Fried puff samsa

Dissolve salt in warm water, gradually add flour and knead the dough. We make a ball from the dough and wrap it in a napkin, let it stand in a warm place for 15 minutes.

After the time has elapsed, roll out the dough into a large layer no more than 1 mm thick.

Lubricate the dough layer with butter or margarine.

We wind the dough on a rolling pin and cut it lengthwise, after which we cut the resulting strips into rectangles ~ 8x8 cm in size.

Let's prepare minced meat. To do this, pass the meat through a meat grinder, add chopped onion, salt and pepper, mix everything and fry in a pan with the addition of lard.

We fold 3-4 rectangles of dough one by one, roll out a little more in the middle and put 1 tsp into it. minced meat. Roll up the rectangle and pinch the dough in the middle. Pinch the samsa closer to the middle so that the edges are puffy.

Fry puff samsa in deep fat until cooked.