Uzbek puff samsa

Uzbek puff samsa


– Flour — 4 cups.
— Egg-1 PC.
– Water (boiling water) — 1 stack.
– Butter – 50 g
Sol — 0.5 tsp.
– Butter (for peeling layers) – 100-150 g

For the filling:
– Lamb with fat-600-700 g
– Onion – 2 PCs —
– Salt, pepper-to taste
– Zira ( zira spice)  – to taste

How to cook:

1. Beat the egg, add melted butter, salt, boiling water, gradually pour the flour sifted, while stirring. When the dough becomes thick, put on the table and knead. Dough should be smooth, elastic. Divide it into three equal parts.

2. Each part roll into a bun and leave on the table for 30-40 minutes, wrapped in the package.

3. The formation of flaky samosas: take a ball, roll out into a thin layer with a width of 2 mm on a dusted with starch table to form the shape of a rectangle. The thinner the roll, the better! Roll out the dough you need the starch (the dough will be smooth and soft). In the same way to handle other’s emotions.

4. Softened butter to grease each layer of dough. Before you lay a layer of dough, give the oil from the lower reservoir to freeze.

5. When the butter hardens, begin to twist the roll tight.

6. Cut from the middle with a sharp knife slices thickness of 1,5 see to Put on 15-20 minutes in the freezer so that the oil froze. Next on the cut put a piece of rolled dough separately (it will soleplate the layers together) and roll the flapjack. The pieces will become hard due to the oil and will be very convenient to roll out without flour or starch.

7. Roll out the cake, put 1 tbsp filling, form a triangular pie. Bake at 200 ºC for about 30 minutes. The top can be lubricated with beaten egg yolk + 1 tbsp milk.

Bon appetit!


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