Crimean samsas
Description
Perfectly pairs with tea and coffee. Samosa - Indian pastries that have become popular in resort areas of the former USSR. On the beaches of Crimea, my kids enjoyed these pastries with various fillings - fruit, meat, and cheese with herbs. The recipe for Crimean samosas is quite simple; you can choose any filling you like - the dough is made using the same recipe for both sweet and savory pastries. Here's how to make Crimean samosas. 1. Mix flour with salt and melted butter. 2. Add cold water and knead the dough. Work it for about 5 minutes until it becomes sufficiently elastic. 3. Cover the dough and let it rest for 30 minutes. 4. While the dough rests, prepare the filling. For berry fillings, wash, sort, and dry the berries. Remove pits if necessary. Cut plums, peaches, or apricots into small pieces. 5. After 30 minutes, knead the dough again and divide it into 10–12 portions. Roll each portion into a ball and flatten into thin rounds. 6. Cut each round in half and shape each half into a cone. Carefully seal the side seam. 7. Fill each cone with the filling and a bit of sugar. Seal the top edge, making sure there are no openings—juices from the filling may leak out during frying. Shape all the samosas this way. If you plan to fry them in a pan, make them flatter. If frying in deep oil, they can be more three-dimensional. 8. Heat vegetable oil well and fry the samosas over medium heat until golden brown. 9. Place the cooked samosas on paper towels to absorb excess oil. Optionally, dust with powdered sugar. Serve warm or cooled. Perfect with tea.