Recipe: Homemade Pastry Samsa step by step with pictures | Handy.Recipes

Homemade Pastry Samsa

Cooked Samsa with homemade dough

Time to cook: 180 minutes

Nutritional Value

I made samsa for the first time from a puff pastry recipe I found on the internet. I was pessimistic, because I. к. I try not to follow the recipe exactly (I always put less oil, or even not at all). The only disadvantage of working with dough - time to rest: I want to do everything faster, but... His Majesty has to rest! The result is a marvelous dough, and it makes a wonderful samosa!!! Just as I needed: juicy, without veins and fat, with dough, whose layers, like pages in a book, separate from each other! And don't let the time scare you, it's pretty simple! I hope you will appreciate!

Author of the recipe

Ingredients for homemade dough samosa:


Dough

  • Margarine - 100 g
  • Butter - 50 g
  • Wheat flour / Flour - 3 glass
  • Chicken egg (1 for coating the samosas) - 2 pcs
  • Water - 0,5 glass
  • Vinegar (or lemon juice) - 1/4 teaspoon
  • Salt - 1/4 teaspoon

Stuffing

  • Meat - 0.5 kg
  • Onions (medium sized) - 1 pc
  • Tomato - 1 pc
  • Spices
  • Garlic - 2 clove

How to cook homemade pastry samosa step by step with photos


The dough takes two steps to prepare. Dough #1. Take margarine and butter at room temperature and 2/3 cup of flour (250 ml cup on the picture), mix and knead to a smooth paste, put in the fridge.

Dough #2. Pour flour in bowl. I advise you to start with 1.5 cup of flour and add more to obtain the desired consistency. Add vinegar and salt (at your discretion, I had 1/4 teaspoon). beat an egg in a glass, beat with a fork or whisk and add water so that the total is 2/3 cup (about 1/2 cup of water), stir and send to the flour. Knead more easily at first with a spoon, adding flour until needed thickness, then with your hands. The dough should be elastic, but not stiff!!!

Now roll out the dough #2 on a NOT thin rectangle, put the dough # 1 in it, wrap an envelope (it turns out the dough in the dough) and put it to rest in a fridge in a lightly floured container for about 30-40 minutes. Do not cover, so that no condensate forms.

After half an hour, take it out, lay it on a lightly floured surface, seam side down, and roll it out, not too hard, about a centimeter thick. Fold the same envelope, folding the edges alternately, and again to rest for 30-40 minutes. And after a specified time control rolling, control folding of the envelope and control rest for 30 minutes. During this time of our mess, the dough has rested, made friends and is ready for the meat! ))

While the dough was resting, I prepared the stuffing: chopped onions fry until "until it's just about set", Add a couple of garlic cloves and a chopped tomato. Season with salt and pepper.

Add spices (salt, pepper) to the meat to taste and fry the mixture.

Roll out the dough as a rectangle (not too thin) and divide into squares (I have 8 pieces). Roll out each square so that it is possible to wrap the samosa.

Put 1.5 tbsp. Spoonfuls of stuffing, bend the corner on one side, on the other (like a paper airplane), the bottom part as if to cover our "airplane", And fold the corners. It should form a tightly closed triangle. The juice will not leak out in baking! Spread our triangles on a parchment-lined baking sheet greased with butter or oil, dilute an egg in a quarter of a cup of milk, sprinkle sesame seeds over each samosa with a brush. Put into pre-heated oven for 30-35 minutes. at 180*С. Once the samosa is ready, let it stand in the oven for about 15 minutes.

Well, as a matter of fact... we pour the sweet tea, and..... !!! Bon appetit!

Nutritional Value:

Whole Dish:
Calories
2885 Calories
Protein
64.7 g
Fat
119.9 g
Carbohydrates
393.5 g
100g:
Calories
285.6 Calories
Protein
6.4 g
Fat
11.9 g
Carbohydrates
39 g

Meat, Salt, Garlic, Tomato, Flour, Wheat Flour, Butter, Vinegar, Onions, Spices, Eggs, Water, Bread, Baked Goods, Pies

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