Samson from puff pastry

Samsa from the puff pastry came to us from Central Asia with a flow of migrants, one of them went to the construction site, and some to the food industry, namely to the fast food sector. Samsa, as best as possible meets the requirements for fast food - tasty, fast and inexpensive. For its preparation, complex equipment, large areas, and maintenance personnel are not required. All this reduces costs, and hence the price. Therefore, Central Asian fast food successfully competes even with American, not to mention any others. Interest in the Central Asian facies has also aroused interest among Russian producers, and it's just that the housewives, tired of yearning to cook the same pies.

The real samsa from the puff pastry is made in tandyr (Central Asian stove). Of course, the method of cooking the product strongly affects its taste, especially since all Asian flour products were originally created for tandyr. Therefore, yeast dough did not take root in Asia . Nevertheless, craftsmen adapted samsa to Russian realities - they cook it in our oven, as it most closely corresponds to tandyr in terms of parameters. True, nowadays electric tandyrs appeared in many places, which are more adapted to baking Central Asian flour products.

Well, those who do not trust street vendors can prepare real samsu at home. The Uzbek samsa is considered to be classical , its recipe is proposed below. Puff pastry for baking can be bought at the store, but you understand that the semi-finished product does not replace the real home cooking.

For the test, we will not need so many products - three glasses of flour, a glass of water, one egg, a spoonful of vinegar and a packet of margarine.

In the cup, break the egg, add a spoonful of vinegar and water, whisk the contents well. Now take a cup a little more, pour in the flour and pour the prepared liquid into it. The dough is mixed not very steep, about the same as for noodles. We set it aside for half an hour to the side, covering it with a cup. This is done so that the flour is saturated with water.

Roll out a large layer of dough, as far as your table allows. Since it is not very steep, it will be easy to roll out. Now we need margarine. We take the standard packaging, we dunk it in a cup and cool it so that the margarine retains the semi-liquid state. Pour it onto the rolled dough and spread it over the entire surface evenly. We are waiting for the margarine to freeze, it will take no more than half an hour, or even less.

For further action we need a long rolling pin. Its length should exceed the width of the rolled dough. Gently we squeeze the dough onto it. Now, right on the rolling pin, we cut it along. We get a long strip of multilayer dough. We divide it into three parts and stack one on another, then wrap the dough in cellophane and put it in the refrigerator for two hours. If the samsa from puff pastry is not prepared immediately, then it should be stored in the freezer.

We take the dough, cut it into 20 cubes. We roll them out so that we get a square with sides 12x12 cm, or so. Lubricate the edges with a beaten egg so that it can be hard to blend.

In the middle of the flat cake we put minced meat and fasten the edges. It should be done very accurately and reliably, so that during the frying process they do not open. Lubricate the egg with a beaten egg and bake in a preheated oven for 20 minutes at a temperature of 200oC. Between form and content there is, as we know from philosophy, a certain dialectical connection, and the samsa from the puff pastry, without refuting this thesis, can take the form of a triangle, square or crescent without sacrificing content.

The filling for samsa can be the most diverse. The most popular is lamb with onions, potatoes with mutton fat, cabbage with eggs, mushrooms with spices. Also very good is samsa with chicken.