Ingredients:
- - beef (minced meat or meat) – 450 g;
- - sour cream 1 tbsp;
- - flour - 650 g;
- - water - 270 ml;
- - two eggs;
- - salt;
- - onion – 4 heads;
- - smoked undercut – 50 gr.;
- - cumin, coriander, sesame, ground black pepper - to taste;
- - butter – 50 g.
Cooking samsa
To prepare the dough, take a deep bowl. Pour water, beat in one egg, add salt and flour. It is better to add flour in three stages to make the dough softer. Knead for a long time, at least 20 minutes. The dough should be strong and tight.
Roll out the well-kneaded dough into a layer about 2 mm thick.
Next, melt the butter in a water bath. Next, evenly grease the layer with oil and roll it into a roll.
After this, wrap it in cellophane and put it in the refrigerator for 60-90 minutes.
In the meantime, prepare the filling.
If you have a piece of meat, cut it into small cubes. I have minced meat.
Finely chop the onion and mix with the minced meat. Add coriander, salt (1/2 tsp), cumin, black pepper. Mix.
Take the dough out of the refrigerator. We cut our roll into pieces. You should get about 9-10 pieces. Roll each of them into a ball and roll it out into a circle, approximately 1.5–2 mm thick. Place the minced meat in the center and chopped smoked pork chops on top.
We form the samsa by folding the edges into a bag. You should get it like in the photo.
Next, take an egg and separate the yolk from the white. Beat the whites with a fork.
Meanwhile, heat the baking sheet in the oven at 250 degrees.
Take the samsa, the molded edge, dip it in the beaten egg white and stick the samsa with this edge onto a hot baking sheet. We repeat this procedure with each samsa.
After this, reduce the temperature to 180 degrees in the oven and bake the samsa for 10 minutes.
After the time has passed, remove the baking sheet with samsa from the oven. Take the yolk, add 1 spoon of sour cream to it, mix well. Grease the surface of each samsa and sprinkle sesame seeds and cumin on top.
Then turn the baking sheet upside down and place it in the oven to bake for another 30 minutes. I advise you to place another baking sheet in the bottom of the oven, as juice will drip from the samsa.
After the time has passed, we take out the samsa. Carefully remove it from the baking sheet; I do this with a thin knife. The main thing is not to hurt the samsa. The knife should pass clearly across the surface of the baking sheet. We put the finished dish on a plate and serve it to our household.
Serve samsa with your favorite sauce or adjika or mustard sauce. You can mix mustard and mayonnaise in proportions of 1 to 1.
