Breads, Pies & Pastries

Somsa

January 13, 2012

Somsa

Makes 20

For the dough

  • 500 g flour
  • 1 teaspoon salt
  • 50 g butter
  • 300 ml water (approx)

For the filling

  • 500 g minced beef / lamb
  • 1 onion, minced
  • salt and pepper to taste

To prepare the filling, mix the minced meat with the minced onion. Add salt and pepper to taste.

To make the dough, begin by melting the butter in a pan. In a bowl, mix the water, salt, flour and melted butter to form a soft dough. Divide the dough into balls. Using a rolling pin, roll out each ball to a thickness of 3 mm (1/8 inch) and cut out rounds 12 cm (5 inches) in diameter. Pat any leftover dough together and repeat the process.

Place a tablespoon of the filling in the middle of each round and spread it out. To fold the pie into a triangle, bring the three sides together and pinch to seal.

Place the meat pies on a baking tray lined with baking paper and brush with water. Bake at 250°C (482°F) until golden brown.