Layered with meat samosa.

Ingredients:

For the dough:

● Flour - 1 kg

● boiled water - 2 cups

● Butter - 200 g

● Salt - 1 tsp incomplete

For filling:

● Pork - 500 g

● Beef - 500 g

● Onions - 3-4 medium onions

● Vegetable oil for frying

Preparation:

1. First of all, let's prepare the filling: Take 500 grams of beef and 500 grams of pork, scroll through a meat grinder. In a pinch, you can buy ready-made stuffing, if little time. Onions cut into medium-sized pieces. In a heated pan with vegetable oil spread scrolled through a meat grinder minced. Stir minced spatula over medium heat, give meat to grab (it takes 5-6 minutes). Then add the onion, stir, cover with a lid, cook over low heat for 15 minutes. Allow to cool. Toppings for samsy ready.

2. Getting kneading pastry for samosas. The principle is this: we will mix the 2 cups of water, how much water will flour - so take it. Thus, 400 ml of water was dissolved incomplete teaspoon salt. In a large bowl pour the flour (about 1 kg), a spoon form the hole into which we pour the specified amount of water. Gradually knead the dough.

3. The resulting dough is divided into three parts. Cover with a towel to lie down, for 20 minutes.

4. Once the dough a little lie down, take the 1st part of a rolling pin and roll out long (it will be easier if you have a long and thick rolling pin). Roll as thin as possible is necessary (preferably up to 2 mm thick). When will roll out the dough, melt the butter (or in a water bath or in a microwave oven at minimum power). Drizzle rolled dough with butter, thoroughly lubricate the entire pancake, paying particular attention to the edges.

5. Then, the sheet of dough onto the rolling pin wrap party, oiled inside.

6. Cut the dough is rolled up on the rolling pin along. Open edge. Remove the rolling pin.

7. The resulting test strip again cut into two equal parts.

8. Each test strip begins to slide rolls. Roll up a little (2-3 turns) - cut off. We perform the specified action from the 1st until the end of the strip and with the 2nd strip. Each roll cut into 2 parts. Obtained original columns, which gently flatten necessary, to get a patty that resemble snail.

9. The resulting patty need to roll out, to get the circles with a diameter of 11-12 cm.

10. Put the slices of meat stuffing.

11. Now sculpt directly samsa. I draw your attention: joints in molding must be tight, or when frying not to avoid splashing. Our samosa is triangular in shape, although some make it rectangular. We do the same with the other patty.

12. Molded samsa lay in a pre-heated pan with vegetable oil (oil not regret!). Samsa Fry on both sides over medium heat until golden brown (this is usually a very quick process). Samsa turns out very beautiful delicious juicy crispy! Fingers oblizheshNadeyus you as well as me, love samosa layered with meat, and the recipe will be your celebratory meal.

Bon Appetit!