Samsa and Samosa

Samsa is a Russian and Caucasus style pastry with Beef
(you can also use Lamb) filling, while Samosa is the Middle Eastern and Indian Chicken or vegetable stuffed variant.

Samsa is traditionally cooked in a Tandyr (A Russian Tandoor, much like the Artisan Tandoor), while Samosas are often deep fried or baked.

Both can be made in our Tandoor ovens, resulting in a delicious pie-like pastry, with crisp crust, rich in flavours and sheer succulence.

The recipes below give you a general idea and you may adjust the spices to taste.

Samsa Recipe (to make 15 pieces of Samsa)

Ingredients

• 1kg Beef (cut of your choice)
• 4 Cups White Flour
• 1 Cup Oil OR 250g of Butter

  

• Warm water (as required)
• 1x Yeast sachet
• Sugar (little amount for the Yeast)
• 2x White Onion
• 1x Green Chilli
• Salt
• Black Pepper

Preparation – Meat mixture

1. Dice the Beef finely into small pieces and place into mixing bowl

   

2. Chop the Onion roughly
3. Dice the Green Chilli into fine pieces
4. Add the Onion, Green Chilli, Salt and Black Pepper into the mixing bowl
5. Mix the ingredients in the mixing bowl with your hands thoroughly
6. Place the mixing bowl in the fridge while you make the dough

Preparation – Dough

1. Place 4 Cups of White Flour in a mixing bowl
2. Add 1 tbsp of Salt and 1 tsp of Sugar to the mixing bowl
3. Add the entire sachet of Yeast to the bowl
4. Mix the contents well
5. Add the 1 cup of oil OR 250g of Butter (melted) to the bowl
6. Add 1 cup of warm water to the bowl (add more if required)
7. Mix the contents of the bowl thoroughly and put aside for 30 minutes minimum to raise
8. After allowing to raise, cut the dough to pieces and make into small ball
9. Flatten the ball with the rolling pin to be round in shape
10. Place the meat mixture on top the flattened round dough, then

    

    seal the dough while retaining the round shape (see video)

11. Once you have used all the dough, you now have Samsas ready for baking in the Tandoor.

See the bottom of this post for instructions on how to place the Samsas on the walls of your Artisan Tandoor oven!

Samosa Recipe (to make 22 Samosas)

Ingredients

• 1kg Chicken Breast
• 2x White Onion
• 4 Cups White Flour
• 1 Cup Oil

  

• 1x Yeast sachet
• Garlic
• Ginger
• 2x Green Chilli
• Curry powder
• Cumin seeds
• Coriander powder
• Turmeric powder
• Paprika
• Salt
• Sugar

Preparation – Chicken mixture

1. Roughly chop the White Onion, Garlic, Ginger and Green Chilli
2. Slice the Chicken Breast into strips

   

3. Place sauce pan over medium-high heat and add some oil
4. Add the White Onion, Garlic, Chilli and Ginger with 1 tsp of Curry Powder- Cook for 2 minutes or until the Onion softens
5. Place the Onion, Garlic, Ginger and Chilli mixture  in a small plate and set aside
6. Add more oil if required into the sauce pan and add Cumin seeds
7. Fry the Cumin seeds well until the aroma is released
8. Add the sliced Chicken Breast strips into the pan
9. Add Salt, Curry, Paprika and Turmeric powder
10. Fry until the Chicken is well cooked, then add the Onion, Garlic, Chilli and Ginger mix into the pan and fry well
11. Once cooked, the mixture can be put aside in a plate to cool down

Preparation – Dough 

1. Add 4 Cups of White Flour into mixing bowl
2. Add 1 cup of oil into mixing bowl
3. Add 1 tbsp of Salt into mixing bowl

   

4. Add 1 tsp of Sugar and 1 sachet of Yeast
5. Mix all the ingredients into the bowl well
6. Once the dry ingredients into the bowl have been mixed well, add warm water as required and continue mixing
7. Once mixed well, put aside for 30 minutes minimum to allow to rise.
8. After the dough has risen, take a handful of dough and use a rolling pin to open it into a thin rectangular shape
9. Once you have a rectangular shape, cut into strips of 6cm width and 30cm length
10. Place the Chicken mixture on the beginning of the strip, and beginning overlapping the dough in a rectangular manner (see video below)

    

11. If the ends are not sealing, you may use some water on a finger tip
12. Repeat the process to create more Samosas

How to cook the Samsa and Samosa on the wall of your Artisan Tandoor oven

You will require the following:

1. BBQ gloves or welding gloves (heat resistant- the longer the better for more coverage of your arm)

   

2. An Oven mitt or heat resistant potholder (square)
3. A spray bottle filled with water
4. Flat prongs or scraper

Process

1. Start the Tandoor fire as you normally would or per our user guide. You may use wood or charcoal. (we prefer wood, it tastes the best)
2. Wait for the wood or charcoal to be ready (wood is burned down and no longer flaming or charcoal is completely lit)
3. Once the fuel source in the Tandoor is ready for cooking, you must wait for the fire to weaken (if you have an IR Temp gun, you are aiming for 250-300°C on the higher part of the inner walls where you will place the Samsa or Samosas)
4. Wear the heat resistant glove, and then wear the oven mitt on top or place the heat resistant potholder in your hand
5. Hold the Samosa/Samsa with the oven mitt or heat resistant potholder and spray some water on the side that will be attached to the Tandoor walls
6. Wait for the Samosa/Samsa to golden and then use flat prongs/scraper to scrape under the Samosa/Samsa releasing it from the walls. You may use a small cooking basket or pot to securely place them inside (to avoid dropping into the fire).