Samsa is a fairly common dish that was previously very common in the territory Central Asia. In ancient times, it was customary to cook samsa in a tandoor. Having reached our times, the method of preparing samsa has changed and now it can be cooked not only in a tandoor, but also in a conventional oven.
As a rule, samsa is prepared using yeast or puff pastry. You can use not only meat as a filling, but also cheese, potatoes or other ingredients.
Let's share recipes for making delicious samsa from puff pastry, which you can buy in the store or prepare yourself.
Recipe for puff pastry for samsa
Ingredients:
- Flour 0.5 kg.
- Water 200-250 ml.
- Table vinegar 25 ml.
- Vegetable oil 2 tbsp.
- Butter 50-70 gr.
Sequencing:
- Cool the water and add vegetable oil and vinegar to it. Then mix everything thoroughly.
- Sift the flour and gradually add it to the mixture of water, vinegar and vegetable oil. Knead the dough for 10 minutes.
- Divide the dough into 3-4 parts and roll out each layer.
- Melt the butter and brush each layer of dough with it.
- Place one layer on top of another and roll all the layers into a roll. Cut the resulting roll into several 8 cm pieces.
How to cook samsa from puff pastry with meat
Ingredients:
- Puff pastry.
- Beef 500 gr.
- Tomato 1 pc.
- Onions 3 pcs.
- Egg 1 pc.
- Salt, pepper, herbs, cumin, sesame to taste.
- Vegetable oil.
Sequencing:
- Cut the meat into small cubes or pass it through a meat grinder.
- Cut the onion into small pieces and mix it with the meat. Mix everything thoroughly.
- Chop the tomato and herbs. Add them to the meat and onions. Salt and pepper everything, add cumin and stir thoroughly.
- Take small pieces of puff pastry and roll them out. Place the filling in the center and seal the edges.
- Grease a baking sheet with oil and place samsa on it. The place where the dough is attached should be at the top. Separate the yolk from the white and brush the samsa with the yolk. Sprinkle it with sesame seeds.
- Bake samsa in an oven preheated to 200 degrees for 30 minutes.
How to cook samsa from puff pastry with cheese
Ingredients:
- Puff pastry.
- Suluguni cheese 350 gr.
- Egg 2 pcs.
- Garlic 1-2 cloves.
- Vegetable oil.
Sequencing:
- Grate the cheese and garlic on a fine grater.
- Boil one egg and chop it finely. Add it to the garlic cheese.
- Divide the dough into several small pieces. Roll out the piece, place the filling in the center of each of them and pinch the edges.
- Grease a baking sheet with oil and place the samsa. Separate the yolk from the white and brush the samsa with the yolk.
- Bake samsa in an oven preheated to 200-220 degrees for 25-30 minutes.
How to cook samsa from puff pastry with chicken
Ingredients:
- Puff pastry.
- Chicken fillet 500 gr.
- Onions 2 pcs.
- Butter.
- Vegetable oil.
- Salt, spices to taste.
Sequencing:
- Cut the chicken fillet into small pieces or grind it using a blender.
- Clean onion and chop it finely. Then mix the onion with the chicken fillet.
- Melt the butter and add it to the onions and chicken. Add salt, spices and mix everything thoroughly.
- Divide the dough into several pieces and roll out each of them. Place the filling in the center of each tortilla and pinch it around the edges.
- Grease a baking sheet with oil and place the samsa. Bake it in an oven preheated to 200 degrees for 25-30 minutes.
Samsa prepared according to this recipe will become a long-awaited guest on your table and will delight not only you, but also your loved ones.
Samsa is a traditional dish peoples of East and Central Asia, the Mediterranean and Africa. By appearance resembles a round, triangular or square-shaped pie with filling inside. There are several variations of preparing the dish. In Central Asia, particularly in Uzbekistan, samsa is prepared exclusively in the tandoor. But since it is very difficult to do this at home, housewives have adapted to preparing it tasty dish in electric or gas oven. We will tell you in our article about the sequence in which samsa is prepared, from kneading quick puff pastry to baking the pie. Here are several recipes for this dish: different types fillings.
Puff pastry for samsa: preparation features
Samsa is prepared exclusively from unleavened dough on water, almost the same as for dumplings. There are several recipes for kneading it, both with and without the addition of eggs. The traditional one is made from quick puff pastry. Such pies retain their layering even after baking, which is clearly visible even in the photo.
For samsa it is done in the following sequence:
- The dough is kneaded more steeply than for dumplings. To do this, combine a glass of water and salt (1/2 teaspoon) in a bowl. Add flour gradually, kneading the dough to the desired consistency by hand. Place the prepared dough in the refrigerator for 30 minutes.
- The chilled dough is rolled out into a thin layer using a rolling pin. You need to roll for a long time, adding flour to the table if necessary. The thinner the dough, the more layered the samsa will be.
- A thin layer of dough is brushed with vegetable or melted butter or margarine using a pastry brush. After this, the sheet must be rolled into a tight tube. Then it can be cut into several pieces and placed in the refrigerator for several hours (at least two).
- After the specified time, each such tube must be taken out of the refrigerator and cut lengthwise into pieces 2-3 cm thick. After this, each resulting piece must be placed cut side up, pressed down with the palm of your hand, and then rolled out thinly, paying more attention to the edges than the middle. The layering will be noticeable immediately after rolling.
Filling options for samsa
A wide variety is used. Most often, this Central Asian dish is prepared from minced lamb with onions and fat tail fat. Meanwhile, cooking samsa with meat filling is not limited. It turns out no less tasty with poultry, offal, pumpkin, potatoes, salted cheese, etc. Samsa is served with table vinegar and tomato sauce with garlic and herbs.
Traditional tandoor recipe
Real samsa is prepared exclusively in the tandoor. You can start lighting a fire in the tandoor as soon as the kneaded dough is sent to the refrigerator. Gives the best heat vine and stone fruit trees. While the wood is burning, you can start stuffing.
Traditional Uzbek-style samsa is prepared from fresh, not frozen lamb (500 g). To do this, cut the meat together with onions (2 pieces) and fat tail fat (50 g) very finely. Then the minced meat is kneaded with your hands, adding salt and pepper to taste. If the filling turns out to be dry, add a little water (2 tablespoons). When the wood in the tandoor has completely burned out and only the heat remains, they begin to shape the product.
The tube of puff pastry is cut into pieces, each of which is then rolled into a round cake. A teaspoon of filling is placed on this flatbread and the edges are pinched. Now each formed product is moistened with water on this side and glued to the walls of the tandoor. After all the flatbreads are ready, close the tandoor lid. Bake the samsa for several minutes until golden brown. An oven heated to 250 degrees can replace a tandoor at home.
Homemade samsa recipe from ready-made puff pastry
For instant cooking samsa at home, ready-made puff pastry is often used yeast-free dough. By the way, the pies in this case also turn out very tasty.
For samsa according to this recipe, the dough layer is also thinly rolled out and rolled into a tube. Then it is cut into pieces, each of which is rolled into a flat cake. Place the filling in the center of the cake and form the product into the desired shape. The baking time for the pie depends on the type of filling. Samsa with lamb is cooked for about 15 minutes at 210 degrees, and then for the same amount of time at 180 degrees. Samsa with other types of filling bakes faster.
Samsa with chicken
Samsa with poultry, in particular chicken, is no less tasty. To prepare the filling, it is recommended to use fattier parts of the carcass, such as thighs, by removing the skin and leaving the fat. But with fillet, the filling turns out to be too dry, with practically no juice.
Before you cook samsa with chicken, you need to decide on the dough. You can knead it yourself according to the recipe presented above, buy ready-made puff pastry or resort to the third option. In this case, a false puff pastry is kneaded from flour (250 g), cold butter, ice water(100 g each) and salt. Before shaping the products, the dough should rest in the refrigerator for only half an hour. At this time, prepare the filling from meat cut from the thighs (700 g), onions (2 pcs.) and salt.
The chilled dough is divided into two parts, after which each of them is cut into 7 pieces. Each of them is rolled out with a rolling pin, then the filling is placed in the center and the edges are glued in the shape of a triangle. The formed products are laid out on a baking sheet with the seam down, greased with yolk, sprinkled with sesame seeds and sent to the oven for half an hour at a temperature of 200 degrees.
Recipe for samsa with pumpkin
To make samsa with pumpkin, you can use any unleavened dough, including puff pastry. The filling is prepared as follows: the pumpkin is grated on a coarse grater and fried in vegetable oil with onion, sugar, salt and pepper. Vegetables are sautéed in a frying pan until half cooked, while the amount of spices is adjusted to taste.
The puff pastry is baked for only 20 minutes until golden brown. It tastes equally well with tea and fermented milk drinks.
Cooking delicious samsa with cheese
Very tasty samsa is made from the thinnest one with a salty cheese filling. You can use suluguni, mozzarella, feta cheese or any other cheese. If it tastes too bland, just add a little salt.
Preparation of samsa begins by cutting the dough into strips approximately 7 cm wide and 25-30 cm long. Since it is very thin, two strips of dough will be used at once to form one product. Filling in the form of grated suluguni mixed with raw egg, lay out strips in the shape of a triangle on the edge. Then they wrap the edge with the cheese in such a way that this particular figure is formed. You need to wrap in this way until you get a puff samsa triangular shape. The prepared products are laid out on a baking sheet, brushed with yolk, sprinkled with sesame seeds and placed in the oven for 30 minutes at a temperature of 190 degrees.
Samsa with potatoes
The last option for preparing samsa is with potatoes. To prepare the filling, boil the potatoes until tender and mash them into a puree. At the same time, fry the onions in butter and add them to the potatoes. Add salt and pepper to taste.
A recipe for samsa at home with potatoes involves using any unleavened dough. But it is best to prepare such a dish from puff pastry.
Secrets of making delicious samsa
Using quick puff pastry, making samsa is a snap. To do this, just follow the cooking recipe, taking into account the following recommendations:
- The filling should be juicy, regardless of whether it is made from meat, cheese or vegetables. That is why it is recommended to add a little water or butter during the kneading process.
- It is important to ensure that the edges of the dough are well sealed. Otherwise, all the juice will leak out of the product.
- You should not bake samsa at temperatures below 200 degrees, otherwise it will turn out too dry.
Preparing samsa does not take too much time, but the result is very tasty, almost holiday dish. Try cooking it with different types of filling and choose the best option for yourself.
Quick recipes for homemade samsa made from puff pastry, unleavened and yeast dough. The filling is the most varied and unusual: savory snack and dessert. Intrigued?
Samsa is a dish very popular in various parts Asia, as well as in Africa, the Mediterranean, and the Arabian Peninsula. Another common name for samsa is samsa. O sa (with emphasis on “o”).
So, samsa are pies with a certain filling of a triangular (or round) shape. The basis of the filling is meat. To prepare samsa, lamb or beef is most often used, less often - chicken.
The filling may also contain onions, potatoes, lentils, peas, seasoned with spices. There are many variations in the preparation of samsa.
The dough for samsa is prepared unleavened or puff pastry. This time I prepared both options, but no one could clearly decide which dough they liked more =) Indeed, both unleavened and puff pastry are tasty in their own way and it’s difficult to choose.
So, first I prepared the filling.
Filling ingredients:
4 onions
vegetable oil
- butter
Brief step-by-step instructions:
Knead the dough.
Cut the meat and onions into pieces and fry in a frying pan.
Roll out the dough into a thin layer, lay out the filling, and join the edges.
Bake in the oven for 30-40 minutes (t 200° C).
Preparation:
In general, I am a lover of young pork, but since in this case I was faced with 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 use. The filling turned out to be exactly the same =)
Cut the beef into small pieces. 
Chop the onion.
Place on a heated frying pan with vegetable oil meat and onion, mix.
Fry over medium heat, adding pepper and salt 5-7 minutes until done.
Allow the finished filling to cool naturally.
Meanwhile, start preparing the dough.
Ingredients for unleavened dough (option No. 1):
- 2 glasses of water
- about 1 kg of flour
- 2 tsp. salt
Additionally:
- egg yolk
- sesame
- vegetable oil
- water
- butter
Preparing unleavened dough:
Add salt to the water, stir until completely dissolved.
Sift premium wheat flour.
Gradually add flour and knead the dough with continuous movements.
Knead the dough well and roll into a ball.
Wrap in a napkin or food bag and leave for 15-20 minutes.
If you decide, like me, to prepare two versions of the dough, then this ball needs to be divided into two equal parts. Put one part aside and work on the second.
Divide the dough into equal pieces.
Roll out each piece into a layer 2-3 mm thick, the diameter of a tea saucer. Place the filling on the dough (about 1 tbsp).
Advice
To make the filling more juicy, place a small piece of butter on top of each samsa at this stage.
Pull the edges of the dough from three points (explaining using the example of a geometric circle - every 60 degrees) to the middle. Pinch well so that the juice of the filling does not leak out.
Grease a baking tray with vegetable oil. Place samsa on it, brush the top with egg yolk, lightly beaten with a little water. Sprinkle sesame seeds on top.
Bake in the oven for 15-20 minutes at a temperature of 180-200"C.
As an option, instead of baking, you can fry the samsa until browned in a hot frying pan with vegetable oil.
And initially samsa was baked in a tandoor. A tandoor is a special roasting oven in which food is cooked in Asia.
And now the second version of the test.
Ingredients for puff pastry (option No. 2):
- 1/2 part of 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 oil
by fat content. The fact is that real butter a priori 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.
Preparation:
Melt the butter in a saucepan and 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 into a snail shape and put it in the refrigerator for at least 2 hours, or overnight.
Cut the dough into equal pieces.
Roll out each piece, place the filling and a piece of butter on top.
Form a triangle, pinching well.
Grease a baking sheet with vegetable oil with a little added water. Place the samsa, also grease with 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 my trip to Crimea, I collected many recipes for this dish. The hostess from whom we rented the house kindly shared her secrets. True, I had to help her in the kitchen during a banquet for guests. I went behind the scenes, so to speak, and scouted out the situation :)
I decided to make unleavened and puff pastry for my large family. Looking ahead, I will say that no one could decide that it tasted 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, I can’t judge its quality. Time allows me to cook everything at home so that the recipes are proven :)When kneading I use little tricks, perhaps you use them too:
for quick cooking I use warm water (about 35°C); I knead for about 10 minutes, then the mass becomes more pliable;
I let the dough rest, during which time the gluten combines well with the liquid, giving elasticity to the flour product.
Simple samsa dough
Ordinary unleavened dough, prepared quickly from a minimum number of ingredients.Ingredients:
water 2 tbsp.;
salt 1 tsp
Optional:
Step by step guide:
Dissolve salt in water.
Sift the flour.
Add flour to the liquid in portions, stirring continuously.
Knead the dough, form a ball.
Cover with film and leave for 20 minutes.
Divide the ball equally (one for the puff pastry).
Cut the dough into slices.
Roll out each piece of dough thinly (2-3 mm).
Place the filling (1.5 tbsp), 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 coated with vegetable oil.
Grease with egg yolk fondant, sprinkle with sesame seeds. Bake for 25 minutes in the oven (t 180-200 "C)
Traditional puff pastry
I prepare puff pastry for samsa, if possible using butter, I think it is more flavorful. In most cases I make dough with margarine, it turns out no worse and the savings are good. I knead the mixture the day before, and then use the prepared puff pastry to make samsa with the children.Ingredients:
unleavened dough ½ part;
Optional:
Step by step guide:
Melt the butter, cool.
Roll out the unleavened mass into a thin layer (0.5-1 mm), grease generously with butter.
Roll into a tight roll.
Twist the roll into a spiral and cool in the refrigerator for at least 2 hours.
Cut the dough into small pieces.
Roll out a piece, add minced meat and a slice of butter.
Pull the edges together to form a triangle.
Place on a greased baking sheet, brush the top with egg yolk, sprinkle with sesame seeds.
Bake for 20 minutes in the oven (t 200-220"C) Enjoy, homemade puff samsa.
Tatar-style yeast dough
I have another special recipe for yeast dough. I recorded it two years ago from a landlady who was renting a house in Crimea. The instant dough turns out to be crumbly and tender, which will appeal to all lovers of baked goods. I use it often, but, in my opinion, it is more suitable for a sweet filling.Ingredients:
salt 4 tsp;
sugar 2 tsp;
instant yeast 2 tsp.
Step by step guide:
In a large saucepan, combine flour, instant yeast, sugar, and salt.
Mix thoroughly, add slightly warmed milk.
Melt the butter and pour in a thin stream.
Add two yolks, knead well.
Form a ball, wrap it in a bag, put it in the refrigerator for 40 minutes.
We take the dough out of the refrigerator and make samsa.
Filling options for homemade samsa
A wide variety of fillings are used for samsa; it is not limited to meat. This Central Asian dish is no less tasty with poultry, pumpkin, legumes, potatoes, salted cheese or other ingredients. Some components can be combined to create a completely different taste.So, if there is no meat in sufficient quantity, add potatoes, peas, greens. There will be assorted filling. There are no strict restrictions in cooking, the housewife is the main chef of the kitchen, she can create and experiment in it. From such experiments new dishes are born.
Samsa with meat
The classic option is meat filling; there are plenty of variations in its preparation. Some people like lamb, some like pork, and some like chicken. I cooked with beef, it is in no way inferior to lamb, which is difficult to find at the market, as well as fat tail fat. It can be replaced with any other fat, such as lard or butter. The content turns out juicy.Lamb slices
Lamb, a delicacy among the peoples of Asia, is the main component for Uzbek samsa. Finding lamb is problematic, so I use beef.Ingredients:
tomatoes 2 pcs.
Additionally:
- egg yolk;
- sesame.
Step by step guide:
Finely chop the meat from onions, knead the resulting mixture.
We chop greens, tomatoes, bell pepper and add to the meat.
Season with spices and mix.
Roll out the pieces of dough into circles (diameter - 10 cm).
Add the filling and press the edges together.
Place the samsa on a greased baking sheet.
Grease with yolk and sprinkle with sesame seeds.
Bake until done for 30 minutes, t - 220°C.
Minced pork
The filling is not for Muslims, but as a Christian I love pork, so juicy and fatty. Out of habit, I use a meat grinder, although sometimes I cut it by hand. If you have a blender, you can use it.Would need:
onion 2 pcs.;
lard 100 g;
Step by step guide:
Grind in a meat grinder or cut into slices.
Chop the onion and combine with the meat.
Season the minced meat with spices.
Roll out the dough thinly and cut out circles with a glass.
We form a triangular donut with minced meat and place it on the deco.
Bake in the oven or fry in a frying pan in a large amount of vegetable oil.
Chicken meat
Lean chicken meat is good to dilute with vegetables, for example, make samsa with chicken and potatoes. For those who love a lot of meat, the recipe is below.Ingredients:
Step by step guide:
Chop the meat with a knife or use a blender.
Chop the onion.
Rub the butter.
Add everything to the meat along with spices, salt and mix well.
Roll out the dough into small circles, add 2 tbsp of filling.
We pinch the edges, place on a baking sheet, greased with oil, sprinkle with sesame seeds.
Bake for 20 minutes, t - 220 "C.
Vegetable filling
Asian pies filled with vegetables are a great option for vegetarians and those who fast. I cook for my mother, she is a believer and often fasts.Potatoes with peas
To all those who don’t know how else to cook potatoes in order to diversify their dishes.Ingredients:
Cooking step by step
Samsa is not just a pastry, but a whole meat dish. If you want something tasty and quick, then see how to cook samsa at home.
If you decide to use this recipe, you don’t even have to bother with flour, because you can use ready-made, store-bought dough.
- any chopped meat– about 400 grams;
- two onions;
- a little butter;
- salt and spices.
- about a kilogram of finished puff pastry.
Cooking process:
- Samsa made from puff pastry is very easy to prepare. To do this, you first need to spread the dough on the surface and roll it out thinly, so that the thickness is no more than two millimeters.
- The prepared dough should be cut into squares approximately 10 cm in size on each side.
- Then the minced meat is mixed with finely chopped onions and various spices to form a homogeneous mass.
- A spoonful of filling is placed into the resulting pieces, that is, any chosen minced meat, another small piece of well-frozen butter is placed on top, and the whole thing is pinched in the middle. Of course, you can fold it however you like.
- The resulting squares need to be placed on the form in which you will bake, and put in the oven for about forty minutes, while working temperature– 180 degrees.
If you are not a fan of pork or beef, then you will probably like samsa with chicken.
Necessary products for cooking:
- 1-2 onions;
- black pepper, salt, mixture of herbs - to taste;
- a little oil;
- about a kilogram of chicken fillet;
- puff pastry or regular pastry.
Cooking process:
- In any cooking method, the dough for samsa is rolled out very thinly - up to two millimeters. You can cut out squares, or you can take circles.
- After preparing the dough, set it aside for a while and work on the meat. Chicken fillet is cut into small squares, mixed with onion, which is also cut into cubes. All this is seasoned with spices and mixed.
- Place a little prepared filling, a piece of butter on the rolled out dough shapes and carefully hook the edges in the very middle.
- Place in a hot oven at 180 degrees for about 30 minutes.
Uzbek samsa can be prepared using dough without the use of yeast, and if you also use chicken as a filling, it will be a very low-calorie pastry.
Required Products:
- one egg;
- a large spoon of vinegar and half a small salt;
- about 200 milliliters of water;
- 300 grams of butter;
- about half a kilogram of flour;
- minced meat for filling – 500 grams;
- spices, herbs;
- several onions.
Cooking process:
- Since yeast-free dough is almost impossible to buy in a store, you will have to prepare it yourself. To do this, you need to grate the well-frozen butter and mix it in a bowl with flour.
- In another container, mix water with vinegar, salt and egg. It is best to do this with a mixer so that the mass is homogeneous.
- Pour the liquid mixture into the flour and bring it to a dough.
- Now it needs to be rolled out thinly and divided into pieces.
- At this time, the onion is finely chopped, mixed with meat, seasoned with various spices and seasonings to taste, and kneaded.
- The resulting filling should be placed in rolled out pieces, fastened well so that they do not fall apart, and baked in the oven for about half an hour at a temperature of at least 180 degrees.
Puff pastry samsa with cheese
If you are tired of samsa with meat and want something interesting, then try replacing the minced meat with cheese.
Required Products:
- ready-made puff pastry – approximately 500 grams;
- 200 grams of any hard cheese.
Cooking process:
- Just two ingredients can make a very... delicious pastries. All you need to do for this is roll out the ready-made defrosted dough into a thin sheet. Cut it into pieces of any shape and size.
- Fill the resulting forms with grated cheese or simply cut into slices, seal the edges and place in the oven. You will have to cook for at least 25 minutes at a temperature of 160-180 degrees.
Minced meat recipe
If you have minced meat or leftover meat for cooking at home and any dough, then you will need a minimum of time to create baked goods.
Required Products:
- any meat or ready-made minced meat;
- several onions;
- pepper, salt, other spices;
- a pack of ready-made dough.
Cooking process:
- Start by preparing the filling. If you have meat, then turn it into minced meat using a blender or meat grinder.
- Add onion, pre-cut into small pieces, and season everything with spices.
- Roll out the dough well, it should be as thin as possible. Make shapes no larger than 10 cm in size. These can be circles, squares and triangles.
- Place the filling in them and secure. Place the future samsa in a baking dish and bake for half an hour at 180 degrees.
Uzbek samsa
Classic samsa is usually made from lamb, so let’s consider just such a recipe.
Required ingredients:
- about 500 grams of lamb, loin is best;
- several onions;
- puff pastry – 700 grams. You can make it yourself, or buy it;
- herbs and spices at your discretion.
Cooking process:
- Please note that the lamb does not need to be minced. It should be chopped very finely, then it will turn out more juicy.
- After the meat is chopped, mix it with the diced onion.
- Add herbs and various spices there.
- Make a thin layer of dough and divide into pieces of any shape.
- Fill them with a small amount of filling and place in a hot oven. At 180 degrees, 25 minutes will be enough.
Cooking samsa with beef
Beef tastes much more familiar than lamb, so it is much more often used for samsa.
Required Products:
- 500 grams of beef meat;
- about 700 grams of puff pastry;
- spices;
- two onions.
Cooking process:
- Make a thin layer of dough and then divide it into circles of small diameter.
- In a bowl, mix the twisted meat with chopped onion and seasonings.
- Place some filling on the circles and roll them to form triangles.
- Place on a baking sheet so that the seams are at the bottom. Cook for about 30 minutes in a hot oven, setting the temperature to 180 degrees.
With lamb
The loin or other least fatty part is best for this recipe.
Required Products:
- 2-3 onions, the more, the tastier;
- 500 grams of lamb;
- a mixture of peppers, salt, herbs;
- puff pastry – 600 grams.
Cooking process:
- The meat must be minced, but not to the point of minced meat, but only cut into small pieces.
- Add chopped onions and herbs to the resulting pieces, season everything with spices and mix well.
- Roll out the dough into any shape. The main thing is that the thickness is no more than 2-3 millimeters.
- Fill the molds with lamb, seal the edges tightly together, place in a baking dish and place in the oven. Cook until nicely crusted, at least 20 minutes at 180 degrees.
Samsa is a type of free-form pie. It is usually made triangular, square or round. The filling is minced meat, usually beef or lamb, and chopped onions. Add fat tail fat, cut into pieces and spices. These pies are also made from pumpkin and potatoes.
This flour dish is very popular in Asia, the Mediterranean, and even Africa. This dish is very popular in Central Asia. Its popularity in those parts is so great that you can eat it in absolutely all cafes and restaurants. Moreover, it is sold directly on the streets in trays, kiosks, and in all bazaars/
It is baked in tandoors. These are special clay ovens for baking bread and pastries. But you can cook it at home in the oven. If everything is done correctly, it will be no less tasty.
The dough is mainly used unleavened, but it is also prepared from puff pastry. Today I offer you a cooking option just from it.
Samsa with puff pastry meat
For the test we need:
- flour - 500 gr
- water - 1 glass
- egg - 1 pc.
- butter - 80 gr.
- salt - 1 teaspoon
For minced meat:
- meat (preferably lamb) - 600 g
- onion - 600 gr.
- fat tail fat - 200 gr.
- spices - coriander, cumin
- salt, pepper - to taste
For decoration:
- yolk - 1 piece
- white or black sesame seeds - 2 tbsp. spoons
Kneading dough
1. Pour flour into a bowl and make a hole in the middle. Pour in some boiled water, add egg and salt. Start kneading the dough with a spoon. Gradually add all the water, continuing to knead. Place the dough on the table and knead into a fairly stiff dough.
2. Wrap the dough in cling film and put it in the refrigerator for an hour.
3. Take out the dough and divide it into 3 parts. Roll out one part. Distribute a third of the oil over half of this part. The butter should be melted and should be removed from the refrigerator in advance. Cover with the other half. Roll. Then fold it into an envelope and roll it out again. Fold the dough again, wrap the dough and refrigerate for 1 hour.
4. Do the same with other parts.
5. After an hour, you can start shaping the products
Preparation of minced meat
1. Cut the meat and fat tail sharp knife cubes of 0.5 cm.
2. Cut the onion into cubes as small as possible, try to cut it even thinner than you cut the meat.
3. Mix onions with meat, add salt, pepper and spices. Mix carefully.
4. Cover with a lid and let the minced meat brew. So that all the ingredients are combined.
Cooking samsa
1. Take out one piece of dough. Roll it out to a thickness of 0.3-0.4 cm. Try to roll it only in one direction. In this case, the dough will flake better. Do not turn the dough over. To make it easier to roll out, you can grease the table with oil.
2. Cut the dough into squares approximately 12x12 cm. Place the filling in the center of each square. Fold into an envelope.
3. Place the samsa, seam side down, on a baking sheet greased with vegetable oil.
4. Brush the surface with yolk. Sprinkle sesame seeds on top.
5. Bake in an oven preheated to 190 degrees for 30 -35 minutes.
6. Remove and place in a large dish. Serve with vinegar diluted in water. For half a glass of water - 1 teaspoon of vinegar. Drizzle a teaspoon over the meat.
If you don’t have time to prepare the dough yourself, you can purchase it at the store. It is better to use puff pastry without yeast.
It needs to be defrosted room temperature. Also try to roll only in one direction. Everything else is as in the recipe.
The dough can be not only puff pastry, but also unleavened. How to make pies from such dough, see the following notes.
The form for preparation can be any. You can make it in the form of triangles. It is baked with both the seam up and the seam down.
A very similar dish to samsa - literally triangle. This is very delicious pies Tatar national cuisine from meat and potatoes. I advise you to cook it - it’s very tasty!
Bon appetit!