Oven-Baked Puff Pastry Samsa with Minced Meat

Juicy, satisfying, meaty — everyone will like it without exception! Making samsa with minced meat in the oven thanks to ready-made puff pastry is very simple and quick, and these triangular pies with aromatic filling are eaten even faster — at the speed of light. Samosa is good hot with tea, as a snack on the road. I recommend!
cook time: 1h 20 min
Lucas Halstead
Oven-Baked Puff Pastry Samsa with Minced Meat

Nutrition Facts (per serving)

283
Calories
16g
Fat
24g
Carbs
10g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Salt to taste
Ground hot pepper to taste
Egg yolks 1 pc
Beef 200 g
Greenery to taste
Sesame (white and black are approximately equal) 4 tsp
Flour (On the dusty surface of the work surface) 1 tbsp
Ready-made puff pastry dough (Completely defrosted) 500 g

Recipe instructions

Step 1

Step 1
How to make samsa from puff pastry in the oven? You can use yeast or yeast-free dough; be sure to remove it from the freezer in advance so that it has time to defrost (see instructions on the package). Any of your favorite meats are suitable for the filling: beef, pork, lamb or chicken, turkey. Wash the meat under running water and chop it not too coarsely.

Step 2

Step 2
Pass the meat through a meat grinder twice for maximum softness of the minced meat.

Step 3

Step 3
Peel the onion and finely chop it. There should traditionally be a lot of onions in samsa. This is necessary for juiciness.

Step 4

Step 4
Add onion to minced meat. Salt and pepper to taste. Add finely grated garlic for flavor.

Step 5

Step 5
Wash the greens under running water and shake to remove excess moisture. Finely chop and add to the bowl.

Step 6

Step 6
Stir the minced meat. The filling is ready! For now, cover it with cling film and put it in the refrigerator.

Step 7

Step 7
I have this layer of yeast puff pastry. The dough must be completely defrosted at room temperature.

Step 8

Step 8
Roll the dough layer into a tight roll and cut into pieces approximately three centimeters wide. I ended up with thirteen identical blanks.

Step 9

Step 9
Dust the table with flour and place the dough piece cut side up.

Step 10

Step 10
Press the workpiece with your hand on top, and then roll it into a thin circle with a rolling pin. Thanks to this technology, the samosa will turn out fluffy and with a beautiful pattern on top.

Step 11

Step 11
Place the filling in the middle of the dough (I divided the dough into 13 parts according to the number of dough pieces, this is about a heaped teaspoon). Focus on your preferences and the size of the workpieces: there should not be too much filling in order to be able to pinch the edges well.

Step 12

Step 12
Moisten the edges of the dough in a circle with a small amount of water. This will make it easier to sculpt. And bring the edges of the dough up on one side. Pinch tightly.

Step 13

Step 13
Do the same with two more seams, forming a triangle. Modeling samsa is the most labor-intensive process here.

Step 14

Step 14
Place the pies, seam side down, on a parchment-lined baking sheet. I use Teflon sheet.

Step 15

Step 15
Brush the samsa with yolk and sprinkle with sesame seeds for beauty. First white, then black, or mix and pour immediately. You can do without sesame seeds, but I think it tastes better with it. Bake in an oven preheated to 180 degrees for half an hour until the samsa is browned. Time and temperature are approximate, use your oven as a guide.

Additional rubrics

Related recipes