Samsa is a masterpiece culinary arts oriental cuisine. This pastry is widespread in most of Asia and there it is called samosa (emphasis on O), samsa, sambusa, sambusak, somsa ...
What is samsa? These are pies, most often triangular in shape, stuffed with meat (most often lamb and beef, less often chicken) and onions, baked in a tandoor.
Tandoor is a clay oven in which coals are bred and samsa or flat cakes are cooked on its hot inner walls. But since the tandoor in modern conditions you can’t find it anywhere, hostesses use a gas stove or electric ovens for baking samsa.
Samsa can be large and small, triangular, round, oval, double, triple, quadruple. In general, samsa can be different, the main thing is that the proportions of meat and onion in the filling are observed (the onion should be visually larger than minced meat). In addition to the meat filling, potatoes and pumpkin are put in samsa. Cooking samsa with cheese and sweet stuffing. It can be said that every house in the East has its own favorite samsa in shape or dough from which it is baked. That's what we'll talk about today.
There are several types of dough for samsa: unleavened dough, puff pastry, yeast-free butter, simple yeast or yeast butter dough.
Properly cooked dough for samsa in the oven good recipe is the basis of the most delicious Uzbek delicacy.
The most common dough for samsa with meat is puff pastry. And if you have not yet found a suitable test option for your personal collection of recipes, then I recommend using the ones suggested below and the incredibly tasty crispy samsa will delight you with its delicious taste.
Two ways to prepare a test
It is worth noting that there are a myriad of options for which ingredients can be used to prepare the basis for a pie from distant Asia.
Consider the most popular of them.
You will need to stock up:
- 4 cups flour;
- 1 egg;
- half a teaspoon of salt;
- a glass of water;
- a pack of margarine for layering the dough.
All of these products can be mixed in one of the following ways:
1. From flour, eggs, water and salt, you need to knead a steep mass, which should be allowed to stand for 40 minutes.
To prepare the most delicious samsa, it is necessary to roll out the base into a layer, no more than 1 mm thick.
Its surface is smeared with slightly melted margarine, the layer is folded in half, smeared and folded again.
This must be repeated until a cake is formed on the table, the size of a notebook.
It must be wrapped in polyethylene and put in the refrigerator for 20 minutes;
2. From the ingredients, knead the dough with your hands until it stops sticking, adding flour if necessary. Let the dough stand for thirty forty minutes.
Then we divide the flour lump into three equal parts, each of which is rolled out to a thickness of about two millimeters and smeared with the remaining butter, having previously melted it.
Wait until oil layer harden on each layer, and lay them one on top of the other, pressing carefully.
Now we turn the resulting triple layer into a tight roll, cut it into fragments about three centimeters thick and roll each one until we get a thin cake, which will be the basis of samsa.
It remains only to fill it with stuffing, shape the product and bake until cooked in the oven.
3. You can do it easier: the dough prepared for samsa is rolled out until a layer of 1 mm thick is obtained, it is smeared with the same melted butter or margarine and rolled into a dense sausage.
It is wrapped in cling film and sent to the refrigerator for 20 minutes.
Dough for samsa with lamb fat
The dough for real samsa is necessarily prepared using lamb fat. All substitutes will never give the desired result. Apparently, it's all about the infusibility of fats. Only with lamb fat you get puff pastry, soft and friable. You can still try beef fat, its refractoriness is also high.
The recipe below uses salted mutton fat, cut from cooked lamb meat, but you can take the usual fat tail fat.
Ingredients:
- Water - 220 ml;
- Vegetable oil - 3 tbsp;
- Salt - to taste;
- Flour - 3 tbsp;
- Lamb fat - 250 grams.
In a bowl, combine water, vegetable oil and add half the flour. I did not add salt, because my lamb fat was salty. Otherwise, salt must be added to the dough.
Start mixing the dough and add flour until it can be easily kneaded. But not very tight.
The dough is pliable, soft and does not stick to the table at all. Knead the dough on the table and leave under a covered plate to rest for 15 minutes.
Meanwhile, finely chop the lamb fat.
And melt it in a saucepan. Remove the cracklings, and cool the fat itself to room temperature and use for testing.
For convenience, drain the resulting fat into a small container.
Divide the dough for samsa into two parts. Work on each part in turn.
First, thinly roll out one part of the dough, sometimes sprinkling a little flour, but not zealously.
I repeat, you need to roll out the dough very thinly while it is being rolled out, since the dough is very obedient. The better the result will be.
Brush the surface of the dough with melted fat. Fat immediately freezes on the surface.
Roll the dough into a tight roll, pulling the dough towards you.
Then twist the snail. Do the same with the second part of the dough - roll out, grease and roll into a roll.
Cover the snails with cellophane and refrigerate. The longer it sits in the refrigerator, the better. From an hour or more.
In this form, the dough for samsa can be stored for several days.
Now you can cook delicious samsa.
Dough for samsa with creamy margarine
- flour - 850 g;
- water - 2 cups (500 ml);
- salt - 2 tsp;
- butter margarine (or butter) - 400 g;
- glass - 250 ml.
Pour flour into a large bowl. Dissolve salt in water. Pour water into flour and knead the dough. The dough should be soft and easy to fall behind 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.
Brush the rolled dough with half of the room temperature melted butter. 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.
Dough for samsa with butter and egg
Ingredients:
- flour - 3 ½ cups
- egg - 1 pc.
- water - 200 ml
- salt - ½ tsp
- butter- 200 g
Set aside 100 grams of butter, combine the rest of the ingredients: warm water pour into a bowl, add the egg, butter, salt and mix.
Gradually add flour and mix with a fork.
Add flour until it runs out and stir constantly.
Now transfer the dough to the work surface and knead.
Divide the dough into 3 equal parts and shape them into balls.
Cover the koloboks with a napkin and leave for 20 minutes.
In the meantime, prepare the filling.
While we were working on the filling, the dough became ready for the formation of samsa. Sprinkle the table with starch, b We eat a bun and start rolling it out.
We roll out the sheet thinly enough, somewhere 2mm thick
Lubricate the sheet with melted and slightly cooled butter or margarine. We wait until the oil cools down.
The last top sheet is also lubricated with oil.
We twist the dough into a tight roll and put it in the cold until the butter hardens. If there is no time to wait, then you can put it in the freezer for a while.
When cutting the roll, you should get this structure.
www.edimdoma.ru
Dough for samsa, which always turns out
Ingredients:
- 1 liter of milk or water, or mixed in half a liter
- 1 tbsp salt
- 50g margarine
- 2 packs of margarine for brushing
Samsa from yeast dough
03 Feb 2014 04:31
I offer another version of samsa - from yeast dough.
I found it about five years ago on the Internet and I don’t remember where exactly (every time I make them, I thank the author) I liked it. The recipe has taken root and pleases me all these years.
This type of dough can hardly be called classic (traditional) for Uzbek samsa, since it is usually made from unleavened dough on water and flour, but this dough has also proven itself from a good side and I like samsa from it, it will turn out very well with gentle stratification. And what is the smell in the house during baking. it's beyond words!
Dough:
5 cups flour
1 1/2 cups kefir or sour cream (can be mixed)
1 egg
1 tsp salt
1 st. l sugar
1 tsp dry yeast
150 - 170 grams of butter or lard without a pronounced odor (for a layer)
egg yolk for greasing
sesame seeds
Ground meat:
450-500 gr minced beef or lamb with fat
4 heads onion
2 tbsp water
a pinch of salt
a pinch of pepper
a pinch of zira (cumin)
It is better that the products for the test are at room temperature.
In kefir / sour cream (I added a couple of tablespoons of sour cream to kefir in this case) beat the egg, stirring, add salt, sugar and yeast. Gradually adding flour, knead the dough. It should be dense, tight and uniform. Knead it for 10 minutes and put it in a warm place to rise.
When the dough rises, divide into 2 parts and roll each into a rectangular thin layer. Lubricate the first layer with a very soft oil so that it is not completely liquid, but also quite pliable (mushy) and well spread over the surface. Put a second layer on it and oil it again
roll into a tight roll
Wrap the roll in cling film and place in the refrigerator to proof. Let the dough rise again, and the butter in the refrigerator will set and form a good base for the layer.
While the dough is resting, prepare the minced meat. Meat for samsa is always ONLY rubbed. Mix meat with chopped onion, add salt and spices and knead well. Uzbeks like to add zira to minced meat, I also got used to it, so I always put it in.
We take out our roll from the refrigerator and begin to form samsushki. I really liked the method with bending the tip of the roll, the cat is very well shown on this link, so I will not repeat it.
We form the samsa with a triangular shape or give it a rounded shape.
Let the samsa come up a little more (15 minutes), brush with egg, sprinkle with sesame seeds.
This is what they look like before they go into the oven.
Bake for 40 minutes in a well-heated oven, until crunchy golden brown. While samsa is baking, enjoy the aromas and brew tea
My additions
5 tablespoons of flour is approximately, it all depends on the density of kefir / sour cream and the flour can also be different. It is important that the dough is quite dense, otherwise the layer will not be so pronounced or even the usual one will turn out. homogeneous dough. Several times on this, at first, I burned myself until I realized what was wrong. Now I have trained, it always turns out.
If the meat is not fatty, during molding, you can add a piece of oil plum for juiciness to each samsushka
Well, it seems that everything
BON APPETITE!
Quick recipes for homemade samsa from puff, unleavened and yeast dough. The filling is the most varied and unusual: a salty snack bar and a dessert one. Intrigued?
Samsa is a dish very popular in various parts of Asia, as well as in Africa, the Mediterranean, the Arabian Peninsula. Another name for samsa is also common - itself about sa (with emphasis on "o").
So, samsa is pies with a certain filling of a triangular (or rounded) shape. The basis of the filling is meat. For the preparation of samsa, lamb or beef is most often used, less often - chicken.
Also, the filling may contain onions, potatoes, lentils, peas, seasoned with spices. There are a lot of variations in the preparation of samsa.
The dough for samsa is prepared fresh or puff. This time I prepared both options, but no one could unequivocally decide which dough they liked more =) Indeed, both unleavened and puff pastry are delicious each in their own way and it is difficult to choose.
So, first I prepared the filling.
Filling Ingredients:
4 bulbs
vegetable oil
- butter
Brief step by step instructions:
Knead the dough.
Cut the meat into pieces with onions, fry in a pan.
Roll out the dough in a thin layer, lay out the filling, connect the edges.
Bake in the oven for 30-40 minutes (t 200° C).
Cooking:
In general, I am a fan of young pork, but since in this case I had a choice without taking into account this meat due to the specifics of the dish, I chose beef. I had a piece of 650 g, so I put it into action. The toppings turned out to be exactly the same =)
Cut the beef into small pieces. 
Cut the onion.
Pour into hot skillet vegetable oil meat and onion, mix.
Fry over medium heat, pepper and salt for 5-7 minutes until cooked.
Allow the filling to cool naturally.
In the meantime, start preparing the dough.
Ingredients for unleavened dough(option number 1):
- 2 glasses of water
- about 1 kg of flour
- 2 tsp salt
Additionally:
- egg yolk
- sesame
- vegetable oil
- water
- butter
Preparation of unleavened dough:
Add salt to water, stir until completely dissolved.
Sift wheat flour top grade.
Gradually adding flour, knead the dough with continuous movements.
Knead the dough well, roll into a ball.
Wrap in a napkin or food bag and leave for 15-20 minutes.
If you decide, as I did, to prepare two versions of the dough, then this ball must be divided into two equal parts. Set aside one part and do the second.
Divide the dough into equal pieces.
Roll each piece into a layer 2-3 mm thick, with a diameter of a tea saucer. Put the filling on the dough (about 1 tbsp).
Advice
In order for the filling to be more juicy, put a small piece of butter on the filling at this stage in each samsa.
Pull the edges of the dough from three points (explaining with the example of a geometric circle - every 60 degrees) to the middle. Pinch well so that the filling juice does not leak out.
Grease a baking sheet with vegetable oil. Put samsa on it, grease it on top with egg yolk, slightly beaten with a small amount water. Sprinkle sesame seeds on top.
Bake in the oven for 15-20 minutes at 180-200"C.
As an option, instead of baking, you can fry samsa until browning in a hot frying pan with vegetable oil.
And initially, samsa was baked in a tandoor. The tandoor is a special oven-brazier in which food is cooked in Asia.
And now the second version of the test.
Ingredients for puff pastry(option number 2):
- 1/2 part of the prepared unleavened dough
- 150-200 g butter
I like Lenta oil. Sometimes I take "TD Smetanin". At least, these are the oils that have the right to be called exactly oil painting
by fat content. The fact is that a priori real butter cannot have a fat content of less than 80%! And in our country, spreads with a fat content of 72.5% are often passed off as butter.
Cooking:
Melt the butter in a bowl, let it cool.
Roll out the dough into a thin layer, about 0.5 mm thick. Make sure that the dough does not tear anywhere.
Brush it with cooled melted butter.
Roll the dough into a roll as tightly as possible.
For convenience, roll the resulting roll with a “snail” and put it in the refrigerator for at least 2 hours, you can overnight.
Cut the dough into equal pieces.
Roll out each piece, lay out the filling and top with a piece of butter.
Form a triangle, pinching well.
Grease a baking sheet with vegetable oil with a little water. Put samsa, brush with egg yolk and sprinkle with sesame seeds.
Bake for 15-20 minutes in the oven at a temperature of 200-220 "C.
And now you can enjoy the second version of samsa, comparing it with the first! =)
During a trip to the Crimea, I collected many recipes for this dish. The hostess, from whom we rented a house, kindly shared her secrets. True, I had to help her in the kitchen, during a banquet for guests. I visited, so to speak, behind the scenes and scouted the situation :)
For my large family, I decided to cook unleavened and puff pastry. Looking ahead, I’ll say, decide that no one could taste better. A large tray with small pies scattered in a matter of minutes :)
How to make samsa dough at home
I've never bought store-bought dough so I can't judge its quality. Time allows you to cook everything at home so that the recipes are proven :)During kneading, I use little tricks, perhaps you also use them:
for fast food I use warm water (about 35 ° C); I knead for about 10 minutes, then the mass becomes more pliable;
I give the dough a rest, during which time the gluten combines well with the liquid, giving elasticity to the flour product.
Simple dough for samsa
Ordinary unleavened dough, prepared quickly from minimum quantity components.Ingredients:
water 2 tbsp.;
salt 1 tsp
Optional:
Walkthrough:
Dilute salt in water.
Sift flour.
Add flour to the liquid in portions, stirring continuously.
Knead the dough, form a ball.
Cover with foil, leave for 20 minutes.
Divide the ball equally (one for the puff).
Cut the dough into slices.
Roll out thinly (2-3 mm) each slice of dough.
Put the filling (1.5 tablespoons), a piece of butter (it will add juiciness to the finished dish).
Pull and pinch the edge of the dough.
Place the samosa on a baking sheet anointed with vegetable oil.
Lubricate with egg yolk fondant, sprinkle with sesame seeds. Bake for 25 minutes in the oven (t 180-200 "C)
Traditional puff pastry
I cook puff pastry for samsa, if possible using butter, it seems to me more fragrant. In most cases, I make dough with margarine, it turns out no worse and the savings are good. I knead the mass the day before, and then I make samsa with the children from the finished puff pastry.Ingredients:
unleavened dough ½ part;
Optional:
Walkthrough:
Melt butter, cool.
Roll out the unleavened mass into a thin layer (0.5-1 mm), generously grease with butter.
Roll up a tight roll.
Twist the roll into a spiral, cool in the refrigerator for at least 2 hours.
Cut the dough into small pieces.
Roll out a piece, put the minced meat, a slice of butter.
Pull the edges together to form a triangle.
Put on a greased baking sheet, grease the top with egg yolk, sprinkle with sesame seeds.
Bake for 20 minutes in the oven (t 200-220 "C) Enjoy, homemade puff samsa.
Yeast dough in Tatar style
I have one more special recipe yeast test. I recorded it two years ago with the hostess, who rented a house in the Crimea. The instant dough turns out to be crumbly and tender, which will appeal to all lovers of baking. I use it often, but, in my opinion, it is more suitable for a sweet filler.Ingredients:
salt 4 tsp;
sugar 2 tsp;
instant yeast 2 tsp
Walkthrough:
In a large saucepan combine flour, instant yeast, sugar and salt.
Mix thoroughly, add slightly warmed milk.
Melt butter and pour in a thin stream.
Add two egg yolks, mix well.
Form a ball, wrap in a bag, send to the refrigerator for 40 minutes.
We take the dough out of the refrigerator, sculpt samsa.
Filling options for homemade samsa
Filling for samsa is used in a variety of ways, it is not limited to meat. No less tasty is average asian dish obtained with poultry, pumpkin, legumes, potatoes, salted cheese or other ingredients. Some components can be combined to get a completely different taste.So, if there is not enough meat in sufficient quantities, add potatoes, peas, greens. Assorted filling will come out. There are no strict restrictions in cooking, the hostess is the main chef of the kitchen, she can create and experiment on it. From such experiments, new dishes are born.
Samsa with meat
The classic option is meat filling, there are enough variations of its preparation. Someone likes lamb, someone likes pork, and someone likes chicken. I cooked with beef, it is in no way inferior to lamb, which is problematic to find in the market, however, like tail fat. It can be replaced with any other fat, for example, lard or butter. The content is juicy.Lamb slices
Lamb is a delicacy of the peoples of Asia, it is the main component for the Uzbek samsa. Finding lamb is problematic, so I use beef.Ingredients:
tomatoes 2 pcs.
Additionally:
- egg yolk;
- sesame.
Walkthrough:
Finely chop the meat onions, knead the resulting mixture.
We chop greens, tomatoes, bell pepper and add to the meat.
Season with spices, mix.
Roll out the pieces of dough into circles (diameter - 10 cm).
We put the filling, squeeze the edges.
Put the samsa on a greased baking sheet.
Lubricate with yolk, sprinkle with sesame seeds.
Bake until ready for 30 minutes, t - 220 "C.
minced pork
The filling is not for Muslims, but as a Christian I love pork, so juicy, fatty. Out of habit, I use a meat grinder, although sometimes I cut it by hand. Anyone with a blender can use it.Would need:
bulb 2 pcs.;
lard 100 g;
Walkthrough:
We twist in a meat grinder or cut into slices.
We chop the onion, combine with meat.
We fill the minced meat with spices.
Roll out the dough thinly, cut out circles with a glass.
We form a triangular donut with minced meat, spread it on deco.
Bake in the oven or fry in a pan in a large amount of vegetable oil.
Chicken meat
It is good to dilute lean chicken meat with vegetables, for example, make samsa with chicken and potatoes. Who loves a lot of meat recipe below.Ingredients:
Walkthrough:
We chop the meat with a knife or use a blender.
We chop the onion.
We wipe the butter.
Add everything to the meat along with spices, salt and mix well.
We roll out the dough in small circles, put the filling - 2 tbsp.
We pinch the edges, put on a baking sheet, greased with oil, sprinkle with sesame seeds.
Bake for 20 minutes, t - 220 "C.
vegetable filling
Asian patties filled with vegetables great option for vegetarians and those who fast. I cook for my mother, she is a believer who often fasts.Potato with peas
To all those who do not know how else to cook potatoes to diversify dishes.Ingredients:
Cooking step by step
Hello dear subscribers and guests of the blog! Today I share with you the secrets of Asian meat dish such as samsa. Or as they say samosa, sambusa, sambusak, somsa.
What is it and what nationality is it? The answer is very simple, this miracle appeared in Asian countries, now it is popular wherever possible. For example, here in Russia, they sell it in any kiosk where they make shawarma and other fast foods.
To put it simply, this dish is like our Russian pies, only triangular in shape, and of course distinctive feature is the filling.
It can be lamb, beef, pork, and finally chicken. Which one do you love more? The filling is always present great amount Luke. Traditionally, samsa was baked in a tandoor, but now they bake it even in the oven, even in a frying pan. As always, there are a lot of options.
Speaking of shape, it is not necessary to make a triangle, you can use round or oval shapes. Or you can turn on your imagination and do something interesting, for example:
E if you want to try different variants this meat dish, you must first choose the test option. I don’t give special recommendations on this matter, just see what kind of food you have in the refrigerator. Agree, because you can always cook not only according to one recipe, but try a dozen, and then, for sure, you will find for yourself the most favorite and very tasty one. I love puff pastry the most, don't you? 🙂 Consider different types, go)))
Delicious dough recipe for puff samsa
Real samosa, of course, is made from puff pastry, which you can make yourself, or you can buy in a store. I usually buy as it is simpler and lighter.
We will need:
- premium flour - 1 kg
- egg - 2 pcs.
- butter - 200 g
- drinking water - 400 g
- salt - 2 tsp
- vegetable oil - 4 tbsp
Cooking method:
1. Take a clean bowl, pour into it hot water and add butter, but not all, but about 160 g. Stir so that the butter dissolves.
Important! If the butter is not melted, put the container on the stove and heat.
2. Add eggs to butter mixture. Salt. Add flour, stirring gradually. Should be a firm dough
Important! The egg should be added to the cooled mixture.
3. Now cut it into 6-8 pieces. It might even work out more. Roll each part into a large cake.
Important! Roll out very thinly, and the pieces should all be roughly the same.
Important! Butter and vegetable oil must be mixed together in advance.
5. Wrap all the cakes in a roll, flagellum. Then cut into pieces about 0.5 cm. Each piece will have to be rolled into a circle. Next add the filling and bake.
Important! After you wrap the dough in a roll, send it to the freezer for 15-20 minutes.
Important! If you want your samsa to be Uzbek, then replace the butter with fat tail fat when you grease the cakes together.
A simple recipe for making dough for samsa
Such a miracle will work for any hostess, even for a beginner. Use this description and you will succeed!
We will need:
- egg - 1 pc.
- flour - 500 g
- kefir - 150 g
- vegetable oil - 2 tbsp
- salt - a pinch to taste
- soda - a pinch
Cooking method:
1. Take egg and break it in a bowl. If you have small eggs, such as C2, then you can safely break 2 testicles. Salt.
Important! Because kefir is fermented milk product, then the soda itself will be extinguished in it.
3. Add the resulting mixture to the flour, and start kneading.
4. Such an elastic dough should turn out, leave it to rest for 30 minutes, and then start sculpting sweets.
Homemade Uzbek dough on sour cream
The option is simple, and even without eggs))
We will need:
- flour - 2 tbsp.
- butter - 100 g
- sour cream - 0.5 tbsp.
- soda - a pinch
Cooking method:
1. In sour cream, extinguish the soda. That is, just add soda to sour cream and it will extinguish itself.
2. Melt the butter in a water bath or microwave. Add to sour cream.
Instant margarine dough
Do you want to learn how to do this? Then these step-by-step actions will help you.
We will need:
- margarine - 80 g
- flour - 2 tbsp.
- egg - 1 pc.
- sour cream or kefir - 0.5 tbsp.
- salt - a pinch
- soda - a pinch
Cooking method:
1. Add soda to sour cream, mix. Next, beat in the egg and add salt. Melt the margarine and add to it. Stir.
Important! Melted margarine should be added cold.
2. Add flour and knead. When the dough is ready, it should not be sticky and elastic, put it aside to rest, covering it with a cup so that it does not dry out, at least for 40 minutes. Then make a sausage out of the dough, cut it into pieces and form your favorite meat dish.
Important! Always take sifted flour so that it is saturated with oxygen!
Yeast milk dough - the easiest option
We will need:
- flour - 2 tbsp.
- salt - 1 tsp
- sugar - 1 tsp
- milk - 1 tbsp.
- dry yeast - 1 tsp
- egg - 1 pc.
- vegetable oil - 2 tbsp
- drinking water - 1 tbsp. maybe a little less
Cooking method:
1. Warm up a little milk, add yeast, sugar and salt there. Wait 5 minutes, the yeast should be taken with a cap.
2. After stirring well, add water, broken egg, vegetable oil. Stir. Add flour and knead the dough. It should be elastic, and delightfully tender in structure. After kneading, it should rest for 40 minutes under a cup.
Important! If you have time, then leave it to rest for 1.5 hours.
Unleavened dough for samsa
The simplest option that is easy to cook at home.
We will need:
- water - 1 tbsp.
- flour - 3-4 tbsp.
- egg - 1 pc.
- salt - 0.5 tsp
Cooking method:
AT cold water put salt and egg. Stir. Add flour and knead the dough, it looks like dumplings. Is not it? Give ready dough stand warm under a towel for about 1 hour. And then use it for its intended purpose.
Here is another version of the test, which you can watch in this YouTube video:
Samsa with meat from crispy puff pastry
Many people have a question: “How to sculpt this Asian dish beautifully and neatly with a triangle?” In that step by step description you will just know. 😆 Nothing complicated, everything is ingeniously simple.
We will need:
- any puff pastry, store-bought or own production- 1 kg
- beef or lamb meat - 500-800 g
- onion - 5 pcs.
- salt, pepper, favorite spices
- sesame
Cooking method:
1. Make the dough yourself according to any option that you like from the options described above in this article. It is best to take the puff option.
2. For the filling, prepare the meat, cut thinly into small pieces, or make minced meat out of it by passing it through a meat grinder. Onion cut into half rings.
3. Move everything, pepper, salt to taste. The filling is ready!
4. Now roll out such small circles from the dough. Place a filling on each circle.
5. Form the correct triangular shape of the samsa.
6. Proceed as shown in the figure.
7. And you will definitely get such an envelope.
If you want, in more detail and step by step with a photo, find out the recipe for this most delicious and the best option subscribe to my newsletter and stay up to date with the coolest culinary masterpieces! 🙂
8. Put the envelopes on a greased baking sheet and put in the oven to bake until golden brown. Top with egg yolk.
Important! They are baked very quickly, because the dough is puff, do not watch!
Serve with strong tea or lemonade. Happy discoveries!
Samsa with chicken
This type is the most popular in Russia, usually such a gourmet is sold in kiosks and tents in our city. And you can make such a beauty yourself, no worse, and even better, because at home, you always know what lies there from the ingredients.
We will need: 
- butter - 200 g
- flour - 500 g
- cold water - 200 ml
- salt in the dough - 1 tsp
- chicken thighs - 4 pcs.
- onion - 1-2 pcs.
- salt, pepper to taste
- sesame
- egg yolk for brushing
Cooking method:
1. Chop the butter with a knife or grate. Mix it with flour.
Important! Butter must be chilled, not from the freezer.
2. Add cold water and salt. Knead the dough and put it in the refrigerator, covered cling film for 1 hour.
3. In the meantime, prepare the filling, crumble the chicken meat into pieces.
4. Finely chop the onion with a kitchen knife, you can even grate it on a coarse grater.
5. Mix the onion and chicken meat together, salt and pepper.
6. After the time has elapsed, cut these bars from the dough.
7. Roll each bar into a round layer and place the filling on it.
8. Fold like this to make a triangle.
9. The triangular shape looks just great.
10. The final stage, turn over to the other side and brush the surface with egg yolk, do not forget to sprinkle with sesame seeds.
11. Bake in the oven at 180 degrees for about 40-50 minutes, pull out as the triangles are ruddy and fried, so crispy and delicious to look at! Enjoy your meal! Serve them for an afternoon snack or dinner. And you can cook them and take them with you on a picnic, or take your child to school.
For this pastry, you can cook any salad, for example, Greek)))
Recipe for homemade samsa with minced meat in the oven
The option with minced meat is no worse than with chicken. Try to cook, especially since I described its preparation below. 🙂 Buy the dough for this option at the store.
We will need:
- ready dough puff - 4 plastic
- minced beef + pork - 500 g
- onion - 3 pcs.
- egg - 1 pc.
- salt and pepper
- sesame
Cooking method:
1. Remove the finished dough from the freezer. Be sure to read the instructions on the reverse side before use.
2. Cut each layer into squares. Lay out the mince filling. The filling is done in this way, salt and pepper the minced meat, cut the onion into cubes and add to the meat. Mix everything.
3. Now make these triangles, brush them on top with a beaten egg. Beat the egg with a regular fork. Place these beauties on a greased baking sheet or put special baking paper. Sprinkle with sesame seeds if you like.
4. Put them in a preheated oven to 180 degrees for 40 minutes. Bake until you see that the crust has turned brown.
Samsa with chicken and puff pastry potatoes
it unusual option, so apart from chicken meat it will also contain cheese and potatoes. I love experiments, this one was a success! The dish disappeared from the plate almost immediately, my gullets were devastated quickly! 😆
We will need:
- flour - 1.5 tbsp.
- water - 0.5 tbsp.
- egg - 1 pc.
- vegetable oil - 2 tbsp
- butter - 100 g
Filling:
- chicken meat -200 g
- potatoes - 200 g
- cheese -50 g
- onion - 1 pc.
- salt to taste
Cooking method:
1. Pour water into the bowl, break one egg into it, salt, you will need 1 tsp of salt. Add butter and vegetable oil. Gradually add flour and form a dough. Leave it to rest for 40 minutes.
Important! Butter must first be melted.
2. Cut the chicken meat very finely into cubes, grate the cheese on a fine grater, cut the onion into cubes, salt all the ingredients and mix together.
3. Using a rolling pin, roll out small cakes. The dough for this must first be rolled into a sausage and cut into pieces with a knife. Place a filling on each cake. Give the shape of the cake, preferably triangular.
4. Bake for 40 minutes in the oven at 180 degrees until a beautiful savory crust.
Delicious yeast dough samsa - a simple recipe
Home-made samsa in Tatar style, based on yeast dough, you will definitely like it. Of course, cooking in 5 minutes will not work, but the result will be amazing.
We will need:
- flour - 0.5 kg
- water - 250 ml
- pressed yeast - 20 g
- salt for dough - 1 tsp
- any meat - 300 g
- potatoes - 200 g
- onion - 2 heads
- salt, pepper to taste
- meat broth - 50 ml
Cooking method:
1. Make a yeast dough, for this, add pressed yeast to warm water, dissolve it. Add salt. Next, add flour and knead the dough. Put him up.
2. After that, make koloboks from the dough, roll each kolobok into a circle, place the filling on it, this is diced meat and diced potatoes, sprinkle onion cubes on top. Salt and pepper, you can sprinkle a little curry.
3. Form the pies into a triangular shape, but leave a hole in the middle.
4. Put this dish in the oven to bake for 30-40 minutes, at a temperature of 180 degrees. After that, take out the triangles and right while they are still on the baking sheet, add 1 tsp of broth to the middle of the hole, for juiciness. Place them back in the oven and bake until nicely browned.
Important! Don't forget to grease the baking sheet with vegetable oil!
Samsa from ready-made puff pastry. Video presentation
This option is the fastest and easiest, you don’t need to mess with the dough, you can buy it at any store and it will take a little time and you will already be sitting and drinking tea with these meaty treats. I propose to watch the master class in this video from YouTube:
A simple recipe for samsa from author's yeast dough step by step with a photo. Easy to cook at home in up to 1.5 hours. Contains only 263 kilocalories. Author's recipe of author's cuisine.
- Preparation time: 13 minutes
- Time for preparing: up to 1.5 hours
- Amount of calories: 263 kilocalories
- Servings: 11 servings
- Complexity: Easy Recipe
- National cuisine: Author's cuisine
- Dish type: Bakery products
Ingredients for eleven servings
- Wheat flour of the highest grade 300 g
- Milk 100 ml.
- Butter 100 g.
- Egg yolk 2 pcs.
- Edible iodized salt 2 teaspoons
- Sugar 1 teaspoon
- Fast acting yeast 1 teaspoon
- Onion 1 pc.
- Lamb 300 g
- Potato 1 pc.
- Sesame 1 teaspoon
Step by step cooking
- Samsa from yeast dough - will appeal to all lovers of sweet pastries. The dough according to this recipe turns out to be crumbly, but as a filling, you can choose meat or, for example, berries according to the season. This dish is versatile, satisfying, eaten very quickly and this is not surprising. After all, the filling here is meat potato. What is the secret of this recipe? In my opinion it is in the test. For cooking, you need to sift 300 g of flour into a deep bowl. Then add salt, sugar and dry yeast. Mix all ingredients well with a whisk.
- Warm the milk slightly (it can be replaced with kefir in equal amounts or sour cream), melt the butter. Prepare two yolks. In principle, you can do with one egg. But since after preparing the meringue I have left a large number of yolks, it was decided to put them into action.
- Combine all ingredients and quickly knead the dough. Quickly gather the dough into a ball, wrap with cling film and send it to the refrigerator for 30 minutes.
- For now, let's get on with the filling. I have meat with potatoes. Choose the meat at your discretion, I used the meat of a young lamb. 300 g of meat cut into small squares. Peel the onion from the husk and chop finely. Peel the potatoes and also cut into small squares. Add salt, spices to taste and mix well.
- Dust a work surface with flour and roll it out well. chilled dough into a layer 4-5 mm thick.
- Using a knife or a special baking dish, cut out small circles. The diameter of my circles is 8 cm.
- For each of them, equal amounts, lay out the finished filling.
- A convenient way for you to form samsa. You can fix the dough in a circle or, for example, like me, convert the circles into a triangle. Lay the samsa seam side down on a baking sheet.
- Preheat the oven to 200 gr. Before sending a leaf into it, grease the top of the samsa with yolk or drinking water and sprinkle with sesame seeds. Bake 45 minutes.
- Samsa from yeast dough is ready. Let it cool down a little and you can serve it to the table. Serve yeast dough samsa independent dish or cook for it light vegetable salad of tomatoes, cucumbers and herbs Bon appetit!
