Samsa from puff pastry came to us from Central Asia with a stream of migrants, some of them went to the construction site, and some to the food industry, namely to the fast food sector. Samsa, as well as possible, meets the requirements for fast food - tasty, fast and inexpensive. For its preparation does not require sophisticated equipment, large areas, maintenance personnel. All this reduces costs, and hence the price. Therefore, the Central Asian fast food successfully competes even with the American, not to mention any others. The interest in the Central Asian food faculty was also aroused by Russian producers, and simply by housewives who were tired of baking the same pies from year to year.
Real samsa from puff pastry is made in tandoor (Central Asian oven). Of course, the method of heat treatment of the product greatly affects its taste, especially since all Asian flour products were originally created under the tandoor. Therefore, yeast dough did not take root in Asia . Nevertheless, craftsmen adapted samsa to Russian realities - they cook it in our oven, since it most closely matches the tandoor in terms of parameters. True, now in many places there are electric tandoor, which are more suitable for baking Central Asian flour products.
Well, those who do not trust street vendors can cook real samsa at home. Uzbek samsa is considered classical , its recipe is offered below. Puff pastry for baking can be bought at the store, but you yourself understand that semi-finished product will not replace real home cooking.
For the test, we will not need so many products - three glasses of flour, a glass of water, one egg, a spoon of vinegar and a pack of margarine.
Break the egg into the cup, add a spoonful of vinegar and water, beat the contents well. Now we take a bigger cup, pour flour and pour the prepared liquid into it. The dough is kneading not very cool, about the same as on noodles. Set it aside for half an hour, covering it with a cup. This is done so that the flour is saturated with water.
We roll out a large layer of dough, as far as your table allows. Since it’s not very cool, rolling out will be easy. Now we need margarine. We take the standard packaging, drown it in a cup and refrigerate so that the margarine retains a semi-liquid state. Pour it onto the rolled dough and spread it evenly over the entire surface. We wait until the margarine hardens, it takes no more than half an hour, or even less.
For further action, we need a long rolling pin. Its length should exceed the width of the rolled dough. Gently wrap the dough on it. Now, right on the rolling pin, cut it along. We get a long strip of multilayer dough. We divide it into three parts and put one on the other, then wrap the dough in cellophane and put it in the refrigerator for two hours. If samsa from puff pastry will not be cooked immediately, then you need to store it in the freezer.
We take out the dough, cut it into 20 cubes. We roll them so that we get a square with sides 12x12 cm, or so. Grease the edges with a beaten egg so that they can be firmly blinded.
In the middle of the cake, put the minced meat and fasten the edges. This must be done very carefully and reliably so that they do not open during the frying process. Lubricate samsa with a beaten egg and bake in a preheated oven for 20 minutes at a temperature of 200 ° C. Between form and content there is, as we know from philosophy, a certain dialectical connection, and samsa from puff pastry, without refuting this thesis, can take the form of a triangle, square or crescent without damage to the content.
The filling for samsa can be the most varied. The most popular - lamb with onions, potatoes with lamb fat, cabbage with eggs, mushrooms with spices. Samsa with chicken is also very good.