Layered samsa with beef
4 servings
60 minutes
Layered samsa with beef is a refined dish of Tatar cuisine that combines tender, juicy beef filling with airy crispy dough. Historically, samsa originated from Central Asia, but in the Tatar version it gained its unique flavor thanks to a traditional set of spices and a special method of preparing layered dough. When baked, the dough becomes golden and flaky, while the filling enriched with onions and spices offers a rich, slightly spicy taste. Samsa is perfect for festive gatherings as well as for everyday enjoyment of hot, aromatic pastries. It is convenient to take on the go and becomes especially cozy when paired with a cup of hot tea.
1
Cut the beef into small cubes.
- Beef: 500 g
2
Also, chop the onion into small cubes and add it to the meat. Season the minced meat with salt and pepper to taste and mix thoroughly.
- Onion: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Take the ready-made puff pastry out of the packaging and thaw it.
- Yeast-free puff pastry: 500 g
4
Roll the dough into a 'sausage', then cut it into small even 'cylinders'. Stand them vertically and press down until you get a small flat cake.
5
After dusting with flour, roll the obtained flatbreads thinly to an even thickness.
- Wheat flour: 0.5 glass
6
Spoon the filling into the prepared circles.
- Beef: 500 g
7
Fold the samosa into a triangle.
8
Line the baking tray with parchment paper. Arrange the samsa evenly, seam side down.
9
Brush the top of the samsa with vegetable oil for better browning. Sprinkle sesame seeds on top of the pastries.
- Vegetable oil: to taste
- Sesame seeds: to taste
10
Place the meat samsa in a preheated oven at 200 degrees and bake for 30-40 minutes.