Samson from puff pastry: recipe
Samson from puff pastry: recipe
Samson from puff pastry with various fillingsis a delicious national Uzbek dish. Traditionally, samsa is made in tandoor, but now most cooks bake it in the oven. Classical Uzbek samsa begins with the preparation of the dough. Puff pastry for samsa is the first and main condition for obtaining a delicious dish.
Preparation of the dough
Ingredients for classic puff pastrysuch are: milk - 250 ml, flour - 0.5 kg, egg - 1 piece, salt - 0.5 st. spoons. The recipe itself is quite simple: mix milk, egg and salt in a convenient container, whip a bit until a homogeneous mass is obtained. Further, gradually adding flour, you need to mix the usual steep dough. After that, you can leave the dough for 20-40 minutes to "rest", so that it becomes less sticky and more layered. Preparing the filling
While the dough "comes up", it is necessary to preparestuffing. Uzbek samsa was traditionally made from chopped lamb with the addition of onions, salt and black pepper. In some cases, lamb was replaced with beef or chicken. At the moment the most popular filler for pies of this kind is chicken meat (you can also use inexpensive pork). People who do not like meat can make a completely classic samsa with pumpkin or cakes "based on samsa" with cabbage, mushrooms, cottage cheese, greens and cheese. For the available amount of dough you need to take 0.5 kg of beef, 2-3 onions (the amount of onions depends on the preferences of the cook), salt and pepper to taste. Also, you can add various Uzbek spices (turmeric or zir), giving the meat a spicy taste. Beef pieces should be of medium size (too big to cook in the oven, and small ones will not give enough broth). To give juiciness to each samsa during cooking, you can add a small piece of butter. Manufacturing of pies
The resulting dough should be twisted into rolls, andthen cut into small round pieces, which are then rolled into circles. In the resulting blanks, you need to carefully fill the filling. From the resulting circle with a filling, you can create any shape for the samsa, which you want: triangle, hemisphere and so on. The shape of the triangle is considered to be the right one. To give a golden shade and authentic Uzbek look, you can smear samsa with beaten egg, and then sprinkle with sesame seeds. Then pies must be put in tandyr (or a conventional oven), heated to a temperature of 200-230 ° C. The sauce is baked for about 40-50 minutes (if the stuffing is beef or lamb) and about half an hour when making pies with chicken, mushrooms or other stuffing.
