Samsa, the recipe of which we now consider is one of the varieties of pie square or triangular shape with a filling of meat, seasoned with spices and onions, or potatoes, pumpkin, lentils and so on. This oriental dish traditionally cooked in a tandoor (clay oven in the form of a pitcher). Species samsy very much. It varies according to the method of preparation, the composition of the dough and the filling in size. Of course, not every cook today has in its arsenal a tandoor, so this dish is often prepared in gas or electric ovens.
How to prepare samsa:
1 In a bowl put the flour and a pinch of salt, baking soda, add grated on a coarse grater cold butter (margarine), stir everything well, but so that the chips do not stick together. Added to the pulp hundred grams of cold water and 150 ml of milk collected in one lump of dough without vymeshivaya it is divided into two parts. Put in a cool place for half an hour. Meanwhile, prepare the filling.
2 Preparation nachinkiMyaso cut into small pieces. Fat is also cut along with the onions. All of these components are mixed, add salt and spices to taste and allow to stand a little weight.
3 From cold dough is formed sausage and cut it into seven equal parts. Each piece is kneaded his hands, then roll the circle in the center of which lay out the stuffing. Then two raised edges and glued together, coming in the same manner with the other two. "Envelopes" should get. Next, the workpiece is placed on a baking sheet, lined with parchment, brush them with egg yolk, sprinkle with sesame seeds and bake in the oven for fifty minutes until golden brown.