Cumin Samosa
Description
Homemade pastries for tea. To make the finished cumin and meat-filled samosas more tender, cover them with a clean, dry towel after removing from the oven and let them sit for a while. You'll end up with very juicy and delicious pastries that your entire family, young and old, will truly appreciate. Serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
Finely chop or grind the meat using a meat grinder with a coarse plate. Slice the onion into half-rings. The optimal ratio of meat to onion is 4 to 3.
- 2
Step 2
Add salt, pepper, ground cumin, and chopped herbs to the minced meat. Mix thoroughly until a uniform mixture is obtained.
- 3
Step 3
For kneading the dough, use margarine (or butter) softened at room temperature. Mash it, add the egg, mix in the activated baking soda, salt, and whisk thoroughly with a whisk.
- 4
Step 4
Now add the sour cream and gradually incorporate the flour. If the dough turns out too runny, you can add more flour until it becomes firm. Properly kneaded dough will be slightly soft and may stick to your hands a little.
- 5
Step 5
Shape the kneaded dough into a sausage-like roll and refrigerate for at least one hour to firm up. This will make further handling of the dough more convenient.
- 6
Step 6
After cooling, take out the dough, roll the sausage slightly thinner and cut into pieces of 4-5 cm (approximately 70 grams each). Roll each piece into a flat round and place the filling in the center.
- 7
Step 7
Wrap and seal each filled flatbread on three sides, forming a triangular-shaped turnover, and trim the edges evenly.
- 8
Step 8
Grease a baking tray, place the samsa on it with the seams facing down. Put it in a preheated oven and bake the cumin samsa for about 20–25 minutes at 230 degrees.