To fold a Samosa into a triangle shape using spring roll wrappers, you want to start by scooping a teaspoon of the filling and place it at the top center part of a piece of wrapper. Brush the samsas with beaten egg and top with sesame and nigella seeds. Bake for about 30 minutes or until the tops are golden brown . Take out the rested dough and prep it for rolling. Samsas  are  meat filled  baked  bites  that  are  popular  in  Central   Asia. Place the patties in the fridge for at least 3 hours. Start rolling the dough. The filling is made of potatoes, green peas, onions and spices. The taste of the Uzbek pie depends not only on the filling, but also on what kind of dough for samsa was used. The dough should not be too hard and not too soft and most definitely not stick to your hands. Lightly dust a work surface and roll out one portion of  the  dough  into a thin rectangle (2 to 3 mm thickness) . Smear the dough with melted butter, roll it into a tight roll. Check out  the  video for  more  details  on shaping. In fact  you could  just  bake  the  circles  in the  picture  above  as  it  is  and  serve as  a  delicious  bread. Photo-recipe of step-by-step cooking of the cake “Snickers”. So here is  the  recipe  to make  these lovely uzbek  samsas . Brush the outer edges of the wrapper with egg white, fold and form the shape into a triangle. Place the roll in a bowl, coiled. As  it  bakes    layers  separate   giving   the  samsa a  distinct  flaky look. Knead the dough. Using your knuckles flatten the dough into a circle. Your email address will not be published. This flaky, slightly hard layers of dough with layers of clarified butter will taste very heavenly. You  could  sprinkle  sesame  seeds or  onion seeds on top, but   I like to have visible  flaky layers. Boil the potatoes for 10 minutes or until they are completely cooked through. Divide the filling into as many equal portions as the dough discs. Roll the roll up with a snail into a bowl, cover with cling film and refrigerate for 40-60 minutes. Place warm water into a medium bowl, add a pinch of sugar, 1 TBSP salt, 1 tsp yeast, 1/2 tsp sugar and mix everything together. Unlike  samosa,   samsas are  baked. This here is  definitely not  diet  food. After forming a ball from the dough, put it in a plastic bag and put it in the fridge for 30 minutes. Peel off the potato skin and break and mash the potatoes using the back of a spoon. For the filling – ground lamb meat*, 3 onions – finely chopped, 1 tsp salt, 1 tsp cumin, ½ tsp black pepper, ½ tsp red pepper (if you have no red pepper, 1 tsp black pepper is fine). Place an equal amount of filling onto each rolled-out circle. It should be aromatic with the spices used, however the filling shouldn’t be too spicy. Recipes boiled, pickled, fried liver burbot, as well as fish soup and caviar, Bagels with jam - the taste of childhood! There you go! Melt the butter in a water bath or in a microwave oven, not allowing it to boil. 9. Cook for a a few minutes. How do you store and reheat leftovers? Pinch the edges to form a triangle. Cover with a towel and refrigerate again for at least half an hour, preferably even for an hour. However, if kneading and rolling out the dough is wrong, samsa can be tough, dry, tasteless. Your email address will not be published. Dough flour must be sieved. Cut the dough into 18 separate pieces and then press each piece down with the palm of your hand from the side to make it flat like a patty – the hand should be pressing down directly on the swirl of the dough so that once flattened, a flat dough patty with a swirl is formed. Transfer to a cooling rack . Put the pan with the dough in a warm place, so that it would soon fit. Looking forward for more recipes in future. Even though they are deep-fried, you can make sure they are not soaked in oil by draining the excess oil on paper towels after deep-frying. Not sure what I could be doing wrong by combining the two ingredients. These  are  distantly  related  to  the Indian  Samosa. You could sprinkle sesame seeds or onion seeds on top, but I like to have visible flaky layers.