Samsa with puff pastry potatoes

Step-by-step cooking

1. Step 1:

   

   How to make samsa with puff pastry potatoes? Prepare the products. The water should be cold, you can even put it in the freezer for a while. Remove the butter from the refrigerator in advance so that it softens at room temperature. Choose high-quality, natural oil, without vegetable fats. Take the flour of the highest grade. It is better suited for puff pastry in terms of gluten content.

2. Step 2:

   

   Sift flour into a wide, convenient container for kneading dough. It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.

3. Step 3:

   

   In a separate bowl, beat the egg. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

4. Step 4:

   

   Add salt, vinegar, cold water, mix.

5. Step 5:

   

   Make a recess in the flour, pour in the mixture of liquid ingredients.

6. Step 6:

   

   Mix the dough first with a spoon.

7. Step 7:

   

   Then knead the dough with your hands. If the dough is still quite sticky, add a little flour. The dough should be steep, but not too tight. Knead the dough until smooth and elastic.

8. Step 8:

   

   Divide the dough into 2 equal parts. On a floured table, roll out one part of the dough into a thin layer about 0.5 cm thick .

9. Step 9:

   

   Lubricate the dough layer with evenly softened butter, a little short of the edges.

10. Step 10:

    

    Roll out the second part of the dough similarly to the first. Using a rolling pin, transfer the dough to a greased layer.

11. Step 11:

    

    If necessary, tighten the edges of the dough so that the second layer completely covers the first one. Brush the dough with the remaining oil.

12. Step 12:

    

    Roll the dough layers into a tight roll.

13. Step 13:

    

    Wrap the roll in a tight "snail". Put the dough in a bag and put it in the refrigerator for 2 hours.

14. Step 14:

    

    While the dough is cooling, prepare the filling. You can add any spices and spices to the filling as desired. I took crushed coriander, it will give the filling a special taste and aroma.

16. Step 15:

    

    Peel the onion, cut into small cubes.

17. Step 16:

    

    Peel the pre-washed potatoes, also cut into very small cubes. Keep in mind that the cooking time of samsa will depend on the size of the sliced vegetables. The smaller the filling is cut, the less time it will take to bake.

18. Step 17:

    

    In a convenient bowl, combine the chopped potatoes and onions. Add salt, add chopped coriander, mix.

19. Step 18:

    

    Roll out the cooled dough into a layer at least 0.5 cm thick. Do this carefully, without pressing too hard and sharply, so as not to tear the layers of dough.

20. Step 19:

    

    Roll the dough into a roll again.

21. Step 20:

    

    Cut the roll into small pieces, depending on the desired size of the samsa. Put the chopped dough back in the refrigerator and take out the pieces one by one.

22. Step 21:

    

    Put each part of the dough on the side, that is, so that the dough layers are parallel to the surface of the table. Roll out a piece of dough into a round tortilla.

23. Step 22:

    

    Put the filling in the middle.

24. Step 23:

    

    Connect the edges of the dough, giving the baking a traditional triangular shape. Pinch well. Similarly, form a samsa from the rest of the dough.

25. Step 24:

    

    In a small bowl, beat the egg.

26. Step 25:

    

    Cover the baking sheet with baking paper. Put the samsa on it with the seam down. Brush the top with beaten egg.

27. Step 26:

    

    Sprinkle with sesame seeds.

28. Step 27:

    

    Bake samsa in preheated to 190-200°In the oven for 40-45 minutes. If the baking has started to blush prematurely, cover the baking sheet with foil.

29. Step 28:

    

    Serve samsa with hot potatoes. Bon appetit!