A layered Samsa with meat in the oven - samsa how to cook at home, step by step recipe photos

Samsa - a very common dish in Asian countries. There is a legend that it was born more than two thousand years ago in ancient Persia, where the recipe was taken with the treasure of kings. Well, after a delicious samosa from the puff pastry with the army of Alexander the Great conquered the known world, and other countries.

In the republics of Central Asia is a traditional dish baked in the open air in special furnaces - tandyrs, because in the old cookbooks can be found called "samosa tandyrnaya". Filling this round, square or triangular pies often meat, with lots of onions and spices. Although the filling can be of plant:.. Of potatoes, peas, lentils, etc. Dough for samsa business, or simply bland (for samsa "whip up"), or a special foliation. The latter option is the classic and much more delicious.

We do not have tandoor, samsa will bake in a conventional oven. ???? In his recipe, I simply and tell you how to cook at home samsa. Meat filling and flaky unleavened dough will be quite, traditional. Until puff pastry rolls are cooled or defrosted, if they were prepared earlier and kept in the freezer, let us stuffing.

How to make stuffing for meat samosas with

We need to minced meat and a lot of onions. In principle, the batter may be from any meat, while in Muslim countries increasingly found in fatty stuffing with addition of mutton sheep's tail fat. Meat should be either chopped or a twisted in a meat grinder with a large grille.

Onions finely chop with a knife or shred blender.

The main feature of Oriental cuisine - a large number of spices. In the beef for our samosas we put a lot of different freshly ground pepper and a good pinch of cumin sure - that it will give the desired dish Central Asian flavor. Cumin davim a rolling pin on a board or crush in a mortar. Salt to taste.

If the stuffing seems not rich, for taste and sharpness there you can add a little bit of a fat dairy products. This can be katyk, matsun, plain yogurt or sour cream. Minced knead well and give it to stand for half an hour in a cool place for ripening.

How to make the dough for samsa

Briefly recall how make puff pastry for samosas. Elastic fresh dough is rolled out until transparent, thin lubricated melted butter, rolled up into a tight roll and wrapped in foil, are sent to the cold or freezing when preparing for future use.

If you need a detailed recipe with a photo, simply click on the link.

How to sculpt samsa puff pastry

Extract the "sausage" puff pastry on floured board cut it into portions pieces.

Every little sausage zaschipyvaem the ends, set vertically and slightly flattened.

Roll out lozenges not too thin (at least 3 mm), spread the filling. Filling the volume should not be less than the test.

The most traditional form of samosas - triangular. Carefully we stick together sutures to not split, and when forming tried to expel all air from inside. Palm presses ready pies - they have to be flat.

How to bake samsa

When Uzbek pies baked in a remote village on the hot wall of the tandoor, with raw pie just shake off excess flour, straight palms moistened with water and with a sweep of the paddle vertical chamber wall, that stuck. Beauty of this method of preparation is not particularly bother. But our samosa will be baked in the oven, so think about browning.

Puff pastry is not desirable to lubricate the egg - it would impede the disclosure of layers. Layered dessert pastries often smeared with sweetened milk, or strong black tea sweet. Savory pastries are zakolerovat beaten egg yolk.

Samsa puff pastry laid out on floured baking sheet seam down. Excess lubricates beaten egg yolk and heated to bake at 220 degrees before the browning oven (20-25 minutes).

At the turn of the finished baking seen well formed layers, but at the same time, the dough is not fat, but brittle and crumbly, like a normal puff.

Served somsa puff pastry can be both cold and hot piping.

In Central Asia, it serves a flavored vinegar, vegetable or dairy sauces and hot green or oolong tea.