The samsa recipe is not made from puff pastry. Puff samsa - general principles of preparation

Samsa is a kind of free-form pie. They usually make it triangular, square or round. Minced meat, usually beef or lamb, and chopped onions are used as fillings. Fat tail fat is added, cut into pieces and spices. Such pies are also made from pumpkin and potatoes.

This floury dish is very popular in Asia, the Mediterranean, and even Africa. This dish is very loved 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 right on the streets in stalls, 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

We need for the test:

• flour - 500 gr
• water - 1 glass
• egg - 1 pc.
• butter - 80 gr.
• salt - 1 teaspoon

For minced meat:

• meat (preferably lamb) - 600 gr
• onion - 600 gr.
• fat tail fat - 200 gr.
• spices - coriander, cumin
• salt, pepper - to taste

For decoration:

• yolk - 1 pc.
• white or black sesame - 2 tbsp. spoons

Dough kneading

1. Pour flour into a bowl, make a hole in the middle. Pour a little boiled water, add the egg and salt. Start kneading the dough with a spoon. Gradually pour in all the water, continuing to knead. Put the dough on the table and knead a rather stiff dough.

2. Wrap the dough in cling film and refrigerate for an hour.

3. Take out the dough and divide it into 3 parts. Roll out one piece. Spread a third of the oil on half of this part. The butter should be thawed, it should be removed from the refrigerator in advance. Cover with the second half. Roll. Then fold into an envelope and roll out again. Fold the dough again, wrap the dough around and refrigerate for 1 hour.

4. Do the same with other parts.

5. After an hour, you can begin to form products

Minced meat preparation

1. Cut the meat and tail fat with a sharp knife into 0.5 cm cubes.

2. Cut the onion into cubes as small as possible, try to cut it even thinner than the meat was cut.

3. Mix onion with meat, add salt, pepper and spices. Mix carefully.

4. Cover with a lid and allow the minced meat to brew. So that all the ingredients are combined.

Cooking samsa

1. Get one part of the dough. Roll it out with a thickness of 0.3-0.4 cm. Try to roll it out only in one direction. In this case, the dough will delaminate better. Do not turn over the dough. To make it easier to roll out, you can grease the table with oil.

2. Cut the dough into squares about 12x12 cm. Put the filling in the center of each square. Fold in an envelope.

3. Put the samsa seam down on a baking sheet greased with vegetable oil.

4. Lubricate the surface with yolk. Sprinkle sesame seeds on top.

5. Bake in an oven preheated to 190 degrees for 30-35 minutes.

6. Get it, put it 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.

In case there is no time to prepare the dough yourself, it can be purchased at the store. It is better to use puff pastry without yeast.

It must be thawed at room temperature. Also try to roll in one direction only. Everything else, as in the recipe.

The dough can be not only puff, but also unleavened. How to cook pies from such a dough, see the following notes.

The form for cooking can be any. You can make it in the form of triangles. It is baked both seam up and seam down.

A very similar dish to samsa - literally a triangle. These are very tasty pies of the Tatar national cuisine from meat and potatoes. I advise you to cook - it is very tasty!

Bon appetit!

Samsa is a traditional dish of the peoples of East and Central Asia, the Mediterranean and Africa. In appearance, it resembles a round, triangular or square pie with a filling inside. There are several cooking options. In Central Asia, in particular in Uzbekistan, samsa is prepared exclusively in the tandoor. But since it is very difficult to do this at home, the housewives have adapted to cook this delicious dish in an electric or gas oven. About the sequence in which the preparation of samsa takes place, from kneading quick puff pastry to baking a pie, we will tell in our article. Here are several recipes for this dish with different types of fillings.

Puff pastry for samsa: cooking 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 an egg. The traditional one is made from quick puff pastry. Such pies retain layering even after baking, which is clearly visible even in the photo.

For samsa, it is done in the following sequence:

1. The dough is kneaded steeper than for dumplings. To do this, combine a glass of water and salt (1/2 teaspoon) in a bowl. Gradually add the flour, kneading the dough to the desired consistency by hand. Place the prepared dough in the refrigerator for 30 minutes.
2. The chilled dough is rolled out with a rolling pin into a thin layer. You need to roll for a long time, if necessary, pouring flour on the table. The thinner the dough is, the more layered the samsa will be.
3. A thin layer of dough is smeared with a cooking brush with vegetable or melted butter or margarine. After that, the sheet must be rolled into a tight tube. Then it can be cut into several pieces and sent to the refrigerator for several hours (at least two).
4. After the specified time, each such tube must be taken out of the refrigerator and cut lengthwise into pieces 2-3 cm thick. After that, each resulting piece must be placed cut up, pressed down with the palm of your hand, and then rolled out thinly, paying more attention to the edges than the middle. Layering will be noticeable immediately after rolling.

Filling options for samsa

The most varied are used. Most often, this Central Asian dish is prepared from minced lamb with onions and fat tail fat. Meanwhile, the preparation of samsa with meat filling is not limited. It is 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. The best heat comes from vines and stone fruit trees.

Traditional Uzbek samsa is made from fresh, not frozen lamb (500 g). To do this, the meat is cut along with onions (2 pcs.) And tail fat (50 g) very finely. Then knead the minced meat with your hands, adding salt and pepper to taste. If the filling turns out to be dryish, add a little water (2 tablespoons). When the firewood in the tandoor is completely burned out, and only heat remains, they begin to form the product.

A tube of puff pastry is cut into pieces, each of which is then rolled into a round cake. A teaspoon of the filling is laid out on this cake, and the edges are pinched. Now each formed product is wetted with water from this side and glued to the walls of the tandoor. After all the cakes are ready, the lid of the tandoor is closed. Bake samsa for several minutes until golden brown. An oven heated to 250 degrees can replace the tandoor at home.

Samsa recipe at home from ready-made puff pastry

For quick preparation of samsa at home, ready-made puff yeast-free dough is often used. By the way, the pies in this case are also very tasty.

For samsa, according to this recipe, a layer of dough is also thinly rolled out and rolled into a tube. Then it is cut into pieces, each of which is rolled into a cake. The filling is laid out in the center of the cake and the product of the desired shape is formed. The baking time of the pie depends on the type of filling. Samsa with lamb is cooked for about 15 minutes at 210 degrees, and then the same amount of time at 180 degrees. Samsa with other types of filling is baked faster.

Samsa with chicken

No less tasty is samsa with poultry, in particular with chicken. To prepare the filling, it is recommended to use fatter parts of the carcass, such as thighs, while the skin is removed from them, and the fat is left. But with the 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 test. You can knead it yourself according to the recipe 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 forming products, the dough should lie in the refrigerator for only half an hour. At this time, the filling is prepared 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 laid out in the center and the edges are glued together in the shape of a triangle. The formed products are laid out on a baking sheet with the seam down, smeared with yolk, sprinkled with sesame seeds and sent to the oven for half an hour at a temperature of 200 degrees.

Samsa recipe with pumpkin

You can use any unleavened dough for making samsa with pumpkin, including puff pastry. The filling is prepared as follows: the pumpkin is rubbed on a coarse grater and fried in vegetable oil with onions, sugar, salt and pepper. Vegetables in a pan are sautéed until half cooked, while the amount of spices is adjusted to taste.

Puff is baked for only 20 minutes until golden brown. To taste, it is equally well suited to tea and sour-milk drinks.

Cooking delicious samsa with cheese

Very tasty samsa is obtained from the thinnest with salty cheese filling. You can use suluguni, mozzarella, cheese or any other cheese. If it tastes too bland, it will be enough to add a little salt to it.

The preparation of samsa begins with cutting the dough into strips about 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. The filling in the form of grated suluguni mixed with a raw egg is laid out on the edge of the strip in the shape of a triangle. Then the edge with cheese is wrapped in such a way that this particular figure is formed. You need to wrap in this way until you get a triangular puff samsa. The prepared products are laid out on a baking sheet, smeared with yolk, sprinkled with sesame seeds and sent to the oven for 30 minutes at a temperature of 190 degrees.

Samsa with potatoes

The last option for cooking samsa is with potatoes. To prepare the filling, the potatoes are boiled until cooked and mashed. At the same time, the onion is fried in butter and added to the potatoes. Salt and pepper are added to taste.

The recipe for samsa at home with potatoes involves the use of any unleavened dough. But it is best to prepare such a dish from puff pastry.

Secrets of cooking delicious samsa

With the help of quick puff pastry, it is not difficult to cook samsa. To do this, it is enough to adhere to the cooking recipe, taking into account the following recommendations:

1. The filling should be juicy, regardless of whether it is prepared from meat, cheese or vegetables. That is why in the process of kneading it is recommended to add a little water or butter.
2. It is important to ensure that the edges of the dough are well glued. Otherwise, all the juice will flow out of the product.
3. Do not bake samsa at temperatures below 200 degrees, otherwise it will turn out too dry.

Cooking samsa does not take too much time, and the result is a very tasty, almost festive dish. Try to cook it with different types of filling and choose the best option for yourself.

Recipe for making samsa from ready-made puff pastry and minced meat in the oven. Samsa is a traditional oriental dish. In the East, there are a large number of recipes for making samsa, and almost every house has its own traditions and customs. Of course, such a cooking process is too complicated and takes a lot of time, but if you wish, you can try to simplify the recipe and adapt it a little. Ready-made puff pastry, ready-made minced meat, two or three onion preparations and an oven - that's all we need. In the east, it is believed that the ratio of onions and minced meat should be equal. It is onions that give samsa such a juicy and unique taste, and what aroma comes from the oven during baking. Seasonings, in minced meat, are added, of course, to taste, but in real oriental samsa, ground black pepper is put very generously.

Required Ingredients:

• 4 layers of puff pastry (2 packs);
• 600 g of mixed minced meat;
• 2 - 3 large onions;
• 1 egg;
• 1 st. teaspoon sesame seeds (optional)
• salt and ground pepper to taste.

Making samsa from puff pastry:

If you use ready-made puff pastry, then it must be completely thawed at room temperature. Puff pastry packaging usually contains two layers. Carefully separate the layers and place on a floured surface. To prepare minced meat, peel two or three large onions. Traditionally, a lot of onions, cut into small cubes, are put in samsa. And the more onions, the better - samsa will turn out more juicy and tender. And for lubricating samsa, you can take one egg.

Prepare the filling. Mix minced meat with chopped onions, season to taste with salt and ground pepper.

Stir the mince until smooth. Since we have only four layers of dough, visually divide the minced meat into four parts.

Place the dough on a floured work surface and use a rolling pin to roll it out into a small square. It is not necessary to roll out too thin, as the dough may crack during baking. Cut the puff pastry into squares and put some mince.

Then take the square with the filling and connect the ends, squeezing tightly. Press down as hard as possible, as the edges may separate during baking and the liquid will leak out. Press down the edges with a fork, this will be an additional fastening and at the same time a decorative pattern. Flatten the samsa a little and thus collect all the other blanks.

Preheat the oven to 170 degrees. Prepare a baking sheet and parchment paper.

Spread samsa on parchment, keeping a small distance. Beat the egg with a fork and brush each samsa with a silicone brush. If desired, sprinkle sesame seeds on top.

Place the baking sheet with the blanks in the preheated oven and bake for 25-30 minutes, until golden brown.

Serve hot, homemade puff pastry samsa with tea or milk.

We see these triangular meat pies every day. At any point of public catering and even right on the streets. The smell does not let you pass by, especially if you are very hungry. Samsa from puff pastry is prepared with chicken, meat, minced meat. The ideal meat, of course, is lamb with tail fat and onions. Add to the filling and potatoes and zucchini and pumpkin.

There are few who do not call themselves a fan of this ruddy and juicy pastries. Which, like pilaf, can no longer be called a dish of only Uzbek cuisine. It's more of an international dish. And I won’t be mistaken at all if I say that in Russia it is prepared and eaten more than in all eastern countries where samsa is a national dish.

We have lamb is not as popular as in Central Asia. Therefore, we cook homemade samsa in the oven with beef, pork or chicken. Yeast you will have a dough or unleavened, it does not matter. When buying dough, do not forget only that it should be puff.

How to replace puff pastry yourself -. And today we will consider another method that is used specifically for samsa. It can be made right before cooking. I have collected the most delicious and simple recipes. They are in front of you. Choose which one you like and cook with pleasure!

In the article:

Of course, you can’t eat this pastry on a diet. Standard calorie dish with beef - 304.47 kcal per 100 gr. But, if you want to reduce the energy value, make the filling not with beef, but with chicken breast.

Homemade samsa with chicken from ready-made puff pastry

This is the easiest recipe. The chicken cooks very quickly. I bake finished products in the oven just until browned. Therefore, it will take us about 15 minutes to make the filling. And 20 minutes to roll out the dough and sculpt the pies themselves.

And if your guests arrive only in an hour, you will have enough time to meet them with fresh, fragrant pastries from the heat of the day.

I will make these samsa from ready-made puff pastry. I had the dough in the freezer and now, while it thaws, I will prepare the filling. The meat is suitable from the chicken breast or from the thighs.

Meat must be finely chopped into cubes. Do not twist in a meat grinder!

I have two chicken breasts. Spices and add any, but it is very desirable to use zira (cumin).

I pour the onion into a bowl for the filling. I cut the chicken breasts first lengthwise and then across into small cubes. Just like in this photo.

Mix chopped meat with onions and add soy sauce. I add spices. I don't use salt as soy sauce is very salty. After mixing, the filling became like this brown. If you do not like soy sauce, just salt the minced meat to your liking.

I sprinkle the table with flour and roll out the dough into a thin, rectangular layer. I cut it into squares with sides of about 12-14 cm.

I put two tablespoons of filling on each square of dough and pinch it with a triangle or an envelope, as convenient. Watch the video below for a very clear explanation. I wrap envelopes. I spread them on a baking sheet covered with parchment or foil. Don't forget to oil the foil.

In a mug, beat the egg and grease each pie with a brush. This is to keep the dough from drying out while baking. And the finished products will be more ruddy.

The tops are usually sprinkled with sesame seeds. Although, this is not a prerequisite.

I put the pan in the hot oven. Temperature 180. Cooking time - 25 minutes. Ovens are different for everyone, watch the ruddy baking. It may take another time.

The tops are already browned, which means the dish is ready. The chicken inside is cooked very quickly. I take the samsa out of the oven and cover with a towel for half an hour.

When they have cooled a little and become soft, you can serve them on the table. Here they are puff, ruddy and fragrant. Treat family and friends with delicious homemade cakes.

Video clip on how to sculpt samsa

And now, the wonderful Uighur chef Abdulaziz Salavat will show us in a video clip how you can wrap meat in dough in different ways.

The methods are quite simple and anyone can master them quickly. It is very convenient - to sculpt samsas of various shapes. If, for example, you decide to make several types with different fillings. Wrap them each in different ways, and after baking you will know exactly which pie with which filling.

Samsa from puff pastry with minced meat or minced meat in the oven

Let's learn how to make not just puff pastry, but dough for making samsa. It is not difficult and I am sure that you will quickly master this method. On finished products, such beautiful, spiral curls are obtained.

I have lamb today. I will do everything according to the classic recipe. The knife needs to be very sharp. I will cut the meat into the smallest pieces. But, if your husband has not sharpened the knives, then you can wind them up in a meat grinder with a large grate.

How to cook:

I make a cool dough without yeast. First I sift the flour. I dissolve a spoonful of salt in a glass of hot water and pour the water into a depression made in a mound of flour. I also add vegetable oil there.

I knead the dough first in a bowl with a spatula, then with my hands on the table. When it becomes plastic and stops sticking, I begin to roll it out. In a thin rectangular layer. The thinner the better.

Then I spread the whole layer with melted butter. Starting from the very edge, I roll the dough into a tight roll.

Rolled up a long sausage. I wrap it in a ball on a plate and cover with cling film. In this form, it cools in the refrigerator for about half an hour.

And I'll start preparing the filling. I chopped the onion randomly and poured it into a bowl. I cut the meat with a sharp knife into small cubes.

I sprinkle all this stuff in a bowl with ground zira, salt, pepper and dried garlic. Mix well and you can close the bowl for now.

I take out the cooled roll of dough and cut such small circles out of it. Calculate the thickness of the workpieces. So that samsas are not too small, or vice versa huge.

I lightly sprinkle the table with flour and roll out cakes for samsa from these blanks. About 3 mm thick. These are the cakes, as if spiral.

At this stage, you can already turn on the oven to heat up. I put the filling on the cakes and wrap them in triangles. I roll over. I only pinch the corners. I immediately put the samsa on a baking sheet covered with parchment paper. The paper is heavily oiled.

Lubricate the prepared samsa with egg yolk and sprinkle with black sesame seeds. The oven is preheated to 180 degrees. I will bake for about 30 minutes. Look at your oven.

While the first batch is baking, I'll make the second one. I take out a baking sheet with ready-made pies and cover with a towel. When it cools down a bit, you can already try. The smell will drive the neighbors crazy. Samsa turned out tender, crispy on the outside and juicy on the inside.

Such beauties that it is simply impossible to think about some kind of weight loss there. But we will lose weight on other days, and today is a day off and we cook. We treat guests and eat ourselves to health!

Samsa from puff pastry with lamb - step by step cooking process

Watch how Abdulaziz Salavat cooks real Uighur samsas with beef. This video shows the whole process from kneading dough to serving.

After that, I have nothing to add about puff samsas. Thank you to everyone who came to the site today and cooked with us!

If you like these recipes, click on the buttons of social networks and save them on your pages!

The inhabitants of our multinational country fell in love with Uzbek triangular pies so much that they learned how to cook them in several ways. The filling for samsa can be different, and today we will offer you simple recipes for your favorite pastries.

Classic stuffing

Samsa is a very tasty pastry that can be prepared for any occasion. Usually it is made from homemade or ready-made puff pastry, and a variety of products are used as fillings. It can be meat, vegetables, cheese and even cottage cheese. But first, we want to tell you how to cook the classic lamb filling:

• Scroll through a meat grinder 500 grams of meat, fat or fresh fat.
• Finely chop the onion with a knife and combine it with minced meat.
• Season foods with ground pepper and salt.

Add two tablespoons of water to the minced meat and mix it again. The filling will turn out juicy and very tasty.

with minced meat

If you do not have time to cook, and the guests are already on the doorstep, then use our recipe. For this baking you will need a minimum number of ingredients:

• Frozen puff pastry - two packs.
• Minced meat - 500 grams.
• Onions - three pieces.
• Salt, black pepper and zira - to taste.

The recipe for samsa with minced meat is very simple:

• Mix minced meat with chopped onion, salt and spices.
• Defrost the pastry sheets in the refrigerator, and then cut each into quarters.
• Put the filling in the center of each piece and connect the edges so that you get a triangle.
• Put the samsa on and send it to a well-heated oven.

After half an hour, juicy fresh pies can be served to guests with tea or any other hot drinks.

Samsa with cheese and green onions

Delicious hearty pies can be quickly prepared for breakfast or evening tea.

Ingredients:

• Puff pastry packaging.
• 200 grams of Dutch cheese.
• A bunch of green onions.
• Egg.
• A mixture of herbs or spices - to taste.

How is the cheese filling for samsa prepared? Read the recipe for delicious pies below:

• Cut the defrosted dough into squares (one side is about 10 centimeters).
• Cut the cheese into slices, and finely chop the onion.
• Whisk the egg with the spices.
• Put the filling on each piece of dough and shape the pies into an envelope shape.

Lubricate the blanks with the egg mixture and send them to bake for ten minutes.

Pumpkin filling for samsa

This time we suggest you make your own puff pastry. As a result, you will get sweet puffy pies with a juicy filling. So, you will need the following products:

• Water - one glass.
• White flour - three glasses.
• Salt - two teaspoons (one for the dough, and the second for the filling).
• Two bulbs.
• Fat - 100 grams.
• Zira and seasoning for the filling - to taste.
• Sugar - two tablespoons.
• Butter.
• Pumpkin.
• Egg yolk.
• Kefir - one tablespoon.

Read the recipe for samsa with pumpkin here:

• From water, salt and flour, replace a dough that is not too hard. After that, collect it in a ball, cover with a napkin and let it lie down for about 20 minutes.
• When the specified time has passed, roll the dough into a very thin layer and grease it with melted butter. Fold the workpiece in half, cover it again with oil and roll it up.
• Immediately cut the dough into small pieces, then place them on a plate and cover with a towel. Send the blanks to the refrigerator for half an hour.
• How to make stuffing for samsa? To do this, you need to pass the pumpkin pulp through a meat grinder and mix it with finely chopped onions and fat. Add salt, spices and sugar to the minced meat to taste.
• Roll out the pieces of dough so that the layers open up. Put the filling in the center of each cake and seal the edges in the center. You should end up with triangular shapes.
• Lay the pies on a baking sheet sprinkled with flour. Lubricate them with a mixture of eggs and kefir, and then sprinkle with sesame seeds.

Send the samsa to a well-heated oven and bake until cooked. Serve them with hot drinks or milk.

Samsa puff with potatoes

Hearty pies, the recipe of which you will read below, are very tasty and lush. To prepare them, you will need the following products:

• Dough - knead it from three glasses of flour, one glass of water and salt.
• Potatoes - six pieces.
• Onions - four pieces.
• Black ground pepper - to taste.
• Egg.

• Roll out the finished dough, grease with oil and roll the layer into a roll. Cut the workpiece into equal pieces and let them stand in the refrigerator for a while.
• How is the filling for puff pastry samsa prepared? You just need to peel the potatoes and onions, and then cut them into small cubes. Mix vegetables with salt and spices.
• Roll out the pastry blanks, then fill the cakes with the filling. Give the pies any shape and put them on a greased baking sheet.

Lubricate the samsa with a beaten egg, and then put it in a well-heated oven. The readiness of baking is easy to determine by the golden crust and appetizing aroma.

Samsa with chicken and cheese

Juicy and hearty pies can be prepared for any occasion. With them you can drink tea at work, take them on the road or just please your loved ones with your favorite pastries. Fillings for puff samsa, as you have already seen, can be made very different. And this time we recommend you puff pastries with chicken meat and cheese.

Required products:

• Puff yeast dough - one kilogram.
• Chicken fillet - one kilogram.
• Hard cheese.
• Mayonnaise.

The recipe for delicious samsa is quite simple:

• Cut the chicken fillet into small pieces, and then mix with salt, spices and mayonnaise.
• Defrost the dough and cut it into squares. Roll out the blanks with a rolling pin.
• Put the chicken on the dough, and on top of the stuffing with grated cheese. Pinch the opposite corners of the squares, giving the pies a rectangular shape.

Bake the treat in the oven until cooked, and then immediately bring it to the table.

Puff and cheese

Making puff pastry at home is a rather complicated and time-consuming process. Therefore, in some cases, a finished product that can be purchased at any supermarket will help you out. The filling for meat samsa is perhaps the most popular. But we will add cheese and vegetables to the minced meat, making the pies even tastier and juicier.

Ingredients:

• Minced pork - 500 grams.
• Rice - 100 grams.
• Onions - three pieces.
• Puff pastry - 500 grams.
• Cheese - 200 grams.
• Carrots are one thing.
• Salt and spices - to taste.
• Vegetable oil.
• Egg.

Recipe for puff samsa:

• Grind the onion in a blender bowl, and then mix it with minced meat. Add grated carrots, salt and spices to the products.
• Boil rice, rinse under running water and mix it with minced meat.
• Preheat the pan and fry all the prepared foods in vegetable oil.
• Grate the cheese on a coarse grater and combine it with hot minced meat.

The stuffing for samsa is ready. You just have to mold the pies and bake them until cooked.

Samsa with cottage cheese

Unusual filling for puff pies goes well with ready-made dough. Try our recipe and surprise your guests with delicious pastries.

Ingredients:

• Flour - 500 grams.
• Cold water - 200 ml.
• Vegetable oil - two tablespoons.
• Eggs - two pieces.
• Salt - one and a half teaspoons.
• Butter - 100 grams.
• Cottage cheese - 500 grams.
• Sour cream - three tablespoons.
• Garlic - two cloves.
• Greens - one bunch.
• Black and red pepper, sesame - to taste.
• Yolk.

Recipe for homemade samsa with cottage cheese:

• Knead the dough from flour, water, egg and vegetable oil. After that, put it in the refrigerator for one hour.
• When the time is up, divide the dough into four parts, and then roll each into a thin layer. Lubricate the blanks with butter and roll them into rolls. Return the dough to the refrigerator for another half an hour.
• Mash the cottage cheese with a fork, mix it with sour cream, chopped herbs and an egg.
• Cut the dough rolls into pieces and roll out the blanks with a rolling pin.

Blind pies, brush them with egg and sprinkle with sesame seeds. Bake a treat in a preheated oven. When the samsa is covered with a golden crust, it can be removed and cooled slightly.