Layered potato samosa
Description
Delicious baked treat for the whole family. The pliable puff pastry rolls out easily, doesn't stick to the rolling pin or hands, shapes effortlessly, and allows you to fill the pastries generously. As a result, the samsa has a thin, flaky crust and, thanks to the boiled-in-skin potatoes, a tender filling. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Knead a simple dough from flour and water with the addition of salt. Roll it into a ball, wrap in a cloth, and let it rest for 15 minutes. Then roll the dough out very thinly into a large sheet. Brush the entire surface with oil and roll it up into a log. Roll out the log thinly again and repeat the entire process three times.
- 2
Step 2
Finely chop the boiled potatoes and onion, then season with salt and pepper to taste.
- 3
Step 3
Roll out the dough, place the filling, shape into a triangle, and seal the edges.
- 4
Step 4
Brush the top with beaten egg and bake for 30-35 minutes at 200 degrees. Doneness is determined by a golden-brown crust.