Kitchen appliances and utensils:
- oven;
- kitchen scales;
- 2 baking sheets;
- 3 deep bowls;
- rolling pin;
- cutting board;
- knife;
- sieve;
- a bowl;
- coarse grater;
- beaker;
- deep plate;
- silicone brush;
- tablespoon and teaspoon;
- fork;
- cling film;
- parchment paper.
Ingredients
| Product | amount |
| wheat flour | 1 kg |
| water | 500 ml |
| salt | taste |
| vegetable oil | 2-3 tsp |
| ghee | 100 g |
| mutton | 500 g |
| pumpkin | 700 g |
| onion | 800 g |
| Dumba (tail fat) | 500 g |
| ground black pepper | taste |
| zira | taste |
| ground cilantro | taste |
| butter | taste |
| egg yolk | 1 PC. |
| milk | 1 tbsp. l |
| sesame seeds | taste |
Step cooking
- First, prepare puff pastry for samsa. Sift 1 kg of flour into a deep bowl with a sieve.
- In a separate deep bowl, dilute 2 tsp. salt in 500 ml of warm water.
- Make a small hole in the flour and pour salted water into it.
- Then knead the dough in a bowl in a circular motion until a homogeneous lump.
- Lay it on a work surface and pour 2 tsp. On top of it. vegetable oil to make the dough easier to work with and keep kneading it for about 10 minutes.
- Then wrap the dough well in cling film, transfer it to a bowl, cover and let the dough rest for about 20 minutes.
- In the meantime, prepare the filling for samsa in two versions - with lamb and pumpkin. You can cook only one of them if you wish. Choose fatty meat for samsa, or you can use a stand. In this case, cut 500 g of lamb and 250 g of dumba into small pieces and transfer them into a deep bowl.
- Then peel 800 g of onion, also cut it into small cubes and add 500 g to the meat, the rest is left for the pumpkin.
- Salt and pepper the meat filling, and add ground cilantro and cumin to taste. Mix everything well by hand. If you don’t have a dumba and lean meat, you can add about a teaspoon of vegetable oil to the filling.
- Peel 700 g of pumpkin from the peel and seeds, rinse thoroughly, cut into pieces and grate on a coarse grater in a deep bowl.
- Add to the pumpkin already chopped 300 g of onion and in the same way as with the meat filling, salt, pepper and sprinkle with cilantro and zira to taste. You can also cut 250 g of dumba into pumpkin filling or pour 1 tbsp. l olive oil to make it juicier. Mix everything well.
- By this time, the dough has already been infused. Take it out of the film and wash it well with your hands so that it is resilient and elastic. Then wrap it again with a film and leave for 10-15 minutes. It depends on the quality test whether your samsa will be really tasty.
- After 10-15 minutes, remove the dough and knead on the work surface. Divide it into 2 parts, one of which cover in a bowl, and the other once again well knead.
- Then roll the dough evenly into a thin layer, and to make it easier to do, spread it with a small amount of vegetable oil. You can also sprinkle the dough with flour during the rolling process.
- Grease the rolled dough evenly with melted melted or butter. The tastiest samsa is obtained with ghee. To make it more fluid, just place it in warm water in advance. And you can melt the butter in the microwave.
- Roll well-oiled dough very tightly into a tight roll and fold in half. Repeat the same with the second half of the test.
- Then put the rolls on a plate, cover with foil and send in the refrigerator for 2-3 hours. If you want to reduce the cooking time, you can put the rolls in the freezer for 20 minutes, then transfer them to the lower shelf of the refrigerator for another 10 minutes, and this will be enough.
- Cut one roll into 2 sausages. Then divide each of them into 6 equal pieces.
- Cover the baking sheet with parchment paper. Press and roll each piece of dough, but not very thin, so that in the finished samsa you can enjoy the crispy layers of dough.
- For each rolled circle in turn put about 1.5 tbsp. l meat filling.
- Then, alternately fold the dough from three sides on the minced meat, laying the edges of the dough on top of each other. So you make a triangle.
- Bend the corners of the test and pinch.
- Lay samsa on a baking sheet with the seam down.
- Once you have mastered the meat filling, proceed to the pumpkin. Cover the second baking sheet with parchment paper. In the same way, roll out all the circles of dough, but before spreading the filling, put a small piece of butter on the dough, it will give a special delicate taste to the pumpkin.
- Then put about 1.5-2 tbsp. l pumpkin fillings and wrap in a triangular envelope, as with meat filling. Put samsa on a baking sheet.
- Prepare grease for baking. In the bowl, separate the yolk from the protein. Beat the yolk with 1 tbsp. l milk and grease each samsa with a silicone brush.
- Sprinkle samsa with sesame seeds.
- Preheat the oven to 180 ºС and send samsa to bake for 45-60 minutes, depending on your oven. Ready samsa is very appetizing, with a crispy golden crust.
Video recipe
How to cook a gentle puff pastry and two types of fillings, and then beautifully form a samsa, you can watch the video.
Do not be lazy and try to bake samsa according to this recipe. Crispy pastries will not be left without attention among your guests or household. Experiment with the filling, and in the comments, suggest your best options.
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