Samsa with chicken

Samsa or baking of the triangular form of Samsa is a unsweetened national pastry of oriental cuisine, often with meat stuffing and triangular form. Originally samsa baked in tandyr ovens, and now - in any oven. I meet her both in cooking, and in fast food chains, but the most delicious is home. For the simplest version, you can use a purchased puffed, batterless dough, but I'll just in case introduce a simple and quick fresh puff pastry. As spices are recommended black pepper and zira, I also wanted to add a mixture of Caucasian spices "for chicken" (ucco-suneli, paprika, chaman, saffron, black pepper, sumac). For more juiciness in the meat filling, you need to add some vegetables and fats, for example, the simplest - onions and butter. It turned out delicious, I share!

Samsa or baking of the triangular form of Samsa is a unsweetened national pastry of oriental cuisine, often with meat stuffing and triangular form. Originally samsa baked in tandyr ovens, and now - in any oven. I meet her both in cooking, and in fast food chains, but the most delicious is home. For the simplest version, you can use a purchased puffed, batterless dough, but I'll just in case introduce a simple and quick fresh puff pastry. As spices are recommended black pepper and zira, I also wanted to add a mixture of Caucasian spices "for chicken" (ucco-suneli, paprika, chaman, saffron, black pepper, sumac). For more juiciness in the meat filling, you need to add some vegetables and fats, for example, the simplest - onions and butter. It turned out delicious, I share!

Ingredients:

• Water 1 tbsp.
• Wheat flour 3 tbsp.
• Sunflower refined oil 25 ml
• Table vinegar 25 ml
• Butter 50 g
• Chicken fillet 600g
• Onion 300 g
• Seasoning for chicken 5 g
• Butter 100 g
• Salt 1 pinch

Instructions

• Step 1 To prepare a fresh puff pastry for samsa, prepare ice water, vinegar, vegetable oil, flour and butter.
• Step 2 I instructed the dough to be baked in a "fresh batter" mode, but it is not difficult to prepare it by simply mixing the flour with water, which is added with vinegar and vegetable oil and kneaded for 8-10 minutes.
• Step 3 Melt the butter.
• Step 4 Divide the dough into 3 pieces, thinly roll them into strata with a thickness of about 3-5 mm and grease on one side with butter.
• Step 5 Fold the dough strips against each other.
• Step 6 Then twist them with a roll and place the minutes for 15-20 in the cold.
• Step 7 While the dough cools, prepare the filling with chicken fillet, butter, onions and spices.
• Step 8 By tradition, the onion and meat should be finely chopped by hand. But in the adapted home version, let's just prepare the ingredients for the meat grinder: peel and chop onion, chop the fillets into small pieces, butter - also into several small pieces, add spices and salt.
• Step 9 Pass all the ingredients of the filling together through the meat grinder.
• Step 10 Cut chilled dough into 16 pieces.
• Step 11 Each piece of dough roll into a round cake and put on it 1.5-2 tablespoons of the filling.
• Step 12 Protect the samsa in the form of a triangle.
• Step 13 Put the samsa on a greased baking sheet or silicone rug, make small punctures, sprinkle with sesame seeds if desired.
• Step 14 Bake the samsa in a preheated oven to 200 ° C for 20-25 minutes. Ready samsa served hot, but cooled it is very tasty. Bon Appetit!