Samsa from ready-made puff yeast. Samsa recipes with unleavened, puff and other types of dough

Samsa is a triangle with an amazing filling, which is usually cooked in a tandoor. But since this item is far from being in every yard and even a city, more and more baking is done in the oven. In it, samsa also turns out great, especially when using amazingly tender and soft puff pastry. Here are the most interesting options with various vegetables and meat fillings.

Puff samsa - general principles of preparation

Puff pastry is not very difficult to prepare, there are many homemade recipes, one of the options is given below. But it will take a long time to bring it to life. That is why many housewives prefer to make samsa from purchased dough. You can take a yeast or unleavened product at your discretion. The dough will need to lie down and thaw a little, after which they begin to form products with filling.

What is used for minced meat:

meat or poultry

Onions and other vegetables

· spices;

fat or fat tail fat.

If used purchased dough, then it is difficult to sculpt triangles from it, you will first have to cut out the circles, which will inevitably lead to the appearance of waste. Therefore, at home you can just make envelopes. They are easy to sculpt from a layer cut into squares. As for the size, it's not here either. clear rules. Samsa can be small or large, we do it at our discretion. But the products should be similar to each other, then the baking will be even. In the oven, samsa is cooked at 200 degrees.

Homemade puff pastry samsa in the oven

In this recipe, the dough will be prepared at home. It will take time and a little effort, but the output will be amazingly tasty and puff samsa. The filling for her is traditional of lamb, onion and fat tail fat.

Ingredients

400 g of oil;

500 g flour and a little for sprinkling;

260 g of water;

1 tsp vinegar;

400 g of onion;

500 g of lamb;

80 g fat tail fat;

1 tsp black pepper;

Cooking method

1. Measure flour, add a teaspoon fine salt and 60 grams of softened butter, grind and gradually introduce chilled (better even ice) water with vinegar. Sometimes added citric acid or juice. Knead a tight and firm dough. We leave it for about five minutes so that the gluten swells a little. The mass will straighten out, it will become easier to roll out. Be sure to cover with a bag or just put it in a bag.

2. Put the oil on one sheet of parchment, cover with a second one, roll out the layer. But you can just cut it into slices with a sharp and large knife.

3. We roll out the dough, put butter plates on the central part, bend the edges inward, hide the filling.

4. Sprinkle the dough with flour and roll it out a little with butter, you should get an elongated rectangle. We turn it three times, put it in a bag and put it in the refrigerator for half an hour. Then also roll out and fold again. Let's lie down for a bit, after which we proceed to the formation of samsa.

5. For minced meat, dice onion, lamb and tail fat. If the meat itself is fatty, then you can exclude it. If necessary, replace with lard. Season it all with spices, stir.

6. Roll out the dough to a thickness of three millimeters, cut it, lay out the filling and sculpt the samsa. Transfer to baking sheets, bake until cooked at 200 degrees. It is often sprinkled with sesame seeds before baking. You can do this, you need to moisten the surface with water or brush with an egg so that the seeds stick well.

Puff samsa from quick dough

One of the simple recipes for puff samsa. It is also prepared from a homemade, but simplified version of the test. For the filling, we will take beef, but lamb and pork will also fit. If necessary, add a little fat or just fat.

Ingredients

0.35 l of water;

0.5 kg of flour;

1 tbsp. l. sesame;

700 g of meat;

200 g butter or margarine;

4 bulbs;

· Spices.

Cooking method

1. Salt the water, add flour, add about a spoonful of melted or softened margarine to improve the plasticity of the dough. Knead and let lie down for a quarter of an hour.

2. You can immediately make the filling, let the meat and onions marinate and soak in spices. Just cut everything into cubes, season with salt, pepper.

3. Roll out a large layer, grease with softened margarine, make a fatty layer, and then roll the roll. Cover, let it lie down for half an hour in the cold.

4. Cut the twisted roll into washers. Dust the slices with flour and roll out. We distribute the filling, sculpt triangles.

5. Put the samsa on a baking sheet with the seam down, brush with egg on top and sprinkle with seeds raw sesame.

6. Bake samsa until cooked. The temperature for such a test is 180-190 degrees. After cooking, you need to cover the triangles with a towel so that they become softer.

Samsa from puff pastry in the oven with chicken and onions

Recipe for samsa from purchased or homemade puff pastry. For the filling, a bird will be used. In no case do we throw away the skin, we also cut it. We use thighs, shins and any other parts that can be pitted.

Ingredients

600-700 g of dough;

5 bulbs;

650 g of chicken meat;

· salt and pepper;

100 g of butter;

· Sesame optional.

Cooking method

1. Cut the onion into cubes, salt and mash with your hands. You can immediately add pepper to it, it will be even tastier.

2. Cut the chicken, send it to the onion, stir. For juiciness, we introduce softened butter. Or replace it with about the same amount fresh fat. We leave the filling.

3. The dough should be given time to thaw, after which we roll it out, cut it into squares.

4. Immediately distribute the entire filling between the pieces, then the samsa will turn out to be approximately the same size. We sculpt envelopes or give products any other shape.

5. Before sending to the oven, grease with some water, decorate with sesame seeds. We send for half an hour or a little more in the oven.

Puff samsa with potatoes

You can make samsa with minced meat, but with vegetables it also turns out very well. To keep the filling juicy, be sure to put fats in this recipe oil. IN lean version you can take margarine or others vegetable fats.

Ingredients

half a kilo of dough;

five potatoes;

two or three onions (the number depends on the size);

· 100 grams of oil.

Cooking method

1. Cut the onion, season with spices, stir. We peel the potatoes and also turn them into small cubes.

2. If the oil is soft, then simply add and mix with vegetables. If it is harsh, then you need to cut into cubes. Ship to total weight.

3. Roll out purchased or self-made puff pastry. We distribute the filling over it, sculpt. We transfer the samsa to a baking sheet, greased or covered with parchment (silicone mat).

4. Before baking, you can pierce each samsa on top so that a hole appears for steam to escape. Vegetables are juicy, very often such samsa bursts or sticks. We bake at 200 degrees.

Samsa from puff pastry in the oven with pumpkin and meat

It's just meat. You can cook puff samsa in the oven with pork, beef, lamb and even poultry. In any case, it turns out very well. This recipe will help out if there is not enough meat.

Ingredients

300 g pumpkin;

200 g of onion;

300 g of meat;

100 g of fat;

1 tsp pepper mixtures;

500 g of dough.

Cooking method

1. Let the dough thaw if it is from freezing. In the meantime, let's start preparing the filling.

2. We cut the pumpkin finely, roughly the same cubes onion and chop any meat. You can take ready twisted minced meat. Add lard (replace with fat, oil), salt, add pepper. Stir the stuffing thoroughly.

3. Divide the rolled dough into squares, distribute the minced pumpkin.

4. We make samsa, send it to the oven to bake.

Puff samsa with chicken and raw potatoes

Another hearty and enough economical option puff samsa. To make the filling juicy and perfectly baked, it will be prepared with little secret. We take any homemade or purchased dough.

Ingredients

700 g of puff pastry;

300 g of chicken;

250 g of onion;

3 potatoes;

spices, sesame at will;

· 100 g of butter.

Cooking method

1. Onion cut into large cubes. Melt the butter, you can take melted fat. Add the onion and fry a little, but over low heat, browning is not necessary. As soon as the vegetable reaches transparency, cool. Thanks to this onion, the filling will be juicy, it will have time to cook.

2. Cut the chicken and prescription potatoes into approximately the same cubes, season with prepared onions and spices, stir.

3. Cut the thawed or simply cooked dough, roll it out, or vice versa, first roll it out, and then divide it into pieces. We distribute chicken stuffing with cooked onions. We form samsa of the same size.

4. Lay out on a baking sheet, you can grease and sprinkle with sesame seeds. We send for baking, bring in the oven until cooked.

· So that the filling does not turn out dry, grated butter or lard cut into small cubes is added to the minced meat. By the way, smoked product also good, it turns out delicious with pieces of bacon.

· If suddenly the samsa is not baked, you do not need to re-send it to the oven, especially after cooling. The dough will be hopelessly spoiled, it will simply dry out. Better to warm up microwave oven 3-5 minutes, everything will definitely come to readiness.

In order for the samsas to bake evenly, you need to leave a distance between them on the baking sheet, you should not stack them tightly to each other.

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.

By deciding to use this recipe, you don’t even have to mess with flour, because you can use ready-made, purchased dough.

• any chopped meat- about 400 grams;
• two bulbs;
• a little butter;
• salt and spices.
• about a kilogram of ready-made puff pastry.

Cooking process:

1. Samsa from puff pastry is prepared very simply. To do this, first you need to spread the dough on the surface and roll it thinly, so that the thickness was no more than two millimeters.
2. The prepared dough should be cut into squares about 10 cm in size on each side.
3. Then the minced meat is mixed with finely chopped onions and various spices so that a homogeneous mass is obtained.
4. A spoonful of filling is placed in the resulting pieces, that is, any chosen minced meat, on top is another small piece of well-frozen butter and all this is pinched in the middle. Of course, you can fold it however you like.
5. The resulting squares need to be laid out on the form in which you will bake, and put in the oven for about forty minutes, while the operating temperature is 180 degrees.

If you are not a fan of pork or beef, then you will surely like chicken samsa.

Necessary products for cooking:

• 1-2 bulbs;
• black pepper, salt, a mixture of herbs - to taste;
• some oil;
• about a kilogram of chicken fillet;
• puff pastry or plain pastry.

Cooking process:

1. In any cooking option, the dough for samsa is rolled out very thinly - up to two millimeters. You can cut out squares, or you can take circles.
2. After preparing the dough, set it aside for a while and get on with the meat. Chicken fillet cut into small squares, mixed with onions, which are also cut into cubes. All this is seasoned with spices and mixed.
3. Put a little prepared stuffing, a piece of butter on the rolled out dough forms and carefully hook the edges in the very middle.
4. Send to cook in a hot - 180 degree oven, for about 30 minutes.

Uzbek samsa can be cooked on dough without the use of yeast, and if you also take chicken as a filling, then it will be a very low-calorie pastry.

Required products:

• one egg;
• a large spoonful 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 bulbs.

Cooking process:

1. Since without yeast dough almost impossible to buy in the store, you have to cook it yourself. To do this, grind the well-frozen butter on a grater and mix in a bowl with flour.
2. In another container, water is mixed with vinegar, salt and an egg. It is best to do this with a mixer so that the mass is homogeneous.
3. Pour the liquid mixture into the flour and already bring to the state of the dough.
4. Now it needs to be thinly rolled out and divided into parts.
5. At this time, the onion is finely chopped, mixed with meat, seasoned with various spices and seasonings to taste, kneaded.
6. The resulting filling should be put into rolled pieces, fasten them well so that they do not fall apart, and bake in the oven for about half an hour at a temperature of at least 180 degrees.

Samsa from puff pastry with cheese

If you are tired of samsa with meat and want something interesting, then try replacing minced meat with cheese.

Required products:

• ready-made puff pastry - about 500 grams;
• 200 grams of any hard cheese.

Cooking process:

1. Just two ingredients can make a very delicious pastries. All you need to do for this is to roll out the ready-made thawed dough in thin sheet. Cut it into pieces of any shape and size.
2. Fill the resulting forms with grated cheese or simply sliced ​​\u200b\u200bplates, seal the edges and send to the oven. You will have to cook for at least 25 minutes, at a temperature of 160-180 degrees.

Minced meat recipe

If at home there is minced meat or leftover meat for its preparation and any dough, then you will need a minimum of time to create pastries.

Required products:

• any meat or ready-made minced meat;
• several bulbs;
• pepper, salt, other spices;
• a pack of ready-made dough.

Cooking process:

1. Start by preparing the filling. If you have meat, then turn it into minced meat using a blender or meat grinder.
2. Add the chopped onion to it. small pieces and season everything with spices.
3. Roll out the dough well, it should be as thin as possible. Make shapes no larger than 10 cm. These can be circles and squares and triangles.
4. Put stuffing in them, fasten. Put 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 take a look at this recipe.

Required Ingredients:

• about 500 grams of lamb, best loin;
• several bulbs;
• puff pastry - 700 grams. You can make your own, or buy;
• herbs and spices at your discretion.

Cooking process:

1. Please note that lamb does not need to be minced. It should be very finely chopped, then it will turn out more juicy.
2. After the meat is chopped, mix it with the diced onion.
3. Add herbs and various spices there.
4. Make a thin layer of dough and divide into pieces of any shape.
5. fill them up Not big amount toppings and put away 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 bulbs.

Cooking process:

1. Make a thin layer of the dough, and then divide it into circles of small diameter.
2. In a bowl, mix the twisted meat with chopped onions and seasonings.
3. Put a little filling on the mugs and roll them up so that you get triangles.
4. Lay on a baking sheet so that the bonding point is at the bottom. Cook for about 30 minutes in a hot oven at 180 degrees.

With lamb

For this recipe, the loin or other least fatty part is best.

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:

1. The meat must be chopped, but not to the state of minced meat, but only cut into small pieces.
2. Add chopped onion, herbs to the resulting pieces, season with spices and mix well.
3. Roll out dough into any shape. The main thing is that the thickness should be no more than 2-3 millimeters.
4. Fill the molds with lamb, tightly blind the edges together, put in a baking dish and put in the oven. cook until beautiful crust, at least 20 minutes at 180 degrees.

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 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 most different products. It can be meat, vegetables, cheese and even cottage cheese. But first we want to tell you how to cook classic stuffing from lamb:

• 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 minimal amount 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.

Half an hour later 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 to prepare cheese filling for samsa? 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.

Grease the blanks 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 fluffy pies With juicy stuffing. 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 put 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- 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 pastry 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:

• Chicken fillet cut in 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, it will help you out finished product which can be purchased at any supermarket. 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 running water and mix it with minced meat.
• Preheat the pan and fry all the prepared foods in vegetable oil.
• Grate cheese on 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 toppings for puff pastry goes well with ready 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, eggs 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 golden brown, it can be taken out and slightly cooled.

Samsa is usually made from puff homemade dough based on dumplings. Brush with melted butter, roll up and form.

Samsa from ready-made puff pastry is a faster and easier version of delicious samsa.

The dough can be used without yeast or yeast.
Depending on what your preferences are and what result you want. I cooked with different test- the result is different, but I personally like all the options.

If you want a crispier crust, then take a yeast-free puff pastry.

I knitted yeast dough so that the samsa was in a fluffier dough.

My meat is pork - neck with fat.
We cut meat small pieces, approximately cubes of 1-1.5 cm.

Finely chopped onion

There should be a lot of onions in samsa - approximately equal to meat.

Black pepper and salt to taste.

To onion was more juicy and inconspicuous in samsa, kneading it with a crush.

We mix the filling well and let it brew and marinate while we make the dough.

I do not completely defrost puff pastry, so that it is easier to work, then the dough does not stick, it molds well and you can work without flour.

I cut each layer of puff pastry into 4 equal squares.

I roll out the square of the edge thinly, do not touch the middle.

In the middle I spread the filling and wrap it with an overlap in a triangle.

The classic samsa dough is overlapped and the edges are not even pinched.
Lay with the seams down so the filling does not leak out.

In the case of ready puff pastry I overlap the dough and additionally pinch the corners so that the filling is not visible.

I lay out the finished triangles seam down on parchment paper.

I let the dough rest and rise, after covering it with a towel so that it does not wind. 10-15 minutes.

Top with egg + 1 tbsp. a spoonful of water so that they are not too fried and a uniform beautiful golden brown.

Sprinkle with sesame seeds, you can use white or black sesame seeds.

Or both at the same time.

I had in stock white sesame- I decorated them.

Bake samsa in an oven preheated to 180 degrees for about 25-30 minutes.

The aromas in the kitchen during baking fly awesome, the family walks around with one question: "well, when?"

Due a large number onions and meat with fat - the filling is insanely juicy, the dough is saturated with meat juice.

Yeast puff pastry rises well, samsa with minced meat turns out to be fluffy, juicy, satisfying and mega-tasty.

Bon appetit and culinary success to you!

Cooking time: PT01H00M 1 hour

Wish, you can see it and. Well, I think it’s just a sin not to bring it to your blog!)

Samsa is one of the most popular dishes V Central Asia, which managed to fall in love with many in our country, so much so that they themselves began to cook it at home. The dough is usually made for her fresh, on water and flour, samsa is puff and not puff. A special chic if it is baked in a tamdyr, but also in the oven, at home, it turns out beautiful. The fillings for it are different with both pumpkin and potatoes, but the classic is sliced ​​\u200b\u200bmeat with onions in proportions of 1:1, and more fat, preferably fat tail. It is considered most delicious if it is prepared from lamb, but it is also good from beef. Of the spices, they put zira there, after rubbing it with your thumb in the palm of your hand, salt and black pepper. You can also add chopped cilantro greens and a couple of delicious tomatoes, diced, they will give additional juiciness and sourness. In order to get puff samsa, unleavened dough rolled into a large thin circle, which is then greased with a large amount of fat - it can be butter, or margarine. Then, the dough is folded into a tourniquet and put in the refrigerator for several hours. If you then cut the dough rope across, you can see the layers, thanks to which the puff samsa is obtained.
In Uzbek teahouses, water acidified with vinegar is served with samsa as a seasoning, it is poured into bottles with garlic cloves and chili peppers. It needs to be poured a little into the inside of the samsa, while eating. Also served as a condiment tomato sauce with herbs, garlic and black pepper (just don't confuse it with ketchup!)
And, of course, you need to eat it piping hot, and the most best drink under it is green tea.

Dough:
Flour - 6 cups (850 gr.),
Water - 2 cups (500 ml)
Salt - 2 tsp,
Butter (or margarine) - 400 gr.
Glass=250 ml.

Filling:
Beef (pulp) - 600 gr.,
Fat tail fat (or internal beef) - 200-300 gr.,
Onion - 600 gr.,
Zira - a couple of pinches,
Salt - to taste
Ground black pepper - to taste
Fresh cilantro - 50 gr.
Yolk (for lubricating samsa) - 2 pcs.,
Sesame black and white - to taste.
Output - 20 pieces.

How to cook:
Pour flour into a large bowl. Dissolve salt in water. Pour water into flour and knead the dough. The dough should be soft and easily fall off your hands.

Put the dough in a bag and leave to rest for 30 minutes. Then, divide it into two equal parts, knead again, put in a bag and set aside for another 20-30 minutes.

Take out one part of the dough and roll it thinly into a large circle, lightly dusting the table with flour. The dough should be thinly rolled out so that the palm is visible from below.
Spread the rolled out dough with half of the melted butter. room temperature. And from the bottom, start wrapping the dough in a thin tourniquet. Roll the wrapped tourniquet into a snail and put it in the freezer for 30 minutes (or you can make the dough in the evening by putting it in the refrigerator overnight)

We do the same with the second part of the test.
While the dough is in the freezer, you can work on the filling. Cut the meat into cubes, approximately, with a side of 1 cm, finely chop the fat, chop the onion into half rings, season the filling with cumin rubbed with your fingers in the palm of your hand, salt, ground black pepper, mix. At the very end, add chopped greens, and mix again.
Remove one part of the dough from the freezer, unwind and cut it into ten equal parts.
Press each with the palm of your hand so that the side of the cut with the layers is on top.
Roll out with a rolling pin into a circle from the middle to the edges, the edges of the dough should be thinner than the middle.
When rolling out, in no case do not sprinkle the table and dough with flour! Flour will clog the dough and puff. To prevent the dough from sticking to the table, grease it with vegetable oil.
Put the filling in the middle of the rolled out juicy, and overlap it with dough on three sides, pressing the edges of the dough. Put the formed samsa seam down on a baking sheet greased with vegetable oil.