The main difference between Turkish samsa and Uzbek samsa is that it is not prepared from puff pastry. Turks also do not use yeast. If you've never done anything like this, why not give it a try. This samsa is good for dinner or as an addition to lunch. It turns out to be very juicy, with a crispy appetizing crust.
It is necessary
- For the test:
- - flour - 400 g;
- - butter - 250 g;
- - sour cream - 200 g;
- - baking powder - 1 tsp;
- - chicken yolk - 1 pc.;
- - sesame seeds - a few handfuls.
- For filling;
- - minced beef - 0.5 kg;
- - potatoes - 2 pcs.;
- - onions - 2 pcs.;
- - ground black pepper:
- - salt.
Instructions
Step 1
Remove the butter from the refrigerator and grate it on a coarse grater. If it is rather soft, you can pre-hold it for 10-15 minutes in the freezer. Sift flour through a sieve into a deep bowl and mix it with baking powder. Add the grated butter to the flour and mix well. You should get a homogeneous mass in the form of an oily flour crumb.
Step 2
After that, take sour cream and put it in a bowl with crumbs in parts. You may need a little less sour cream than stated in the proportion, it all depends on its density. With quick movements of your hand, knead a dough like a shortbread. It should turn out to be quite dense, crumbly and not sticky to your hands. When the dough is ready, cover the bowl with cling film and refrigerate for 1 hour.
Step 3
In the meantime, you can prepare the filling. Peel and rinse potatoes and onions. Grate the potatoes on a coarse grater, and chop the onion into small pieces. In a separate bowl, combine the minced meat, chopped onions and potatoes. Add black pepper and salt to taste. The mass must be thoroughly kneaded. It is most convenient to do this with your hands.
Step 4
The minced meat for Turkish samsa does not contain products that promote adhesion, such as bread and eggs. Therefore, in order for the minced meat to become dense, place it in a plastic bag and beat it well. Thus, it will acquire the required viscosity. Then divide the minced meat into 25 equal pieces and give them an even oval shape.
Step 5
After the hour has passed, remove the bowl of dough from the refrigerator. Prepare a work surface on the table, roll out a layer about 2 mm thick and cut it into strips 2-3 cm wide. You can do this with an ordinary knife or curly - for beauty.
Step 6
Take one of the oval meat blanks and wrap it in a strip so that with each turn the strip covers the previous row by 4-5 mm. Also, at the ends you need to leave a small piece so that you can fix the samsa on both sides. Samsa shouldn't be too tight. If there are small gaps, that's okay. This will not affect the juiciness of finished products.
Step 7
Turn on the oven, setting the temperature to 180 degrees. Take a baking sheet and line it with parchment paper, grease it with any butter or a piece of margarine. When all the samsa is formed, fold it on a baking sheet, coat with yolk, sprinkle with sesame seeds and bake for about 40 minutes until golden brown.
