Uzbek layered meat samosa
Description
The recipe won't take much time. My search for new tasty baking recipes led me into the vast reaches of the internet, where I was lucky enough to find this recipe for samsa, which I'm now sharing with you. It differs from many others not in the filling, but in the dough itself. For Uzbek samsa, I take regular dumpling dough, turn it into flaky pastry, then fill it with meat and bake it in the oven. Serve it cooled down or slightly warm.
Instructions
- 1
Step 1
1. I wash the meat, then dry it with a towel and cut it into small squares. I add finely chopped onion, salt, and ground pepper to the meat.
- 2
Step 2
2. I thoroughly mix the meat filling and set it aside.
- 3
Step 3
3. Roll out the dumpling dough thinly, then brush it with butter and roll it into a log.
- 4
Step 4
4. I slice the roll into pieces, then roll each piece into a small circle with thin edges.
- 5
Step 5
5. Place a tablespoon of meat filling in the center.
- 6
Step 6
6. Fold the dough for samsa from each side, resulting in a triangle.
- 7
Step 7
7. I crack an egg into a bowl and mix it. I place the samsa seam-side down on a board and brush each piece with the egg.
- 8
Step 8
8. Preheat the oven and transfer the samsa onto a baking sheet lined with parchment paper, then sprinkle with a little sesame for decoration.
- 9
Step 9
9. Bake in a preheated oven at 200 degrees for half an hour, maybe a little longer.