When starting to cook samsa, first and foremost, sharpen the knife. With a sharp knife to cut meat a lot easier.

You will need:

– boneless mutton – 1 kg;

– onions – 1 kg;

Sol – 2,5 h, l;

– black pepper – 2.5 hours l;

– seasoning Jeera – 3-4 tbsp;

– crushed coriander seeds – 1.5 h l;

– puff pastry.

Preparing the filling

Cut the boneless mutton cubes with a size of about 1 cm Instead of lamb you can use beef, its part of the sirloin, or the inner part of the hind legs. To make the meat easier to slice, freeze it slightly. However, this is undesirable, as this may affect its taste.

Next, slice thin rings onion, optional chopped it with a knife and add to the meat. Then cut fat bacon cubes with a size of 1.5 cm and set aside until the side. Meat with onions, add salt, black pepper, cumin and crushed coriander seeds. Mix everything carefully.

How to prepare samosa

Roll out the puff dough to a width of approximately 4 mm. Circular cavity with a diameter of 20 cm cut out circles. In the middle of each circle put 2 piece of sheep fat. If you don't have it, then you can take any animal fat (except internal) or butter.

On top of the fat, place 3-4 tablespoons of meat filling. Then start to sculpt, gathering the edges of the dough to the middle, carefully samipya. Next, the molded samsa place on the sheet seam side down at a distance of about 4 cm the Surface of the brush egg and water mixture, sprinkle sesame seeds, Nigella seeds and chopped cilantro. Bake in the preheated oven for 35 minutes at 190 degrees. Ready delicious samosa place on a platter, you can serve it with soup or tea.