Many of us are not indifferent to fragrant flour baking.
But maybe it is worth at least for a while to forget about banal pies and wipe at the preparation of the most famous oriental cuisine, crispy samsa ?!
Traditionally, this national delicacy is baked in special oval ovens made of clay - tandoor.
But nowadays, the oven will do.
The main thing is to knead the dough correctly. It must be puff.
Preparing samsa with various fillings: cheese with a magnificent smell of greens, rubbed with garlic; apple-nut with pleasant notes of cinnamon. But most often classic samsa is baked - meat with small slices of lamb or beef, tender onions and a fresh bouquet of aromatic herbs.
Samsa with puff pastry - general principles of cooking
The baking process consists of several steps:
1. Kneading the dough.
2. Prepare the filling.
3. Formation of samsa.
4. Baking in the oven.
Prepared dough is divided into several parts. Each roll up to two to three millimeter thick and smeared with a thin layer of oil.
Mutton and beef are most often used for the filling. But the dish will be delicious with chicken and duck.
Meat is washed, dried, so as not to slip, and cleaned of excess films. It is desirable to wrap it in cling film and freeze it in the fridge. After cooling, chop into cubes approximately 0.5 * 0.5 cm in size.
Fat or fat is added to samsa. In the east - fat fat tail. It can be replaced by swine.
Mandatory ingredient is onions. It is cut into tiny pieces. The proportion of onion and minced meat is 1: 2.
Ground pepper, turmeric, nutmeg, saffron, zira, cardamom are also added to the filling.
The semi-finished product is placed on a baking sheet with parchment, which is oiled.
Preparing a dish in the oven, preheated to 180 degrees. To make samsa with puff pastry, you need from thirty to sixty minutes.
Brush samsa with an egg 15 minutes before readiness.
1. Samsa with puff pastry classic with beef
The finished dish is soft and tender. The filling pleases with meat taste and fragrant seasonings.
• 650 grams of flour.
• Three chicken eggs.
• 0,250 l of water.
• 0.200 kg of Vologda butter.
• 1/2 teaspoon salt.
• 50 g melted butter.
• Black spoon of black sesame.
For the filling:
• A pound of beef.
• 0.100 kg of pork fat.
• 0,300 kg of onion.
• h. L. grains of spirits.
• 1/4 tsp. Ground black pepper and coriander.
• Black spoon of cooking salt.
Pour three glasses of sifted flour into a bowl. Add salt.
Heat the water to 60 degrees.
Cut butter into slices. Pour water and stir until dissolved.
Two eggs smash and razbolt. Pour into a bowl with oil and water, without stopping to mix.
Combine the mixture with flour. It is necessary to fill it with a thin stream, not forgetting to mix. Do not stop this process until the ingredients are fully combined.
Sprinkle the board with flour and knead the dough until it is fully cooked (does not stick to the hands and the board, it looks like plasticine).
Roll up into a bun, wrap in plastic and leave in the refrigerator for about twenty minutes.
When the right time has passed, remove the dough and divide it into three parts. Roll balls, not forgetting to knead the workpiece.
Roll out three layers of dough with a diameter of 50 centimeters. Grease each ball with melted butter and put it on top of each other. Roll roll. Cut it into several pieces, approximately one and a half or two centimeters thick. Put in the freezer for fifteen minutes.
Beef prepare and chop into small cubes. Transfer to a deep platter. Place fat twisted in a meat grinder here.
Chop the onion into small cubes, wring a little hands and add to the meat. Salt, pour pepper, coriander and cumin. Mix well.
Roll pieces of dough to the diameter of the tea saucer. Place a tablespoon of filling in the center. Make the shape triangular. Bend the upper edges. Put the seam down on a baking sheet and bake in the usual way. Fifteen minutes before the end of baking, turn the samsa over, smear it with an egg and sprinkle with black sesame.
2. Samsa with puff pastry with lamb
A dish of lamb juicy and satisfying. The pieces of meat baked with spices in the puff pastry are tender and fragrant.
• 400 grams of flour.
• Two teaspoons of salt.
• 250 grams of water.
• 400 grams of lamb.
• 90 grams of mutton fat (fat tail).
• 400 grams of onions.
• Art. spoon of jeera.
• Pinch of red and black ground peppers.
• A teaspoon of black sesame.
• 0.100 kg of butter 82%.
• One egg.
Knead the dough using flour, a spoonful of salt and water. Leave for an hour at room temperature.
Meat, rump and onion chopped into very small pieces. Add spices and salt. To mix everything. Leave the filling to stand at room temperature for forty minutes.
Dice butter and soften.
Roll the dough into a thin layer. Stretch it to shape a rectangle. Shake off the remnants of flour. Thickly spread the dough with softened butter. Leave for twenty minutes in the clear.
Gently twist into a tight roll. The resulting “snake” smear with sunflower oil and send to the refrigerator for thirty to forty minutes.
After a specified time, divide the dough into equal pieces. Roll out on the surface, smeared with vegetable oil. Put the stuffing in the middle. Wrap the dough in a triangle. The edges do not fasten, but overlap and fasten.
Bake in the usual way. Do not forget fifteen minutes before the end of cooking anoint samsa with puff pastry with egg and sprinkle with black sesame.
3. Samsa with Duck Breast Puff Pastry
Dish with an unusual stuffed duck fillet has a non-standard and spicy taste.
• 100 grams of margarine.
• A glass of kefir.
• Art. spoon of sour cream.
• Three cups of flour.
• Black spoonful of sugar and salt.
• 400 grams of duck fillet.
• One potato.
• Two onions.
• Eight black peppercorns.
• Pinch of ground red pepper.
• 50 grams of butter.
• One egg.
Margarine put in a saucepan and melt.
In a bowl, pour kefir and sour cream. Salt and stir. Add melted margarine, add sugar. Gradually fill the flour, mixing all the ingredients. Dough set aside for about twenty minutes. Cut the fillet into small pieces. Finely chopped potatoes and onions. Mix with meat pieces.
Crush peas of black pepper with a knife and pour into the filling. Add salt to taste and red pepper. Lavrushku detail and pour in the filling. Stir very carefully.
Divide the prepared dough into three pieces, roll each to the desired thickness and coat with melted butter. Combine all three blanks and leave for about twenty minutes, then roll up into a thick roll and divide into portions.
Prepare samsa semi-finished products and bake for about an hour.
4. Samsa with puff pastry meat “Chicken with a stone”
The finished dish does not look like a standard samsa. But from this it is no less tasty and satisfying.
• 600 grams of puff pastry.
• Two onions.
• Ten pieces of chicken drumstick.
• Sunflower oil.
• Two pinches of turmeric and coriander.
• Salt kitchen.
• One egg.
• Ten pinches of white sesame.
Puff pastry cut in half. Roll out the first piece to standard thickness. Brush with a thin layer of sunflower oil. Wait ten minutes and roll into a roll. Send in the fridge for half an hour. With the second piece of dough, do the same.
Salted chicken drumsticks and covered with spices. To mix everything.
Onion cut into half rings and salt. Stir and crush a little.
Each piece of the finished dough is cut into five parts. Roll out a handful of onions in the middle and a chicken drumstick on top. The bone should protrude slightly outwards. Smell the dough on the right and left, cover with the third top edge and press down.
Smash and shake the egg.
Semi-prepared samsa spread on the prepared mold. Apply the egg layer and sprinkle with sesame. Bake for at least an hour.
5. Samsa with puff pastry, deep-fried
This dish is nice to treat friends or colleagues during the lunch break. Calorie samsa with puff pastry is enough to not feel the feeling of hunger until the evening.
• 0,300 kg of beef.
• 0,500 kg puff pastry.
• 0,300 kg of onions.
• Sunflower oil.
• Black spoonful of salt.
• 1/2 teaspoon jeera and red pepper powder. • Egg.
Grind beef meat.
Shred the onion into small pieces.
In a skillet with a thick bottom, pour sunflower oil. Fry ground beef.
Add onions, salt. Fry until ready. Stir constantly. At the end of frying, add pepper and zira, stir and remove from heat.
Roll out puff pastry into a rectangular layer. Divide into nine equal parts-squares. Put on each two with teaspoons of minced meat. Brush with protein egg surface of the dough around the filling. Wrap the samsa and secure the edges.
Drown in very hot sunflower oil and cook until the color of yellow gold appears.
6. Samsa with puff pastry meat
A lush and fragrant dish with juicy, spice-soaked filling will be enjoyed even by those who don’t like ordinary cakes.
• Kilogram of ready puff pastry.
• 600 grams of beef.
• 600 grams of onions.
• Fat fat - 200 g
• Crushed Zira and red pepper - for three tsp.
• Salt kitchen - 2.5 h. Spoons.
• Crushed ground cilantro seeds - 1.5 tsp.
• One egg.
Chop the meat into 1 * 1 cm cubes.
Chop onions with thin rings. Additionally, grind it with a knife and put it to the meat.
Fat of fat cut into cubes. Put aside.
Add salt, zira, pepper and cilantro to the meat filling. To stir thoroughly.
Roll out puff pastry to a thickness of about three millimeters.
Cut circles into twenty cm in diameter.
In the middle of each put two pieces of bacon. Place four teaspoons of meat filling on top.
Gather the flour edges to the middle and carefully pinch.
Put the blanks on the bottom of the baking dish, keeping a distance of four centimeters.
Spoon the egg, add a teaspoon of water and smear the surface of the samsa with the mixture.
Sprinkle with a pinch of sesame and chopped cilantro seeds. Send for 35 minutes in the oven.
7. Samsa with puff pastry with tender chicken
Chicken stuffing, flavored with homemade mustard, turns samsa into a tasty dish with a mild and sharp taste.
Ingredients: • 700 grams of chicken meat.
• Four bulbs.
• Black spoon homemade mustard.
• Salt and pepper to taste.
• Kilogram puff pastry.
The dough is placed in the refrigerator for about twenty minutes.
Chop chicken meat finely.
Chop the bow. Pour it in a bowl with meat.
Add salt, pepper and mustard. All mix, cover with a lid.
Remove puff pastry from refrigerator. Cut it into equal parts. Before rolling, cut the slice on one side with a piece of dough.
On a rolled piece put a triangle spoon with a hill of filling. Glue the samsa, wrapped on three sides.
Lay out on the bottom of the form, oiled, seams down. Bake in the usual way.
Samsa with puff pastry - tricks and tips
- The dough for samsa will be soft if it is cooked on water at a temperature of 36-40 degrees.
- In order for the pastry to be crispy, you need to roll out the dough to a thickness of two millimeters. A centimeter in the kitchen is not needed. Two mm is the thickness of the plug.
- The most delicious is puff pastry made using ghee. It is not recommended to lubricate the layers with sunflower oil - it will flow out of the samsa.
- It is easy to move a rolled out piece of dough if it is wound on a long rolling pin.
- Meat should be slightly frozen in the fridge. Then it is easy to cut into small pieces. To meat frozen evenly, it is covered with cling film in one layer.
- The optimal ratio of filling and dough for making juicy samsa is 1: 1.
- So that the aroma of spices does not overpower the taste of meat, no more than three types of them are used.