Samosa with Puff Pastry

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

If something is unclear, take a look at the photos.

Ingredients

Vinegar essence - 1 tablespoon
Vegetable Oil - 1 tablespoon
Water - 1 cup
Margarine - 7.1 oz
Wheat Flour - 2 lbs

Step by Step guide

Step 1

You will need as much flour as the dough will absorb. It should be firm, like dumpling dough. Let it rest for about 20 minutes, then knead it well again, divide the resulting amount into 2 parts, and roll out thin rounds on a large table, but not transparent. Brush the round with melted margarine, cut into strips about 7–8 cm wide. Then roll the strips one on top of the other into a roll.

Step 2

You have 2 rolls in front of you. Place them in the refrigerator, covered with a bag, for 2 hours to rest.

Step 3

Then take out one roll at a time and roll out the same rounds again, brushing them with margarine and rolling them into separate rolls, not together. Let them sit for another 20–30 minutes, unroll the rolls and cut them into pieces about 3–4 cm wide, then roll them out (as in the photo) into rounds 3 mm thick and place the filling on them. Then pinch them closed as you wish, and now we wait for our samosas to bake. Before sending them to the oven, we brush them with an egg wash and sprinkle with sesame seeds. I also had some black cumin seeds — these are aromatic seeds favored by Uzbeks for sprinkling on samosas and flatbreads.