Lazy samsa
Description
If you thaw the dough ahead of time, the whole shaping step will take no more than 15–20 minutes. Plus baking time — in total, a little under an hour, and your delicious meat-filled puff pastry triangles are ready. They turn out juicy and crisp, with an incredibly fragrant filling. So tasty! I use yeast puff pastry, but you can use non-yeast puff pastry as well.
Instructions
- 1
Step 1
Prepare all ingredients. Take the dough out of the freezer ahead of time and let it stand at room temperature for about two hours.
- 2
Step 2
Cut the onion into small cubes and mix with the minced meat, salt, pepper, and cumin.
- 3
Step 3
Roll out the finished dough into a rectangle about 4 mm thick and cut it into squares. In this case my dough did not need rolling, so I simply cut each sheet into 4 pieces.
- 4
Step 4
Spoon the filling onto each portion, about 1–1.5 tablespoons per serving.
- 5
Step 5
Join two sides of the square, then lift the free part and pinch the dough so that you get a triangle. Shape all the samsa this way. Pinch the seams as firmly as possible so the juices do not escape during baking.
- 6
Step 6
Transfer the prepared pieces to a greased baking sheet, placing them seam side down. Brush with egg yolk mixed with 1 tsp milk. If desired, sprinkle sesame seeds on top and bake at 200°C for about 25 minutes.
- 7
Step 7
Lazy samsa is ready. Depending on the desired size, you get 8 to 12 pieces. I recommend serving it warm.