Minced butter puff pastry samsa

20 servings
2 hours

Sift through the flour. Salt is diluted in water. We pour flour into the salt water in portions and begin to knead the dough.

We continue to mix on the table (or board) until homogeneous, elastic, soft and pliable. Wrap in film and leave to rest at room temperature for half an hour.

For the mince, cut the medium-sized onions into cubes.

Add onions to minced meat, salt, pepper, mix well, compact and leave to infuse.

When the dough is rested, heat the butter and cool it.

We divide the dough into 4 equal parts.

All parts are rolled out to a thickness of 2 mm, thin.

We fold all the rolled dough layers one on top of the other, smearing each of them with oil.

We roll up the tight roll.

We divide it into 4 parts (for convenience), slightly seal, as if twisting, wrap it in film and put it in the freezer for 1 hour.

Each part is divided into 5 parts. a total of 20 juicier for samsa.

We roll out each circle.

We look at which side is more beautiful, and put it on the table. We lay out a spoonful of minced meat and form samsa.

We shift the blanks to parchment on a baking sheet and lubricate with beaten egg.

Bake at 200 degrees for 15-25 minutes.

Cool down a little and you can serve!