Samsa: a classic recipe at home

Detailed step-by-step recipe with photos: Step 1

• Prepare the ingredients for making samsa according to the classic recipe at home. You can take any meat, I have a mixture of 500 g of beef and 200 g of pork. You will also need onions, black pepper and salt for the filling. From the specified amount you get 11-12 meat pies.

  For the dough you need to take premium flour. Keep in mind that the properties of flour vary among manufacturers; some may need 450 g, others 600 g. It is important to focus on the consistency of the dough. About 40-50 g should be taken to sprinkle the working area.

  Tip: to coat the dough, choose high-quality butter with a fat content of 72.5%.

  For the test, it is not necessary to take the more expensive and fatty 83% oil. The water for the test should be at room temperature. The yolk for the dough is optional; you don’t have to grease the meat pies.

• Step 2

  First of all, melt all the butter over low heat (2/6 for an electric stove) and cool slightly, pouring it into a small bowl or leaving it in a saucepan.

  Tip: for melting, choose a small saucepan or saucepan with a thick bottom.

  

• Step 3

  Pour 450 g of flour into a deep bowl and make a well in the center. Add 0.5 tsp. salt. I knead the dough in a planetary mixer with a hook attachment, but for manual kneading the steps are the same.

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• Step 4

  Pour in the full volume of water and start kneading with a wooden spoon or spatula. Or turn on speed 1-2 of the planetary mixer.

  

• Step 5

  Stir for 1-2 minutes until ingredients are combined at speed 1-2. When kneading by hand, it will take longer, about 3 minutes.

  Then turn on speed 3 and knead until smooth. When kneading by hand, the dough can be transferred from the bowl to a work surface sprinkled with flour.

  The dough turns out elastic, soft, practically does not stick to your hands, but not as tough as for dumplings.

  

• Step 6

  Form into a ball and wrap in cling film or bag. Leave for 20-30 minutes on the table.

  

• Step 7

  Prepare the filling: chop the onion and combine with the minced meat in a bowl in which it is convenient to mix the ingredients. The onion pieces can be left larger or chopped as much as possible — as you like. To my taste, large pieces of onion improve the texture of the filling and make the samsa tastier.

  

• Step 8

  Add salt and black pepper to taste, as well as other herbs and spices, if using.

  

• Step 9

  Mix the minced meat thoroughly so that the onion and spices are evenly distributed throughout it.

  Tip: for kneading, you can use a planetary mixer with a paddle or hook attachment.

  

• Step 10

  Divide the dough into 6 equal parts for 2 rolls. I used scales — the pieces came out to be 100-110 g each. Those that were smaller went for 1 roll, those that were larger — for the second.

  Tip: if you have a large and flat work area, divide the dough into 3 parts. I form 2 rolls, but you can make 1 larger one.

  

• Step 11

  Thinly roll out each piece of dough into a square or rectangular layer so that it shows through but does not tear. The finished layers can be transferred to a silicone mat or parchment, laying each layer with clean baking paper.

  Tip: It is more convenient to make puff pastry from rectangular layers, but it is not necessary to roll them out perfectly even and the same size. When laying out layers of butter, the dough stretches well and takes the desired shape.

  

• Step 12

  Form the dough according to the recipe for classic samsa at home: stretch the first layer, grease it with melted butter, place the second one on top and grease it the same way.

  

• Step 13

  Cover with the third rolled out layer. I don’t grease it with oil so that the roll rolls up easier and doesn’t come apart.

  

• Step 14

  Roll up a tight roll, squeezing the ends a little to make them evener.

  

• Step 15

  Wrap in cling film or bag. I use cap bags, they are very convenient for covering the dough. Place in the refrigerator for 1-1.5 hours.

  Roll the second roll in the same way if you are making it from 6 pieces of dough.

  

• Step 16

  Take out the rolls and cut them into 5-6 equal parts. I got 6 pieces from the first roll, 5 from the other. If you cook with one roll, cut it into 10-12 pieces.

  At this stage, you can turn on the oven at 200-210 degrees so that it warms up well.

  

• Step 17

  Place each piece cut side up, press slightly with your hand and roll into a circle. The edges should be slightly thinner than the middle. However, you should not roll it out until it becomes very transparent, so that the samsa does not tear and the dough is not too thin.

  

• Step 18

  Place about 1 tbsp in the center. l. minced meat with a slide and form a triangle to make it easier to sculpt the samsa.

  

• Step 19

  Pinch the edges on one side. For convenience, you can dip your fingers in flour to prevent the dough from sticking.

  

• Step 20

  Then pinch in 2 directions on the other side, forming a triangle.

  

• Step 21

  Form the remaining oriental meat pies and place on a baking sheet, seam side down, lined with parchment. Optionally, the samsa can be greased with yolk to make the top more rosy and appetizing.

  

• Step 22

  Place in the oven and bake for 30-35 minutes at 200-210 degrees with top and bottom heat.

  

• Step 23

  Cool the finished samsa a little by removing it from the parchment and placing it on a wooden board or wire rack. Serve hot — fresh classic samsa, prepared according to the recipe for home conditions, will be the most delicious and juicy. Bon appetit!

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