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 Samosa Tatar Recipe
Dear cooks, I want to share with you my family recipe for samsa. Come in!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Tatar Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Tatar Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Instructions
  1. Start cooking with the dough. Let's prepare the liquid component first. Mix the egg, water, salt, vinegar and put it in the freezer.
    Start cooking with the dough. Let's prepare the liquid component first. Mix the egg, water, salt, vinegar and put it in the freezer.
  2. Sift the flour onto the table and rub the frozen butter three times. Periodically stirring with flour.
    Sift the flour onto the table and rub the frozen butter three times. Periodically stirring with flour.
  3. Thus, an oil-flour crumb is obtained.
    Thus, an oil-flour crumb is obtained.
  4. Then make a recess in the flour mass and pour in the liquid component that was in the freezer.
    Then make a recess in the flour mass and pour in the liquid component that was in the freezer.
  5. Quickly assemble the dough. No need to knead! Just combine into a homogeneous lump and that's it! You can knead the dough in a bowl, but I'm used to it on the table. So, we wrap the lump of dough in polyethylene and put it in the freezer.
    Quickly assemble the dough. No need to knead! Just combine into a homogeneous lump and that's it! You can knead the dough in a bowl, but I'm used to it on the table. So, we wrap the lump of dough in polyethylene and put it in the freezer.
  6. While our dough is resting and cooling down, we will do the filling. To do this, cut the lamb (take fatty meat) into small, small cubes. If there are streaks on the meat, they should be cut off. Grate the onion on a coarse grater. Potatoes are also three on a coarse grater.
    While our dough is resting and cooling down, we will do the filling. To do this, cut the lamb (take fatty meat) into small, small cubes. If there are streaks on the meat, they should be cut off. Grate the onion on a coarse grater. Potatoes are also three on a coarse grater.
  7. Put the meat in a bowl. Squeeze the juice from the potatoes and onions and put it to the meat. Add salt, pepper and mix. Cover the bowl with minced meat and put it in the refrigerator.
    Put the meat in a bowl. Squeeze the juice from the potatoes and onions and put it to the meat. Add salt, pepper and mix. Cover the bowl with minced meat and put it in the refrigerator.
  8. The dough is taken out of the freezer and divided into portions weighing 70 grams. If there are no scales, then focus on the size of a large chicken egg. The baking sheet with the dough is sent to the refrigerator.
    The dough is taken out of the freezer and divided into portions weighing 70 grams. If there are no scales, then focus on the size of a large chicken egg. The baking sheet with the dough is sent to the refrigerator.
  9. While we were engaged in cutting the dough, the minced meat had time to brew and you can start forming samsa. Prepare the yolk to lubricate the blanks by mixing it with a tablespoon of water. Sprinkle the table with flour and a rolling pin.
    While we were engaged in cutting the dough, the minced meat had time to brew and you can start forming samsa. Prepare the yolk to lubricate the blanks by mixing it with a tablespoon of water. Sprinkle the table with flour and a rolling pin.
  10. It's not worth getting all the dough out of the refrigerator at once! Take 2-3 pieces. Roll them out one by one into a thin cake. Put a tablespoon of minced meat in the middle. Use a spoon to get full with a slide!
    It's not worth getting all the dough out of the refrigerator at once! Take 2-3 pieces. Roll them out one by one into a thin cake. Put a tablespoon of minced meat in the middle. Use a spoon to get full with a slide!
  11. Form triangles. We pinch the edges.
    Form triangles. We pinch the edges.
  12. Then bend the formed scallops. Place the workpiece on a baking sheet seam down. The baking tray can be covered with parchment or a special mat.
    Then bend the formed scallops. Place the workpiece on a baking sheet seam down. The baking tray can be covered with parchment or a special mat.
  13. Fill the pan. Lubricate the workpiece with yolk and send it to a preheated 180 degree oven. Bake at 180-190 degrees for 40-45 minutes. To a beautiful golden brown color.
    Fill the pan. Lubricate the workpiece with yolk and send it to a preheated 180 degree oven. Bake at 180-190 degrees for 40-45 minutes. To a beautiful golden brown color.
  14. While the first portion of samsa is being baked, we form the second portion and put it in the refrigerator, covered with polyethylene to avoid drying and weathering. After this time, remove the finished samsa from the oven, cover with a clean towel and let rest for 15 minutes. We send the second portion of samos with egg yolk to bake.
    While the first portion of samsa is being baked, we form the second portion and put it in the refrigerator, covered with polyethylene to avoid drying and weathering. After this time, remove the finished samsa from the oven, cover with a clean towel and let rest for 15 minutes. We send the second portion of samos with egg yolk to bake.
  15. This is how samosa turns out. Golden! Fragrant! With a crispy crust and juicy filling inside. Pay attention to how much puff pastry!
    This is how samosa turns out. Golden! Fragrant! With a crispy crust and juicy filling inside. Pay attention to how much puff pastry!
  16. Bon appetit!
    Bon appetit!
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