Puff pastry samsa with minced meat - very tasty and satisfying

Kitchen appliances and utensils:bowl - 2 pcs., sieve, glass, spoon, fork, knife, cling film, rolling pin, cutting board, stewpan, brush, parchment paper, baking sheet, refrigerator, oven, oven.

Ingredients

Water	400 ml
Flour	650 g
Salt	2.5 tbsp. l
Butter	150 g
Minced pork and beef	800 - 1000 g
Bow	400 g
Ground black pepper	0.5 - 1 tsp
Egg	1 PC.

Step cooking

Preparation of the test (stage 1)

1. We make the dough like dumplings, even a little softer. From these ingredients, 1 kg of dough is obtained. Sift 650 g of flour into a bowl. Boil 400 ml of water in advance, cool it. In 400 ml of boiled water at room temperature add 15 g of salt. Stir so that the salt dissolves in water. Combine the flour and water, knead the dough.
   
2. After the water has absorbed all the flour, put the dough on the table and continue to knead with your hands. The dough should turn out to be pleasant to the touch, elastic and soft. Wrap in cling film so that it rests a bit. We leave it on the table at room temperature, you do not need to put it in the refrigerator.
   

Cooking toppings

1. Pork and ground beef can be made by yourself. Take 500 g of beef and 500 g of pork with fat, pass through a large meat grinder. Or buy ready-made stuffing in the store. Although ideally, for samsa, the meat is cut into small pieces.
   
2. 400 g of onion are not finely chopped, approximately 2 large onions.
   
3. We shift the onions to the finished stuffing.
   
4. Salt to taste, we have 1 tbsp. l salt. Sprinkle 0.5 - 1 tsp. ground black pepper. Mix thoroughly with your hands to get a homogeneous mass. Water does not need to be added to the filling, as juiciness will give a large amount of onions and sufficiently fat minced pork. Cover the minced meat with a film, let it brew for at least 30 minutes.
   

Preparation of the test (stage 2)

1. Oil is needed in order to lubricate the layers of rolled dough. In a stewpan, melt 150 g of butter, let it cool. Oil should not be warm.
   
2. We divide the dough into 4 equal parts.
   
3. We roll each part into a thin layer 2 mm thick, if necessary, add flour.
   
4. Lubricate with melted oil the entire surface of the reservoir.
   
5. Cover with the next layer of dough and grease again with oil. So spread and grease the 3rd and 4th layers of dough.
   
6. Gently wrap the dough in a roll. We try to wrap tightly.
   
7. Then we turn the rolled roll a little in one direction (we hold part of the roll with one hand, turn it a little, then we back off and do the same with the other part of the dough, and continue along the entire length), so we compact the dough. For convenience, the roll can be divided into several parts (3 - 4). We compact each piece, picking it up in our hands, and rotate it again (as we squeeze out the laundry with our hands). Wrap the finished twisted pieces of dough in a plastic wrap. Put the dough in the freezer for 1 hour to make it hard.
   

Cooking samsa

1. While we are working with one part, the rest are in the refrigerator. Divide 1 part into 5 - 6 pieces.
   
2. Roll out each piece with a rolling pin. If you did everything right, then the rolled dough will turn out with a picture.
   
3. We choose the side where the drawing is more beautiful, we put this side on the table. We spread the minced meat in the middle, you can slightly crush it with a fork so that it becomes flat. Wrap the dough in a triangle.To do this, we put the opposite parts at the top on top of each other, forming an angle, crush and pinch the dough. We turn the lower part up, imposing it on the already stuck part, and crush. We bend all three corners to the middle and press down.
   
4. We cover the baking sheet with parchment paper, put the finished triangles on it, with the side covered down. Beat 1 egg, grease the surface of the samsa to make it rosy and beautiful.
   
5. We put the baking sheet in the preheated oven to 200 degrees for 20 - 25 minutes.
   

Put the finished samsa on a plate and serve.

Video recipe

The video shows how to cook samsa with minced meat at home. Here you can see how to make an interesting drawing, and how to wrap a samsa with a triangle.

Samsa turns out tasty, juicy, aromatic, it is baked evenly and does not break. The dough is thin, soft and crunchy at the same time. Meat with the most tender puff pastry, and at the same time, not fatty. It is difficult to characterize, you just have to try. Impossible to break away!

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