Samsa: how to cook it?

One of the very popular dishes that came into our kitchen from Asia, is the samosa. These delicious and very appetizing cakes many often buy at a variety of locations, not knowing that you can prepare yourself at home, and done it very, very easy. So, prepare a samosa.

Samsa is a dish that belongs to the Uzbek, Uighur and Tajik cuisine, where it is prepared for many centuries. What is it like, today, you know, I think all is triangular, round or square cake with filling, which can be very diverse: meat, vegetable, pulses and so on

Interestingly, samsa popular not only in Asia but also in the Mediterranean, the Arabian Peninsula and even in southern and Northern Africa.

Traditionally the dough for samsa is made of puff pastry and bake it in Central Asia in the tandoor - oven-roasting pan distinct species. If cooking puff pastry problems should arise, then find the tandoor in our country is almost impossible, but it does not prepare samsa at home impossible: bake it in gas and electric ovens.

How to make the samosa at home

In preparation samsa three important components: the dough, the filling and the method of baking. As for the filling, it can be very diverse: from potatoes, peas or lentils, pumpkin, chicken, lamb, beef, cheese and so on Dough, you can buy ready-made or make yourself, and about the way of baking we have already mentioned - will fit any electric or gas oven. So let's get started.

Dough samsa may be different, so to start here are a couple of options:

• Viscoline, but very tasty dough. Take 250 g sour cream or clotted cream and margarine or butter, 1 egg, salt, soda/baking powder, flour, all cool, RUB the oil on the grate, pour flour (should get a crumb). Beat eggs with sour cream, add salt and baking powder, pour this mixture into the crumb, knead dense dough, adding more flour, put into the cold before rolling out.
• Low-calorie pastry for samsa. Take 250 g margarine/butter, 500 ml of ice water, baking powder, flour and salt. RUB the cold butter on a grater, pour flour, mixed with salt and baking powder, and grind into crumbs, pour gradually, kneading dough, ice-cold water.

You can choose any you like the way the dough for samsi and prepare it with any filling of choice, or to use those methods of kneading the dough, which is given in the recipes below.

Recipe samsa with meat

You will need: 500 g flour, 500 g mutton flesh (beef/pork/chicken), 150 grams of fat-tail, 150 ml of water, 3 onions, black pepper, salt.

How to make the samosa with meat. Mix flour, water and salt and dense dough (if the number of ingredients it turned out soft, add more flour) and leave it for an hour in the heat. Half the fat and meat with onions very finely chopped with a sharp knife.

Do not kink meat products for samsa through a meat grinder - this will result in the loss of palatability of meat, will reduce them significantly.

To salt the meat and pepper, stir. The rest of the fat cut into cubes, melt over low heat, discard the rinds in a bowl pour the fat. Divide the dough in half, roll out thinly every part and grease melted fat with a brush, roll each part into a roll, each roll in the cochlea. Leave the "snails" for 20-30 minutes, then roll out thinly. Cut the dough into squares or circles, to lay on each and 1 tbsp. of minced meat. Molded samsa envelopes or triangular, Saipov as edge, put down the seam (if samsa envelopes, if triangles seams up) with baking parchment and bake for 40 minutes in a preheated 200 degree oven. Ready samsa before serving, spread with butter and let stand, covered with a towel.

In addition to meat, are very popular in our country and samsa with cheese. To avoid repetition, we will give the recipe samsa, different from all these is samsa quick to purchase the test.

Recipe quick samsa with cheese

You will need: 200 g of Suluguni cheese, 2 eggs, 1 layer of puff pastry, garlic cloves and a pinch of thyme, non-iodized salt large, black pepper.

How to cook quick samsa with cheese. Cheese finely chop, beat 1 eggs, add thyme, pepper, salt and stir. Roll thawed dough into a sheet size of 30 to 40 cm Cut the dough into rectangles, on half of each rectangle, retreating from the edges, put the filling, cover with the second half and sumipntg edge. Prick the dough over the filling with a fork, place the samosas on with parchment baking sheet, coat with the second lightly beaten with a little water egg, bake meat pies in a preheated 180 degree oven for half an hour.

Samsa with cheese filling can be varied by adding to cheese more greens, ham or other products at its discretion.

To make the samosa their hands at home is really very easy, no harder than any of the pies, and try, definitely worth it.