Hello! Today, I'm cooking samsa from yeast dough... Most often, of course, for the preparation of samosas use unleavened flaky pastry. This dough is easier to prepare and get the most samsa "layered"! But, in fact, you can use absolutely any dough, puff even a store. I am at this time for some reason decided to make samsa leavened puff pastry, one might say - for a change ...
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To prepare the dough take:
400 ml of milk and water in approximately equal proportions
One teaspoon of dry yeast, sugar and salt
And, somewhere in 500 grams of flour
For promazyvaniya test will need about 150 grams of butter
For the filling use:
A pound of ground beef
The same amount by weight of onion
Greens - mostly, it's parsley or cilantro
Cumin - it is for me an obligatory spice in CAMCE
Salt, ground black pepper
To prepare the dough in the bowl pour warm milk, water, adding yeast, salt, sugar and stir.
Immediately add the flour and knead the soft, and even slightly cling to the hands of the test. Knead the dough put in a warm place to rise!
After 30-40 minutes, coming up the dough spread on the table, divides it into several parts (8-10) ...
... and then each slice into a pancake rolling - thickness does not matter here. I roll out the size of the plates, which will need to put these cakes.
As already said, we take a plate (large), put it to unroll the cake and soft good lubricating oil.
And exactly the same "procedure" perform with the remaining dough. Remove the dish with bread in the freezer so that the oil podmerzli.
20 minutes later, the plate We reach from the freezer, shift the stack of pellets on the table and roll out into the reservoir, thinner desirable. In addition, we try to make a rectangular shape. Roll out a layer as well as cakes, grease well with butter.
Further along the long side twirl the dough roll. Cut shaybochki - each shaybochki is one samosa! Therefore, you define the size of the future samosas.
Now each sliced piece flatten slightly, and add up to the same plate. And, again put in the freezer ...
At this time, prepare the filling. I use ready minced meat, although it is more correct to take the minced meat, but that is what it is... To add minced onion, which is cut into thin quarter \ rings. By taking the volume of an equal number of minced meat and onion. This also add chopped parsley, cilantro. And now about the spices - in samsa added only black pepper (and salt). But, I always add cumin - the spice is directly binding, for me! All this is mixed and filling is ready!
It took probably about 20 minutes, take out a plate with sliced shaybochki from the freezer, and turns begin their roll out a round cake, at the same time I try not to pour the flour, unless absolutely a little bit. On the middle put the stuffing ...
What form to give SAMS decide for yourself - you can make a rectangular, circular, triangular... The edges can be zaschipyvat, you can simply dump them. This time I made a triangular samsa. Next, we shift all the pan, the laid parchment paper, top samsa lubricates beaten egg and sprinkled with sesame or Chernushka (Nigella).
Bake in oven for half an hour at 180 degrees.
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