Uzbek samsa (Varaqi somsa) Somsa Самса

   I have already given the way of cooking samsa with ready puff pastry dough. And now I'd like to prepare it with homemade puff pastry dough. In Uzbekistan, we make it with different ways. This one is more popular and easy. But if you haven't seen my older post about it, you can follow the link: http://www.husbandscaprice.com/2012/05/uzbek-samsa-uzbek-pie-with-meat-and.html
    So we need: 500 gr flour, 220 ml water, 20 gr of salt, 200-250 gr of butter (we use fat) for grease in between layers. Filling: 300 gr.minced or chopped meat, 350-450 gr onion, 1-2 potatoes (optional), 2 table spoons oil, salt and spices. (20-25 pieces)

 Knead the dough, should be not soft. Melt fat or margarine, butter (as you wish). We choose fat, because it keeps the layers separate. 

Cut the dough into 2 pieces. Roll out it and brush with butter. Let harden. Then roll the next piece on the another table, put it on the first buttered layer. Brush with butter or fat, let harden again. Then roll the layers together.

Put the ready pastry in refrigerator for while, then just cut about 2-3 cm and roll out small circles.

Put filling (I made pumpkin filling)  and fold into triangles as shown 

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