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Uzbek Potato Samsa (just like samosas)
By @naturallyzuzu
Makes 4-5 servings
1 package of spring roll skins. Dynasty brand is the best for this recipe.
5 medium size boiled potatoes
1 medium red onion
1 bunch of cilantro
1 cup of spinach
1 jalapeño seeded and diced
2 tsp of garlic powder
2 tsp of turmeric
2 tsp of curry powder (that’s my twist on a recipe)
2 tsp of black pepper
1 tbsp of avocado or olive oil
Salt to taste
Black Sesame seeds
Method:
Preheat oven at 380F.
If your spring roll skins were sitting in the fridge, make sure you take them out and leave outside for at least 1 hour. That will help the dough become more pliable.
Peel the skin from the cooked potatoes and place the peeled potatoes in a large bowl. Mash the potatoes by hand or with the masher and mash them roughly. Diced the onions finely. Add them to the bowl. Chopped the spinach and cilantro and add those the bowl. Add the diced jalapeños. Add your spices and oil. Mix everything until all well combined. Adjust seasoning as needed. Fill each dough sheets with 2 tbsp of potato mixture, brush the edges of the dough with some water, and fold it like a sack by bringing all corners and edges together or like an envelope. Fill all dough wrappers with the filling. Line cookie trays with some parchment paper. Place the samsas with folder side down on the cookie sheets if you did envelope style folding or folded side up if you did a sack wrap. Brush each samsa with some neutral oil, sprinkle with black or white sesame seeds and bake them for 30 min until top is golden brown.
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