Uzbek samsa with potatoes on the water

First you need to get the butter out of the refrigerator so that it becomes soft. And you can do the test. In a glass of water, dissolve the salt, it is better if the water is a little warm, so that the crystals disperse more easily.

Sift the flour on the table, make a recess in the slide and pour the water in parts there. Gradually mix the flour and liquid, for example, with a fork or just with your hands. Knead the dough until it stops sticking to your hands, cover it and let it stand for 15 minutes. Then roll it out into a thin layer.

Now this large layer of dough needs to be lubricated with a third of butter. It is better to do this directly with the palm of your hand, as if rubbing butter into the dough. Take the layer by one edge and gently roll it into a tight roll. Then put the roll in the refrigerator for 15 minutes.

After this time, take out the dough, roll it out into a layer again, brush with half of the remaining oil and wrap it in a roll. Also put it in the refrigerator for 15 minutes, after which it is necessary to roll out the dough into a layer for the third time and lubricate it with the remains of butter. Roll up the roll, place it on a greased vegetable oil dish (so as not to stick) and put it in the refrigerator for 15 minutes.

At this time, we will prepare the filling. Potatoes are washed, cleaned, cut into small cubes. Onions are cleaned and cut as well. Add salt, pepper, mix.

Time has passed - we take out our roll and cut it into 5-7 cm pieces. We put each piece with one of the slices down (let the one that is more beautiful be on top), right with the palm of our hand we press this column into a round cake. This secret will help to get circles on the surface of samsa.

Roll out each tortilla thinly. By the way, it is better to leave 2-3 pieces on the table, and put the rest of the tortillas in the refrigerator so that the butter does not melt ahead of time. We put the filling on the rolled flat cake, form triangles. The edges can be pinched or simply made into a good overlap.

Preheat the oven to 200 degrees. In a glass, beat the egg with a fork. Grease the baking sheet with vegetable oil, put the pies and smear them with egg on top.

Bake samsa for 30-35 minutes, until an appetizing ruddy crust forms on the surface of the pies.

Samsa is delicious in any form, but, of course, if you want to enjoy its taste to the fullest, it's better to eat pies with fervor from the heat!