👨‍🍳 Instruktioner

1. 1

   For the dough: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Do not overmix. Wrap in plastic and chill for at least 30 minutes.

   💡 Proffstips: Keep ingredients and tools cold for a flaky pastry.
2. 2

   For the filling: In a bowl, combine chopped quail meat, chopped onion, dill, cilantro, parsley, cumin seeds, and black pepper. Mix well.

   💡 Proffstips: Ensure all filling ingredients are finely chopped for even cooking.
3. 3

   Roll out the chilled dough thinly on a floured surface. Cut into 15cm (6-inch) squares.

4. 4

   Place a portion of the quail filling in the center of each dough square. Fold the dough to create a triangular or square shape, sealing the edges tightly.

   💡 Proffstips: Pinch edges firmly to prevent filling from leaking during baking.
5. 5

   Preheat oven to 200°C (400°F). Place somsas on a baking sheet lined with parchment paper.

6. 6

   Brush the tops of the somsas with egg yolk for a golden finish. Bake for 25-30 minutes, or until golden brown and puffed.

   💡 Proffstips: Bake until the pastry is deeply golden and crisp.