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Puff pastry samosa with minced meat
Puff pastry can be an excellent base for baking, and as an example, one can mention puff pastry samosa with minced meat – a famous Uzbek dish. It is not easy to prepare the right puff pastry, but today you will learn all the nuances and secrets from the best chefs. The filling for the samosa can be anything, but we will focus on the meat variant. Puff pastry samosa with minced meat does not like haste, so try to free a few hours and treat yourself to excellent baking.
Ingredients
Show ingredients
For puff pastry:
- 500 g flour;
- 250 ml water;
- 1 tsp salt;
- 1 tsp vegetable oil;
- 30 g butter.
For the filling:
- 300 g minced meat;
- 300 g onion;
- 2 tsp salt;
- 1 tsp pepper or other seasonings.
For decoration:
- 1 raw yolk;
- 15 g sesame seeds.
Preparation
- We start with the dough: dissolve the salt in slightly warm water, then make a hole in the flour and pour the water into it. Begin kneading the dough by hand, and if you have a kitchen processor, it's certainly much easier to make the dough with its help.
- Add a little vegetable oil to the dough to make it more pliable. Continue kneading the dough for 7-10 minutes on the table or a special mat. After, cover it with cling film for about 20 minutes; this time is enough for the gluten to relax and work with it more comfortably.
- Once the dough has rested, knead it for another 5 minutes. You will definitely notice the difference in consistency, as it has become more elastic. Again, put it in plastic for 15 minutes. After that, knead once more and start rolling it out. To make it easier to achieve a thin layer, grease the dough ball with a tiny drop of vegetable oil. The thinner you roll it, the better the finished samosa will be.
- Evenly distribute the melted butter over the entire surface of the rolled-out dough. If needed, you can replace it with something else. Roll the dough into a tight roll, avoiding air pockets. Do this carefully to avoid tearing the dough. The resulting 'sausage' can be slightly twisted into a rope. Leave the dough in the refrigerator for 2-3 hours; if you're in a hurry, put it in the freezer for 20 minutes.
- The chilled dough needs to be divided into pieces. To ensure the samosa is tasty and you can feel the layers, do not roll it out too thinly at this stage. The dough should be rolled out thinly initially, before we rolled it into a spiral. So now we need to divide it into hefty pieces, so there is enough dough for the baking. From the entire volume of dough, it is optimal to make 12 pieces.
- Now let's work with the filling. Add any spices, salt, and finely diced onion to the minced meat. Mix well. If the meat is too dry, add a little vegetable oil or another fat to it. However, traditionally, samosas are filled with chopped meat. The meat can be any kind, but it's better to choose fatty varieties. If there is not enough fat, then add some oil to the filling. The meat should be cut into small cubes. Proceed in the same way as with the minced meat - add the chopped onion, spices, and salt.
- Press each dough piece with your palm and then roll it out to a thickness of 3-4 mm. Place a tablespoon of filling in the center. There are many ways to form a samosa, but I suggest making the simplest and most familiar version in the shape of a triangle. First, fold one side towards the center, then the second and the third. Slightly twist the sharp edges of the resulting triangles. Place the finished samosa seam down.
- Transfer all the prepared samosas onto parchment paper, then brush the edges with beaten yolk. You can sprinkle sesame seeds on top; by the way, this moment is also used in the traditional recipe. Place the samosas on a baking sheet in an oven preheated to 180 degrees. They need to be cooked for 45-60 minutes, depending on the power of the appliance.
- The puff pastry samosa with minced meat is ready; look how beautiful it turned out! And the beautiful and crispy puff pastry – it's fantastic. Be sure to try it!
