How to cook samsa?

Samsa is a magnificent culinary product originating from Eastern countries. In appearance, it resembles Russian Belyashi, but it tastes quite different. It seems to smell of the East, the combination of ingredients and seasonings gives just excellent and different from our pasties taste. So, how to cook samsa?

The real samsa is cooked in a clay oven. Of course, in our apartments and houses there is no such thing, so we manage a conventional oven.

There is a great variety of samsa, as well as pies, there is not one definite recipe. It can be prepared from fresh or puff pastry, large or small, and the filling is very different! Pork, beef, chicken, potatoes, cheese, greens. Any product that pleases the hostess.

How to cook at home? Starting with the test

Puff pastry. In a bowl, pour a glass of water, fall asleep 4 glasses of flour, a spoonful of vinegar and oil. The dough is kneaded abruptly so that it can be simply and conveniently rolled out. While the dough is slightly settled, melt on the fire a gram of 200 butter. All the resulting mass of the dough is divided into three identical parts, each thinly rolled out on a table, abundantly pour with melted butter, rastering it on the surface. At the edge of the layer, put the rolling pin and start wrapping the dough around it. As a result, the rolling pin will be completely wound up. Then gently cut the dough along the rolling pin. Repeat this procedure with all three parts. Finished layers are put on top of each other and sent for an hour in the refrigerator.

Fresh dough. Kilogram of flour to fall asleep in a bowl or basin, pour two cups of warm water, add a spoonful of salt. All the ingredients are mixed, the finished dough should turn out to be dense. Then roll it into a bowl, wrap in a napkin or towel and let stand for 15 minutes.

How to cook samsa? Meat filling

1. Finely chop or pass through a large meat grinder pork (gram 800), add a pound of finely chopped onions, finely chopped two heads of garlic, all this a little sprinkle with vinegar, add paprika, a mixture of peppers, salt well and send for about an hour to a cool place. Instead of pork, you can use any other meat: beef, chicken and stuff.

2. Cut a kilogram of lamb in thin layers 4 by 4 cm in size, add 250 grams of finely chopped fat, add 600 grams of finely chopped onions, add salt, add pepper, paprika, caraway seeds, pour vinegar, leave to marinate for about an hour.

3. 400 grams of meat is finely chopped, add to it 400 grams of pumpkin, grated on a fine grater and sliced in small pieces of interior fat. Put chopped garlic head, black ground pepper, paprika sweet or bitter, salt.

How to cook samsa? Other fillings

1. How to make samsa stuffed with cabbage? Finely chop the medium-sized heads of cabbage and four medium-sized onions, add 200 grams of interior fat or squash from it, put 2 chopped tomatoes (instead of it you can use tomato paste).

2. Potato. Kilogram of potatoes cut into small cubes, no more than a square centimeter, add three chopped onions and 300 grams of interior fat, salt, pepper.

3. Onion. Shred 800 grams of onions, crumble into it two more bunches of green, 200 grams of interior fat, add five crumbled boiled eggs, salt, pepper.

How to cook samsa. Finish cooking

While the filling was being prepared, the dough just came up in the fridge. We get it and cut it into squares. Each element is rolled out with a rolling pin, then pawned without regretting the filling. You can sculpt a triangle or a square. Preheat the oven to 200 degrees and send a baking tray with samsa. After 20 minutes, lightly sprinkle the surface with water, repeat after another 10 minutes. After 45 minutes, the tasty and ruddy samsa is ready!