Samsa with turkey puff pastry in the oven

This pastry is most popular in Uzbekistan, Kyrgyzstan, Kazakhstan and Tajikistan. There it is prepared in huge quantities, served in taverns and sold right on the streets. A distinctive feature of samsa: if the filling is meat, then it is laid in raw form, which makes it very juicy after baking.

Use puff pastry dough for pies. If you have the desire and time, you can knead it yourself. I use ordinary purchased yeast-free puff pastry. You can also take yeast puff pastry, as you like it better. And the process of making samsa comes down to three simple steps: preparing the filling, forming pies and, in fact, baking.

Step 1 - lay out the dough to defrost and prepare the filling:

- twist or finely chop the turkey thigh fillet (you can take a turkey breast or chicken, and of course, replace the turkey meat with beef. pork or lamb);
- cut the onion into half rings or quarters of rings;
- mix turkey with onion, add salt, pepper and vegetable oil, mix again.

Step 2 - form the pies:

- sprinkle the table with flour and spread a layer of dough on it;
- cut the dough into squares of approximately 6 x 6 cm;
- roll out each square a little;
- spread out the filling;
- fold the square in half diagonally and pinch the edges.

Step 3 - preheat the oven to 180-190 degrees and prepare the samsa for baking:

- cover the baking sheet with baking paper;
- put the pies on a baking sheet;
- lightly beat the egg and smear the resulting mixture on the top of each pie;
- sprinkle the mixture with white sesame seeds;
- bake for 40-45 minutes.

Baking time and temperature will depend on your oven.

Transfer the finished samsa to a dish and serve slightly cooled.

Bon appetit!