Samosa
Baking and Desserts • Indonesian
Description
Small triangular pastries made from unleavened dough were brought by nomads from Central Asia. The samosa has many relatives: the Tatar echpochmak, the Indian samosa, the French rissole, and so on. The essence of this dish is simple: in most cases, it consists of triangular dough filled with meat. Samosas are most often baked with lamb, but you can also use beef or chicken, or even prepare a lighter version and fill the pastries with vegetables, such as pumpkin.
Ingredients
- Wheat Flour 20 oz
- Water 10 fl oz
- Ghee 5 oz
- Lamb 20 oz
- Onion 20 oz
- Ground Cumin 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Sesame bun to taste
- Whole egg 1 piece
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
In a mixing bowl, combine warm water, 5 grams of salt, and flour, then knead the dough.
Step 3
Shape it into a ball, cover with a bowl, and let it rest for 30 minutes.
Step 4
Roll out the dough into a thin sheet, brush it with melted butter, and roll it up tightly.
Step 5
Cut the roll into eighteen equal pieces, gently flatten each one, place them on a baking sheet or board, cover with plastic wrap, and put in the freezer for 30 minutes.
Step 6
Cut the lamb into small cubes, about 5 mm on each side, and chop the onion.
Step 7
Mix the meat with the onion, add a teaspoon of salt, pepper, and cumin.
Step 8
Roll out the dough into round sheets about 1 mm thick.
Step 9
Place the filling on them and fold them over, shaping the samosas into a triangle. Tuck the corners of the triangles slightly and press to seal.
Step 10
Place the samosas seam-side down on a baking sheet, brush with beaten egg yolk, and sprinkle with sesame seeds. Bake for 30 minutes in an oven preheated to 355°F.
Step 11
Serve the samosas hot.
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