Recipe for homemade samsa puff pastry with meat.

And let's have an Oriental Bakery Week! We've got the right recipes for it: homemade samosas, chebureks, which I'll be offering next, and khachapuri with cheese!
Samsa made of homemade puff pastry is something new. We used to take the easy way: puff pastry means to buy ready-made in a store and not to suffer :-)
But these days I'll experiment in the kitchen with this recipe.

Samsa is such triangular pies, usually with meat, delicious, hearty and very cute! I've been meaning to make samsa for a long time, I had a recipe in my notebook, written in Crimea, waiting for its time - it finally came! Rest assured, Crimean puff Samsa with meat is authentic, that is correct. There are many recipes for samsa made of puff pastry, but this recipe will tell you how to make homemade dough for samsa, just as I did in the Crimea, and it is much better than the store-bought, as well as all homemade.
When we were traveling by car in the Crimea, closer to the peninsula on the highway began to come across more and more stalls with the intriguing title: "Tandyr Samsa." This incomprehensible phrase every time plunged us into a fit of unbridled joy.

Later we learned that tandyr - an oven of unusual design, which baked tandyr flatbread, samsa and other Crimean pastries, - are filled with respect for tandyr and stopped snorting like first graders, seeing the familiar inscriptions.
Here is the recipe of samsa, which Crimeans told me, and they are experts in making samsa, baklava, and other oriental delicacies!
Homemade samsa is a great option of unsweetened baked goods. I think we should pay more attention to salty baked goods, there is so much room for invention! In the meantime, let's bake samosa.

Ingredients:
Puff pastry for samosa:

Puff pastry for samosa:
2 cups flour;
1 cup water;
pinch of salt;
Half a packet (100-120g) of butter.
Meat filling for samsa:
300-400g beef;
1-2 large onions;
bunch of greens (parsley);
salt, water.

Puff pastry for samsa recipe:
Imagine, for samsa we need to knead... our familiar custard dough for dumplings and dumplings! Yes, yes, that's right, specially treated, it turns into homemade puff pastry! And by processing it means glazing with butter. Let me tell you more about it.

So, we pour boiling water in a thin stream into salted flour and knead elastic dough, not sticky to hands.
Melt the butter; you can do it in a microwave oven on low power, or on a stove over a low flame.
Sprinkle the table with flour, roll out the dough thinly with a rolling pin, so that it almost glows, and smear it with melted butter using a silicone brush (a feather). But not too generous layer - if you overdo it, when you work with the dough it flows out onto the table, then gaily splashes far away! Once the cake is greased, fold it in half, roll it a little with a rolling pin and grease again with melted butter. And so on five times: fold, grease, roll, fold again.

We greased and rolled out a little at a time - the oil was stubbornly coming out of everywhere. We'll have to practice some more. We get such an "envelope" of dough, a small rectangle, folded 4-5 times - we put it in the fridge for 1-1.5 hours. Then the puff pastry will be more puffy (and the butter will be tamed, finally!).
While the dough is in the fridge, you can make the filling for the samsa. mince the meat, or mince it twice.

Finely chop the onions, salt them and press them in your hands a little, like you usually do with cabbage for salads, to make them flow.
Keep the greens in water for about 5 minutes, then rinse them under the faucet, dry on a towel and shred.
Combine all the products, salt and pepper and add a little water to make the stuffing juicy. Initially, I was told to take ¼ cup water for 1 kg of meat, but I got almost half a cup for 0.5 kg. Watch the consistency: the stuffing should not be dry, juicy, but not so much that it "runs away".
How to make samosa:
Here we have ready dough and stuffing, you can proceed to making samsa.
After taking the dough out of the fridge, we roll it out again on a table sprinkled with flour into a crust a couple of millimeters thick, and once again we brush it with melted butter. But now we do not fold, but roll it.

There is a fast variant, simpler, for those who want to make samosas in a hurry: without folding and cooling repeatedly. We just roll out five pancakes with melted butter, grease them, stack them, roll them, grease them and make a roll.
Cut this roll into 2-2.5 cm wide slices.

Each piece is flattened - note, put the cut not upwards, but on the edge - otherwise you get a continuous "tracery"! - and roll out into a circle. The thickness is up to 0.5 cm, don't make it too thin. I roll it thin, so my friends told me that my samosa should be eaten with bread: such a thin layer of dough turned out. In the middle of the circles, we generously put the filling.

And then connect the edges of the circles so that you get a triangular-shaped pie. And artistically (and firmly!) pinched, like dumplings - for beauty and security. Place samosa on a baking sheet greased with vegetable oil or covered with pastry parchment. Grease with whipped egg yolk and sprinkle with sesame seeds. Place in oven heated to 200-200°С, then lower it to 180-200С, and bake for about 35 minutes, until the filling is well-cooked and the samosa browns.

Warm puffed samosa with meat is very tasty and hearty! Eat one such pie, and you're full. And the next day, homemade samosa can be reheated, and it will be delicious as fresh.

I have a little addition to this recipe: instead of sesame seeds, sprinkle it with zira, and then you get the flavor of the real Crimean samsa. I still add it a little in the stuffing, which should not be minced, and cut into small pieces.

I hope that everything will be fine with this recipe.