Samsa - pies with a filling is usually a triangular or rectangular shape. There are many options for cooking this dish. The stuffing for samsa is usually made from chopped meat with chopped onion, sometimes with herbs, and also from potatoes, peas, lentils, pumpkins.
Preparation of dough for samsa
Dough for samsa is usually made fresh, sometimes puffed, although options are possible. Of course, you can buy ready-made dough for samsa in the house kitchen or in the supermarket (flaky). However, it is better to knead the dough by yourself - in it, at least, there will not be any unpleasant ingredients like margarine.
Tell you how and what dough for samsa can be made at home for baking in the oven.
Simple unleavened dough for samsa - recipe
Ingredients:
- Wheat flour - 2.5 cups or slightly more;
- water 250 ml;
- Chicken egg - 1-2 pcs .;
- little vegetable (sunflower, for example, or olive);
- salt - 1 pinch.
Preparation
Sift the flour into a working bowl, add salt, egg, butter and gradually pour water. The dough is conveniently kneaded with a fork, and then with oiled hands or a mixer with special spiral nozzles. Ready dough before rolling and molding samsa should be for half an hour, until you prepare the filling, put wrapped in a refrigerator.
Recipe for a quick, lean-free puff pastry for samsa
Ingredients:
- wheat flour - 2 cups;
- starch - 2 tbsp. spoons;
- butter - 200 + another 50 g or a little vegetable;
- water is cold - 80 ml;
- lemon juice - 0.5 tbsp. spoons;
- salt - 2 pinch.
Preparation
Oil freeze and three on a large grater or grind with a knife. Add the sifted flour, starch, salt and mix actively, but not for long. Add water and lemon juice, if you want, you can add 1-2 chicken eggs. We knead the dough, divide, for example, into 8 parts, roll it into layers, add one to the other, lubricating the surface of each oil. Roll out all in one layer, it can be cut into 4-8 parts and repeat the procedure. Then roll the dough out of the dough, put it in the refrigerator for about 40 minutes to cool down and settle (in the film, of course).
The puff yeast dough for samsa is made almost the same, from the same ingredients, you need 1 more sachet of yeast and a little sugar.
First in a little warm water or a mixture of milk and water, add 1 teaspoon of sugar, 1 packet of dry yeast and 2 tbsp. spoons of flour. Mix the dough on this spoon in about 20 minutes, so that the yeast, as they say, played and the opara approached.
Dough for samsa can be prepared on kefir, for this, instead of water we use a mixture of water and kefir in the ratio 1: 1. Low fat kefir can be used undiluted.
When you have chosen a test recipe, we sculpt and bake samsa, for this we need a filling.
Classic filling for samsa
Ingredients:
- young beef and lamb - 500 g;
- fat smoked - 150 g or several spoons of melted butter or chicken fat;
- onion - 1 pc. or green - 5-8 feathers;
- garlic - 2 cloves;
- greens - (parsley, coriander)
- spices ground (different types of pepper, coriander, cloves, etc. or ready-made spice mixtures);
- salt is large.
Preparation
Meat, fattened fat and onions are cut with a knife very finely or chopped using a kitchen processor with
Preparation of samsa
Roll the dough on sheets, punching a round or square shape, knock out the substrates. In the middle of each substrate, put a portion of the filling and tightly glue the edges into a square shaped pie ("envelope") or triangular.
Bake the samsa in the oven on a baking sheet lubricated with oil for 40 minutes.