Samsa at home

Samsa is a special type of delicious homemade pastry that came to us from oriental cuisine and has its own characteristics. Products are formed in the shape of a triangle pie. The dough is kneaded with unleavened or rich unleavened dough with the addition of fat/oil, which is mixed into the dough itself or coated with layers of rolled dough. The filling for samsa (meat, pumpkin, greens) is taken only raw.

Puff pastry samsa with minced meat and onions in the oven

In this recipe we prepare samsa from puff pastry without yeast and use minced meat with onions for the filling. Ready-made puff pastry will allow you to simplify and speed up the baking process, which is important for a modern housewife, and the result will only please you and the yeast pie will lose its charm in your eyes. Any minced meat is suitable, you can even chop it with a knife.

1. 
   How to cook samsa at home? Puff pastry is defrosted at room temperature in advance. It is then unrolled on a floured countertop and cut into large squares with a sharp knife.
2. 
   Place minced meat in a separate bowl. The bulbs are peeled and finely chopped. Add salt and spices to the minced meat and add chopped onion. These ingredients are thoroughly mixed with a spoon.
3. 
   The prepared filling is placed on each square of dough. Then the dough is wrapped in the shape of a triangle and its edges are tightly secured so that the meat juice does not leak out during baking.
4. 
   The baking tray is covered with special paper. The formed triangles with filling are carefully placed on it. Then the surface of the products is smeared with yolk and sprinkled with sesame seeds. Bake samsa with minced meat and onions in an oven preheated to 180°C for 50 minutes until golden brown.
5. 
   The baked samosa is cooled a little, transferred to a serving bowl and immediately served to the table. Delicious and successful baking!

Samsa from ready-made puff pastry with chicken

Samsa, as a dish similar to pies and which has become very popular among us for its taste and ease of preparation, is most often prepared on unleavened puff pastry, and the geometric shape can be any. In this recipe we bake samsa from ready-made puff pastry and use chicken meat and onions for the filling. This juicy and tasty pastry needs to be prepared in small portions so that you can eat it right away, because it will lose its taste during storage.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 8.

Ingredients:

• Puff pastry without yeast – 500 gr.
• Chicken fillet – 600 gr.
• Onion – 2 pcs.
• Spices - to taste.
• Egg – 1 pc.
• Sesame - for sprinkling.
• Salt - to taste.
• Cumin - to taste.

Cooking process:

Step 1. The puff pastry is removed from the packaging in advance and defrosted at room temperature.

Step 2. The chicken fillet is washed with cold water and dried with a napkin.

Step 3. Then the fillet is cut into small cubes with a sharp knife.

Step 4. The bulbs are peeled and finely chopped.

Step 5. Place the chopped fillet and chopped onion into a separate bowl. Then the filling is sprinkled with salt, cumin and spices, and mixed well.

Step 6. The defrosted dough is cut into pieces and rolled out thinly on a floured countertop.

Step 7. Place a tablespoon of prepared filling on each piece of rolled out dough.

Step 8. The dough is pinched from the edges to the middle.

Step 9. Then it is formed into a beautiful triangle pie.

Step 10. The formed pies are turned over so that the seam is on the bottom.

Step 11. Grease a baking tray with a small amount of oil or line it with baking paper. The workpiece is carefully transferred onto it. Apply a beaten egg to each pie using a silicone brush.

Step 12. Then all products are sprinkled with sesame seeds.

Step 13. The samsa is baked in the oven at 180°C for 30 minutes until golden brown. The baked goods cool slightly and are served. Bon appetit!

How to bake samsa from puff pastry with pumpkin?

Samsa, like a delicious pastry of oriental cuisine, is prepared with various fillings, and pumpkin is quite common. This vegetable for making samsa is only finely chopped and not crushed in other ways, since the pumpkin gives a lot of juice.We prepare samsa with puff pastry, although this version is not authentic and the result is slightly different, but it turns out delicious.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 8.

Ingredients:

• Puff pastry – 500 gr.
• Pumpkin pulp – 400 gr.
• Lamb fat – 50 gr.
• Onion – 3 pcs.
• Egg – 1 pc.
• Sesame – 1 tbsp.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1. Pumpkin for samsa is cleared of seeds and peel and cut into small pieces of any shape.

Step 2. The peeled onions are cut into thin quarter rings, and the fat tail (lamb) fat is cut very finely so that it melts well.

Step 3. Heat vegetable oil in a deep frying pan or saucepan and fry the onion slices in it until transparent. Then add chopped pumpkin and fat to the onion, mix well and cook for 3-4 minutes over medium heat. Salt and spices are poured into this filling. Zira with pepper and dry dill are good for pumpkin.

Step 4. Taste the filling, adjust as necessary and leave to cool.

Step 5. The puff pastry, defrosted in advance at room temperature, is tightly rolled into a roll and compacted by hand. The dough is then cut into pieces so that they have a continuous layered texture.

Step 6. Each piece of dough is rolled out into a thin round cake and the prepared pumpkin filling is placed on it.

Step 7. The edges of the flatbread are carefully pinched, and a beautiful triangle pie is formed, that is, samsa.

Step 8. The baking sheet is covered with parchment paper and the formed samosa is placed on it, seam down. Then the products are brushed with beaten egg and sprinkled with sesame seeds.

Step 9Samsa is baked in an oven preheated to 190°C until golden brown. The dish is served hot and complemented with tomato sauce or hummus. Bon appetit!

Puff pastry samsa with potatoes in the oven

Samsa is traditionally prepared with meat and onion filling, but other options are also possible: potatoes, peas, lentils, pumpkin, which the housewife chooses according to her taste. In this recipe, you are invited to add chicken to the potato filling for satiety. We prepare samsa using ready-made puff pastry, which is faster and more convenient than kneading it yourself.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 12.

Ingredients:

• Unleavened puff pastry – 700 gr.
• Potatoes – 700 gr.
• Chicken meat – 700 gr.
• Lamb fat – 50 gr.
• Onion – 2 pcs.
• Butter – 40 gr.
• Sesame - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Chicken meat (thigh or drumstick) is separated from the bone, removed from the skin, washed with cold water and cut into small pieces.

Step 2. The potatoes are peeled, washed and cut into 1x1 cm cubes. The peeled onion is cut into thin half rings.

Step 3. These chopped ingredients are transferred to a deep bowl and sprinkled with salt and black pepper. To make the filling juicy, add butter cut into small pieces and lamb fat.

Step 4. Mix the filling well with a spoon so that these ingredients are evenly distributed among themselves.

Step 5. The puff pastry, defrosted in advance at room temperature, is cut into squares and rolled into flat cakes up to 3–4 mm thick with a rolling pin. Place a couple of spoons of prepared potato filling on each piece of dough.

Step 6.The edges of the dough are tightly pinched and pies are formed in the shape of triangles or envelopes. To prevent the seams from coming apart during baking and the samsa to remain juicy, the edges of the dough are moistened with water. Then the products are sprinkled with sesame seeds.

Step 7. Bake samsa with potato and chicken filling in the oven at 180°C for 30 minutes. During this time, the samsa will be covered with a crispy golden brown crust. The readiness of the baked goods is checked with a wooden stick. The finished samsa is served hot. Bon appetit!

Delicious samsa made from yeast dough in the oven

Traditionally, samsa is prepared with unleavened puff pastry, but you can break away from tradition and bake these wonderful triangle pies with yeast. Samsa made with this dough will be more satisfying, soft and suitable for a full dinner or lunch. Yeast dough can be kneaded with your own hands according to any recipe, you can take ready-made dough, which will be faster. In this recipe we prepare samsa from ready-made puff pastry dough, and the filling will be minced meat with onions.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 8.

Ingredients:

• Yeast puff pastry – 500 gr.
• Minced meat – 300 gr.
• Onion – 2 pcs.
• Garlic – 2 cloves.
• Turmeric - to taste.
• Paprika - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Yolk – 1 pc.

Cooking process:

Step 1. Puff pastry is removed from packaging and defrosted at room temperature.

Step 2. Pork or chicken fillet is twisted into minced meat, but can be cut into small pieces with a sharp knife.

Step 3. Peeled onions and garlic cloves are also crushed through a meat grinder, and this mass is transferred to the minced meat.Then the minced meat is sprinkled with salt, paprika, turmeric, black pepper and mixed well. The filling for the samsa is ready.

Step 4. Layers of defrosted dough on a floured countertop, folded into one and rolled out thinly with a rolling pin.

Step 5. Then the rolled out dough is tightly rolled into one roll.

Step 6. Then the roll is cut into portions.

Step 7. Each piece is kneaded into a round cake with the palm of your hand. To prevent the dough from drying out, cover the cakes with a napkin.

Step 8. The prepared meat filling is evenly spread onto the pieces of dough.

Step 9. The edges of the dough are tightly pinched to form neat triangle pies.

Step 10. The baking sheet is covered with oiled paper and the formed products are transferred onto it with the seam down. They are greased with yolk and placed in an oven preheated to 200°C for 30 minutes.

Step 11. The baked samosa is removed from the oven and cooled slightly.

Step 12. The finished samosa from yeast dough has a fluffy appearance and a beautiful golden brown crust.

Step 13. The baked goods are transferred to a serving dish and served warm. Bon appetit!

Real Uzbek samsa at home

Not every meat pie is called samsa, because this pastry, and especially real Uzbek samsa, is prepared according to a special recipe and special technology. This is not an easy matter. Uzbeks cook samsa in the tandoor, but baking can also be done in an apartment in the oven, and it is important to bake it at 200°C so that the samsa does not turn out dry. The filling is made from lamb with fat tail fat and onions. The dough is kneaded into fresh and puff pastry.

Cooking time: 2 hours.

Cooking time: 1 hour.

Servings: 10.

Ingredients:

• Lamb pulp – 800 gr.
• Fat tail fat – 200 gr.
• Onion – 3 pcs.
• Butter – 100 gr.
• Flour – 450-500 gr.
• Water – 1 tbsp.
• Starch – 3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.
• Egg – 1 pc.
• Yolk – 1 pc.

Cooking process:

Step 1. A glass of warm water is poured into a bowl for kneading dough, one egg is broken, and 50 grams are added. butter melted in the microwave and a pinch of salt. Beat these ingredients with a fork or mixer until smooth. Then sifted flour is poured into this mixture in portions and an elastic dough is kneaded with your hands.

Step 2. The dough is divided into 4 identical pieces, they are rolled into balls. Then the dough is covered with a napkin and left for 15 minutes to proof.

Step 3. The countertop is sprinkled with starch and one ball of dough is rolled out onto it into a thin sheet. Melted butter is applied to it with a silicone brush.

Step 4. The remaining three koloboks are rolled out in the same way, greased with oil and placed in one layer. Then the dough is tightly rolled into a roll, covered with a napkin and placed in the refrigerator for 20 minutes.

Step 5. The lamb pulp is cut into small cubes with a sharp knife.

Step 6. The fat tail fat is chopped very finely with a knife so that during baking it releases its juice completely, which will give the filling juiciness.

Step 7. Peeled onions are finely chopped.

Step 8. Place the chopped lamb, fat and onions into a separate bowl, sprinkle with salt and black pepper, and you can add chopped herbs or other seasonings to taste. The filling is mixed well.

Step 9. The chilled dough is cut into portions and thin round cakes are formed from it using the palm of your hand or a rolling pin.Pieces of dough can be placed in the freezer for 10–15 minutes, then when rolled out they will not “unravel” into ribbons.

Step 10. The prepared filling is laid out on the dough, and the edges of the dough are tightly pinched to form a triangle pie.

Step 11. The baking sheet is covered with oiled paper and the formed samosa is carefully placed on it, seam side down. The surface of the pies is greased with yolk and sprinkled with sesame seeds.

Step 12. Preheat the oven to 200°C. Samsa is baked for 40–45 minutes. The finished samsa is transferred to a serving dish, covered with a napkin for 15 minutes and then served. Bon appetit!

Samsa with puff pastry cheese

The original samsa recipe calls for lamb filling, but a cheese filling can be a tasty and simplified version. Any cheese is suitable for samsa, and by changing them, your baked goods will have a new cheese taste every time. Most often, pickled cheeses are used, for example “Suluguni”, which are supplemented with herbs, meat or vegetables. We prepare samsa from frozen puff pastry. The dish does not contain many calories and is suitable for dinner.

Cooking time: 1 hour 30 minutes.

Cooking time: 1 hour.

Servings: 2.

Ingredients:

• Ice cream puff pastry – 250 gr.
• “Suluguni” – 200 gr.
• Egg – 2 pcs.
• Garlic – 1 clove.
• Salt - to taste.
• Freshly ground black pepper - to taste.
• Thyme – 1 pinch.

Cooking process:

Step 1. Immediately prepare the ingredients for samsa, according to the recipe and the required number of servings.

Step 2. The dough is removed from the packaging, placed on a floured countertop, covered with a napkin or film and left to defrost at room temperature.

Step 3.“Suluguni” is cut into small pieces and transferred to a deep plate. Break one egg into the cheese and add freshly ground black pepper and a pinch of thyme.

Step 4. Then mix the cheese well with a fork.

Step 5. Roll out the defrosted dough with a rolling pin into a thin layer measuring 30x40 cm.

Step 6. The prepared cheese filling is laid out on one half of the rolled out dough in the shape of 2 sausages.

Step 7. Then it is covered with the second half of the dough. The edges of the dough are tightly sealed. Punctures are made on the products with a fork, and all air is removed with the palm of your hand.

Step 8. Then the dough is cut lengthwise into two halves with the filling. The products are transferred to a baking sheet covered with paper and sprinkled with flour. In the second egg you only need the yolk, beat it and grease our preparations. Samsa is baked in the oven preheated to 180°C for 30 minutes. The baked samsa with cheese is cooled a little and served with tea. Bon appetit!

Homemade samsa with kefir dough

An alternative to the traditional Uzbek samsa with puff pastry is samsa with kefir dough. Such baked goods are distinguished by a fluffy and soft texture, satiety and a special taste. Kefir dough is kneaded in different ways and in this recipe - using kefir with egg and margarine. We prepare it with potato filling, but it can be replaced or supplemented with chicken meat.

Cooking time: 1 hour 40 minutes.

Cooking time: 20 minutes.

Servings: 8.

Ingredients:

For the test:

• Flour – 800 gr.
• Margarine – 150 gr.
• Kefir – 1 tbsp.
• Egg – 1 pc.
• Soda – ½ tsp.
• Vinegar – 0.5 tbsp.
• Salt – ½ tsp.

For filling:

• Potatoes – 800 gr.
• Onion – 5 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1.Margarine is melted in the microwave and poured into a bowl for kneading dough. One egg is broken into it, salt and soda slaked with vinegar are added. Whisk these ingredients well.

Step 2. Then kefir at room temperature is poured into this liquid dough base, sifted flour is poured in and the dough is kneaded first with a whisk and then with your hands. The dough should be very soft.

Step 3. The kneaded kefir dough is rolled into a bar, placed in a bag and left in the refrigerator for at least 1 hour to proof.

Step 4. For the filling, boiled potatoes are mashed with a masher, mixed with onions fried until golden brown, salted, peppered and mixed well. You can prepare any other filling for samsa.

Step 5. After an hour, the rested dough is removed from the refrigerator and cut into portions. Then the pieces of dough are rolled out or kneaded with the palm into thin flat cakes and the filling is laid out on them.

Step 6. The edges of the dough are tightly pinched to form neat triangle pies.

Step 7. The formed samsa is laid out on a baking sheet lined with paper and baked in an oven preheated to 230°C for 20 minutes until golden brown. Samsa can be brushed with yolk before baking or at the end of baking with a small amount of milk.

Step 8. The samsa baked with kefir dough is cooled slightly and served. Bon appetit!

Pork samsa at home

Samsa also turns out delicious with pork, because this meat is closer to our taste than traditional lamb in Uzbek cuisine. The pork for this baking is finely chopped with a knife and a lot of onions are added to it, which makes the baked goods very juicy, and the meat is taken with layers of fat.We prepare samsa using choux puff pastry and knead it with our own hands, which will be tastier than store-bought dough.

Cooking time: 3 hours.

Cooking time: 20 minutes.

Servings: 8.

Ingredients:

For the test:

• Flour – 3 tbsp.
• Water – 1 tbsp.
• Salt - to taste.
• Sugar – ½ tsp.
• Butter – 150 gr.
• Egg – 1 pc.

For filling:

• Pork pulp – 600 gr.
• Large onion – 2 pcs.
• Spices for meat - to taste.
• Starch – 1 tbsp.
• Yolk – 1 pc.
• Milk – 1 tbsp.

Cooking process:

Step 1. Wheat flour is poured into a bowl for kneading dough through a sieve. One egg is broken into it and a pinch of salt is added.

Step 2. Then a glass of boiling water is poured into the flour in a thin stream and the dough is simultaneously and actively kneaded with a spoon.

Step 3. When the flour has absorbed all the liquid, the dough is transferred to the table and kneaded by hand for 10 minutes. The texture of the kneaded dough should be elastic and smooth.

Step 4. The dough is rolled into a bun, covered with a napkin and left for 1 hour to rest and proof.

Step 5. After this time, the dough is divided into three parts and each piece is rolled out into a thin square sheet on a table top sprinkled with starch. Then the rolled sheets are brushed with melted butter and stacked on top of each other.

Step 6. The dough is tightly rolled into one roll and placed in the refrigerator for at least one hour, or better yet overnight.

Step 7. The pork pulp is cut into small pieces with a sharp knife and transferred to a deep bowl. Finely chop the peeled onion and add it to the meat. The filling is sprinkled with salt and spices and mixed well with a spoon.

Step 8. In addition to the main dough, knead a tight unleavened dough from ½ cup of flour, 50 ml of water and a pinch of salt.The chilled puff pastry is cut into portions across the layers.

Step 9. Then each piece of puff pastry is rolled out with a rolling pin into a thin flat cake and a little unleavened dough, also rolled out, is placed in the middle.

Step 10. Then the pork and onion filling is placed on the flatbreads, the edges of the flatbreads are tightly pinched and neat triangles are formed.

Step 11. The baking sheet is covered with oiled paper and the formed samosa is placed on it with the seam down. The yolk is mixed with milk and applied to the surface of the samsa with a silicone brush.

Step 12. Bake samsa with pork in the oven preheated to 180°C for 40 minutes. The baked goods cool slightly and are served. Bon appetit!

Delicious samsa made from shortcrust pastry in the oven

Shortbread dough makes samsa with any filling crumbly, crispy and amazingly tasty. You will get both a good snack and an original dish for guests. In this recipe we prepare puff pastry and it is important to thoroughly beat the flour with margarine or butter until finely dispersed, which mainly determines the texture and taste of such dough. The dough itself is not kneaded for a long time so that it does not turn out tough.

Cooking time: 2 hours.

Cooking time: 20 minutes.

Servings: 8.

Ingredients:

For the test:

• Premium flour – 700 gr.
• Water – 1 tbsp.
• Butter – 250 gr.
• Citric acid – 1 pinch.
• Egg – 2 pcs.
• Salt - to taste.

For filling:

• Minced meat – 500 gr.
• Large onion – 3 pcs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Well-softened butter (100 g) is placed in a bowl for kneading the dough.Break one egg into it, add salt and a pinch of lemon and beat everything with a whisk or mixer. Then very cold water is poured into this mixture and whisked with butter for 7-10 minutes. With the help of gadgets this can be done faster.

Step 2. The sifted flour is poured into the resulting liquid dough base and the dough is kneaded quickly, in 2-3 minutes. The test is given 5 minutes to rest. Then it is divided into 3-4 pieces, and each piece is rolled out into a thin layer. The remaining butter is melted and the layers of rolled out dough are brushed with it.

Step 3. The layers are tightly rolled into a roll and then into a snail and the dough is placed in the refrigerator for 1 hour so that the butter hardens.

Step 4. For the filling, place minced meat in a deep bowl, add finely chopped onion, salt and black pepper and mix the filling well.

Step 5. The cooled shortbread dough is cut into portions, and each piece is rolled out or kneaded with the palm into a thin flat cake. Then the filling is laid out on the flatbreads.

Step 6. The edges of the dough are tightly pinched and the samsa is formed in the form of a triangular pie. The surface of the pies is brushed with beaten egg. Samsa is baked from shortbread puff pastry in the oven at 200°C for 30 minutes. The baked samosa is kept for several minutes under a towel or lid, transferred to a serving dish and served. Bon appetit!