How to cook samsa from puff pastry. The best samsa recipe
Oriental cuisine has given us many delicious dishes, many of which have become an integral part of our menu. Take, for example, the well-known pilaf. But today we will not talk about the main dishes, but about baked goods, namely, about the Uzbek pie, another (well-known) name of which is samsa.
Samsa is a traditional dish of the peoples of Central Asia, where it is as popular as chebureks in our country. Once you try this hearty pie with a crispy crust and juicy filling, you will want more and more. These pies are made from unleavened or puff pastry, mainly with meat filling, and baked in a special oven - a tandoor.
Naturally, we don’t have such an oven in our apartment, but this doesn’t mean that we won’t be able to bake samsa; a gas or electric oven will do just fine. Of course, it is better if the dough is homemade, but since we all have very little free time, puff pastry without yeast from the nearest supermarket will be a good substitute.
Samsa with chicken from ready-made puff pastry
First you need to defrost the dough. While the dough is defrosting, this will take half an hour or a little more, we will prepare the filling. Ideally, samsa needs lamb, but I like it with chicken (it’s not so fatty, and it cooks quickly). The main rule: in order for the filling to be juicy, the meat must be cut into small pieces, and not minced in a meat grinder and take exactly as much onion as there is meat.
To prepare samsa you need: a package of puff pastry without yeast, for the filling - meat (I used chicken), onion, salt, pepper to taste, egg for greasing and sesame seeds for sprinkling.
So, cut the chicken fillet,
Finely chop the onion.
Place the meat in a bowl, add the onion, salt and pepper well,
Mix thoroughly.
Roll out the defrosted puff pastry into a thin layer.
Cut into equal parts. I got rectangles.
They, in turn, are cut into squares.
Place a teaspoon of filling in the middle of each square.
Now you need to shape the samsa. First pinch the two edges.
Then the rest, forming a triangle.
Try to pinch the edges as best as possible so that the juice does not leak out later during baking. Turn the samsa seam side down.
Cover a baking sheet with parchment and place all the pies. Beat the yolk of one egg with a fork and dilute with a little water.
Brush the pies with it and sprinkle with sesame seeds.
Bake in a well-heated oven at 190 degrees for 20-25 minutes until golden brown. Let cool slightly and enjoy.
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 loved by 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 come in different varieties, including pumpkin and potatoes, but the classic is sliced meat with onions in a 1:1 ratio, 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, put cumin there, after rubbing it with your thumb in the palm of your hand, salt and ground black pepper. You can also add chopped cilantro and a couple of delicious diced tomatoes to the filling; they will add additional juiciness and sourness. To make a puff samosa, the unleavened dough is rolled out 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 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, 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 to go with 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 at 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 samosa, seam side down, on a baking sheet greased with vegetable oil.
Samsa is a surprisingly popular and incredibly easy-to-prepare pies that came to us from Central Asia. There are a huge number of its variants and they are all invariably delicious. Puff samsa is easily recognized by its characteristic triangular shape.
A very common version of these pies is samsa, made from soft, airy puff pastry with a juicy chicken filling. Puff pastry is often made independently, using an accelerated method. But it’s even easier and faster to prepare samsa from store-bought puff pastry. The main thing is to choose a good quality semi-finished product, and then your samsa will turn out excellent.
For the filling you can use a variety of chicken parts, 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 samsa will be, as they say, “not for everyone.” You can go another way, which you will probably like - add a lot of onions to the filling. It is the onion that helps the meat retain its juiciness, and even 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 tsp salt
- 1 egg for brushing
- flour for rolling
- sesame - optional
You can also use yeast puff pastry, then the samsa will turn out softer and fluffier. But if you have the opportunity to choose, give preference to yeast-free dough, it is thanks to it that the finished baked goods will have a very tasty thin and crispy crust.
How to cook samsa with chicken
Thaw the finished puff pastry.
Peel the onion and cut it into thin half rings.
Cut the chicken fillet into small 1 cm cubes.
Mix the meat with chopped onions, salt the filling, add spices to it and mix well.
Roll out the 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 piece. spoons of filling.
Roll the samsa diagonally and pinch the edges tightly to form a triangular patty.
If desired, trim the uneven edges with a curly knife, then place the samsa on a baking sheet covered with parchment paper. Brush each pie with beaten egg.
Bake samsa with chicken at 200 degrees until golden brown. This will take about 20 minutes.
It is best to serve samsa hot – straight from the oven. If you have uneaten samosa, cool it and put it in the refrigerator, and reheat it in the microwave or oven before eating.
As I already wrote in previous articles, samsa is prepared not only from unleavened puff pastry, a recipe with a photo of which, by the way, is available on our website. The dough for samsa is chosen at your own discretion. Yeast, yeast-free, puff pastry, butter. There are many recipes, as well as the bakers who come up with them. Yes, some products cannot be called samsa, rather they are lush pies or buns, but before you argue with the authors of the recipes, you need to at least once try to bake according to their recipes. Fortunately, nowadays an assortment of puff pastry is sold in almost all grocery stores at affordable prices. It is packaged in 500 grams per package - 2 layers of 250 grams each. Convenient, practical and eliminates the hassle and fuss with flour.
Now let's move on to the recipe itself.
To prepare 1 kg of dough:
- Premium flour - 700 gr.
- Water (warm) - 1 - 1.5 cups.
- Yeast - 1 tsp with a slide.
- Salt - to taste.
- Sugar - 0.5 tsp.
- Creamy margarine - 100 gr.
- Vegetable oil - 100 gr.
For the filling:
- Meat (beef, pork, lamb) - 300 gr.
- Lard - 100 gr.
- Onions - 4-5 pcs.
- Salt, ground black pepper - to taste.
Melt margarine in butter over low heat and set aside. Knead the yeast dough in a bowl. It should be soft, but at the same time easily come off your hands and not stick to the rolling pin. To obtain this result, I advise you to gradually pour the flour into the water, and not vice versa. With this method of kneading, you can control the elasticity and rigidity of the dough during the process. The amount of ingredients is approximate. No one can tell you more precisely, since it all depends on the quality of the flour.
Set the dough aside for 15 minutes, then roll it out into a thin layer. For ease of processing, I suggest first dividing it into 4 smaller koloboks. Grease the rolled out layer with a layer of oil mixture and roll it into a roll, which in turn is twisted into a spiral.
Place in the refrigerator for 1 hour (minimum), or it is better to prepare the dough in advance and keep it in the cold overnight. This way, all layers will be saturated with oil and the baked goods will become flaky and airy.
You will have more than an hour to prepare the filling, which can be lumpy or minced. I'll tell you how to prepare the chunky filling.
Cut the onion, meat and fat into small cubes, season with salt and pepper. If you wish, you can add more spices. Such as zira. Leave the filling in the bowl for half an hour. Connect the oven, setting it to 200 degrees.
Take the chilled dough out onto the table. There are also two processing options here. Or you will unwind the spiral and cut it into “bedside tables”. Or squeeze and roll the “snail” into a sausage and also cut it. Press each block with your palm and roll it into a small round cake. It won’t work very thin because it’s a yeast dough.
Place one tablespoon of minced meat in the middle and fold the free edges over it. Pinch the corners and tuck them in to prevent juice leakage.
Place the finished products in rows on a baking sheet covered with parchment, leaving a distance of 4-5 mm between the dryers. They should lie on the sheet with the smooth side up. No paper, grease with oil. Brush the surface with mixed water and beaten egg. Sprinkle with sesame seeds. If you don’t have them, it doesn’t matter; baking will still be delicious without them.
Place in the oven for 25-30 minutes. After a while, remove the golden-brown pastry from the sheet into a plastic cup with a lid. Leave for 5 minutes.
That's the whole recipe for making samsa in the oven. Bon appetit!
In another version, I used ready-made puff pastry dough. The remaining ingredients were taken in the same quantities as in the first recipe.
I slightly defrosted the briquette, after removing the dough from the packaging. When defrosting, the layer must be covered with film to prevent it from drying out. I did not defrost it completely, leaving the dough cool.
I cut it into squares, rolled each one out and did the rest of the steps as in the previous case.
By the way, the shape does not have to be triangular. These can be squares or balls. Any form convenient for you.
When using yeast puff pastry, know that the baked goods will be airy and soft - soft, but without very crispy layers.
Samsa made from yeast puff pastry with potatoes and onions
Compound:
- Ready dough - 1 package.
- Potatoes 4-5 pcs.
- Garlic 3 cloves.
- Green onion - 1 bunch.
- Salt, ground black pepper - to taste.
- Egg - 1 pc.
While the dough is defrosting, prepare the filling. Peel the potatoes and cut into cubes. Chop the onion. Squeeze or finely chop the garlic.
Mix all ingredients thoroughly in a bowl.
Divide the melted dough into squares of the size you need. Roll out each one individually and place the filling in the middle.
Close the semi-finished product like a parcel.
Fold up the free edges as well. Connect them by compression.
You will get such a pie. Place seam side down on a sheet lined with baking paper or greased with butter.
Brush with beaten egg and bake at 190-200 degrees for half an hour.
After half an hour, remove the sheet, remove the dryers and let them cool slightly. Bon appetit!
Yeast samsa with minced meat and potatoes
- Curdled milk - 1 glass.
- Water - 0.5 cups.
- Sugar - 0.5 tsp.
- Yeast - 1 tsp.
- Premium flour - 700 gr.
- Vegetable oil - 2 tablespoons. spoons.
- Minced meat - 500 gr.
- Onions - 4 pcs.
- Salt, pepper - to taste.
In a bowl, dilute the yogurt with warm water, pour in the butter, salt and add sugar and yeast.
Mix everything until smooth and gradually add the sifted flour, without stopping kneading. Knead into an elastic, soft dough in this way and put in a warm place for an hour, covering with a lid.
At this time, mix the minced meat with onion, spices and salt.
Turn on the oven at 200 degrees.
After an hour, divide the dough into parts and roll each into a ball.
Roll the balls one by one into round layers and place the filling on the center.
Connect the loose ends to form a triangle or whatever shape you prefer.
Place the molded products on an oiled baking sheet in rows, leaving 4-5 mm between them. Brush with egg. If desired, sprinkle with sesame seeds. Bake for 25-30 minutes until golden brown.
Remove the finished samosas from the sheet and separate them from the paper with a spatula or your hands. Cover with a lid in a deep bowl for 5 minutes.
Transfer to a flat dish and eat.
Eat with vinegar or tomato sauce. Just like adjika. Very tasty!
Bon appetit!
I would now like to express my gratitude to Golib Saidov for the opportunity to watch the preparation of dishes, in particular samsa, on TV.
Delicious Uzbek samsa made from puff pastry is for many the pinnacle of culinary art. However, in reality, every housewife can prepare a delicacy. To do this, you need to familiarize yourself with the intricacies of the technological process and take care of the availability of the necessary products.
How to cook samsa from puff pastry?
In order for homemade samosa made from puff pastry to please you with its excellent taste, turn out ruddy and appetizing, you must follow the established rules that accompany each recipe.
- You can make your own puff pastry or buy ready-made frozen ones.
- The puff base should not be rolled out too thin - the product must maintain its 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 away most housewives from following the traditional technology, and they completely refuse to cook samsa on their own. 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
With a package of puff pastry and a couple of chicken breasts in stock, you can provide your family with a delicious snack in 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 made 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. This variation of an oriental delicacy cannot be called authentic, but it is guaranteed to be tasty.
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 samsa made from puff pastry with minced meat, placed in a hot oven, is browned, you can remove it to a dish.
Samsa with puff pastry cheese - recipe
A popular variety of oriental dish is made from puff pastry. You can purchase the flour base ready-made or make it yourself using the proportions of the ingredients from this recipe. For the filling, brine cheese is often used: feta cheese, Adyghe cheese, 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 this case, pork pulp is used to decorate the delicacy, which is preferably cut into small cubes, like onions. For convenience, the meat product can be frozen, which will simplify slicing.
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, herbs, mix, place in a sand base in a mold.
- 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. If the correct proportions of meat and onions are observed, the products will be 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 decreasing or increasing the amount of pepper and garlic.