Meat samosa in the oven
Description
Delicious triangular crispy pastries with juicy meat filling—these are samsa. You can bake these pastries using simple unleavened dough, or you can use puff pastry. Both options are great: one is quick, the other less so. But both are easy, and the samsa will turn out very tasty. The recipe for baking meat samsa in the oven is not complicated. The most important things are to roll the dough very thin and to seal the pastries well so that the filling's juices don't leak out. If you can chop the meat very, very finely—almost to a mince consistency—then you don't need to pre-cook the filling. Let the meat, onions, and spices sit for about 15 minutes to marinate, and the filling will be ready. Read the recipe, look at the photos, and see for yourself that making meat samsa in the oven at home is actually quite simple. Prepare and enjoy this delicious pastry. It can be served with tea or coffee.
Instructions
- 1
Step 1
Cut the meat into very small pieces with a sharp knife.
- 2
Step 2
Peel and dice the onion.
- 3
Step 3
Heat vegetable oil in a frying pan, add the prepared onion and meat. Fry over medium heat.
- 4
Step 4
When the meat and onions are almost ready, season them with salt and pepper to taste. You can add dried basil and cumin. Set the cooked meat aside to cool.
- 5
Step 5
Pour water into the bowl where you will make the dough. Dissolve salt in it.
- 6
Step 6
Add flour and knead the dough.
- 7
Step 7
Knead the dough well until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for about 15 minutes.
- 8
Step 8
Then divide the dough into two parts. Set one part aside for now, and divide the second part into equal pieces.
- 9
Step 9
Roll out each piece of dough into a very thin round. Place the filling in the center of each, then top with a small piece of butter.
- 10
Step 10
Then shape the samsa. The traditional shape of these pastries is triangular. Carefully seal the edges to prevent the delicious juice from leaking out during baking.
- 11
Step 11
Place the ready buns on a baking sheet greased with vegetable oil. Brush them with a mixture of egg yolk beaten with 1 tablespoon of water, and sprinkle with sesame seeds.
- 12
Step 12
Take the second part of the dough, roll it out into a very thin sheet. Brush with melted, but not hot (!!!), butter.
- 13
Step 13
And roll the dough very tightly into a roll.
- 14
Step 14
Roll the dough into a snail-like swirl and refrigerate for about 2 hours.
- 15
Step 15
While the puff pastry rests in the refrigerator, you can bake samsa from unleavened dough. Bake the buns at 180 degrees for about 20 minutes.
- 16
Step 16
Take out the puff pastry and cut it into equal pieces.
- 17
Step 17
Then repeat all the steps exactly as you did with the unleavened dough. Roll out into a flat round, add the filling and butter, shape the samsa, brush with egg yolk, and sprinkle with sesame seeds. Bake the samsa made with puff pastry at 200 degrees Celsius for about 15-20 minutes.