Puff pastry samsa

Samsa is a famous oriental pastry, very popular in many Asian countries. Her fillings can be very different: chopped meat with onions or peas, potatoes or lentils and many more options. I have samsa with an exquisite pumpkin filling, which makes these pies also useful, because pumpkin has a rich chemical composition and is useful in any form.

We start cooking with kneading the dough. This is a fairly simple process, the only thing that is important not to forget is that all the ingredients are at room temperature. So:

1. Mix kefir, egg, salt, sugar and yeast until smooth.
2. Add the sifted flour in small portions and knead the tight dough.
It should be quite dense and homogeneous. Knead the dough for at least 10 minutes.
3. We set aside the dough to approach (the process takes at least 15 minutes, but can stretch up to a couple of hours).
4. We divide the risen dough into two parts.
5. Roll out the dough into thin rectangles.
6. Lubricate one rectangle with soft butter, cover with another rectangle and also lubricate with oil.
7. Roll up a tight roll, wrap it in a film and send it to the refrigerator for at least half an hour.

While the dough is coming up and stratified, we proceed to the preparation of the filling:

1. Peel and cut the leeks.
2. Peel and finely chop the garlic.
3. The pumpkin should be cut into small cubes.
4. Heat up the olive oil and send the cumin to the pan.
5. When the cumin seeds began to pop up, add the leek and garlic, fry until the onion is soft.
6. Add the pumpkin and cook over medium heat until the pumpkin is half cooked (about 10 minutes).

Turn on the oven to heat up to 220 degrees and proceed to the formation of pies:

1. Cut the roll into pieces of approximately 2.5 cm .
2. Fix the edge of the piece at the bottom and roll out from the middle to the edge, do it carefully to maintain integrity.
3. Lay out the filling.
4. Pinch the pies, forming a triangle and spread on a parchment-covered baking sheet with a pinch down.
5. Grease the pies with beaten egg and sprinkle with black sesame seeds.

Bake the pies for an average of 30 minutes (until golden brown).

We serve samsa hot. Bon appetit!