Around the world and back again, trying different dough wrapped around meat/vegetables. Seems like the Uzbeck "camca", a croissant like layered butter/dough, is the best. Cobbling together various recipes:
Dough
2 cups flour, <1 cup water, salt, tbs of olive oil - Mix as a dry dough. Make ball, rest. Kneed. Rest, etc.
Later, roll out as thin as possible, make layers of butter and dough, roll up as a tight roll, make little cylinders, flatten, rest. Later, roll out one per somsa.
[NOTE: the larger diameter cylinder will allow thinner sections and less rolling out. This seems better for preserving the butter/dough spirals and a flakier pastry.]
Filling
Meat: I tried the minced beef (+ a bit of lard) + onion + spices.
Veggies: 3 small potatoes, 3/4 cups peas, 1/4 cups carrots, 1 small onion.
Boil potatoes, soften the carrots and peas (with a little cooking or defrosting). Mash potatoes and mix with other vegetables. (Do not use too much potato or the result will be bland). Add diced, uncooked (red) onion.
Spices:
1 tsp salt, 1/2 tsp cumin, 1/2 tsp turmeric, (1 big tsp of Massala - NO!), 1 tsp of minced garlic, 2 tbs lemon juice, 1 tbs olive oil, 4 tbs of chopped coriander (or parsely).
Mix it up, fill-em up, bake 25-30 minutes at 420F.
Update: The above is vague in some respects. I find that mashing the potatoes with a small bit (1-2 TBS) of heavy cream works nicely; and leave some larger chunks of potato. Also a small handful of chopped cilantro and parsley is great, along the lemon juice. I used delicate amounts of paprika, chili powder, turmeric, and cumin. Also a small bit of curry powder.
