A great chef or housewife is always ready to delight theirs guests with something delicious. That’s why today we have a great representative of Uzbek cuisine for you. We present chicken samosa recipe made of puff pastry.
Samosa is believed to be first cooked on the East, in Asia, but eventually it has migrated together with trade caravans to the central regions of the continent and even to Caucasus. Gradually, popular Uzbek patty got popular and now it’s one of the most beloved tourist dishes in the region. It’s just impossible to imagine an ancient market in some city of central Asia without delicious samosa. Well, locals call it ‘’somsa’’ and think that the original dish should be cooked in tandoor and that it’s not a pie or patty at all. So, let them use their traditional tandoors, but, to be honest, you can easily do it without one. All you need is your personal oven and you’ll get almost the same result. In fact, this kind of bakery products is usually made in modern ovens so it won’t make any difficulties for anyone who wants to try it. Let’s now take a look at the list of ingredients needed.
The ingredients for stuffing:
Additional ingredients:
In the bowl, add flour, some salt, water.
Knead the dough, then leave it in a cool palace for 10 minutes.
Melt butter on the heat.
Divide the dough and form two balls.
One of the balls should be rolled out.
Cover it with cling film and roll the second ball.
Cover one of them with butter.
Remove the film, butter the dough and connect pieces.
Already connected top shortcakes should be lubricated with melted butter.
Now, all connected cakes should be braided in a roll and placed in the fridge for about 3 hours.
In the meantime, we’re moving to the stuffing. To do this, cut the chicken into very small cubes, or just grind it.
Finely cut onions.
Put the shredded chicken and cumin in a bowl.
Now dress the minced meat and season with sal.
Afterwards, do not forget to add chopped onions.
It's time to mix everything thoroughly and the stuffing is ready. The third step is the shaping puff samosa.
The dough roll should be removed from the fridge and cut it into pieces, then each of them should be transformed into a special piece.
Now each piece should rolled out into a circle, and if the dough sticks to the pin, sprinkle it with flour.
Now, put a full teaspoon of the stuffing on each piece.
Fold the dough into the envelopes.
Cover the oven tray with parchment and put samosa seam down. Before baking, lubricate the pieces with the beaten egg yolk diluted with boiled water.
Sprinkle with sesame seeds and place in oven preheated to 400F. Keep it there until it is lightly browned.
Ready-made samosa should be removed from the oven, cooled a bit and finally served to the table.
Options and variations
The foods rich in carbohydrates, of course, are necessary to saturate human body, but consuming them in small quantities and not fried, we will undoubtedly increase their healthiness. Mind that we didn't use any oil during in frying. A couple of Uzbek samosa with sesame seeds in any way and can not injure those who adhere to proper nutrition. In our original recipe, chicken was used for stuffing, it was ground and mixed with flavorous spices. The traditional recipe requires the use of fatty mutton and our avoidance of it could be rather important point for those who keeps fit.
We hope that the Uzbek traditional pastries will be remembered for its genuine taste and you’ll be happy to cook it for a weekend, and visit our website in search of further interesting cooking classes and original recipes.