Baked Uzbek Potato Samsas
Ingredients
- 1 package spring roll skins
- 5 medium boiled potatoes
- 1 medium red onion
- 1 bunch cilantro
- 1 cup spinach
- 1 jalapeño (seeded and diced)
- 2 tsp garlic powder
- 2 tsp turmeric
- 2 tbsp curry powder
- 2 tsp black pepper
- 1 tbsp avocado oil
- Salt to taste
- Sesame seeds
Preparation
Preheat oven at 380F.
If your spring roll skins were sitting in the fridge, take them out and leave outside for at least 1 hour to make the dough more pliable.
Peel the skin from the cooked potatoes and place them in a large bowl.
Mash the potatoes roughly by hand or with a masher.
Dice the onions finely and add them to the bowl.
Chop the spinach and cilantro and add them to the bowl.
Add the diced jalapeños to the bowl.
Add the spices and oil to the bowl.
Mix everything until well combined and adjust seasoning as needed.
Fill each dough sheet with 2 tablespoons of potato mixture.
Brush the edges of the dough with water and fold it like a sack or an envelope.
Fill all dough wrappers with the filling.
Line cookie trays with parchment paper.
Place the samsas on the cookie sheets with the folded side down or up depending on the folding style.
Brush each samsa with neutral oil and sprinkle with sesame seeds.
Bake for 30 minutes until the top is golden brown.
Notes
Use Dynasty brand spring roll skins for best results.
Curry powder is a personal twist on the traditional Uzbek recipe.
