Real puff pastry for samsa in the oven

Kitchen appliances and utensils:

• measuring device;
• deep ware for kneading;
• sieve;
• tablespoon;
• tea spoon;
• kitchen scales;
• fork;
• cling film;
• kneading board;
• rolling pin;
• knife;
• freezer;
• hob;
• deep refractory dishes.

Ingredients

Step cooking

1. To get started, take 170 g of butter and melt it in a water bath. It will be necessary to lubricate the dough during its rolling. Pour 500 ml of water into a deep bowl and add 2 tsp. salt. Mix everything until completely dissolved.
   
2. The resulting salt water is poured into a bowl where the dough will be kneaded. Next, take a sieve and sift through it 1 kg of flour. Gradually introduce the sifted flour into the water and knead the dough with a fork. When the consistency becomes thick, go to the manual batch.
   
3. When the dough is formed, transfer it to a rolling board sprinkled with flour. Continue to knead the dough with your hands for about 10-15 minutes.
   
4. At the end of the batch, take 2 tsp. vegetable oil and add it to the dough. This will add flavor and make it more pliable. Once the oil is completely absorbed, wrap the dough in a plastic wrap and leave it in this state for 20 minutes.
   
5. After the specified time, take out the dough and knead it for another 15 minutes. Then again wrap it in film and let it lie down for 10 minutes. We take out the dough from the film and proceed to rolling it. To do this, grease the working surface with melted butter so that the dough is more obedient. We divide it into 4 identical pieces: two of them will be used for preparation for samsa, and two can be left to prepare another dish. We roll two of the dough into a very thin layer and grease the top with ghee. We give it a little freeze. Then we turn the layer into a tube, which we then scroll in opposite directions.
   
6. We fold the resulting tubes three times, put them on a flat surface and cover with cling film. In this state, we send the dough into the freezer for 1 hour.
   
7. We take out the tubes from the freezer and divide them into equal pieces each 5 cm long.
   
8. We roll out all the pieces of dough into a cake. Make sure that the dough layer is not very thin and do not press hard on it with a rolling pin. This is necessary so that the cake does not lose its pattern. We lubricate the obtained billets for samsa with ghee and, covering them with a film, send it to the freezer for 30 minutes.
   
9. After half an hour, the dough can be used for cooking.
   

You can make preparations for samsa from the whole test, then you will get more servings. You can also divide the dough, as indicated in the recipe, and prepare another dish from it at your discretion.

For this kind of puff pastry, any kind of filling is suitable: chicken, lamb or pumpkin. Experiment and choose what you like best.

Video recipe

So that the process of forming the test does not cause you any questions, we suggest you watch a detailed video with a demonstration of each stage of its preparation.

Other recipes for puff pastry dishes