Dough for samsa - modern options

Samsa is a national pastry that is widely distributed in the countries of Central Asia. In fact, the samsa is a patty of a triangular shape. Traditional samsa is baked in tandyr. This is such a special oven, composed of clay, which is heated with firewood. In modern urban conditions, of course, few people use tandyr, so today samsu, more often than not, is baked in a regular oven.

It should be said that there is no single prescription for samsa , as this batch can be prepared from a wide variety of dough types, and the fillings can be varied to your liking.

Let's consider various variants of preparation of the dough for the preparation of samsa. For example, a fairly simple option - a dough for samsa on curdled milk or kefir. Take a glass of curdled milk or kefir (it is important that the fermented milk product is at room temperature), pour into a bowl and break one egg there. We'll mass the mass with a whisk, adding half a spoonful of salt. Now melt 100 grams of margarine, suitable for baking and letting in a bowl to the egg-kefir mixture. There we also pour a bag of baking powder, mix it and begin to gradually introduce flour to make a soft dough. To such quantity of products it is required about one kilogram of flour. The dough should be left for about half an hour, so that the gluten of flour is swelled, and the dough for samsa has acquired the necessary elasticity. And then you can start cutting.

Of course, the above version of the test can not be called traditional, but the samsa from it turns out soft and tasty.

Now let's look at how to make dough for samsa, so that it looks like puff pastry. In this case, to achieve success, it is important that the products are cold, just taken out of the refrigerator. We take 250 grams of frozen butter or margarine for baking and we will rub it on the grater, pouring flour. We will get a fairly large crumb. Now, beat one egg and 250 grams of sour cream (cold) and a bag of baking powder. We combine flour with sour cream and quickly knead the dough, so that it does not have time to heat up from the heat of your hands. We put the ready dough for the samsa into the refrigerator until we start rolling out the samsa. The meaning of using cold products is that the oil used to mix the dough does not have time to melt, but remains in pieces. Then the dough for samsa will turn out like a puff.

There is another option for making a dough for baking samsa, which resembles a puff pastry. You need to sift in a bowl three glasses of flour so that a mound is formed, on the "top" of which you need to make a depression. Then break one egg into a glass, add half a spoonful of salt, whip a bit and add the glass to the brim with water. Pour this mixture into a groove made in flour and knead a fairly steep dough, as for the preparation of dumplings. Leave the dough for a proofing for half an hour, and in the meantime take 200 grams of butter and soften it (do not melt it!) Then such a state that it is easily smeared.

Dough after the proofing is divided into four parts and rolled them into thin cakes. The surface of each flat cake is oiled and stacked on top of each other. Then, this "four-story" layer is rolled up into a tight roll, wrapped in a film and we stop in the refrigerator for about a couple of hours. Puff pastry for samsa in the oven is ready. When cutting pies, you need to cut the pieces from the roll, roll them out and form triangular products.

But if you do not have time to mix with the kneading of the dough, and you want to prepare the samsa, you can use the ready-made puff pastry, bought in the store.

And what will we start with Samsun? There are lots of options. Samsu can be made with meat, chicken, pumpkin, cheese and ham. In a word, like any pies, samsa allows for different fillings. Traditionally, samsa is molded in the form of triangles or squares. Before baking, each product should be greased with a beaten egg from above, you can sprinkle with sesame seeds or poppy seeds. Well, the best addition to samsa is, of course, green tea.