Surprisingly delicious, delicate and juicy oriental pie is samsa. The recipe for making such a dish at home is quite simple and understandable. The most important thing in the process is to knead, roll and roll the dough correctly. As for the filling, (unlike the usual pasties and other similar dishes) for samsa, meat and vegetables do not turn into minced meat, but are cut into small pieces.

Samsa - a classic recipe at home

The simplest was the classic recipe. For him, you need to prepare the 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 cream and a couple of tablespoons of vegetable oil.

  1. Pour water, oil into a bowl, put a pinch of salt.
  2. Sifted white flour is sent to the liquid. Depending on its quality, it may take from 3 to 4 glasses of product.
  3. Of the listed ingredients, a steep, thick dough is kneaded, as for dumplings. It is wrinkled to smoothness and put away into the film for 25 minutes.
  4. Bulbs and meat are cut into small cubes, salted, mixed. You can add any seasoning.
  5. The "rested" dough is rolled into a medium-thick cake, greased with soft butter and curled into a roll, which must be placed in a wide bowl, covered with a film and put in the cold for half an hour.
  6. Then the cooled “snail” is cut into small pieces across. Each of them is rolled in flour and thinly rolled.
  7. On the resulting workpiece laid out meat with onions.
  8. 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 cakes are transferred to a bowl and covered with a towel made of natural fabric to maintain softness. Samsa tandoor is prepared in a similar way.

Cooking from ready-made traditional puff pastry with meat

If there is no time to do a difficult test for samsa, you can buy a ready-made puff. As a filling, it is better to use fat mutton (800 g), as well as: 8 medium onions, 1.5 tsp. zirs, butter, salt.

  1. The meat is chopped into small pieces with a sharp knife. If there is not enough fat, a small amount of vegetable oil can be added to the lamb.
  2. Miniature cubes of onions, zira and salt are also added to the meat.
  3. The dough is cut into several parts, each of which is rolled out, greased with soft butter, rolled into a roll and cooled for 15-17 minutes.
  4. Then 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 tightly pinched.
  5. Workpieces 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 samsa from puff pastry will crack heavily during cooking.

How to cook samsa with chicken in the oven?

Perfectly combines the dough for samsa with chicken stuffing. 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 cooking the discussed pies also apply yolk and sesame for decoration.

Read also: puff pastry samsa

  1. The flour in a deep bowl is combined with a pinch of salt and chilled butter grated on a coarse grater.
  2. The components are thoroughly mixed, after which they are poured with ice water. Manually knead the dough well and put in the cold for at least 40 minutes.
  3. Poultry meat is cut from the bones and finely chopped with a sharp knife. Chopped onions are added to it. Mix the filling thoroughly and salt. If desired, you can add chopped greens.
  4. Chilled dough is cut into small pieces, each of which is rolled into a cake.
  5. Minced meat is laid in the middle of the workpieces and a triangle is assembled. Seams should be fastened as carefully as possible.
  6. Samsa with chicken is baked for about 40 minutes in a preheated oven until a golden crust appears.

To assemble a triangle from a cake, you need to raise the lateral and lower edges of the dough to the center, and then blind, forming an angle. It remains only to raise the second lateral edge to the middle and fasten the seams.

From puff pastry with cheese

For such a treat, you can use a ready-made purchased dough, but it is completely simple to make it yourself. This will require: 450 g of flour, 1 tbsp. water, 130 g butter, 1.5 tsp salt. For the filling, take: 350 g of suluguni cheese or other brine.

  1. Water and salt are mixed in a deep bowl. Gradually, flour is poured into the container, and the elastic dough is kneaded.
  2. As soon as the mass ceases to stick to the fingers, it needs to be rolled thinly, greased with butter, rolled into a tight roll, wrapped in a bag and sent to the cold for a couple of hours.
  3. Brine cheese is grated with the largest cells. If necessary, it can be salted.
  4. Cold dough is cut into pieces, each of which is thinly rolled and begins with cheese.
  5. In a well-heated oven, pastries are cooked for 25 minutes.

Before serving, the dish should be infused in a deep bowl under a kitchen towel for about 15 minutes.

On yeast dough with minced meat

Samsa turns out tasty not only from puff, but also from yeast dough. The finished product is suitable for this (1 pack). For the filling will be used: 450 g of minced pork and beef, 200 g of white onion, salt, aromatic herbs.

Read also:dough for samsa

  1. Onion finely chopped and mixed with minced meat.Mass should be salt and season with any spices.
  2. The pre-thawed dough is rolled thinly and circles are formed using a glass. In the center of each of them the filling is laid out, after which a triangle is obtained.
  3. It is important to make the workpiece flat by pressing it firmly with your palm.
  4. Pies are baked on a baking sheet sprinkled with flour, 15 minutes at 220 degrees.

Such a treat should not be greased with yolk, it is better to sprinkle the dough with sweetened milk.

Cooking classic samsa with beef

This oriental dish will delight gourmets with thin crispy dough and rich juicy filling. It is better to use ready-made ground beef with onions (800 g). And also: 1 tbsp. warm boiled water, 800 g flour, a packet of butter, 1 tbsp. salt, a pinch of zira and black pepper.

  1. Salt is poured into warm water. As soon as its crystals dissolve in the liquid, you can begin to mix the flour into the mass.
  2. First, a spoon, and then hands knead a dense dough.
  3. As soon as the mass ceases to stick to the fingers, it is folded into a sausage and cut into 4 equal parts.
  4. Each part is rolled into the thinnest layer (about 2 mm thick) and copiously greased with softened butter.
  5. All four blanks are stacked on top of each other and then folded into a tight roll.
  6. The dough is cut into thin round slices, each of which is thinly rolled. Inside, the filling is wrapped, and the sides of the circle are neatly connected into a triangle.
  7. Samsa with meat is cooked in a hot oven for about 55 minutes.

Before baking, the pies are laid out on a baking sheet covered with oiled baking paper.

Uzbek

Traditional Uzbek samsa is prepared with lamb filling. The easiest way is to take ready-made minced meat (450 g). Ingredients: 450 g flour, 3 onions, a standard packet of butter, 2 chicken eggs, 1 tbsp. water, a pinch of zira, salt, ground pepper and sesame in two colors (black and white).

It is interesting:samsa - recipe for cooking

  1. Onion finely chopped, wrinkled with hands, then salted, peppered and sprinkled with zira.
  2. Stuffing is combined with chopped vegetable. If necessary, it is also salted.
  3. 0.5 teaspoon dissolves in warm water salt.
  4. Half the softened butter and the egg are added to the mass. The ingredients are slightly beaten with a fork.
  5. Then the sifted flour is poured into the mass in small portions, and the dough is kneaded by hand. It should not be too soft.
  6. The bun is divided into 5 balls, which are covered with a film and left for half an hour at room temperature.
  7. Each lump is thinly rolled and greased with melted butter. When the workpieces are slightly dry and absorb fat, they can be stacked on top of each other.
  8. First, the mass is folded into a tight roll, then twisted in a spiral, laid on a plate, covered with a film and put away in the cold for 50 minutes.
  9. Chilled dough is cut into pieces, each of which is rolled into thin small cakes. The filling is laid out on the workpieces, after which triangles are formed from them.
  10. A 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.

Chicken and potato yeast dough

In the filling, not only meat, but also potatoes can be added to the discussed oriental pies. From this samsa it turns out even more delicious and juicy. For its preparation is used: 0.6 l. sour milk, 11 g of dried yeast, 1.5 tbsp. salt and sugar, 1.2 kg of high-quality wheat flour, 60 ml of vegetable oil, 450 g of chicken, 3 potatoes and onions, a slice of butter, ch / m pepper, salt. The following describes in detail the preparation of samsa with chicken and potatoes.

  1. In half a glass of warm boiled water, yeast, salt, sugar dissolve. Heated milk is poured into the mass, and all components are thoroughly mixed.
  2. A little sifted flour is poured into the yeast mixture. At the very end, vegetable oil is sent to the dough. The mass should be tight but elastic.
  3. The bun is covered with a clean cloth for 35 minutes in a warm place. After mixing, the mass returns to heat for another 50 minutes.
  4. Potatoes, chicken and onions are cut into miniature cubes, mixed, salted and seasoned with pepper.
  5. The finished dough is divided into three parts, each of which is rolled out, greased with liquid butter and placed on the previous one. A stack of blanks is folded into a tight roll. The latter is cut into thin pieces (each about 2.5 cm wide).
  6. Each piece is thinly rolled out with a rolling pin, the filling and a tiny slice of butter are laid inside.
  7. Samsa folds into a triangle.
  8. Baking is cooked for 55-60 minutes at 190 degrees.

Ready-made lush pies are greased with non-aromatic vegetable oil.

With puff pastry curd

Samsa with cottage cheese is very tasty. The filling in it will be savory - with garlic and herbs. In addition to cottage cheese (270 g), you need to take: a feather of green onions, 2 sprigs of fresh dill, an egg, 4 garlic cloves, 7 g of dried yeast, 90 ml of fat milk, 1 tsp. salt and the same amount of sugar, a pack of cottage cheese (5%), 450 g of flour, 70 ml of oil.

  1. Yeast, salt, sugar dissolve in warmed milk. Under the film, the mass is left for 12 minutes until the formation of foam.
  2. Beat the egg with a pinch of salt.
  3. Flour is sifted and mixed with egg salt mass. Ready dough and butter are poured to these ingredients.
  4. Knead the dough (plastic and smooth), which remains warm for 1.5 hours.
  5. For the filling, the cottage cheese is ground with garlic and chopped herbs. You can salt to taste.
  6. Pieces of dough are stretched into round cakes, in the center of which curd is laid out.
  7. Appetizing triangles are infused in the heat for another 12-15 minutes, after which they are baked in a hot oven for 35 minutes.

Baking under a napkin cools.

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