Samsa is an original oriental “pie”, the filling of which usually includes only meat or its combination with vegetables and legumes. This dish is often offered to its guests by a fast food cafe, but it can be easily prepared on its own. The main thing is to choose a good test recipe for samsa.

Classic yeast dough for samsa

Ingredients: 4.5 cups high-grade flour, 2 teaspoons of table salt, 2 tbsp. tablespoons of sugar and a similar amount of milk powder, 1 tbsp. spoon of raw yeast, chicken egg, 1.5 cups of cow's milk, 4 tbsp. tablespoons of refined oil, half a packet of margarine.

  1. First, all the dry components in turn pour into non-cold milk. An egg goes there too.
  2. Flour is added at the end. It is necessary to sift it a couple of times beforehand.
  3. Oil is poured to the components, they are all well mixed. The dough is allowed to rest for about 1.5 hours.
  4. Further, the mass is thinly rolled and coated with margarine. The dough is folded in an envelope, left for 15 minutes, rolled out again and covered with fat.

Repeat the process of rolling and greasing with margarine at least 3 times.

Quick recipe

Ingredients: 475 g of high-grade flour, a full glass of boiled water, a standard packet of butter, a chicken egg, 5 g of table salt.

  1. Half of the oil dissolves in warm water. Chicken egg and salt are sent there. When all the components are well mixed with a mixer, you can begin to pour flour to them.
  2. First, the dough is processed with a special nozzle of the device, and then with your hands.
  3. The mass should lie down after a batch for about half an hour.
  4. Then it is divided into three parts, each of which is thinly rolled and greased with the remaining melted butter. The blanks are stacked on top of each other and twisted into a tight roll, its fragments will become the basis for future baking.

Lubricating oil can be replaced with creamy margarine.

With dry yeast

Ingredients: 130 ml of skim milk, 330 g of high-grade flour, half a standard packet of butter, 2 egg yolks, 1 teaspoon of sugar, the same amount of “instant” yeast, 2 teaspoons of rock salt.

  1. Together with other dry ingredients (except yeast), flour is sifted into a wide bowl.
  2. In warmed milk, the butter is melted. Yolks are sent there.
  3. The ingredients of the two steps are combined. The dough is quickly kneaded, collected in a ball, wrapped in a film and left for half an hour in the cold.

Then it remains to thinly roll out the cooled mass - up to 4-5 mm in thickness.

Butter dough

Ingredients: a kilo of high-grade flour, 2 cups of heated fat milk, 1 teaspoon of rock salt, 4 chicken eggs, 70 g of cream margarine.

  1. Flour is sifted together with salt.
  2. In a separate cup, eggs are driven into the milk. Melted margarine is poured there. The components mix well.
  3. For the test, the liquid and flour parts are combined.

Under a napkin, the mass should rest for 20-25 minutes before rolling.

On sour cream

Ingredients: 570 g of high-grade flour, chicken egg, 170 ml of filtered water, a full glass of sour cream of medium fat content, 0.5 teaspoon of table salt and soda, 1 tbsp. tablespoon vinegar, 5 tbsp. spoons of lamb lard. How to cook dough for samsa on sour cream, is described in detail below.

  1. Half of the declared amount of flour is combined with warm melted lard, egg, sour cream.
  2. Soda is quenched using vinegar or boiling water. The foaming mixture is poured into the base for the dough.
  3. Flour is poured into the resulting mass in small portions after sifting.
  4. After mixing, you should get a homogeneous dough.

The mass will rest for 20-25 minutes, after which it is possible to form baking.

How to cook crispy dough for samsa?

Ingredients: a pound of fine flour, a chicken egg, 120 g of butter, a full glass of filtered water, 1 teaspoon of table salt, 2 tbsp. tablespoons of refined oil.

  1. The preparation of puff pastry for samsa according to this recipe begins with dissolving salt and half an oil in water. To do this, slightly heat the mixture on the stove.
  2. An egg is added to the warm ingredients. If the base is overheated, the egg mass will immediately curl up!
  3. Flour is sieved into the mixture, and all the components mix well.
  4. The dough should ultimately be tight and smooth.
  5. It is divided into 6 parts, each of which is thinly rolled and lubricated with the melted remaining oil.
  6. The blanks are laid out one on top of another and wrapped in a tight roll.

Next, the dough is put into the freezer to solidify the butter for 15-20 minutes.

Uzbek dough recipe

Ingredients: 3.5 cups of high-grade flour, chicken egg, half a standard packet of butter, 0.5 teaspoon of rock salt, a full glass of boiled water.

  1. Water is heated and immediately a raw egg is poured into it. The butter is slightly softened and cut into small pieces. They, along with salt, also dissolve in water.
  2. In the bowl, using the smallest sieve, the flour is sifted with constant stirring of all the ingredients. It is convenient to do this with a fork, immediately rubbing all the lumps that form.
  3. A very viscous, non-steep dough is kneaded. It is divided into 3 pieces and left under the towel for half an hour.
  4. Further, each workpiece is thinly rolled, well coated with melted oil, superimposed one on top of the other
  5. It remains to wrap the layers in a roll and cut it into pieces.

This Uzbek recipe is very easy to repeat at home.

In milk

Ingredients: 65 g of granulated sugar, 45 g of raw yeast, a little more than a pound of high-grade flour, 12 g of table salt, 140 g of cream margarine, 1.5 faceted glasses of fat milk, 80 g of refined oil.

  1. The milk is heated. It should be a little warm, but not hot. Crumpled yeast and other dry components, except flour, dissolve in the liquid.
  2. Refined oil is poured into the mass.
  3. Only after this, the sifted flour is poured out in advance a couple of times in future dough. Flour, which contains a lot of gluten, is especially appreciated.
  4. After mixing, you get a very soft and supple mass. She should not stick to her fingers.
  5. When warm, the dough will rest for 90 minutes.
  6. Further, the mass is thinly rolled, smeared with melted margarine and folded in an envelope. Then the workpiece is rolled again and covered with fat. The procedure is repeated 2-3 more times.

For the last time, the workpiece needs to be rolled out especially thinly.

Doughless dough

Ingredients: 55 g of raw yeast, 2 faceted glasses of filtered boiled water, a kilo of high-grade flour, 2 teaspoons of rock salt.

  1. The water is slightly heated. It should be pleasantly warm, but not hot.
  2. Crumpled yeast and rock salt dissolve in the liquid.
  3. Next, pre-sifted fine flour is gradually added to the mass.
  4. After kneading, the dough is left to rest for half an hour under a napkin.

Roll out the mass is the traditional way using melted butter or margarine.

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