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Ingredients for making triangular samsa with pumpkin filling
- Wheat flour 800 grams and 50 grams per rolling
- Distilled pure water 400 milliliters
- Salt to taste
- Vegetable oil 100 grams
- Pumpkin 500 grams
- Vegetable oil 50 milliliters
- Onion 150 grams
- Ground black pepper to taste
- Ground coriander 1/2 teaspoon
- Sugar 1 teaspoon (no slide)
- Salt 1/2 teaspoon (no slide) or to taste
- Butter 40-50 grams
- Zira to taste
- Sesame to taste
- Main ingredients: Onion, Pumpkin, Flour
- Serving 1 serving
- World CuisineAsian, Oriental
Deep bowl - 3 to 4 pieces, Fine sieve, Measuring cup (for liquids), Kitchen towel - 1 to 2 pieces, Knife - 2 pieces, Baking brush, Rolling pin, Plastic wrap, Refrigerator, Cutting board - 2 pieces, Paper towels, Deep plate - 2 pieces, Stove, Frying pan, Kitchen spatula, Table spoon, Oven, Nonstick pan, Baking paper, Kitchen gloves, Dessert plate
Cooking triangular samsa with pumpkin filling:
Step 1: prepare the flour.
In order for the flour products to turn out to be magnificent, we take a deep bowl and sift 800 grams of wheat flour into it through a sieve with a fine mesh. During this process, it becomes more friable, dry, oxygenated, and sifting helps to get rid of unwanted quarrel that may get into the package with flour during packaging at the factory.
Step 2: prepare the dough.
Now take a clean, deep bowl and pour 400 milliliters of distilled water at room temperature into it. We introduce salt and flour there to taste and knead with elastic hands an elastic, but at the same time soft and supple dough. Cover the semi-finished flour with a kitchen towel and leave it in this form to insist for 40 minutes.
Step 3: prepare the dough for baking.
After the required time, sprinkle the tabletop with a small layer of flour, spread the dough and cut it into 4 equal parts. We take 1 piece and roll it out using a rolling pin into a layer up to 1 centimeter thick. Using a baking brush, grease it with 25 grams of vegetable oil. Then we roll out 2 part of the dough, lay it on top on an oiled layer and also lubricate it with oil. Repeat the same process with 2 remaining parts.
When the layers are superimposed on each other, carefully roll them into a tight tourniquet, then wrap the oiled dough in a plastic wrap in the form of a snail, put it in the refrigerator 40 - 60 minutes and proceed to the next step.
Step 4: prepare the vegetables.
While the dough is being infused, we will begin to prepare the filling and to begin with, with the help of a knife for cutting vegetables, peel 150 grams of onion from the peel. We cut a small 500 gram pumpkin into 2 halves, clean it from seeds and also cut off the top layer of the skin from the vegetable. We wash them under cold running water from sand and any other contaminants, dry them with paper kitchen towels from excess moisture, put them on a cutting board one by one and cut them into cubes with a diameter of up to 1 centimeter. We lay out the slices in separate deep plates.
Step 5: stew the vegetables.
Now preheat the oven to 180 degrees Celsius and cover the non-stick baking sheet with a sheet of baking paper. Then we take the pan, pour 50 milliliters of vegetable oil into it and put it on the stove, which is turned on at an average level. When the fat warms up, we throw the onion into it and simmer, stirring with a kitchen spatula for 2 minutes. Then add the chopped pumpkin and the right amount of salt, black pepper, sugar, and coriander. Frying vegetables together yet 4 minutes stirring vigorously. Bring them to full readiness at this stage is not necessary, just lightly fry.
Remove the pan from the stove, helping yourself with a tablespoon, transfer the vegetables to a deep bowl and cool the finished filling to room temperature.
Step 6: form samsa.
After 40-60 minutes, we take out the dough from the refrigerator, remove the plastic film, put it on the countertop, sprinkled with a small layer of flour, and cut into 4 equal parts. We wrap three of them in film and put them back in the refrigerator. Once again, we roll one part of the semi-finished product into a tourniquet and divide it into 8 - 10 equal sized servings, each with an approximate weight of 40 gram.
Then roll portions into layers up to 5 - 6 millimeters and put in the middle of each 1 - 2 tablespoons of the filling.
Fold the edges of 1 cake in the form of a triangle and pinch them tightly with clean fingers. In the same way, we form the rest of the samsa and lay out the envelopes on the baking sheet prepared for baking, with the seams down. Put them at a short distance from each other, that's enough 2 - 3 centimeters of free space. If you have 2 baking sheets, then we are preparing another 1 batch of samsa from the next batch of dough.
Step 7: bake samsa.
Then, using the same baking brush, grease each samsa with clean distilled water, sprinkle with sesame seeds and zira. We send the pan to the oven preheated to the desired temperature on the middle rack. Bake samsa for 30 minutes. After we remove the baking sheet from the oven, holding it on both sides with kitchen gloves.
In order for samsa to be soft, grease each with a small layer of butter, enough for all baking 40 - 50 grams. Pry the triangles with a kitchen spatula, transfer to a deep bowl, cover with a deep plate and let the samsa steam 30 mint. Meanwhile, we form the second batch of samsa and send it to bake.
Step 8: serve a triangular samsa with pumpkin filling.
We arrange them on dessert plates, optionally serve with homemade sour cream or cream and serve as a light dinner, as an addition to lunch, as a hearty afternoon snack or breakfast. Samsa's dough turns out to be flaky, almost airy, crunchy. The filling has a salty-sweet flavor with a delicate aroma of spices. Enjoy it!
Enjoy your meal!
- Instead of vegetable oil, you can use mutton fat, tail fat or milk fat.
- At will, vegetables can not be stewed, but used for filling in raw form.
- If desired, samsa before baking can be greased with sour cream or a beaten chicken egg.
- Instead of baking paper, you can use parchment paper, but before that it is worth soaking it with a layer of vegetable or cream fat.