Puff pastry samsa - the simplest recipes for delicious Uzbek pastries. Samsa made from ready-made puff pastry with chicken and potatoes

Samsa is usually prepared from homemade puff pastry based on dumplings. Brush with melted butter, roll and shape.

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

The dough can be used without yeast or with yeast.
It depends 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 yeast-free puff pastry.

I'm stuck yeast dough, so that the samsa is in a fluffier dough.

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

Finely chop the onion

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

Black pepper and salt to taste.

To onion was more juicy and unnoticeable in samsa, I mash it with a masher.

Mix the filling well and let it sit and marinate while we make the dough.

I do not defrost the puff pastry completely to make it 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 edges of the square thinly, leaving the middle untouched.

I put the filling in the middle and wrap it overlapping into a triangle.

For classic samsa, the dough is folded overlapping and the edges are not even pinched.
They are placed with the seams down and therefore the filling does not leak out.

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

I place the finished triangles, seam side down, on parchment paper.

I let the dough rest and rise, after covering it with a towel to prevent it from getting too windy. 10-15 minutes.

Brush the top with egg + 1 tbsp. a spoonful of water so that they are not too fried and have a uniform, beautiful golden brown crust.

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

Or both at the same time.

I had it in stock white sesame- I decorated it with it.

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

The aromas in the kitchen while baking are amazing, the family walks around with one question: “well, when?”

Due to large quantity onions and meat with fat - the filling turns out incredibly juicy, the dough is soaked with meat juice.

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

Bon appetit and culinary success to you!

Cooking time: PT01H00M 1 h.

Samsa made from puff pastry is delicious view baked goods with thin crispy dough and big amount fillings. IN flour products The quantity of tasty food is always important, juicy filling. Some best options this hearty and simple dish Uzbek cuisine we offer below.

Using ready dough, the preparation process is accelerated significantly. The dough itself can be prepared in advance with your own hands, or purchased at the store. Before using, let it melt a little at room temperature - about 30-40 minutes.

purchased dough - 1 package (500 g);
minced chicken - 500 g;
onion - 500 gr;
red pepper - ⅓ tsp;
salt;
lightly whipped egg white for gluing dough;
a handful of fresh herbs.

Roll out the dough thinly and cut into approximately equal squares.

Chop the onion into medium cubes, combine with salt, seasoning, minced meat and chopped herbs. You can use frozen greens.

Place a spoonful of filling in the center of the square, glue the edges diagonally, and grease the top with egg white so that they don’t separate. It is important to carefully pinch the edges so that the filling does not come out during baking.

From the above quantities of products you get 18 samsa pies. Place them on a baking sheet, seam side down, prepared in a convenient way, and bake in a hot oven for half an hour at 180 degrees. Then let it cool under a towel.

On a note. The baking tray can be lined with oiled baking paper, silicone mat, sprinkle with a thin layer of flour or directly grease with vegetable oil.

With chicken on yeast-free dough

Samsa with chicken is perhaps more popular in our cuisine than with beef or lamb. After all, chicken is a product accessible to everyone.

onion - 2 units;
chicken - 1 breast without bone and skin;
salt;
black pepper - teaspoon l.;
melted plum oil - 2 tbsp. l.

Puff pastry:

egg;
½ tbsp. l. lemon. juice;
½ tsp. salt;
500 g flour;
a pack of margarine;
250 ml ice water.

For registration:

1 yolk;
sesame;
a glass of cold water.

It is important that the liquid part for the dough is cold, or rather ice-cold. Therefore, after whisking the juice, egg, salt and water until smooth, we send them to the refrigerator so that it does not heat up at room temperature.

Be sure to sift the flour, rub cold margarine into it and mix thoroughly by hand. This must be done quickly so that the margarine does not have time to melt.

Make a small depression in the center of the flour mass and pour a little cold dough liquid into it. Sprinkle a little liquid with your hands, mixing the two different parts of the dough. It is important to mix and not knead the dough. Gradually, in small portions, add all the liquid to the flour. They need to be combined quickly enough so that the margarine does not have time to melt. During baking, the margarine will melt, thereby creating layering.

Gently “knock” the dough into the shape of a ball or brick. Place in the refrigerator overnight.

Let's prepare the filling: chop the onion (you can saute it a little), chop the breast into small cubes, combine all the ingredients for the filling together.

Cut a small piece from the main mass of dough and roll it out into a thin layer, up to 5 mm. Using a bowl with a diameter of about 16-18 cm, squeeze out circles. Place a table in the center of the circle. l. filling and seal it to form a triangle, folding the edges on three sides. Place the samsa seam side down on a baking sheet. Lightly coat with beaten yolk and water, sprinkle with sesame seeds. Bake as in the previous version.

With chicken in the oven

For filling:

700 g chicken. meat;
400 grams of chopped onion;
salt pepper;
tsp mustard.

Other:

700-750 g puff pastry;
yolk for greasing;
black and white sesame.

Roll out the dough thinly. Mix the ingredients for the filling and cool in refrigeration chamber about a third of an hour.

Divide the dough into approximately equal squares, put the filling in the center, and glue it into a rectangular envelope. Cover the top with yolk and sprinkle with sesame seeds.

Bake for 40 minutes at 190 degrees.

On a note. If at the end of cooking the samsa there is a little dough left, wrap it in film and leave it for storage in freezer.

Puff pastry with cheese

The filling for samsa can be simply cheese - the dish turns out very tender and aromatic, lighter than with meat.

water - glass;
flour - 2 ½ cups;
vinegar - table. l.;
oil drain - 60 gr;
salt;
suluguni cheese - 60 gr.

Cold boiled water mix with vinegar, melted butter, salt, and only then add flour. Mix everything thoroughly, first with a spoon and then by hand. Place the dough in a bag in the refrigerator for half an hour (or better yet, an hour).

Meanwhile, prepare the filling and baking sheet: grate the cheese onto a large nozzle and cover the baking sheet with parchment. Turn on the oven to heat up.

Roll out the dough, cut out circles, form samsa and bake until done.

On a note. For samsa, you can use homemade dough or store-bought dough.

Recipe for yeast dough with minced fillet

Samsa with minced meat cooks a little faster, since minced chicken You can buy it ready-made at any supermarket.

Dough:

water - 1 ½ cups;
yeast - tsp;
salt - tsp;
sugar - table. l.;
flour - 4-5 cups;
soft drain butter or margarine - 200 gr.

Filling:

minced chicken fillet - 400 g;
onions - 4 small;
water - 2 tbsp. l.;
salt, pepper, cumin.

Knead the dough:

Pour water into a bowl. We send yeast, salt and sugar here. Mix with a spoon.
Gradually add flour without stopping stirring.
Place the dough on the table and knead. The dough should be tight and homogeneous.
Place in a bowl and place in a warm place to rise.
As soon as it fits, divide into 3-4 parts, roll out, grease soft oil, stack the layers one on top of the other and roll as tightly as possible. Leave in the refrigerator for at least a couple of hours.

While the dough is resting, mix all the ingredients for the filling. Water is added to make the filling more juicy.

Take the dough out of the refrigerator and cut into small pieces. Roll each one out thinly and put the filling in it. Next, bake as usual.

On a note. The main rule of samsa with meat is minced meat and onions in equal proportions.

Eastern samsa with greens

flour - 3 cups;
kefir - 200 ml;
egg - 3 units;
greens (onions, cilantro, dill) - 300 g;
oil drain - 200 gr;
spices.

Chop the butter with a knife, then put it in a bowl with sifted flour and mix it by hand - you will get some semblance of crumbs, like in shortcrust pastry.

Then add kefir and salt. Knead the dough - it should be tight. Let's leave it aside for a while.

Prepare the filling: chop the green feathers and lightly sauté. Add eggs to them, continue to sauté, stirring continuously - you should get egg-onion lumps.

Chop the rest of the greens, and as soon as the whole egg has set, mix in a separate bowl.

Cooking classic samsa with beef

400 grams of ground beef;
400 grams of chopped onion;
salt pepper;
spoon of butter;
a pack of store-bought dough.

You can buy minced meat ready-made, or twist it beef tenderloin meat grinder

Mix the minced meat, onion, oil, salt and pepper - this will be the filling of the samsa.

Roll out the dough, cut into squares or circles using a mold of a convenient diameter. Distribute all the filling into the center of each round, seal it with an envelope and bake in the oven at 170 degrees for 45-50 minutes.

On a note. Depending on the type of filling, the baking time varies. For example, for filling with herbs and cheese, it is enough to wait for the samsa itself to brown - 10-15 minutes. Samsa with meat (any) is baked a little longer - from half an hour to 50 minutes, depending on the selected temperature.

Lamb recipe

Dough:

flour - 550g;
water - 300 ml;
salt - 1 tsp;
post oil

Filling:

lamb tenderloin - 650 gr;
tail fat - 40 g;
onion - 500 gr;
several sprigs of fresh dill and parsley;
mixture different types pepper (ground).

Decor:

egg beaten with a small amount water;
half a stack of raw or toasted sesame seeds.

In the bowl where you plan to knead the dough, combine water with salt, stirring well until the second dissolves. In several stages, sift the flour here, gradually kneading elastic dough. Roll it into a ball, wrap it in film and leave it to rise a little for a third of an hour.

After the allotted time, place the dough on a sprinkled board, divide it into two parts, lightly knead each ball by hand one more time and roll it out with a rolling pin to a thickness of 2 mm. Lightly grease with oil, roll each layer into a separate roll and place in the freezer for 45 minutes.

While the dough is “freezing”, prepare the filling: rinse the tenderloin, cut it into very small pieces (first in layers, then in cubes). In the same way, cut the fat, onions, herbs, mix everything, salt and season.

We cut the prepared dough into “stumps”, lightly sprinkle each one with flour and press it into a flat cake. Next, roll them out with a rolling pin, put the filling on them, form samsa, place them on a baking sheet, seam side down, brush with egg and sprinkle with sesame seeds. Bake, let cool a little, and serve the dish for dinner or second breakfast with tea, kefir or milk!

No similar materials

Samsa is one of the delicious dishes 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 with everything in a variety of ways, various types meat and other products. Below are the most interesting and delicious options of this dish.

Samsa from ready-made puff pastry with meat

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

Ingredients for making 6 puff pastries:

1 kg frozen puff pastry
0.4 kg of any type of meat
0.3 kg onions
40 g sesame seeds
1 egg
1 tsp each salt and black pepper.

The cooking method is as follows:

Remove the dough from the freezer to defrost. While it is defrosting, prepare the filling: rinse the meat and chop into small cubes. You can purchase ready-made minced meat or pass the meat through a meat grinder.
Peel the onion and chop finely, add to the minced meat. Also add spices to the filling and mix well.
By the time the filling is ready, the dough will be ready to use. It needs to be lightly rolled out and cut into square layers measuring approximately 10 by 10 centimeters.
Place about a tablespoon of filling in the center of each square. We pinch the samosa so that we get a triangle. To make sure the seam is strong, you can press down the tucks with a fork.
Cover the baking sheet with parchment or a special silicone baking mat. Place the resulting pies and turn on the oven to heat up.
Beat the egg in a glass and brush the pastries with it. Lightly sprinkle sesame seeds on top.
Place the dish in the oven and cook for a third of an hour at 200 degrees.

Immediately after the oven, the finished meat samsa from puff pastry is transferred to a dish and covered with a towel for 10 minutes, and then you can serve it.

On a note. The amount of onion should never be reduced - according to tradition, it is added in approximately the same quantity as meat. The juiciness of the dish depends on the quantity of this vegetable. And a larger amount will interrupt the taste of the meat.

Recipe for making yeast-free dough

Simple yeast-free dough Even a culinary novice can cook. Samsa made from dough this recipe, it turns out 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 onions
1 tsp salt
1 tsp ground pepper
1 tsp mixture of meat spices.

For registration:

50 g black or white sesame
1 egg

Cooking method:

The butter must be frozen in advance. 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 sifted flour.
Take a separate mixing container and use a mixer to combine water, egg, salt and vinegar. Having received a homogeneous liquid, combine it with flour mixture. Knead the dough by hand. Afterwards, you can immediately start baking or put it in the refrigerator. The dough can be stored for no more than two months.
To prepare samsa, all that remains is to prepare the filling. To do this, chop the peeled onion and add it to ready minced meat. Add salt and season with spices.
Roll out the dough into a layer up to 3-4 mm thick and cut into small squares. Place the filling in them and seal the edges.
Beat the egg until smooth and brush the surface of the oriental pies with it. Sprinkle with sesame seeds and place in a preheated oven for 20-25 minutes.

With chicken in the oven

Samsa with chicken turns out tender and juicy. If not everyone likes lamb or doesn’t want to eat high-calorie pork - this the recipe will work never better!

Products for samsa:

0.6 kg skinless and boneless chicken fillet
0.4 kg onions
0.3 kg flour
80 g sour cream
1/2 cup water
1-2 tbsp sunflower oil
salt pepper.

Cooking method:

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

On a note. To ensure a crispy crust, spray the cake with cold water every 10 minutes while baking.

Puff pastry with cheese

Samsa with cheese just melts in your mouth.

Ingredients:

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

Step-by-step preparation:

Chop the cheese as finely as possible or grate it on a coarse grater, mix with spices and 1 egg.
Roll out the dough and cut into slices approximately 15 x 20 cm in size.
Place the filling in equal quantities onto the plates and connect the dough to form rectangles. Place the resulting samsa on a greased baking sheet.
Divide the remaining egg into yolk and white. Dilute the yolk with a couple of teaspoons of water and brush the pies with it.
Bake the dish in a preheated oven at 180 degrees for half an hour.

We suggest serving cheese samsa with sweet black tea.

Recipe for yeast dough with minced meat

Samsa with minced yeast dough turns out nourishing, tender and soft.

This is a quick recipe:

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

Preparation is as follows:

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.
Roll out the dough into a thin layer and cut into circles using a bowl. Place the filling in the middle and pinch the edges to form triangles.
Beat the egg in a glass and brush the samsa with it. Sprinkle with a small amount of sesame seeds.
Bake the 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.

Eastern samsa with greens

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

To prepare take:

3 cups flour
200 ml kefir
3 eggs
300 grams of greens (we recommend taking green onions, dill and spinach)
200 g butter
⅕ nutmeg, salt and the same amount of ground pepper.

Prepare according to the following scheme:

You will need a small bowl. Sift flour into it and add chilled butter. Chop the butter with a knife, add kefir and salt. Knead well until smooth. The dough should be slightly tight.
Chop green onions and spinach and fry in oil. Beat in the eggs and, stirring continuously, bring to readiness. Chop dill and mix with egg mixture. Leave to cool.
Roll out the dough, cut into squares or circles using a cup/bowl. Place the filling in the middle and seal the edges.
Bake at 200 degrees for about a third of an hour. Serve 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 it in the freezer in small portions, divided into bags.

Cooking classic samsa with beef

Samsa with beef turns out very filling. It is worth noting that when traditional preparation Samsa meat is cut into pieces, and the use of minced meat is a Slavic option.

To prepare take:

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

Cooking diagram:

Rinse the meat under running water and cut into cubes measuring about 1 by 1 cm.
Peel the onion and cut into cubes slightly smaller than the meat. Mix meat cubes, onion and spices.
In a separate container, mix 50 grams of butter, water and egg. In this case, the water should be hot. Mix flour and liquid, knead the dough. The consistency of the dough should resemble plasticine.
Melt the remaining butter over low heat and bring until the fat and whey separate. Remove the fat into a separate bowl - it is needed for cooking.
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 over the surface of the cake. Grease the top with prepared fat. Place all three layers on top of each other, coat with fat, roll up and cut into bars. Place in the freezer for 15-20 minutes.
Remove the dough from the refrigerator. Roll out each flatbread and add filling. Glue and bake in the oven for 20 minutes. Then brush with yolk, sprinkle with sesame seeds and bake for another half hour.

Lamb is considered traditional filling for eastern samsa.

To prepare delicious traditional samsa, you need to take:

1 kg lamb
300 grams of beef fat
10 g cumin
20 g salt
5 g pepper
700 g onion
50 g sunflower oil
20 g sesame
1 kg of ready-made puff pastry.

Cooking diagram:

Clean the lamb from veins and layers, chop it very finely or mince it along with the fat.
Peel the onion and finely chop it. Mix with minced meat, spices and oil.

600 g fat cottage cheese
500 g prepared puff pastry
1 packet of vanillin or vanilla sugar
½ tsp sugar
a stack of milk.

Cooking diagram:

Roll out the pre-thawed dough and cut into squares.
Mix the egg with cottage cheese, milk, sugar and vanilla.
Place the filling on the dough and glue it into triangles. Heat the oil in deep fat 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.

Delicious Uzbek samsa made from puff pastry is the pinnacle for many culinary arts. However, in reality, every housewife can prepare a delicacy. To do this, you need to familiarize yourself with the intricacies technological process and make sure you have the necessary products.

How to cook samsa from puff pastry?

To make homemade samosa made from puff pastry a delight excellent taste, turned out rosy and appetizing, you should follow the established rules that accompany each recipe.

You can make your own puff pastry or buy ready-made frozen ones.
Should not be rolled out puff base too thin - the products must maintain their integrity in order to preserve the juices inside.
The filling for puff pastry samsa can be made from chopped or twisted meat, vegetables or cheese.
As a rule, the products are made into a triangular or rectangular shape, tightly pinching the edges, brushing the surface with egg and sprinkling with sesame seeds.

Puff pastry samsa recipe

An authentic recipe for the Uzbek delicacy involves long and tedious preparation of the puff base. Actually, this nuance scares off most housewives from performing traditional technology, and they completely refuse to cook samsa themselves. However, with ready-made puff pastry the dish will turn out just as good.

Ingredients:

puff pastry – 700 g;
meat (pulp) – 500 g;
onions – 3 pcs.;
egg – 1 pc.;

Preparation

Defrost puff pastry.
Finely chop the meat and onion, mix and season.
Roll out the defrosted layers on a table dusted with flour, roll them up, cut them into portions, and roll them out again.
Fill the pieces with filling, pinch the edges, place on a baking sheet, brush with egg and sprinkle with sesame seeds.
After 25 minutes in the oven at 200 degrees, the samsa from the finished puff pastry will be ready.

Samsa with chicken made from puff pastry - recipe

Having a package of puff pastry and a couple of chicken breasts, you can provide for your family delicious snack, spending just a few minutes. While the puff base is defrosting, you can finely chop the chicken and mix it with chopped onion. All that remains is to form and bake the products.

Ingredients:

puff pastry – 700 g;
chicken fillet – 2 pcs.;
onions – 3 pcs.;
egg – 1 pc.;
flour, salt, pepper, sesame.

Preparation

Roll out the dough and cut into portions.
Fill the pieces with the filling seasoned with salt and pepper, pinch the edges, brush with egg and sprinkle with sesame seeds.
After 25 minutes, the puff pastry samsa with chicken will be browned and ready for tasting.

Samsa with minced puff pastry - recipe

Delicious samsa made from puff pastry is usually prepared from minced meat. However, there is not always time for long cutting of the product. It’s much faster to simply twist the meat slices through a meat grinder or grind them using a blender. Authentic such a variation oriental delicacies you can’t call it, but it’s guaranteed to be delicious.

Ingredients:

puff pastry – 700 g;
minced meat – 500 g;
onion – 300 g;
water or broth - ¼ cup;
egg – 1 pc.;
flour, salt, pepper, cumin, sesame.

Preparation

The dough is divided into portions.
Season the minced meat with onions with salt and pepper, add cumin and broth.
Fill the pieces with filling, brush with egg, sprinkle with sesame seeds.
As soon as the puff pastry samsa with minced meat is placed in hot oven, browned, you can remove it to a dish.

Samsa with puff pastry cheese - recipe

Popular variety oriental dish– from puff pastry. You can purchase the flour base ready-made or make it yourself using the proportions of the ingredients from this recipe. Often used for filling pickled cheese: cheese, Adyghe, suluguni, combining the product with herbs.

Ingredients:

flour - 3 cups;
water – 1 glass;
salt – 1 teaspoon;
butter – 150 g;
cheese – 350 g;
greens – 1 bunch;
egg – 1 pc.

Preparation

Mix flour with salt, water and oil (100 g), knead, let stand for 40 minutes, roll out thin.
Lubricate the layer with melted butter, fold it in half, roll it out and grease it again, repeat the procedure 4 times.
After the last folding, the dough is cooled, then rolled out again, brushed with butter, rolled into a log and cut into pieces.
Each portion is rolled out and filled with grated cheese and mixed with herbs.
Samosa with puff pastry cheese, brushed with egg and sprinkled with sesame seeds, is baked until golden brown.

Puff pastry samsa with pumpkin – recipe

Juicy and original in taste is obtained from puff pastry. Often, the vegetable mass for filling is supplemented with finely chopped fat tail fat, which makes the products more piquant, filling and juicy. You can make the flour puff pastry yourself in advance or purchase ready-made frozen ones.

Ingredients:

puff pastry – 700 g;
pumpkin pulp – 500 g;
onion – 250 g;
egg – 1 pc.;
salt, pepper, black sesame.

Preparation

Grind the pumpkin pulp, chop the onion, knead the mass with your hands, adding salt and pepper to taste.
Portions of dough are rolled out and filled with filling.
Brush the products with egg and sprinkle with sesame seeds.
After 25 minutes in the oven at 200 degrees, samsa with pumpkin made from puff pastry will be ready.

Samsa with pork made from puff pastry

As mentioned above, samsa made from puff pastry with minced meat is considered authentic. IN in this case used to decorate treats pork pulp, which is preferably cut into small cubes, like onions. For comfort meat product You can freeze it, which will make slicing easier.

Ingredients:

puff pastry – 500 g;
pork – 500 g;
onion – 250 g;
egg – 1 pc.;
salt, pepper, cumin, sesame.

Preparation

Prepare the pork, mix it with onions, season and stir.
Divide the rolled out dough into portions, fill with filling, and pinch the edges.
Add salt, pepper, nutmeg, greens, mix, put in sand base in the shape of.
Bake the pie for 30 minutes.

Samsa with lamb made from puff pastry

Made from puff pastry and decorated with lamb. About all the nuances of such preparation in this recipe. The main thing is to choose fresh, high-quality meat, ideally schnitzel or brisket, and complement it with an impressive portion of onions. The filling components are finely chopped with a knife, without using a meat grinder.

Ingredients:

puff pastry – 700 g;
lamb – 700 g;
onion – 400 g;
greens – 1 bunch;
egg – 1 pc.;
salt, pepper, cumin, sesame.

Preparation

Prepare the filling by chopping the ingredients and seasoning to taste.
Roll out the dough, divide into portions, fill with filling and pinch the edges.
Brush the products with egg, sprinkle with sesame seeds, and place on a baking sheet.
In 30 minutes, the puff pastry samsa with meat will be ready.

Puff pastry samsa with beef - recipe

Samsa with beef made from puff pastry is not as fatty as with lamb or pork, but this does not make it any less tasty. Subject to correct proportions meat and onion products are juicy, moderately spicy, and incredibly tasty. The filling can be supplemented with cilantro, parsley or seasoned with spices for meat.

Ingredients:

puff pastry – 700 g;
beef – 600 g;
onion – 400 g;
egg – 1 pc.;
salt, pepper, sesame.

Preparation

The beef flesh is frozen a little and cut into cubes as small as possible.
Mix the meat with chopped onions and season.
Roll out the dough, divide into portions, which are filled with filling.
The resulting pieces are greased with oil, sprinkled with sesame seeds and browned in the oven.

Samsa with puff pastry cottage cheese

Samsa with cottage cheese prepared according to this recipe will surprise you with its contrast of taste and originality. It is preferable to choose medium-density granular cottage cheese, having previously processed it with a blender or passed it through a sieve. The spiciness of the delicacy can be adjusted by reducing or increasing the amount of pepper and garlic.

If you wish, you can watch it too. Well, I think it’s simply a sin not to bring it to your blog!)

Samsa is one of the most popular dishes in Central Asia, which has become a favorite among many in our country, so much so that they began to cook it themselves at home. The dough for it is usually made fresh, with water and flour; samsa can be puffed or not puffed. It’s especially chic if it’s baked in a tamdyr, but it also turns out great in the oven, at home. The fillings for it are different, with pumpkin and potatoes, but the classic is sliced meat with onions in proportions 1:1, and more fat, preferably fat tail. It is considered most delicious if it is prepared from lamb, but it is also good when made from beef. Among the spices, they put cumin there, after rubbing it with the thumb in the palm of their hand, salt and black ground pepper. You can also add chopped cilantro and a couple of delicious tomatoes, cut into cubes, they will add additional juiciness and sourness. To make a puff samsa, unleavened dough roll out into a large thin circle, which is then greased with a large amount of fat - this can be butter, or margarine. Then, the dough is rolled into a rope and put in the refrigerator for several hours. If you then cut the dough rope crosswise, you will be able to see the layers that make the samosa flaky.
In Uzbek teahouses, water acidified with vinegar is served as a seasoning for samsa, poured into bottles with garlic cloves and chili peppers. It needs to be poured a little into the samsa while eating. Also served as a seasoning 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 underneath 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 fat) - 200-300 gr.,
Onions - 600 gr.,
Zira - a couple of pinches,
Salt - to taste
Ground black pepper - to taste,
Fresh cilantro - 50 gr.
Yolk (for greasing samsa) - 2 pcs.,
Black and white sesame seeds - to taste.
Yield - 20 pieces.

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

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

Take out one piece of dough and roll it out thinly into a large circle, lightly dusting the counter with flour. The dough should be rolled out thinly so that your palm can be seen from below.
Brush the rolled out dough with half the melted butter. room temperature. And from below, start wrapping the dough into a thin rope. Roll the wrapped rope into a snail shape and put it in the freezer for 30 minutes (or you can make the dough the evening before, 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 make the filling. Cut the meat into cubes, approximately 1 cm on a side, finely chop the fat, chop the onion into half rings, season the filling with cumin rubbed between your fingers in the palm of your hand, salt, ground black pepper, mix. At the very end, add chopped herbs and mix again.
Remove one piece of dough from the freezer, unwind it and cut it into ten equal pieces.
Press each one with your palm so that the cut side 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, do not under any circumstances sprinkle the table and dough with flour! Flour will clog the dough and puff pastry. To prevent the dough from sticking to the table, grease it with vegetable oil.
Place the filling in the middle of the rolled out juice and overlap it on three sides with dough, pressing the edges of the dough. Place the formed samsa, seam side down, on a baking sheet greased with vegetable oil.