Baked samsa
Description
Perfectly pairs with tea and coffee. You can prepare samsa with any type of meat, but traditionally it is made with a filling of lamb and onion. The dough can also vary: puff pastry or shortcrust. In this case, the recipe uses the simplest dough, but its preparation method differs slightly from the classic one. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. Knead the dough from flour, water, baking soda, and salt. After thoroughly kneading, place it in a bag and refrigerate for one hour.
- 2
Step 2
2. Take out the dough, divide it into portions (about 8 pieces). Roll out each piece thinly and roll it into a "tube".
- 3
Step 3
3. Be sure to brush each layer with melted butter, then place the rolled-up layer on the rolled-out one—and roll both together.
- 4
Step 4
4. Repeat until all the pieces are used up. Then wrap the dough in plastic wrap and refrigerate for one to one and a half hours.
- 5
Step 5
5. Remove the dough from the refrigerator, cut it into portions, and roll each portion out (no more than 10 centimeters in diameter).
- 6
Step 6
6. It's better to finely chop the meat rather than grind it through a meat grinder. Add onion and spices to taste. I used beef, but traditionally lamb is used in samsa.
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Step 7
7. Place the filling in the center, seal the dough.
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Step 8
8. This is how the samosa shape should look.
- 9
Step 9
9. Place the samsa on a baking sheet (seamed side down), brush the surface of each pastry with egg (preferably yolk). Put the baking sheet in the oven and bake the samsa for about 25 minutes.
- 10
Step 10
10. This is the kind of samosa we end up with, baked in the oven at home.