled with meat. Samosas are most often baked with lamb, but you can also use beef or chicken, or even prepare a lighter version and fill the pastries with vegetables, such as pumpkin.

Ingredients

Wheat Flour - 20 oz
Water - 10 fl oz
Ghee - 5 oz
Lamb - 20 oz
Onion - 20 oz
Ground Cumin - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste
Sesame bun - to taste
Whole egg - 1 piece

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

In a mixing bowl, combine warm water, 5 grams of salt, and flour, then knead the dough.

Step 3

Shape it into a ball, cover with a bowl, and let it rest for 30 minutes.

Step 4

Roll out the dough into a thin sheet, brush it with melted butter, and roll it up tightly.

Step 5

Cut the roll into eighteen equal pieces, gently flatten each one, place them on a baking sheet or board, cover with plastic wrap, and put in the freezer for 30 minutes.

Step 6

Cut the lamb into small cubes, about 5 mm on each side, and chop the onion.

Step 7

Mix the meat with the onion, add a teaspoon of salt, pepper, and cumin.

Step 8

Roll out the dough into round sheets about 1 mm thick.

Step 9

Place the filling on them and fold them over, shaping the samosas into a triangle. Tuck the corners of the triangles slightly and press to seal.

Step 10

Place the samosas seam-side down on a baking sheet, brush with beaten egg yolk, and sprinkle with sesame seeds. Bake for 30 minutes in an oven preheated to 355°F.