Samsa is an amazingly tasty, tender and juicy oriental pie. The recipe for preparing such a dish at home is quite simple and understandable. The most important thing in the process is to properly knead, fold and roll out the dough. As for the filling, (unlike the usual pasties and other similar dishes) for samsa, meat and vegetables are not turned into minced meat, but are cut into small pieces.
Samsa - a classic recipe at home
The simplest was classic recipe. It needs to be prepared following products: 1 tbsp. water and 4 times more flour, egg yolk, a pinch of salt, a handful of sesame seeds, 3 white onions, 340 g of any meat with layers of fat, 80 g of butter and a couple of tablespoons of vegetable oil.
- Water, oil are poured into a bowl, a pinch of salt is put.
- Sifted white flour is sent to the liquid. Depending on its quality, it may take from 3 to 4 glasses of the product.
- Of the listed ingredients, a steep dense dough is kneaded, as for dumplings. It is kneaded until smooth and removed in a film for 25 minutes.
- Onions and meat are cut into small cubes, salted, mixed. You can add any seasonings.
- The “rested” dough is rolled out into a cake of medium thickness, smeared with soft butter and rolled into a roll, which must be placed in a wide bowl, covered with foil and put in the cold for half an hour.
- Next, the cooled "snail" is cut into small pieces across. Each of them is rolled in flour and thinly rolled out.
- Meat with onions is laid out on the resulting blanks.
- Neat triangles are molded from the dough with the filling, which must be greased with yolk whipped with water, laid with the smooth side up, sprinkled with sesame seeds and baked for 45 minutes at 170 degrees.
Ready hot pies are transferred to a bowl and covered with a towel from natural fabric to keep soft. Tandoor samsa is prepared in a similar way.
Cooking from ready-made traditional puff pastry with meat
If there is no time to deal with the difficult dough for samsa, you can buy ready-made puff pastry. As a filling, it is better to use fatty lamb (800 g), as well as: 8 medium onions, 1.5 tsp. zira, butter, salt.
- Meat sharp knife chopped into small pieces. If there is not enough fat, you can pour in lamb not a large number of vegetable oil.
- Miniature onion cubes, zira and salt are also added to the meat.
- The dough is cut into several parts, each of which is rolled out, greased with soft butter, rolled up and cooled for 15-17 minutes.
- Next, the cold mass is cut into even squares, the meat filling is laid out in the center of each. The ends of the workpiece are pulled to the middle and pinched tightly.
- The blanks are laid out on a greased baking sheet and baked in a hot oven for about 35 minutes.
If you do not leave the dough in the cold, then in the oven the puff pastry samsa will crack badly during the cooking process.
How to cook samsa with chicken in the oven?
The dough for samsa goes well with chicken filling. In addition to 2 large legs (about 800 g), you will need: 3 small onions, 110 ml of ice water, 1 tbsp. flour, 140 g butter, salt. When preparing the discussed pies, also yolk and sesame are used for decoration.
- Flour in a deep bowl is combined with a pinch of salt and grated on coarse grater chilled butter.
- The components are thoroughly mixed, after which they are poured with ice water. Knead the dough well by hand and refrigerate for at least 40 minutes.
- Poultry meat is cut from the bones and finely chopped with a sharp knife. Chopped onions are added to it. Mix thoroughly and season with salt. If desired, you can add chopped greens.
- The chilled dough is cut into small pieces, each of which is rolled into a cake.
- Minced meat is laid out in the middle of the blanks and a triangle is assembled. The seams must be fastened as carefully as possible.
- Samsa with chicken is baked for about 40 minutes in a preheated oven until golden brown.
To assemble a triangle from a flat cake, you need to lift the side and bottom edges of the dough to the center, and then blind, forming an angle. It remains only to raise the second side edge to the middle and fasten the seams.
Puff pastry with cheese
For such a treat, you can use ready-made purchased dough, but it is quite easy to make it yourself. This will require: 450 g flour, 1 tbsp. water, 130 g butter, 1.5 tsp. salt. For the filling, take: 350 g of suluguni or other pickled cheese.
- Water and salt are mixed in a deep bowl. Gradually, flour is poured into the container, and an elastic dough is kneaded.
- As soon as the mass stops sticking to the fingers, it needs to be rolled out thinly, greased with butter, rolled into a tight roll, wrapped in a bag and sent to the cold for a couple of hours.
- Pickled cheese is grated with the largest cells. If necessary, you can salt it.
- The cold dough is cut into pieces, each of which is thinly rolled out and stuffed with cheese.
- In a well-heated oven, baking takes 25 minutes.
Before serving, the dish should be infused in a deep bowl under kitchen towel about 15 minutes.
On yeast dough with minced meat
Samsa is tasty not only from puff pastry, but also from yeast dough. Suitable for this finished product(1 pack). For the filling will be used: 450 g of minced pork and beef, 200 g of white onion, salt, aromatic herbs.
- The onion is finely chopped and mixed with minced meat. The mass must be salted and seasoned with any spices.
- The pre-thawed dough is thinly rolled out, and circles are formed with the help of a glass. A filling is laid out in the center of each of them, after which a triangle is obtained.
- It is important to make the workpiece flat by pressing it firmly with the palm of your hand.
- Pies are baked on a baking sheet dusted with flour for 15 minutes at 220 degrees.
Such a treat should not be lubricated with yolk, it is better to sprinkle the dough with sweetened milk.
Cooking classic samsa with beef
it oriental dish will please gourmets with thin crispy dough and juicy hearty filling. It is better to use ready Ground beef with onions (800 g). And also: 1 tbsp. warm boiled water, 800 g flour, a pack of butter, 1 tbsp. salt, a pinch of zira and black pepper.
- Salt is poured into warm water. As soon as its crystals dissolve in the liquid, you can begin to mix flour into the mass.
- First with a spoon, and then with your hands, a dense dough is kneaded.
- As soon as the mass stops sticking to the fingers, it is folded into a sausage and cut into 4 equal parts.
- Each part is rolled into the thinnest layer (about 2 mm thick) and generously smeared with softened butter.
- All four blanks are stacked on top of each other and then folded into a tight roll.
- The dough is cut into round thin slices, each of which is thinly rolled out. The filling is wrapped inside, and the sides of the circle are neatly connected into a triangle.
- Preparing samsa with meat hot oven about 55 minutes.
Before baking, pies are laid out on a baking sheet covered with oiled baking paper.
in Uzbek
Traditional Uzbek samsa is made with lamb filling. It's easier to take minced meat(450 g). Ingredients: 450 g flour, 3 onions, a standard pack of butter, 2 chicken eggs, 1 tbsp. water, a pinch of cumin, salt, ground pepper and sesame seeds of two colors (black and white).
- The onion is finely chopped, rumpled with hands, after which it is salted, peppered and sprinkled with cumin.
- Minced meat is combined with chopped vegetables. If necessary, it is also added.
- AT warm water dissolves 0.5 tsp. salt.
- Half of the softened butter and an egg are added to the mass. The ingredients are lightly beaten with a fork.
- Next, sifted flour is poured into the mass in small portions, and the dough is kneaded by hand. It shouldn't be too soft.
- The bun of dough is divided into 5 balls, which are covered with a film and left for half an hour at room temperature.
- Each lump is thinly rolled and brushed with melted butter. When the blanks are slightly dry and absorb fat, they can be stacked on top of each other.
- First, the mass is rolled up into a tight roll, then it is twisted into a spiral, placed on a plate, covered with a film and put away in the cold for 50 minutes.
- The chilled dough is cut into pieces, each of which is rolled into thin small cakes. The filling is laid out on the blanks, after which triangles are formed from them.
- The dish is baked on an oil pan until golden (about 40 minutes) at 200 degrees.
For decoration, samsa is sprinkled with a mixture of white and black sesame seeds.
Yeast dough with chicken and potatoes
In the filling for the discussed oriental pies, you can add not only meat, but also potatoes. This makes samsa even more tasty and juicy. For its preparation is used: 0.6 l. sour milk, 11 g dry yeast, 1.5 tbsp. salt and sugar, 1.2 kg of quality wheat flour, 60 ml vegetable oil, 450 g chicken fillet, 3 potatoes and onions each, a piece of butter, black pepper, salt. The following describes in detail the preparation of samsa with chicken and potatoes.
- Yeast, salt, sugar are dissolved in half a glass of warm boiled water. Warm milk is poured into the mass, and all components are thoroughly mixed.
- Gradually, the sifted flour is poured into the yeast mixture. At the very end, the dough is sent vegetable oil. The mass should be tight, but elastic.
- The bun of dough is covered with a clean napkin for 35 minutes in a warm place. After kneading, the mass returns to heat for another 50 minutes.
- Potatoes, chicken fillet and onions are cut into miniature cubes, mixed, salted and seasoned with pepper.
- The finished dough is divided into three parts, each of which is rolled out, smeared with liquid butter and placed on the previous one. A stack of blanks is rolled up into a tight roll. The latter is cut into thin slices (the width of each is about 2.5 cm).
- Each piece is thinly rolled out with a rolling pin, the filling and a miniature slice of butter are placed inside.
- Samsa is folded into a triangle.
- Baking is cooked for 55-60 minutes at 190 degrees.
Finished fluffy pies lubricated with non-aromatic vegetable oil.
With cottage cheese puff pastry
It turns out very tasty samsa with cottage cheese. The filling in it will be unsweetened - with garlic and herbs. In addition to cottage cheese (270 g), you need to take: green onion feather, 2 sprigs fresh dill, egg, 4 garlic cloves, 7 g dry yeast, 90 ml fat milk, 1 tsp salt and the same amount of sugar, a pack of cottage cheese (5%), 450 g flour, 70 ml oil.
- Yeast, salt, sugar dissolve in warmed milk. Under the film, the mass is left for 12 minutes until a foam forms.
- The egg is beaten with a pinch of salt.
- The flour is sifted and mixed with the salted egg mass. Ready dough and oil are poured to these ingredients.
- The dough is kneaded (plastic and smooth), which is left warm for 1.5 hours.
- For the filling, the cottage cheese is rubbed with garlic and chopped herbs. You can salt to taste.
- Pieces of dough are stretched into round cakes, in the center of which the curd mass is laid out.
- Appetizing triangles are infused in heat for another 12-15 minutes, after which they are baked in a hot oven for 35 minutes.
Baking cools under a napkin.
Samsa is usually made from puff pastry based on dumplings. Brush with melted butter, roll up and form.
Samsa from ready-made puff pastry is a faster and easier version of delicious samsa.
The dough can be used without yeast or yeast.
Depending on what your preferences are and what result you want. I cooked with different test- the result is different, but I personally like all the options.
If you want a crispier crust, then take the unleavened puff pastry.
I got stuck yeast dough so that the samsa is in a fluffier dough.
My meat is pork - neck with fat.
We cut the meat into small pieces, approximately cubes of 1-1.5 cm.
Finely chopped onion
There should be a lot of onions in samsa - approximately equal to meat.
Black pepper and salt to taste.
To onion was more juicy and inconspicuous in samsa, kneading it with a crush.
We mix the filling well and let it brew and marinate while we make the dough.
I do not completely defrost puff pastry, so that it is easier to work, then the dough does not stick, it molds well and you can work without flour.
I cut each layer of puff pastry into 4 equal squares.
I roll out the square of the edge thinly, do not touch the middle.
In the middle I spread the filling and wrap it with an overlap in a triangle.
The classic samsa dough is overlapped and the edges are not even pinched.
Lay with the seams down so the filling does not leak out.
In the case of ready puff pastry I overlap the dough and additionally pinch the corners so that the filling is not visible.
I lay out the finished triangles seam down on parchment paper.
I let the dough rest and rise, after covering it with a towel so that it does not wind. 10-15 minutes.
Top with egg + 1 tbsp. a spoonful of water so that they are not too fried and a uniform beautiful golden brown.
Sprinkle with sesame seeds, you can use white or black sesame seeds.
Or both at the same time.
I had in stock white sesame- I decorated them.
Bake samsa in an oven preheated to 180 degrees for about 25-30 minutes.
The aromas in the kitchen during baking fly awesome, the family walks around with one question: "well, when?"
Due to the large amount of onions and meat with fat, the filling turns out to be insanely juicy, the dough is saturated with meat juice.
Yeast puff pastry rises well, samsa with minced meat turns out to be fluffy, juicy, satisfying and mega-tasty.
Bon appetit and culinary success to you!
Time for preparing: PT01H00M 1 hour
Samsa is a triangle with an amazing filling, which is usually cooked in a tandoor. But since this item is far from being in every yard and even a city, more and more baking is done in the oven. In it, samsa also turns out great, especially when using amazingly tender and soft puff pastry. Here are the most interesting options with various vegetables and meat fillings.
Puff samsa - general principles of preparation
Puff pastry is not very difficult to prepare, there are many homemade recipes, one of the options is given below. But it will take a long time to bring it to life. That is why many housewives prefer to make samsa from purchased dough. You can take a yeast or unleavened product at your discretion. The dough will need to lie down and thaw a little, after which they begin to form products with filling.
What is used for minced meat:
meat or poultry
Onions and other vegetables
· spices;
fat or fat tail fat.
If purchased dough is used, then it is difficult to sculpt triangles from it, you will first have to cut out circles, which will inevitably lead to waste. Therefore, at home you can just make envelopes. They are easy to sculpt from a layer cut into squares. As for the size, there are no clear rules here either. Samsa can be small or large, we do it at our discretion. But the products should be similar to each other, then the baking will be even. In the oven, samsa is cooked at 200 degrees.
Homemade puff pastry samsa in the oven
In this recipe, the dough will be prepared at home. It will take time and a little effort, but the output will be amazingly tasty and puff samsa. The filling for her is traditional of lamb, onion and fat tail fat.
Ingredients
400 g of oil;
500 g flour and a little for sprinkling;
260 g of water;
1 tsp vinegar;
400 g of onion;
500 g of lamb;
80 g fat tail fat;
1 tsp black pepper;
Cooking method
1. Measure flour, add a teaspoon fine salt and 60 grams of softened butter, grind and gradually introduce chilled (better even ice) water with vinegar. Sometimes added citric acid or juice. Knead a tight and firm dough. We leave it for about five minutes so that the gluten swells a little. The mass will straighten out, it will become easier to roll out. Be sure to cover with a bag or just put it in a bag.
2. Put the oil on one sheet of parchment, cover with a second one, roll out the layer. But you can just cut it into slices with a sharp and large knife.
3. We roll out the dough, put butter plates on the central part, bend the edges inward, hide the filling.
4. Sprinkle the dough with flour and roll it out a little with butter, you should get an elongated rectangle. We turn it three times, put it in a bag and put it in the refrigerator for half an hour. Then also roll out and fold again. Let's lie down for a bit, after which we proceed to the formation of samsa.
5. For minced meat, dice onion, lamb and tail fat. If the meat itself is fatty, then you can exclude it. If necessary, replace with lard. Season it all with spices, stir.
6. Roll out the dough to a thickness of three millimeters, cut it, lay out the filling and sculpt the samsa. Transfer to baking sheets, bake until cooked at 200 degrees. It is often sprinkled with sesame seeds before baking. You can do this, you need to moisten the surface with water or brush with an egg so that the seeds stick well.
Puff samsa from quick dough
One of simple recipes puff samsa. It is also prepared from a homemade, but simplified version of the dough. For the filling, we will take beef, but lamb and pork will also fit. If necessary, add a little fat or just fat.
Ingredients
0.35 l of water;
0.5 kg of flour;
1 tbsp. l. sesame;
700 g of meat;
200 g butter or margarine;
4 bulbs;
· Spices.
Cooking method
1. Salt the water, add flour, add about a spoonful of melted or softened margarine to improve the plasticity of the dough. Knead and let lie down for a quarter of an hour.
2. You can immediately make the filling, let the meat and onions marinate and soak in spices. Just cut everything into cubes, season with salt, pepper.
3. Roll out a large layer, grease with softened margarine, make a fatty layer, and then roll the roll. Cover, let it lie down for half an hour in the cold.
4. Cut the twisted roll into washers. Dust the slices with flour and roll out. We distribute the filling, sculpt triangles.
5. Put the samsa on a baking sheet with the seam down, brush with egg on top and sprinkle with raw sesame seeds.
6. Bake samsa until cooked. The temperature for such a test is 180-190 degrees. After cooking, you need to cover the triangles with a towel so that they become softer.
Samsa from puff pastry in the oven with chicken and onions
Recipe for samsa from purchased or homemade puff pastry. For the filling, a bird will be used. In no case do we throw away the skin, we also cut it. We use thighs, shins and any other parts that can be pitted.
Ingredients
600-700 g of dough;
5 bulbs;
650 g chicken meat;
· salt and pepper;
100 g of butter;
· Sesame optional.
Cooking method
1. Cut the onion into cubes, salt and mash with your hands. You can immediately add pepper to it, it will be even tastier.
2. Cut the chicken, send it to the onion, stir. For juiciness, add softened butter. Or replace it with about the same amount of fresh fat. We leave the filling.
3. The dough should be given time to thaw, after which we roll it out, cut it into squares.
4. Immediately distribute the entire filling between the pieces, then the samsa will turn out to be approximately the same size. We sculpt envelopes or give products any other shape.
5. Before sending to the oven, grease with some water, decorate with sesame seeds. We send for half an hour or a little more in the oven.
Puff samsa with potatoes
You can make samsa with minced meat, but with vegetables it also turns out very well. To keep the filling juicy, be sure to put fats, in this recipe, oil. AT lean version you can take margarine or others vegetable fats.
Ingredients
half a kilo of dough;
five potatoes;
two or three onions (the number depends on the size);
· 100 grams of butter.
Cooking method
1. Cut the onion, season with spices, stir. We peel the potatoes and also turn them into small cubes.
2. If the oil is soft, then simply add and mix with vegetables. If it is harsh, then you need to cut into cubes. We send to the general mass.
3. Roll out purchased or self-made puff pastry. We distribute the filling over it, sculpt. We transfer the samsa to a baking sheet, greased or covered with parchment (silicone mat).
4. Before baking, you can pierce each samsa on top so that a hole appears for steam to escape. Vegetables are juicy, very often such samsa bursts or sticks. We bake at 200 degrees.
Samsa from puff pastry in the oven with pumpkin and meat
It's just meat. You can cook puff samsa in the oven with pork, beef, lamb and even poultry. In any case, it turns out very well. This recipe will help out if there is not enough meat.
Ingredients
300 g pumpkin;
200 g of onion;
300 g of meat;
100 g of fat;
1 tsp pepper mixtures;
500 g of dough.
Cooking method
1. Let the dough thaw if it is from freezing. In the meantime, let's start preparing the filling.
2. We cut the pumpkin finely, roughly the same cubes onion and chop any meat. You can take ready twisted minced meat. Add lard (replace with fat, oil), salt, add pepper. Stir the stuffing thoroughly.
3. Divide the rolled dough into squares, distribute minced pumpkin.
4. We make samsa, send it to the oven to bake.
Puff samsa with chicken and raw potatoes
Another hearty and enough economical option puff samsa. To make the filling juicy and perfectly baked, it will be prepared with a little secret. We take any homemade or purchased dough.
Ingredients
700 g of puff pastry;
300 g of chicken;
250 g of onion;
3 potatoes;
spices, sesame at will;
· 100 g of butter.
Cooking method
1. Onion cut into large cubes. Melt the butter, you can take melted fat. Add the onion and fry a little, but over low heat, browning is not necessary. As soon as the vegetable reaches transparency, cool. Thanks to this onion, the filling will be juicy, it will have time to cook.
2. Cut the chicken and prescription potatoes into approximately the same cubes, season with prepared onions and spices, stir.
3. Cut the thawed or simply cooked dough, roll it out, or vice versa, first roll it out, and then divide it into pieces. We distribute chicken stuffing with cooked onions. We form samsa of the same size.
4. Lay out on a baking sheet, you can grease and sprinkle with sesame seeds. We send for baking, bring in the oven until cooked.
· So that the filling does not turn out dry, grated butter or lard cut into small cubes is added to the minced meat. By the way, a smoked product is also suitable, it turns out deliciously with pieces of bacon.
· If suddenly the samsa is not baked, you do not need to re-send it to the oven, especially after cooling. The dough will be hopelessly spoiled, it will simply dry out. Better to warm up microwave oven 3-5 minutes, everything will definitely come to readiness.
In order for the samsas to bake evenly, you need to leave a distance between them on the baking sheet, you should not stack them tightly to each other.
Puff pastry samsa is a dish of oriental culture. It looks like a pie, inside of which there is meat and onions. There are many options various fillings, but the main recipe includes lamb, spices and a large amount of onions.
To prepare the contents of samsa, the meat must be chopped, not ground. Often, not only meat is used for the filling of this dish, but also various vegetables, such as potatoes, pumpkins or lentils.
Oriental spices play a very important role in the preparation of this dish. Most often, black pepper and zira are added.
Samsa is most common in Asia, Africa and the Mediterranean.
To prepare these pies in Eastern countries use a special oven, which is called tyndyr. But even in today's ovens, the dish can turn out just as well.
Recipes for puff pastry for samsa: without yeast and yeast
To prepare dough for samsa without the use of yeast, you will need the following products:
- 1 kg of ordinary wheat flour;
- 2 cups slightly warmed milk;
- 1 small spoon of salt;
- 4 eggs;
- 50 grams of margarine or butter.
To begin with, the flour is sifted and gently mixed with salt. In a separate container, you need to slightly warm the milk and beat the eggs into it. Everything is thoroughly mixed until an even, homogeneous mass is formed.
Margarine or butter should be melted and allowed to cool, then also added to milk with eggs. Everything is thoroughly mixed again.
And finally, the resulting mixture is mixed with flour and the dough is kneaded, which should turn out to be extremely elastic.
The dough is covered with a napkin and simply left for a while to rest.
List of ingredients for making yeast dough:
- 1 kg of wheat flour;
- 2 cups water, slightly warmed
- 30 grams of yeast, preferably raw;
- 1.5 teaspoons of salt;
- 1 tablespoon sugar or granulated sugar.
For cooking, take half a glass of warm water and pour it into a container. Salt and granulated sugar are added to the water, mixed until completely dissolved, and then yeast is added, which also needs to be mixed until dissolved. The container with the contents is covered with a napkin and left in a warm secluded place for a while.
After the yeast wakes up, you need to add the rest of the water and mix.
The flour must be sifted, and then added in small quantities gradually to the water with yeast.
After the base is kneaded, it should be put in a warm enough place so that the yeast begins to actively work and carry out the fermentation process. During this process, it is necessary to knead the dough a number of times. This may take three to four hours.
Both types of dough are quite easy to prepare, the main thing is to understand the general technology. But making dough with yeast will take much longer.
Samsa recipe from ready-made traditional puff pastry with meat
List of required products:
- Puff pastry;
- 1 kg of fatty lamb;
- 10 medium-sized bulbs;
- Ground black pepper and salt at the chef's preference;
- 1 teaspoon of zira;
- Margarine or butter (not spread) butter;
- For lubrication, vegetable oil must be prepared.
First of all, the filling is prepared. To do this, the meat is chopped into small pieces. Minced meat is also often used. In the absence of lamb, you can use beef.
In the event that animal fat is not enough, you can add vegetable oil to the meat. The onion must be cut into half rings, which must also be divided in half. Chopped onion is added to the meat along with spices and spices.
The entire volume of the test must be divided into several slices. Each of these parts is rolled into layers with a small thickness. The surface of the layers is smeared with margarine or peasant butter, previously melted. Then the dough is folded into a roll for the entire length and cooled for 12 minutes. This is done so that margarine or butter does not spread during further work.
Cut the cooled dough crosswise into small pieces. The size of the future product depends on the thickness of the pieces. Each of these parts must be placed in a vertical position and pressed down with your hand. Then you need to use a rolling pin and roll out a round base, the thickness of which should be no more than five millimeters.
The filling is laid out in the middle of each round base. For these purposes, you can use a regular tablespoon.
After that, the ends of the base are pulled up and pinched tightly. The shape of the product can be given and triangular, and rectangular, and any other.
Spread the prepared products on a baking sheet, which must first be lubricated with oil. The surface of the samsa should be smeared with egg yolk, and sprinkled with sesame seeds or poppy seeds on top of it.
The oven must be preheated to 200°C. The baking time should be about half an hour. It all depends on the properties of the oven itself.
To prepare samsa with meat, it is advisable to use lamb. But often other meats are also used. It is very important that the filling is juicy, so a large amount of onion is used. To increase the juiciness, a certain amount of vegetable oil is often added to the filling.
Samsa with puff pastry chicken
Very often, chicken meat is used to make samsa. Often the dough is purchased already prepared. The most important thing is that it be of sufficient quality.
You can use any part of the chicken to make the filling. It all depends on the preferences of each person.
List of required products:
Onions need to be peeled and cut into half rings. The fillet is also cut into shape small cubes. Next, the meat is mixed with onions, salt and spices are added. After all this, the resulting mixture must be thoroughly mixed.
The prepared puff pastry must be rolled out with a rolling pin to a thickness reaching a thickness of 2 mm. To simplify this process layers can be divided into parts. Already rolled out dough must be divided into a number of parts of a square shape. Their size depends only on personal wishes. In the middle of each blank lies the filling in the amount of one tablespoon. Maybe a little more.
The finished product must be laid on a baking sheet, which can be pre-greased with oil or covered parchment paper. The surface of the samsa is smeared with an egg, previously beaten. If possible and desired, you can sprinkle it with sesame seeds.
The baking time is about 20 minutes at 200°C.
For cooking samsa, you can safely use chicken meat. To eliminate the inherent dryness, a large amount of onion is added.
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How to cook samsa from puff pastry with cheese
Samsa with cheese is a very easy dish to prepare. Especially if you use ready-made puff pastry for this.
For cooking you will need the following ingredients:
- 500 grams of finished, all the same puff pastry;
- 350 grams pickled cheese. These include: cheese, mozzarella, suluguni.
- One beaten yolk.
Roll out the finished dough into one large layer. It is desirable that its shape remains rectangular. When rolling out, you need to continuously add flour so that the dough does not stick to your hands, rolling pin and surface.
Melted butter should be smeared over the entire surface of the rolled layer. You can gradually fold the layer in half and each time roll it out a little and grease it with oil until it looks like an envelope, which is then wrapped in cling film and placed in the refrigerator for a couple of hours.
For the filling, the cheese is rubbed on a large grater and slightly salted.
The dough, after cooling, is cut into small pieces and rolled out to form a small cake. In the center of it lies the filling, to which you can also add chopped greens.
The baking tray must be thoroughly greased with oil and put samsa blanks there. Products on top are smeared with beaten egg yolk. On top of the yolk, you can sprinkle with poppy seeds or sesame seeds.
Baking time should be no more than 2 minutes.
Cheese samsa is prepared quite simply and takes a small amount of time. But, despite this, the dish turns out to be very tasty and outwardly attractive.
Samsa from puff pastry with minced meat
Ingredients for yeast samsa:
- Yeast puff pastry;
- 500 grams of minced meat;
- 2 raw potatoes;
- 100 grams of various fresh herbs;
- 2 large onions;
- Spices to taste.
Roll out the dough into a square and grease with a layer soft margarine. Then bend the layer in the form of an envelope and leave for 10 minutes. Roll out this envelope again into a square of the previous size and grease with margarine, and also wrap it in an envelope. This procedure should be repeated a number of times. Then the dough should rest.
Now you need to prepare the filling. Onions, herbs and potatoes should be finely chopped. For these purposes, you can use a food processor that grinds all these products. Mix the resulting mixture with minced meat and add salt and all spices to taste.
If the filling is not moist enough, you can add a little water.
The rested dough is rolled out to a thickness of 2 mm. You need to cut it with a very sharp knife into small squares, from which samsa is later formed.
All blanks are placed on a baking sheet and smeared with a beaten egg. You need to put the baking sheet in an already preheated oven.
Culinary tricks
When baking samsa using yeast dough, in no case should you open the oven for the first ten minutes, as the dough may settle.
Don't make the dough too thin.
The dough must be removed from freezer and transfer to the refrigerator. So defrosting will take place more naturally and there will be no special changes with the dough.
Samsa is a very tasty and easy-to-cook dish. The main thing in the process of work is to follow the recommendations of experienced chefs.
Wish, you can see it and. Well, I think it’s just a sin not to bring it to your blog!)
Samsa is one of the most popular dishes in Central Asia, which managed to fall in love with many in our country, so much so that they themselves began to cook it at home. The dough is usually made for her fresh, on water and flour, samsa is puff and not puff. A special chic if it is baked in a tamdyr, but also in the oven, at home, it turns out beautiful. The fillings for it are different with both pumpkin and potatoes, but the classic is sliced \u200b\u200bmeat with onions in proportions 1:1, and more fat, preferably fat tail. It is considered most delicious if it is prepared from lamb, but it is also good from beef. From spices, they put zira there, after rubbing it with your thumb in the palm of your hand, salt and black ground pepper. You can also add chopped cilantro greens and a couple of delicious tomatoes, diced, they will give additional juiciness and sourness. In order to get puff samsa, unleavened dough rolled into a large thin circle, which is then greased large quantity fat - it can be butter, or margarine. Then, the dough is folded into a tourniquet and put in the refrigerator for several hours. If you then cut the dough rope across, you can see the layers, thanks to which the puff samsa is obtained.
In Uzbek teahouses, water acidified with vinegar is served with samsa as a seasoning, it is poured into bottles with garlic cloves and chili peppers. It needs to be poured a little into the inside of the samsa, while eating. Also served as a condiment tomato sauce with herbs, garlic and black pepper (just don't confuse it with ketchup!)
And, of course, you need to eat it piping hot, and the most best drink under it is green tea.
Dough:
Flour - 6 cups (850 gr.),
Water - 2 cups (500 ml)
Salt - 2 tsp,
Butter (or margarine) - 400 gr.
Glass=250 ml.
Filling:
Beef (pulp) - 600 gr.,
Fat tail fat (or internal beef) - 200-300 gr.,
Onion - 600 gr.,
Zira - a couple of pinches,
Salt - to taste
Ground black pepper - to taste
Fresh cilantro - 50 gr.
Yolk (for lubricating samsa) - 2 pcs.,
Sesame black and white - to taste.
Output - 20 pieces.
How to cook:
Pour flour into a large bowl. Dissolve salt in water. Pour water into flour and knead the dough. The dough should be soft and easily fall off your hands.
Put the dough in a bag and leave to rest for 30 minutes. Then, divide it into two equal parts, knead again, put in a bag and set aside for another 20-30 minutes.
Take out one piece of dough and roll it out thinly. big circle, lightly dusting the table with flour. The dough should be thinly rolled out so that the palm is visible from below.
Spread the rolled out dough with half of the melted butter. room temperature. And from the bottom, start wrapping the dough in a thin tourniquet. Roll the wrapped tourniquet into a snail and put it in the freezer for 30 minutes (or you can make the dough in the evening by putting it in the refrigerator overnight)
We do the same with the second part of the test.
While the dough is in the freezer, you can work on the filling. Cut the meat into cubes, approximately, with a side of 1 cm, finely chop the fat, chop the onion into half rings, season the filling with cumin rubbed with your fingers in the palm of your hand, salt, ground black pepper, mix. At the very end, add chopped greens, and mix again.
Remove one part of the dough from the freezer, unwind and cut it into ten equal parts.
Press each with the palm of your hand so that the side of the cut with the layers is on top.
Roll out with a rolling pin into a circle from the middle to the edges, the edges of the dough should be thinner than the middle.
When rolling out, in no case do not sprinkle the table and dough with flour! Flour will clog the dough and puff. To prevent the dough from sticking to the table, grease it with vegetable oil.
Put the filling in the middle of the rolled out juicy, and overlap it with dough on three sides, pressing the edges of the dough. Put the formed samsa seam down on a baking sheet greased with vegetable oil.
