Somsa - Сомса (Samosa, Sambusa)

Today I wanna share with the puff pastry recipe of  our Uzbek national dish Somsa (Samusa, Sambusa). In our country there is no woman who can not cook this delicious dish but every woman does it in her way.

Here is how I do it

Ingredients:

•  4 cups all purpose flour
• 1 cup hot water
• 1/4 cup (1/2 stick) unsalted butter (melted)
• 1 egg
• 1 teaspoon of salt
• 1 cup shortening (for roll in) (melted)
• corn starch (for rolling instead of flour)

Filling:

• 1 lb. beef or lamb (with or without fat)
• 2 large onions (chopped)
• 1 teaspoon of salt
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon of dry ground coriander 
• parsley (chopped)

Put all ingredients in a large mixing bowl and make smooth and soft dough. Knead for 10 minutes.

Divide it into 3 balls. Cover and set aside.

Chop the meat, onion. Add salt, black pepper, coriander and parsley.

Mix well. Set aside.

Roll each ball as thin as you can using the corn starch instead of flour.

I've rolled 2 balls at one time. If you can't you can roll it out one by one.

After finishing rolling all 3 balls, spread 4-5 tablespoons of the melted shortening over the one of the rolled sheet. Wait until the shortening will cool and gets dry. 

Put over shortening the 2-nd sheet. Spread over it the melted shortening. Let stand 2-3 minutes 

and put over it the 3-rd sheet. Spread the rest of melted shortening and let stand for 2-3 minutes.

Roll them all together as a roll but very tight

Cover with clear wrap and freeze for 15 minutes

Divide into 22-24 pieces

find the end of each piece and roll off about an inch and cover one side of a piece.
It wont open when you roll the piece.

Roll each piece (upside down the covered side)
and put 1 tablespoon of filling onto each rolled piece

Then fold it as a triangle.

Place the Sambusas on ready baking sheets down the folded side and bake for 35-40 minutes

Enjoy!!!

Note: You can make the dough and keep (it covered as shown in the picture below) from 1 to 3-4 days.