Samsa

Ingredients

• 200 g beef pulp (preferably tenderloins)
• 300 g onion
• 70 g beef fat
• 2 g of cumin
• 5 g of salt
• 2 g ground black pepper
• 500 g wheat flour
• 260 ml milk with 3.2% fat
• 12 g of salt
• 50 g of margarine
• 100 g fat tail fat
• 50 g vegetable oil
• 50 g flour for dusting
• 1 egg for greasing
• sesame

Cooking

Step 1

Drain the fat tail fat and strain through a colander lined with gauze. Warm milk and margarine to room temperature.

Step 2

Knead the dough from flour, salt, milk and margarine. Add vegetable oil, knead again. Roll out the dough into a layer 2 mm thick and grease with fat tail fat. Dry slightly, 5 minutes, and roll up. Cut into pieces of the same size, 80 gr. Dust with flour and roll each piece of dough into a flat cake. Put the cakes in a pile and cover with a napkin.

Step 3

For minced meat, fat and onion, cut into small cubes, season with salt, pepper and cumin, mix.

Step 4

Put 50 g of filling on a flat cake and form a triangular samsa. Brush with lightly beaten egg and sprinkle with sesame seeds.

Step 5

Bake samsa in the oven at a temperature of 180-200 C for 15-20 minutes on a baking sheet greased with vegetable oil.