Ground meat turns into dense minced meat and loses its juiciness. Cubes 5 mm give a "structural" filling - each piece is felt separately.
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pastries · medium
Samsa with beef
Classic samsa meat: layered dough, chopped beef with a lot of onions, pastries in the oven or tandyr until the ruddy crust.
- Preparation
- 60 min
- Cooking.
- 40 min
- Totally.
- 100 min
- portion
- 8
Meat samsa is a classic of Uzbek baking. The main thing in it is a layered dough (thin films glued with oil) and a chopped (not ground!) filling with a lot of onions and a pinch of cumin. At home, samsu is baked in the oven at maximum temperature; in Uzbekistan, in the tandyr, which gives a characteristic dry crust. This recipe is adapted for the home oven and gives a result close to tandoor.
Instructions
- 1
Step 1. Mix the dough: flour, water, egg, salt; stir for 10 minutes until elastic.
- 2
Step 2. Roll the dough into a large thin rectangle; lubricate with softened oil.
- 3
Step 3. Roll into a tight roll; cut into pieces 3cm thick.
- 4
Step 4. Let the pieces rest for 30 minutes in the fridge under the film.
- 5
Step 5. Cut the meat with a knife (do not pass through the meat grinder) with a cube of 5 mm.
- 6
Step 6. Cut the onions with a small cube; mix with the meat, add curly fat, spices and salt.
- 7
Step 7. Each piece of dough roll a slice down into a circle of 12 cm; put a spoonful of filling.
- 8
Step 8. Plug the triangle, pinch the pinches tightly.
- 9
Step 9. Sprinkle on the bowl with a seam down, grease with an egg, sprinkle with sesame.
- 10
Step 10. Bake 200 °C for 30-35 minutes until deep blush crust.
Technological tips
- Cut the meat with a knife, not through a meat grinder - this is critical for the texture of the filling.
- The ratio of meat to onions is 1:1; less onions = dry filling.
- Before baking, keep ready-made samsa in the refrigerator for 15 minutes - this will help the layers open.
- Immediately after the oven, do not cut samsu - give 5 minutes to rest so that the juices are distributed.
FAQ
Samsa with beef - frequent questions
Butter gives better layers; margarine - a working replacement; vegetable oil - will give a less layered structure.
Do not cover the samsa with film immediately after baking - the steam will soften the crust. Let me cool down on the grille.
Yes, freeze the raw formed samsa. Bake without defrosting, adding 8-10 minutes to baking time.
Gather a basket.
Collect ingredients for the recipe in the Uzbek bazaar
Rice, spices, dried fruits, nuts, flatbread non and tea for most recipes can be picked up at our counter. Visit Riga Central Market: Nēģu iela 7, daily from 09:00 to 17:00.