Samsa is a traditional Kyrgyz (from Kyrgyzstan) recipe for a classic baked pastry with a meat and onion filling. The full recipe is presented here and I hope you enjoy this classic Kyrgyz version of: Samsa.
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Samsa (Самсы) are pastries with a meat filling. The filling inside a samsa is usually made from mutton and onions, and it can sometimes have potatoes in as well.
Ingredients:
250g of flour
1 egg
Melted butter
2 onions, finely chopped
crushed chillies (kalimpir)
675–800g minced mutton (beef can be substituted)
10 garlic cloves, finely chopped
Salt and freshly-ground Black pepper, to taste
Method:
Dissolve 2 tbsp salt in 100ml warm water. Beat the egg and mix with the flour in a bowl.
Gradually add the salt water to the flour until the dough holds together but isn't tacky.
Set aside in a covered bowl to rest for 20 minutes.
In the meantime, in another bowl mix together the meat, onions, garlic, salt, black pepper and kalimpir.
Once rested, roll the dough out into a large disk about 6mm thick. Spread a thin layer of butter onto the disk, and then roll up into a long tube (as if you were making a Swiss rolls). Cut the tube into 8cm sections, and roll each one out with a rolling pin into pieces between 3 and 5mm thick
This will create fine layers in the pastry. Put 1-2 tbsp of the meat mixture onto the dough and fold the opposite ends together to make a little triangle package. Repeat with remaining sections of dough.
Arrange on a greased baking tray. Transfer to the centre of an oven pre-heated to 180C and bake for 40-50 minutes, or until the meat is cooked through and the dough is nicely browned all over.
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