Samsa

Samsa

Category: Bakery products

Kitchen: uzbek

Ingredients
Dough
Wheat flour	500-530 gr.
Water	250 gr.
Butter	200 gr. + 3-5 tbsp. l.
Salt	1 tsp
Filling - option 1
Beef	600 gr.
Onion	450 gr.
Salt	about 1/2 tbsp. l.
Ground black pepper	taste.
Zira	taste.
Filling - option 2
Mutton	550-600 gr.
Onion	500 gr.
Kurdyuk	70 gr.
Salt	about 1/2 tbsp. l.
Ground black pepper	taste.
Zira	taste.

Cooking method

• Knead the dough and leave for 3 hours at room temperature. I did it in x / n, every hour I did the dough kneading, only 3 times. I had a terrible time and after an hour I just turned on the x / n for a couple of minutes. Then the dough needs to be divided into 3 parts and rolled out thinly, greased on top with soft butter (about 1-2 tbsp. L.) Roll tightly into a roll, roll in flour, dust the plate well with flour and roll the roll with a "snail", sprinkle flour on top too, so are the others. Close with a bag and put in the refrigerator overnight, you can for 5-6 hours.
• 
• In the evening I had no time and after 3 hours I just put the dough in the refrigerator. In the morning it was like this: dense with splashes of oil at the bottom. I divided it into 3 parts, rolled it out, greased it and put it in the refrigerator for 3 hours.
• 
• Then I cut the roll into pieces 3-4 cm wide. The table was dusty with flour, put a piece on the cut, pressed it down with a palm and rolled it out from the middle to the edges, leaving the center thicker.
• 
• I rolled it out carefully so as not to damage the layers. I put the filling in the center. If someone will do with lamb, then the fat tail should be put down, and minced meat on top. Then when the samsa turns over, the fat tail will be on top, the fat will drain and saturate the minced meat. I took beef with onions, and so that it was more juicy, I heated 1.5 tbsp. l. vegetable oil and poured into the filling, mixed, added cumin and pepper, salted. Samsu pinched it, turned it upside down, and laid it on the oiled parchment.
• 
• Smeared with a mixture of yolk and sour cream, sprinkled with nigella.
• 
• Bake at 200 degrees for 30-40 minutes until browning. Fold in a saucepan, cover and wrap with a blanket for 10-15 minutes. And then tuck into both cheeks with hot tea.

The dish is designed for

27 pieces.

Cooking program:

Oven.

Note

Samsa is very juicy and tasty. I looked at the recipe and altered it for myself from Natasha, for which special thanks to her on the site- 🔗

Larissa, why do you need to do the adjustment. There is no yeast.

Len, I usually stuff this dough into the refrigerator, but then I decided to make it according to Natasha's method. Samsa turned out to be very tasty, maybe it will be the same without fuss