Samsa with meat

Description

Samsa with meat - small pies, incredibly popular in Central Asia, are usually made from puff pastry, although sometimes they also use unleavened dough for this pastry. In our recipe, the second one is chosen because it is simpler and faster. As for the filling, in this case we are talking about meat, which is usually in “high demand”. In Asia, samsa is baked in a tandoor, a large clay oven. Pies are stuck directly to its walls, and the products are browned from the heat of hot coals lying at the bottom. This method is not available to most of our readers, so we suggest using a conventional oven, in which samsa with meat will also turn out very tasty.

Cooking

Step 1

Prepare the dough for samsa with meat. To do this, sift the flour with a pinch of salt through a fine sieve into a large bowl. Form a slide with a "crater" at the top.

Step 2

Butter cut and melt over low heat. You can do this in the microwave. Let the oil cool down. Warm drinking water to 40°C. You shouldn't boil!

Step 3

Pour butter into the “crater” of the slide and then gradually add hot drinking water. Thoroughly knead the samsa dough, twisting it, rolling it out and beating it against the desktop.

Step 4

Shape the dough into a ball and wrap it in cling film. Leave at room temperature for 30 minutes. During this time, gluten will develop in the dough, and it will be easier to roll into a thin layer.

Step 5

Prepare meat filling for samsa. Wash the lamb and cut into very small pieces. Peel and chop the onion. Combine with meat, drinking water and onions. Salt, pepper and mix.

Step 6

Roll out the dough into a thin layer. Cut out circles with a diameter of about 8 cm. Put a little stuffing in the middle of each. Lift the edges of the dough on three sides and pinch to make "triangles". Place on a baking sheet and bake the samsa for about 15 minutes at 190°C.