Ingredients for making real samsa at home
- Ready puff pastry 1 pack
- Fresh mutton flesh 660 grams
- Large onion 2 pieces
- Salt 2 teaspoons
- Caraway seeds 1.5 teaspoons
- Ground black pepper 1 teaspoon
- Chicken egg 1 piece
- Cold purified water 2 tablespoons
- Sesame seeds 1 pack
- Vegetable oil for greasing a baking sheet
- Wheat flour for topping the kitchen table
- Main Ingredients: Lamb, Onion, Puff Pastry
- Serving15 servings
- World CuisineAsian, Oriental
Cutting board, Knife, Deep bowl, Plate - 2 pieces, Refrigerator, Kitchen table, Rolling pin, Tablespoon, Teaspoon, Oven, Bowl, Hand whisk, Pastry brush, Kitchen gloves, Serving dish, Cling film, Glass or cup
Cooking real samsa at home:
Step 1: prepare the onion.
Using a knife, peel the onion from the husk and then wash the vegetable under running water. We spread it on a cutting board and chop finely. Shredded onions are transferred to a free plate.
Step 2: prepare the meat.
We carefully wash the lamb under running water and put it on a cutting board. Using a knife, we clean the meat from the film and possible fat.
Then cut into medium-sized pieces and transfer part to a clean plate. We try to chop the rest of the meat as finely as possible with a sharp knife to make minced meat. Shredded lamb is placed in a deep plate. Now repeat the procedure with the remaining pieces and then transfer the mass to a large total capacity.
Step 3: prepare the meat filling for samsa.
Pour finely chopped onions into a bowl with minced meat, and add salt and black pepper. With clean, dry hands, thoroughly mix the ingredients until we get a homogeneous mass. At the end, wrap the bowl with cling film and set it to stand in the refrigerator.
Step 4: prepare the egg mixture.
Break the egg into the bowl and pour the purified water. Using a hand whisk, beat the ingredients until smooth and temporarily set the container aside.
Step 5: prepare the dough.
To save yourself a lot of time, it is best to cook samsa from a ready-made puff pastry. Typically, in stores such a semi-finished product is offered frozen. Therefore, we take it out of the refrigerator in advance, free it from packaging and set aside to defrost to room temperature.
Immediately after the dough is soft, sprinkle a small amount of flour on the kitchen table and spread the dough on it. Using a rolling pin, roll out the dough in one direction with a thin layer.
After that, using a glass or cup, squeeze out circles on the test.
Attention: in order to save dough, you can also cut squares with a knife so that there are no residues. Without waiting for the dough pieces to dry, we proceed to the process of preparing the dish.
Step 6: prepare a real samsa at home.
Using a pastry brush, grease the surface and sides of the pan with a small amount of vegetable oil. We also turn on the oven and heat it to a temperature 220 ° C. Now, using a teaspoon in the middle of the circles of dough or squares, spread a small amount of meat filling.
With clean, dry hands, wrap the edges of the dough inward, tightly holding them together with your fingers. We should get triangles or squares. Formed dish spread on a baking sheet with the seam down. At the end, grease the baking surface with the egg mixture, using a pastry brush, and sprinkle samsa with sesame seeds and caraway seeds (but this is already optional). Put the baking sheet in the oven and bake the pies until golden brown for 20 minutes at a temperature 215°C, and then reduce the temperature to 175 ° C and bake another 15-20 minutesso that it does not burn. After the allotted time, turn off the oven, take out the baking sheet using kitchen tacks and set aside to cool.
Step 7: serve real samsa at home.
When the real samsa has cooled slightly at home, it can be served at the dining table. We transfer the pies to the serving dish and treat friends and household with fragrant juicy pastries along with tea or coffee.
- Samsa can also be served as a first course for lunch or breakfast, as the pastries are quite substantial.
- Instead of lamb, you can add any other minced meat to your filling at your discretion. For example, I once made samsa in general with chicken stuffing - it turned out delicious and juicy!
- After the dough is soft, you can’t keep it in this condition for a long time, as it will begin to weather and crack. Therefore, it is necessary to calculate the time so that after defrosting the semi-finished product, it would be possible immediately to start cooking pies.
- In the filling, you can also add finely chopped parsley. Then the pastries will become even tastier, more aromatic and juicier.