Samsa recipe from the finished. Samsa from yeast puff pastry with potatoes and onions

Samsa is one of the most delicious dishes of oriental cuisine. Traditionally, lamb is used for the filling, cut into pieces and seasoned with herbs and spices. But in our area, the dish plays with new colors - samsa is stuffed in all sorts of ways, with various types of meat and other products. Below are the most interesting and delicious options for this dish.

Samsa from ready-made puff pastry with meat

Ready-made dough, pre-cooked with your own hands or bought in a store, significantly speeds up the cooking process. And samsa with meat from ready-made dough is prepared in just an hour, even taking into account the time of its baking.

Ingredients for making 6 puff pastries:

• 1 kg frozen puff pastry
• 0.4 kg of any kind of meat
• 0.3 kg onion
• 40 gr sesame seeds
• 1 egg
• 1 tsp salt and black pepper.

The cooking method is as follows:

1. Take the dough out of the freezer to defrost. While it is defrosting, prepare the filling: rinse the meat and chop into small cubes. You can buy ready-made minced meat or skip the meat through a meat grinder.
2. Peel the onion and finely chop, add to the minced meat. Also add spices to the filling and mix well.
3. By the time the filling is ready, the dough can already be used. It needs to be rolled out slightly, cut into square layers about 10 by 10 centimeters in size.
4. Place about a tablespoon of filling in the center of each square. We pinch the samsa so that we get a triangle. To make sure the seam is strong, you can press down the tucks with a fork.
5. We cover the baking sheet with parchment or a special silicone baking mat. We spread the resulting pies and turn on the oven to warm up.
6. Whisk an egg in a bowl and brush the pastry with it. Lightly sprinkle the top with sesame seeds.
7. We send the dish to the oven and cook for a third of an hour at a temperature of 200 degrees.

Immediately after the oven, ready-made meat samsa from puff pastry is transferred to a dish and covered with a towel for 10 minutes, and then it can be served at the table.

On a note. In no case should the amount of onion be reduced - according to tradition, it is added in approximately the same amount as meat. The juiciness of the dish depends on the amount of this vegetable. And more will kill the taste of meat.

Recipe for yeast-free dough

A simple yeast-free dough can be prepared even by a novice in culinary skills. Samsa, made from dough according to this recipe, is tender and crispy.

For the test, take:

• 0.5 kg wheat flour
• 0.4 kg butter
• 0.18 l cold water
• 1 tbsp vinegar
• 1 large egg
• ½ tsp salt.

For filling:

• 0.4 kg minced meat
• 0.35 kg onion
• 1 tsp salt
• 1 tsp ground pepper
• 1 tsp meat spice mix

For registration:

• 50 gr black or white sesame seeds
• 1 egg

Cooking method:

1. The butter must be frozen beforehand. It is enough to keep the product in the freezer for about half an hour. Then grate it on a coarse grater and mix with the sifted flour.
2. Take a separate container for mixing and use a mixer to combine water, egg, salt and vinegar. Having received a homogeneous liquid, combine it with the flour mixture. Knead the dough by hand. After that, you can immediately start cooking baking or send it to the refrigerator. You can store the dough for no more than two months.
3. To prepare samsa, it remains only to prepare the filling. To do this, chop the peeled onion and add it to the finished minced meat. Pour salt there and season with spices.
4. Roll out the dough with a layer up to 3-4 mm thick, cut into small squares. Put the filling in them and fasten the edges.
5. Beat the egg until smooth and brush the surface of the oriental pies with it. Sprinkle with sesame seeds and put in a preheated oven for 20-25 minutes.

With chicken in the oven

Tender and juicy samsa with chicken is obtained. If not everyone likes lamb or doesn’t want to eat high-calorie pork, this recipe will do just fine!

Products for samsa:

• 0.6 kg chicken fillet without skin and bone
• 0.4 kg onion
• 0.3 kg flour
• 80 gr sour cream
• 1/2 cup water
• 1-2 tbsp sunflower oil
• salt pepper.

Cooking method:

1. Put fresh chicken fillet in the freezer for a third of an hour - a slightly frozen product will be easier to cut into pieces. After rinse and chop with a knife.
2. Peel and cut the onion into small cubes and add to the chicken.
3. To make the filling guaranteed juicy, pour a couple of tablespoons of water into the onion-chicken mixture. Pepper and salt, mix well.
4. Pour the remaining water into a bowl and sift the flour into it, lightly salt. The simplest dough for samsa will consist of these three ingredients. It remains to knead well, adding flour if necessary - the dough should not be tight, but also not stick to your hands.
5. Divide the resulting dough into 10 pieces and roll each into a cake. Put the filling in the center of each and close the edges of the cake.
6. Spread all the pies on a baking sheet and put in the oven for a third of an hour at maximum temperature. Chicken meat cooks very quickly, so there is no point in baking longer.
7. Hot samsa with chicken is served on a large platter. On top of each pie, it is recommended to put a teaspoon of sour cream.

On a note. Sprinkle cold water on the pastry every 10 minutes during baking for a crispy crust.

Puff pastry with cheese

Samsa with cheese just melts in your mouth.

Ingredients:

• 1 standard package of ready-made puff pastry
• 400 gr fresh suluguni cheese
• 2 medium eggs
• 2-3 garlic cloves
• salt (depending on how salty the cheese is)
• 1 tsp pepper
• 1 pinch of thyme.

Step by step preparation:

1. Cut as small as possible or grate cheese on a coarse grater, mix with spices and 1 egg.
2. Roll out the dough and cut into slices about 15 by 20 cm.
3. Spread the filling in equal amounts on plates and connect the dough so that rectangles are obtained. Arrange the resulting samsa on a greased baking sheet.
4. Divide the remaining egg into yolk and white. Dilute the yolk with a couple of teaspoons of water and grease the pies with it.
5. Bake the dish in a preheated oven at 180 degrees for half an hour.

Serve cheese samsa with sweet black tea.

Recipe for yeast dough with minced meat

Samsa with minced yeast dough turns out to be hearty, tender and soft.

This is a quick recipe:

• 300 gr mixed pork and chicken mince
• 200 gr potatoes
• 500 gr ready-made puff pastry
• 1 medium onion
• egg and sesame for decoration
• a set of spices “for meat”.

The preparation is as follows:

1. While the dough is defrosting at room temperature, prepare the filling. First you need to peel the vegetables, cut the potatoes into small cubes, and also finely chop the onion. Mix vegetables with minced meat and spices.
2. Roll out the dough into a thin layer and cut into circles using a bowl. Put the filling in the middle and pinch the edges so that triangles are obtained.
3. Beat the egg in a glass and grease the samsa with it. Sprinkle with a little sesame seeds.
4. Bake pies at 200 degrees for half an hour, then leave for another 10 minutes in the oven and you can serve.

Samsa with minced meat and potatoes will be more juicy and satisfying. Suitable as a snack on the road, breakfast or as a snack for a picnic.

Oriental samsa with greens

Samsa with greens has an interesting spicy taste. It is prepared very quickly, however, as it is eaten with the family at dinner.

To prepare, take:

• 3 cup flour
• 200 ml kefir
• 3 eggs
• 300 gr greens (we recommend to take green onions, dill and spinach)
• 200 gr butter
• ⅕ nutmeg, salt and the same amount of ground pepper.

Prepare according to the following scheme:

1. You will need a small bowl. Sift flour into it and put the chilled butter. Chop the butter with a knife, add kefir and salt. Mix well until smooth. The dough should be slightly tight.
2. Chop green onions and spinach and fry in oil. Beat in eggs and, stirring constantly, bring to readiness. Chop dill and mix with egg mixture. Leave to cool.
3. Roll out the dough, cut into squares or circles using a cup / bowl. Spread the filling in the middle and connect the edges.
4. Bake at 200 degrees for about a third of an hour. Serve at the table, lightly sprinkled with herbs.

On a note. Homemade dough tastes better than store bought. Therefore, it is recommended to prepare the dough in advance and store in the freezer in small portions, arranged in bags.

Cooking classic samsa with beef

Samsa with beef comes out very satisfying. It is worth noting that in the traditional preparation of samsa, the meat is cut into pieces, and the use of minced meat is a Slavic variant.

To prepare, take:

• 500 gr beef
• 300 gr onions
• 1 tsp salt
• ½ tsp each pepper, dry garlic and thyme
• 1 large egg
• 200 gr butter
• glass of water
• 30 gr starch
• 20 gr sesame seeds
• 2 yolks

Cooking scheme:

1. Rinse the meat under running water and cut into cubes about 1 by 1 cm in size.
2. Peel the onion and cut into cubes slightly smaller than the meat. Mix meat cubes, onion and spices.
3. In a separate container, mix 50 g of oil, water and an egg. In this case, the water must be hot. Mix flour and liquid, knead the dough. The consistency of the dough should resemble plasticine.
4. Melt the remaining oil over low heat and bring to the separation of fat and whey. Remove fat in a separate bowl - it is needed for cooking.
5. Cut the dough into equal parts and roll out thinly (no more than 2 mm). To prevent the product from sticking to the rolling pin, use starch by spraying it on the surface of the cake. Top with cooked fat. Fold all three layers on top of each other, spreading with fat, roll up and cut into bars. Send to the freezer for 15-20 minutes.
6. Take the dough out of the refrigerator. Roll out each cake and put the filling. Glue and bake in the oven for 20 minutes. Then grease with yolk, sprinkle with sesame seeds and bake for another half hour.

Lamb is considered a traditional filling for oriental samsa.

To cook delicious traditional samsa, you need to take:

• 1 kg lamb
• 300 gr beef fat
• 10 gr zira
• 20 gr salt
• 5 gr pepper
• 700 gr onions
• 50 gr sunflower oil
• 20 gr sesame
• 1 kg of ready-made puff pastry.

Cooking scheme:

1. Clean lamb from veins and layers, chop very finely or pass through a meat grinder along with fat.
2. Peel the onion and chop finely. Mix with minced meat, spices and oil.

• 600 gr fat cottage cheese
• 500 gr ready-made puff pastry
• 1 sachet of vanillin or vanilla sugar
• ½ tsp sugar
• milk stack.

Cooking scheme:

1. Roll out the defrosted dough and cut into squares.
2. Mix the egg with cottage cheese, milk, sugar and vanilla.
3. Put the stuffing on the dough, glue it with triangles. Heat the oil in a deep fryer and lower the envelopes for 5-7 minutes. Leave the finished sweet samsa on paper towels under the lid so that excess oil is absorbed into the paper.

Sweet samsa is served with green or herbal tea with honey. The filling can be supplemented with apples, candied fruits or raisins.

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 different vegetable 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;

lard or tail fat.

If purchased dough is used, then it is difficult to sculpt triangles from it, you will first have to cut out circles, which will inevitably lead to waste. Therefore, at home you can just make envelopes. They are easy to sculpt from a layer cut into squares. As for the size, there are no clear rules here either. 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 the flour, add a teaspoon of fine salt and 60 grams of softened butter, grind and gradually introduce chilled (better even ice) water with vinegar. Sometimes citric acid or juice is added. 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 raw sesame seeds.

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, add softened butter. Or replace it with about the same amount of 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 the lean version, you can take margarine or other 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. We send to the general mass.

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 fairly economical version of puff samsa. To make the filling juicy and perfectly baked, it will be prepared with a 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 the chicken filling 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, a smoked product is also suitable, it turns out deliciously 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. It is better to warm in the microwave for 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.

Uzbek samsa is a favorite dish of Asian peoples. These fried pies are also loved by the inhabitants of our country. And this is not surprising: after all, this flour product has not only an excellent taste, but also contains many nutrients. It can be considered an alternative to lunch, as it is very satisfying.

Uzbek samsa is a round, square or triangular puff pastry pie. It is easy to prepare at home. The main thing is to understand the principle of preparing the dough and choose the filling.

The composition of the traditional samsa includes lamb, juicy onions, as well as tail fat. Kurdyuk is the fat deposits of a ram in the tail area. This fat is good for the body.

This fast food in Uzbekistan is cooked on a special grill - tandoor. In our country, the dish is cooked in gas and electric ovens. In our country, they learned how to cook samsa from pork, chicken, vegetables, legumes and lentils. These products are no worse than the original and have an original taste.

How to sculpt samsa correctly:

1. First, knead the dough. As a rule, it is puff. Then it is divided into piles, the size of a chicken egg. The desktop is sprinkled with flour.
2. Take one ball and make a thin cake out of it, the size of an adult palm. To make the edges carved, they can be decorated with a curly knife.
3. Decorate the middle of the test element with the prepared filling. Most often it is minced meat.
4. Wrap the dough in an envelope. That is, identical edges are folded from three sides.
5. Cover a baking sheet with vegetable oil and put samsa on it with the edges down. Drizzle with egg yolk on top to get a golden crust.
6. Bake in the oven for 20-30 minutes at a temperature of 180-200 ºС.

When baking samsa in a tandoor, the bottom side should be moistened with salted water. The top should be covered with an egg, and sprinkled with sesame seeds. If the filling of this dish is meat, then it should be baked for at least 30 minutes. If the filling is vegetables, then it should be baked for no more than 15 minutes.

Dough for samsa: recipes and preparation

Real samsa is made from puff pastry, it can be ready-made purchased, or you can knead it yourself.

Uzbek dough recipe

Required Ingredients:

• sifted flour - 0.5 kg;
• water - 1 glass;
• oil "Oleina" - 20 grams;
• table salt - a pinch.

How to cook:

1. Mix water, salt and flour to a stiff dough. Knead for a long time - at least 20 minutes.
2. Place in refrigerator for 30 minutes.
3. Then we take it out and make a thin layer out of it. Top with oil. Instead of "Oleina", you can use butter - it will be more satisfying.
4. Twist the layer into a tube and hide it again in the refrigerator for 2-3 hours.
5. After the time has elapsed, you can sculpt delicious pies from the dough.

Dough with egg without yeast

Required Ingredients:

• testicle - 1 pc.;
• sifted flour - 0.5 kg;
• water - 0.25 kg;
• margarine - 3 tablespoons;
• salt - to taste.

How to cook:

1. Beat the egg with salt with a mixer. Pour in water and mix everything again.
2. Pour flour into the mixture, kneading the dough.
3. When the mass has become tight, leave it on the table for 15 minutes, covered with a napkin.
4. Roll out the layer, and then grease it with oil.
5. Roll the dough into a tourniquet and hide it in a cold place for half a day.

Yeast dough without eggs

Yeast dough for samsa can be made in the oven at a minimum temperature.

Required Ingredients:

• premium flour - 1 kg;
• instant yeast - 60 grams;
• running water - 0.5 l;
• salt - 1.5 teaspoon;
• sugar - 1 tablespoon;
• oil "Oleina" - 50 ml.

How to cook:

1. Dissolve dry yeast in warm water (50 ml), add 1 tsp there. sugar, and then put in a warm place for half an hour. If you dilute the yeast in a cup and put it on the battery, then in this case 15 minutes will be enough.
2. Pour flour into a working container, add yeast starter, as well as salt and sugar. Blend everything in a blender and then with your hands.
3. Add "Oleina" to the dough as it kneads.
4. As soon as it becomes tight, you should continue kneading on a flat surface. To do this, sprinkle the table with flour and knead the dough until a homogeneous plastic state.
5. Then return to the bowl again, cover with a clean towel and put in a warm place for 2-3 hours.

Basic rules for working with yeast dough:

1. Water should be taken only warm - 40 ºС.
2. If you use carbonated water, the air bubbles will make it fluffy and airy.
3. For kneading, you can use a decoction of potatoes. It will make baked goods tender and soft.
4. Be sure to add vegetable oil to the dough. It will give it elasticity.
5. You should not cook a large number of pastries at once. You need to bake as much as the family can eat in one day. This is due to the fact that samsa is good in a hot and soft form.

Simple homemade samsa recipes

A popular Asian dish has been cooked in our country with various fillings. Vegetable, mushroom, cheese fast food is not inferior in taste to the national recipe, and in terms of the content of nutrients it even surpasses meat samsa.

Uzbek recipe for samsa with meat

Required products:

• puff pastry;
• sheep meat - 300 grams;
• onion - 0.5 kg;
• fat tail (lamb) fat - 50 grams;
• egg - 1 pc.;
• ground black pepper and salt - to taste.

How to cook:

1. Skip the meat and onions through a meat grinder. Knead the minced meat, add all the necessary flavor enhancers.
2. The dough prepared in advance should be rolled out with a rolling pin, and then using a glass to form cakes out of it.
3. Put 10 grams of filling in the middle of each circle, and then wrap the edges in the desired shape.
4. Lay the patties seam side down on the greased deco.
5. Bake for half an hour at a temperature of 200-220 ºС.

Samsa from puff pastry with chicken

Samsa with chicken is a wonderful alternative to Uzbek pastries, which is healthier and easier for the body to digest.

Required Ingredients:

• chicken breast;
• potato tubers - 6 pcs.;
• bulbs - 5 pcs.;
• oil - 0.25 kg;
• flour - 0.5 kg;
• sour cream - 0.25 kg;
• soda quenched with vinegar - 1 teaspoon;
• salt, pepper - to taste.

How to cook:

1. Hard margarine should be grated on a coarse grater, and then added to the flour.
2. Take sour cream and mix it with quenched soda. Pour this mass into flour, knead the dough, and then send it to the refrigerator for 2 hours.
3. Minced meat preparation. Peel the potatoes, and then grate on a coarse grater, chop the onion finely. Grind the fillet in a meat grinder, and then add to the vegetables.
4. Modeling samsa. Make a thin layer of dough 3 mm thick and divide it into cakes measuring 12 x 12 cm. Put a spoonful of minced meat on each cake and seal it on three sides.
5. You can make samsa in the form of rolls. To do this, the rolled layer is cut into 3 parts. Spread 1/3 of the minced meat on each test strip, and then wrap it up.
6. Deco is lubricated with fat, and then blanks are laid on it. Top samsa is treated with egg yolk and put in the oven for 20 minutes. The temperature in the oven should be 180ºС.

Diet samsa with pumpkin

This dish is usually prepared with fat tail fat. But, in order not to burden the stomach, fat can be replaced with vegetable oil.

To prepare treats you will need:

• fresh pumpkin - 0.5 kg;
• sifted flour - 400 grams;
• water - 200 grams;
• olive oil - 100 ml;
• "Oleina" - 2 tablespoons;
• bulbs - 2 pcs.;
• sugar - 1 tablespoon;
• ground pepper and salt - a pinch each.

How to cook in the oven:

1. Make half puff pastry. Do it this way: mix water, olive oil and salt. Then add flour in small handfuls until the mass becomes tight. Then put in a cold place for 1 hour.
2. Take a pumpkin, peel it, and then cut the vegetable into small cubes.
3. Peel the onion and cut it into half rings.
4. Take a frying pan and pour sunflower oil into it. Lightly fry the onion on it. You should not bring the vegetable to a golden crust. The onion should remain juicy and saturate the pumpkin with flavor.
5. After 3 minutes, send the pumpkin to the onion pan. Add spices: salt, sugar, pepper. Stir the food in the pan until the particles of salt and sugar disappear. Bring the pumpkin to half-cooked.
6. Remove the dough from the refrigerator and divide it into cakes.
7. Put a filling on each piece, and then seal the composition in the form of a square envelope.
8. Bake samsa in the oven at a temperature of 180 ºС for 15 minutes.

Original samsa with cheese

This recipe is quite interesting for its original taste.

Required Ingredients:

• egg - 4 pcs.;
• cheese "Russian";
• butterfat - 100 grams;
• garlic - 4 cloves;
• water - 200 grams;
• parsley and dill - 1 bunch;
• basil, salt, pepper.

How to cook:

1. Beat the egg, pour water into it, salt and shake everything again.
2. Sift the flour well and pour it into a deep bowl. Make a well in the flour hill and pour in the egg slurry.
3. After the dough has become tight, it should be covered with a napkin, and then left alone for 40 minutes.
4. After the elapsed time, put it on a clean table, sprinkled with flour, and divide into 5 even parts, 3 mm thick. Coat each cake with oil, and then twist with a flagellum. Roll the bundles in flour, put on one plate and put in the refrigerator for 1 hour.
5. While the dough "reaches", we proceed to the manufacture of the filling. To do this, a piece of cheese should be cut into small cubes. Grind the garlic clove, and then mix the gruel with cheese. Drive 2 eggs into it, add chopped greens and mix again.
6. Remove the dough to cut each tube into pieces. Expand each element, and then make a thin layer out of it.
7. Put the filling on each cake, and then seal the composition with a triangular envelope.
8. Take deco, cover with food paper, and then put cheese samsa there. Top the pies with yolk and sprinkle with seasonings.
9. Send samsa to the oven for 30 minutes.

Hearty samsa with mushrooms

Mushrooms are forest meat. Uzbek dish with mushrooms is a real delicacy for the whole family! To make pastries not only tasty, but also satisfying, meat is usually added to mushrooms.

Minced meat ingredients:

• lamb or pork - 300 grams;
• mushrooms - 1 kg;
• onions - 3 heads;
• cilantro, basil, dill, parsley;
• salt pepper.

Products for the test:

• yeast - 30 grams;
• flour - 1 kg;
• water - 400 grams;
• salt - a pinch.

How to cook:

1. First you need to deal with mushrooms. If these are greenhouse champignons, then it is enough to wash them. If forest mushrooms, then they must be boiled at least 2 times, and the water must be drained each time. Before cooking, the mushrooms should be cleaned of forest grass, needles, and also the upper shell.
2. Fatty meat must be passed through a meat grinder with a large nozzle.
3. Cut the onions into rings, and then marinate with salt and herbs for 15 minutes.
4. Cut the processed mushrooms into pieces and fry in a pan in pork fat. But for lovers of diet food, you should fry in vegetable oil.
5. Mix minced meat, onion, mushrooms. Add spices and then cover with a towel.
6. During this time, prepare the puff pastry.
7. Roll out the elastic layer to a thickness of 2 mm, and then cut it into cakes.
8. Put a small piece of minced meat on each piece of dough and seal it with a square envelope.
9. Bake samsa for 20-25 minutes in the oven.

Samsa with sweet filling

Traditionally, samsa is considered a salty dish, but today's culinary masters have made a sweet treat out of this snack!

Required Ingredients:

• sugar - 2 cups;
• semolina - 250 grams;
• powdered sugar - half a glass;
• eggs - 2 pcs.;
• nut kernels - 120 grams;
• almonds - 30 grams;
• hazelnuts - 120 grams;
• water - 200 grams;
• lemon juice - 1 teaspoon.

How to cook:

1. Make puff pastry, or you can buy ready-made. Samsa from the finished one turns out no worse.
2. Next, prepare the filling. To do this, semolina, powder and dry fruits are mixed in a deep container. To this mixture, drive 2 eggs, and then combine everything into a homogeneous mass.
3. Take granulated sugar, and then pour a glass of water into it. Add lemon juice there and brew this syrup.
4. From the dough, make a thin sheet, which should be cut with a figured knife into squares, with a side of 10 cm.
5. Take the filling and make a sausage out of it, 1.5-2 cm in diameter. Cut the “sausage” into cubes, and then put each of them on a square of dough.
6. Seal the stuffing in the form of a triangle and put on a baking sheet, greased with oil.
7. Bake a sweet treat for 20 minutes at standard temperature.

Cooking samsa at home is a very interesting activity! Ruddy pastries will please the whole family and make a holiday in the house!

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 in Central Asia, which has managed to fall in love with many in our country, so much so that they began to cook it themselves 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 pumpkin and potatoes, but the classic is chopped meat 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 diced tomatoes to the filling, they will add extra juiciness and sourness. In order to make puff samsa, unleavened dough is 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, as a seasoning, they serve 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 best drink for 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.
Brush the rolled dough with half of the room temperature melted butter. 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.

Samsa are surprisingly popular and incredibly easy-to-prepare pies that came to us from Central Asia. There are so many options out there and they are all delicious. Puff samsa is easy to recognize by its characteristic triangular shape.

A very common version of these pies is samsa made from tender, airy puff pastry with a juicy chicken filling. Puff pastry is often made independently, using an accelerated method. But it is even easier and faster to cook samsa from purchased puff pastry. The main thing is to choose a good quality semi-finished product, and then you will get excellent samsa.

For the filling, take a variety of parts of the chicken, it all depends on your preferences. It is believed that the meat should contain quite a lot of fat so that the filling inside is not dry, but such a samsa will be, as they say, “an amateur”. You can go the other way, which you will surely like to taste - add a lot of onions to the filling. It is the onion that helps the meat retain its juiciness, and even the capricious chicken fillet will be incredibly tender.

Ingredients (for 12 pieces)

• 450-500 grams of unleavened (yeast-free) puff pastry
• 2 chicken fillets
• 2 large onions
• 1 teaspoon Khmeli-suneli seasoning or other spices to your taste
• 0.5 teaspoon salt
• 1 egg for brushing
• flour for rolling
• sesame - optional

You can also use yeast puff pastry, then the samsa will turn out to be softer and more fluffy. But if you have the opportunity to choose, give preference to the yeast-free dough, it is thanks to him that the finished baking will have a very tasty thin and crispy crust.

How to cook chicken samsa

Defrost the finished puff pastry.

Peel the onion from the husk and cut it into thin half rings.

Cut the chicken fillet into small cubes 1 cm in size.

Mix the meat with chopped onion, salt the filling, add spices to it and mix well.

Roll out puff pastry into a layer 1.5-2 mm thick. For ease of rolling it can be divided into 2-4 parts.

Cut the dough into 12 squares - blanks for samsa.

Place 1-1.5 tbsp in the center of each blank. spoons of stuffing

Fold the samsa diagonally and pinch the edges tightly to make a triangular patty.

If desired, trim the uneven edges with a curly knife, then lay the samsa on a baking sheet covered with parchment paper. Brush each pie with beaten egg.

Bake chicken samsa at 200 degrees until golden brown. This will take about 20 minutes.

It is best to serve samsa hot - only from the oven. If you have uneaten samsa left, cool it and put it in the refrigerator, and reheat it in the microwave or oven before use.