Samsa with beef puff pastry

The original recipe of samsa implies home-made puff pastry. It uses mutton fat, the dough is dense and heavy as a result. Such a dough is quite difficult to prepare yourself, it is almost impossible to find in ordinary stores, so we replace it with ordinary puff pastry and enjoy the adapted recipe of a magnificent samsa.

The best filling for classic samsa is beef. For a change, you can use any other type of meat or potatoes, pumpkin or a mixture of pumpkin with chopped meat.

Cut fresh meat into small cubes. It is better not to scroll through the meat grinder - samsa will turn out more tasty and juicy. In the process, add butter - it will diversify the taste and improve the consistency. If desired, you can add chicken fat instead of butter and sour cream, as is customary in Caucasian cuisine.

Peel the onion, wash it, listen to it and cut it into thin strips. It is also better not to scroll it in a meat grinder and not to grind it with a blender - there should be small juicy pieces.

Combine the meat with onions, add sour cream, salt, ground black pepper, cumin.

To provide the finished samsa with a texture as close as possible to the original recipe, you can use a special rolling. We roll out the soft puff pastry in a thin layer, roll it into a roll and cut it into washers about 1.5 cm thick .

Turn each piece over, roll it into a thin circle, put the filling in the center.

We pinch it with an envelope in the shape of a triangle and spread it on a baking sheet covered with baking paper or a silicone mat.

Beat the egg in a cup with a fork, lubricate the surface of the raw samsa and sprinkle with sesame seeds or any other powder, if desired.

Bake samsa in the oven at 190 degrees for 25 minutes until golden brown.

Can be served both hot and cold.

Bon appetit!