Delicious puff pastry samsa with chicken in just 2 hours

Kitchen appliances and utensils: gas or electric oven, deep container, sieve, deep bowl, tablespoon, fork, teaspoon, long rolling pin, knife, kitchen paper towel, measuring cup, kitchen scale, parchment paper, bowl, cutting board, silicone brush, baking tray, spatula , dish.

Ingredients

Step cooking

Dough

1. In 500 ml of cold water add 3 tsp. salt and stir with a tablespoon until the crystals dissolve.
   
2. Pour salted water into a deep container and sift 400 g of flour into it through a sieve, stir with a fork, then sift another 300 g and begin to knead the dough with your hands. Sift the remaining 300 g and knead the mass thoroughly on the working surface until a soft, sticky dough is obtained.
   
3. We cover the dough on top with a deep container and leave it to rest for 30 minutes.
   
4. After 30 minutes, open it, sprinkle it on top with 2 pinches of flour and roll it with a long rolling pin into a thin layer of 3 mm. Sprinkle the resulting layer of 2 tbsp. l flour and begin to roll it, as if twisting it onto a rolling pin, pressing it on top with its hands, thus rolling the dough into a thin layer 1 mm thick.
   
5. Expand the resulting thin layer, and stretch the places where the dough is thicker than the rest of the layer, gently with your hands. We melt 300 g of margarine in a water bath, cool it a bit and apply it with a brush on the entire surface of a thin layer.
   
6. After all the margarine has been applied, we begin to roll the dough from the sides in the form of a dense roll.
   
7. We twist a long sausage of dough into a spiral, after which we divide it with a knife into 7-8 identical parts and send them to the freezer for 30-40 minutes.
   

Filling

1. Peel 500 g of onion from the husk and cut it into small cubes.
   
2. We wash 1 kg of chicken thighs under cold running water, remove moisture from them with a paper towel, remove the skin and separate the meat from the bones. Cut the resulting fillet into small pieces, place it in a deep bowl, add chopped onion, 1 tbsp. l salt and 2 tsp. black pepper, then mix thoroughly.
   

Samsa

1. After 30-40 minutes, we take out our dough from the freezer and divide it into pieces 5-6 cm long. Take one piece of dough, flatten it by hand and roll it into a circle with a diameter of 15-17 cm, making the middle thicker than the edges. Spread in the middle of the circle 1 tbsp. l fillings and collect the dough with a triangle, lapping first one side of the circle, then the second and third, slightly pressing the dough. We turn the corners of the resulting triangle.
   
2. Similarly, we make the rest of the product until the filling and the dough are over.
   
3. Turn on the oven at 200 ° C and leave it to warm. We cover the baking sheet with parchment paper and lay the samsa on it with the seam down. Break 1 chicken egg into the bowl, stir it with a fork and grease the surface of the samsa. Sprinkle the product on top of 2 tsp. sesame seeds and send the pan to the preheated oven for 30 minutes.
   
4. After 30 minutes, we take out a baking sheet, put the finished products on a dish, cool a little and serve.
   

Important!To make the dough smoother and more tender, when rolling out the flour, replace it with potato starch and use it for sprinkling.

Video recipe

To see how thick the layer should be before spreading with margarine, or how to sculpt samsa correctly, all these nuances can be clarified by looking at the video recipe.

You can also add mushrooms, cheese or potatoes to the samsa filling, as well as season with your favorite spices to your taste, so that the result is more fragrant.

Other recipes for puff pastry dishes