Samsa with lamb
300 grams of mutton
300 grams Cod fat
3 pieces Onion
3 cups + flour for batch
1 cup Water
to taste Zira
to taste Salt, black pepper
Cut the meat, 100 grams of chicken and onions in small cubes. Stir well. Salt, pepper and ziru add directly before the molding. If the forcemeat is done in advance, cover the bowl with the unsalted stuffing film and put it in the refrigerator.
Take the flour, water, 1 teaspoon of salt and mix the dough. First, it is convenient to mix everything in a large bowl, and then continue the kneading on the dusty work surface. The dough will at first be very dry and not sticky. Continue to knead until it becomes more supple and elastic. Wrap in a film and send to the refrigerator for 30 minutes. Then again mash the dough. It will become more smooth and elastic.
Melt 200 grams of kurdyuk in a frying pan, pour the melted fat into a small bowl. Remove cracklings.
Divide the mashed dough into 3-4 parts. Take one of them, cover the rest with a film. Roll the dough into a rectangle rather thinly. Lubricate the melted kurdyukom and tightly roll into a roll. Wrap the film and place in the refrigerator for at least 30 minutes. Do the same for the remaining test.
Take out the chilled dough. Cut the rolls into small pieces 5-7 cm long, place vertically (with the cut upwards, that is, the layers of the swirled dough should be visible) and flatten your hand in the cake. Roll out. For each such "pancake" we put stuffing and we make a "triangle". Turn on the oven for 220 degrees, let it warm, until you sculpt samsa.
If you have a baking stone, let it warm up an hour before baking. If not, bake in any convenient form for baking or baking. You can cover a baking sheet with parchment, greasing it with oil, or a silicone rug.
If desired, you can sprinkle samsa with sesame seeds.
Bake until a beautiful golden crust 30 minutes.
