Many of us are not indifferent to fragrant pastry.
Or maybe you should forget about banal pies at least for a while and swipe at the preparation of the most famous oriental cuisine, crunchy samsa ?!
Traditionally, this national dish is baked in special oval clay ovens - tandoor.
But in our time, the oven will do.
The main thing is to knead the dough correctly. It must be flaky.
Samsa with various fillings is being prepared: cheese with a breathtaking smell of greens, grated 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 meat - general principles of preparation
The baking process consists of several stages:
1. Kneading the dough.
2. Preparation of the filling.
3. The formation of samsa.
4. Baking in the oven.
Prepared dough is divided into several parts. Each is rolled up to two to three millimeter thickness and lubricated with a thin layer of oil.
For the filling, lamb and beef are most often used. But the dish will be delicious with chicken and duck.
The 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 refrigerator. After cooling, chop into cubes approximately 0.5 × 0.5 cm in size.
Fat or fat is added to samsa. In the east - fat tail fat. It can be replaced with pork.
A required ingredient is onion. 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 greased with oil.
Preparing a dish in the oven, preheated to 180 degrees. To prepare samsa with puff pastry meat, you need from thirty to sixty minutes.
Lubricate samsa with egg 15 minutes before cooking.
1. Samsa with puff pastry meat classic with beef
The finished dish is soft and tender. The filling pleases with a meaty taste and aromatic seasonings.
Ingredients:
For the test:
• 650 grams of flour.
• Three chicken eggs.
• 0.250 liters of water.
• 0.200 kg of Vologda butter.
• ½ teaspoon of salt.
• 50 g melted butter.
• A teaspoon of black sesame seeds.
For filling:
• A pound of beef.
• 0.100 kg of lard.
• 0.300 kg of onion.
• tsp Zira grains.
• ¼ teaspoon black pepper and coriander.
• A teaspoon of kitchen salt.
Cooking method:
Pour three cups of sifted flour into a bowl. Add salt.
Heat water to 60 degrees.
Cut the butter into cubes. Pour in water and stir until completely dissolved.
Two eggs break and blatter. Pour into a bowl with oil and water, not ceasing to mix.
Combine the resulting mixture with flour. Pour it in 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 ready (does not stick to the hands and the board, it looks like plasticine).
Roll into a bun, wrap in a film and leave in the refrigerator for about twenty minutes.
When the right time has passed, remove the dough and divide into three parts. Roll up balls, not forgetting to crumple the blank.
Roll out three layers of dough with a diameter of 50 centimeters. Grease each ball with ghee and lay on top of each other. Roll the roll. Cut it into several pieces, a thickness of approximately one and a half or two centimeters. Put in the freezer for fifteen minutes.
Prepare the beef and chop into small cubes. Transfer to a deep plate. Place fat twisted in a meat grinder here.
Cut the onion into a small cube, mash a little with your hands and add to the meat. Salt, pour pepper, coriander and zira. Mix well.
Roll the dough pieces to the diameter of the tea saucer. Place a tablespoon of the filling in the center. Make the shape triangular. Bend the top edges. Lay the workpiece seam down on a baking sheet and bake in the usual way. Fifteen minutes before the end of baking, turn the samsa over, grease it with an egg and sprinkle with black sesame seeds.
2. Samsa with puff pastry meat stuffed with lamb
The lamb dish is juicy and satisfying. The pieces of meat baked with spices in the puff pastry are tender and aromatic.
Ingredients:
• 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. a spoon of zira.
• A pinch of red and black ground peppers.
• A teaspoon of black sesame seeds.
• 0.100 kg of butter 82%.
• One egg.
Cooking method:
Knead the dough using flour, a spoonful of salt and water. Leave for an hour at room temperature.
Chop the meat, fat tail and onion into very small pieces. Add spices and salt. To mix everything. Leave the filling to infuse at room temperature for forty minutes.
Dice the butter and soften.
Roll out the dough into a thin layer. Stretch it into a rectangle. Shake off the leftover flour. Spread the dough with softened butter. Leave on for about twenty minutes.
Gently twist into a tight roll. Grease the resulting "snake" with sunflower oil and send to the refrigerator for thirty to forty minutes.
After the specified time, divide the dough into identical pieces. Roll out on a surface oiled with vegetable oil. Put the filling in the middle. Wrap the dough in a triangle. Do not fasten the edges, but overlap and overlap.
Bake in the usual way. Do not forget, fifteen minutes before the end of cooking, anoint the samsa with puff pastry meat and sprinkle with black sesame seeds.
3. Samsa with meat from puff pastry "Duck breast"
A dish with an unusual filling of duck fillet has a non-standard and piquant taste.
Ingredients:
• 100 grams of margarine.
• A glass of kefir.
• Art. a spoonful of sour cream.
• Three glasses of flour.
• A teaspoon of sugar and salt.
• 400 grams of duck fillet.
• One potato.
• Two onions.
• Lavrushka.
• Eight peas of black pepper.
• A pinch of ground red pepper.
• 50 grams of melted butter.
• One egg.
Cooking method:
Margarine put in a saucepan and melt.
Pour kefir and sour cream into a bowl. Salt and stir. Add melted margarine, pour sugar. Pour flour a little while mixing all the ingredients. Set the dough for about twenty minutes.
Cut the fillet into small pieces. Finely chop the potatoes and onions. Mix with meat slices.
Crush the peas of black pepper with a knife and pour into the filling. Add salt to taste and red pepper there. Lavrushka detail and pour into the filling. Stir very carefully.
Divide the prepared dough into three pieces, roll each to the desired thickness and grease with ghee. Combine all three workpieces and leave for twenty minutes, then roll them into a dense roll and divide into portions.
Prepare the semi-finished samsa and bake for about an hour.
4. Samsa with meat from puff pastry "Chicken with a bone"
The finished dish does not look like samsa standard. But from this it is no less tasty and satisfying.
Ingredients:
• 600 grams of puff pastry.
• Two onions.
• Ten pieces of chicken drumstick.
• Sunflower oil.
• Two pinches of turmeric and coriander.
• Kitchen salt.
• One egg.
• Ten pinches of white sesame seeds.
Cooking method:
Cut the puff pastry in half. Roll the first piece to a standard thickness. Lubricate with a thin layer of sunflower oil. Wait ten minutes and roll into a roll. Send to the refrigerator for half an hour. With the second piece of dough, do the same.
Season the chicken legs with salt and sprinkle with spices. To mix everything.
Chop the onion in half rings and salt. Mix hands and crush a little.
Each piece of the finished dough is cut into five parts. Roll out, in the middle put a handful of onions, and on top - chicken drumstick. The bone should protrude a little outward. Wrap the dough on the right and left, cover with the third top edge and press.
Break and shake the egg.
Semi-finished samsa spread out on a prepared mold. Apply the egg layer and sprinkle with sesame seeds. Bake for at least an hour.
5. Samsa with meat from puff pastry, deep fried
This dish is nice to treat friends or colleagues during the lunch break. The calories of samsa with puff pastry meat will be enough not to feel hunger until the evening.
Ingredients:
• 0.300 kg of beef.
• 0.500 kg puff pastry.
• 0.300 kg of onions.
• Sunflower oil.
• A teaspoon of salt.
• ½ teaspoon of zira and ground red pepper.
• Egg.
Cooking method:
Skip beef meat through a meat grinder.
Chop the onion into small pieces.
Pour in a pan with a thick bottom sunflower oil. Sauté the ground beef.
Add onion, salt. Fry until tender. Stir constantly. At the end of frying, add pepper and cumin, stir and remove from heat.
Roll out the puff pastry into a rectangular layer. Divide into nine equal parts-squares. Put two teaspoons of minced meat on top of each. Brush with egg white the surface of the dough around the filling. Wrap samsa and fasten the edges.
Drown in very hot sunflower oil and cook until yellow gold appears.
6. Samsa with meat from puff pastry "Donut"
A lush and fragrant dish with a juicy, stuffed with spices filling will appeal to even those who do not really like ordinary cakes.
Ingredients:
• A kilogram of finished puff pastry.
• 600 grams of beef.
• 600 grams of onions.
• Fat tail fat - 200 g.
• Shredded zira and red pepper - three teaspoons each.
• Kitchen salt - 2.5 teaspoons.
• Crushed cilantro seeds - 1.5 tsp.
• One egg.
Cooking method:
Chop the meat into 1 × 1 cm cubes.
Chop the onion into thin rings. Additionally chop it with a knife and put it in the meat.
Cut fat tail fat into cubes. Set aside.
Add salt, zira, pepper and cilantro to the meat filling. To stir thoroughly.
Roll the puff pastry to a thickness of about three millimeters.
Cut circles twenty cm in diameter.
In the middle of each put two pieces of bacon. Place four teaspoons of meat filling on top.
Collect the floury edges to the middle and carefully pinch.
Put the blanks on the bottom of the baking dish, observing a distance of four centimeters.
Stir the egg, add a teaspoon of water and grease the surface of the samsa with the mixture.
Sprinkle with a pinch of sesame seeds and chopped cilantro seeds. Send for 35 minutes in the oven.
7. Samsa with puff pastry meat with tender chicken
Chicken meat filling, flavored with home mustard, will turn samsa into a tasty dish with a mild and pungent taste.
Ingredients:
• 700 grams of chicken.
• Four bulbs.
• A teaspoon of home mustard.
• Salt and pepper to taste.
• A kilogram of puff pastry.
Cooking method:
Place the dough in the refrigerator for about twenty minutes.
Chop the chicken meat as finely as possible.
Chop the onion. Pour it into the dishes with meat.
Add salt, pepper and mustard. Mix everything, cover.
Remove puff pastry from the refrigerator. Cut it into equal parts. Before rolling, close the slice on one side with a piece of dough.
On a rolled piece, lay out a triangle a tablespoon with a slide of filling. Glue samsa by wrapping it on three sides.
Spread on the bottom of the mold, oiled, with the seams down. Bake in the usual way.
Samsa with puff pastry meat - tricks and tips
Samsa dough will be soft if it is cooked in water at a temperature of 36-40 degrees.
To make the pastry 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 fork.
The most delicious is puff pastry made using ghee. It is not recommended to lubricate the layers with sunflower oil - it will leak from samsa.
A rolled piece of dough is easy to move if you wind it on a long rolling pin.
The meat should be slightly frozen in the refrigerator. Then it is easy to cut into small pieces. In order for the meat to freeze evenly, it is covered with cling film in one layer.
The optimal ratio of filling and dough for the preparation of juicy samsa is 1: 1.
So that the aroma of spices does not interrupt the taste of meat, no more than three types are used.
