Samosa with potato from puff pastry
Description
This recipe will come in handy for those who don't eat meat, observe fasting, or simply want to diversify their diet. If home bakers can make potato-filled buns, why not try making pastries with the same potato filling? You can add various spices or herbs to taste. I prepare the puff pastry from scratch to make the baked goods as homemade as possible. 1. Knead a firm dough using sifted flour, water, and salt. Roll it into a ball, wrap in a cloth, and let it rest for 15 minutes. 2. Roll the dough out thinly, brush the surface with melted butter, and roll it up into a log. 3. Roll the dough log out thinly again, brush with butter, and roll into a log once more. Repeat this process 2-3 more times. 4. For the final time, roll the dough into a thick sausage shape and cut it into pieces 4-6 cm thick. Set aside at room temperature. 5. Peel and boil the potatoes until fully cooked, then mash them into a puree. Peel the onion and finely chop it, then sauté in a skillet. Mix the fried onion with the mashed potatoes, and season with salt and pepper to taste. 6. Roll each piece of dough into a round shape and place a spoonful of filling in the center. 7. Fold the pastry over to form a turnover, sealing the edges tightly. Beat an egg in a bowl and brush each pastry with it. 8. Bake in a preheated oven at 180°C (356°F) for 30-45 minutes. The baked pastries are ready. Serve them hot.