Uzbek Samsa

Step-by-step cooking

1. Step 1:

   

   Knead the uncool dough from the specified products. Add a little dry yeast. Pour in either water or warm milk. Knead the dough so that it is moderately cool. Roll it into a ball, cover with a napkin and leave for 1.5 hours in a warm place. I note that for the filling you can take lamb meat, chicken meat (samsa turns out – gorgeous!), pumpkin or potatoes.

2. Step 2:

   

   While the dough is rising, melt 100-150 gr. butter or margarine. Leave to cool.

3. Step 3:

   

   As the dough rises, roll it out into a thin layer. Put the melted margarine on top (you can add butter). There must be no water in it! Margarine should cover the entire layer with a thick layer.

4. Step 4:

   

   Roll the dough into a tube.

5. Step 5:

   

   And then into the ball.

6. Step 6:

   

   Cover with a napkin and put in the refrigerator for 2 hours.

7. Step 7:

   

   Take out the dough, spin the tube, divide into pieces.

9. Step 8:

   

   From each we form a ball. Roll out thicker. A round cake will come out.

10. Step 9:

    

    The tortillas need to be covered with a napkin and left for proofing for 20 minutes.

11. Step 10:

    

    Spread the minced meat on the tortilla. And we sculpt triangles. Samsa can be made both oval, square, and round - if desired.

12. Step 11:

    

    We prick the samsa in several places with a toothpick. Cover with a napkin for 20 minutes.

13. Step 12:

    

    Preheat the oven. And we put the samosas on a baking sheet to bake. The fire should be low, and it is better to put the baking sheet on the very top of the oven.

14. Step 13:

    

    As soon as you feel a pleasant aroma, you can check whether the samsa is baked.