Puff pastry samsa in the oven with minced meat

Step-by-step cooking

1. Step 1:

   

   How to make samsa from puff pastry in the oven? The dough can be taken yeast or yeast-free, be sure to take it out of the freezer in advance so that it has time to defrost (see the instructions on the package). Any of your favorite meat is suitable for filling: beef, pork, lamb or chicken, turkey. Wash the meat under running water and cut it not too large.

2. Step 2:

   

   Mince meat twice for maximum softness of minced meat.

3. Step 3:

   

   Peel the onion from the husk and finely chop it. Traditionally, there should be a lot of onions in samsa. This is necessary for juiciness.

4. Step 4:

   

   Add onion to minced meat. Add salt and pepper to taste. Add finely grated garlic for flavor.

5. Step 5:

   

   Wash the greens under running water and shake off excess moisture. Finely chop and add to a bowl.

6. Step 6:

   

   Mix the minced meat. The filling is ready! For now, cover it with cling film and put it in the refrigerator.

7. Step 7:

   

   I have such a layer of yeast puff pastry. The dough should be completely defrosted at room temperature.

8. Step 8:

   

   Roll the dough layer into a tight roll and cut into pieces about three centimeters wide. I got thirteen identical blanks.

10. Step 9:

    

    Dust the table with flour and put the dough piece with a slice up.

11. Step 10:

    

    Press the workpiece with your hand on top, and then roll it out with a rolling pin into a thin circle. Thanks to this technology, samsa will turn out lush and with a beautiful pattern on top.

12. Step 11:

    

    Put the filling in the middle of the blank (I divided the number of dough pieces into 13 parts, this is about a teaspoon with a slide). Be guided by your preferences and the size of the blanks: there should not be too much filling to be able to pinch the edges well.

13. Step 12:

    

    Moisten the edges of the dough in a circle inside with a small amount of water. It will be easier to sculpt this way. And bring the edges of the dough from one side up. Pinch tightly.

14. Step 13:

    

    Do the same with two more stitches, forming a triangle. Modeling samsa is the most time-consuming process here.

15. Step 14:

    

    Spread the pies with the seams down on a baking sheet covered with parchment. I use a Teflon sheet.

16. Step 15:

    

    Brush the samsa with yolk and sprinkle with sesame seeds for beauty. First white, then black, or mix and pour immediately. You can do without sesame, but I think it tastes better with it. Bake in a preheated 180 degree oven for half an hour until the samsa browns. The time and temperature are indicated approximately, be guided by your oven.