Layered Samsa
10 servings
60 minutes
Layered samsa is a refined and aromatic pastry inspired by Eastern and European cuisines. This recipe combines crispy puff pastry with a tender filling of chicken fillet, potatoes, and savory spices. The subtle aroma of soy sauce enhances the meat's juiciness, while the golden crust gives the samsa an appetizing appearance. Historically, samsa originated from Central Asia but has since gained many variations in different cuisines around the world. This version is distinguished by its airy dough and balanced filling flavor. It can be served hot or cold – in any case, it will delight you with its rich taste and pleasant texture. Perfect for cozy home dinners, festive gatherings, or a quick snack.
1
We wash and clean the potatoes, cut them into small cubes, and place them in a dish where we will make the filling.
- Potato: 5 piece
2
Wash the chicken fillet and cut it into small pieces, add salt, pepper, soy sauce, and mix.
- Chicken fillet: 500 g
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Soy sauce: 50 ml
3
Pour oil into the pan, add the chicken, and fry it covered at first until all the liquid evaporates, stirring and breaking apart any clumped pieces of chicken.
- Vegetable oil: 100 ml
4
Once the liquid has evaporated, continue frying the chicken until golden brown, you can add herbs to the pan (fry the fillet until the chicken is fully cooked).
5
Next, we add the chicken to the potatoes and mix. The filling is ready.
6
Roll out the dough not too thin, make 'rounds', place the filling in the center, and shape 'triangular envelopes'.
- Yeast puff pastry: 2 pieces
7
Preheat the oven to 180 degrees, set for one hour, then check the readiness of the pastries; if more time is needed, it's better to extend it, and if there’s too much time, watch to avoid overcooking.