Samsa Uzbek puff

Samsa Uzbek puff

Delicious, flaky, juicy and hearty samsa will appeal to everyone without exception.

Save yourself!

Ingredients:

Flour - 4 stacks.
Egg - 1 pc.
Water (boiling water) - 1 stack.
Butter - 50 g
Salt - 0.5 tsp.
Butter (for interlayering) - 100-150 g

For filling:

Lamb with fat - 600-700 g
Onion - 2 pcs.
Salt, pepper - to taste
Zira - to taste

Preparation:

1. Beat the egg, add melted butter, salt, boiling water, gradually pour the sifted flour, while stirring. When the dough becomes thick, lay out on the table and knead. The dough should be smooth, elastic. Divide it into three equal parts.

2. Each part is rolled into a bun and left on the table for 30-40 minutes, wrapped in a bag.

3. Formation of flaky samsa: take one boll, roll it into a thin layer 2 mm wide on a starch-strewn table, giving the shape of a rectangle. The thinner the roll out, the better! Roll out the dough on starch (the dough turns smooth and gentle). In the same way do with other koloboks.

4. Lubricate each layer of dough with a softened butter. Before stacking the dough on the top, let the oil cool down from the lower layer.

5. When the oil is cold, begin to roll a tight roll.

6. Cut from the middle with a sharp knife pieces 1.5 cm thick. Put on 15-20 minutes in the freezer so that the oil stiffens. Then cut a piece of separately rolled up dough (it will mold the layers together) and roll out the lozenge. Pieces will become hard at the expense of oil and they will be very convenient to roll without flour or starch.

7. Roll out the lozenge, put 1 tbsp. l. fill, form a triangular patty. Bake at 200 ° C for about 30 minutes. Top can be lubricated with whipped yolk + 1 tbsp. l. milk.

Bon Appetit!