Samsa - step-by-step recipes for delicious triangles with meat. We prepare traditional and puff samsa at home using step-by-step recipes

Samsa is not just a pie! The baked goods are distinguished not only by their shape, but also by their amazing filling, delicious dough, and amazing aroma. But only if you prepare everything according to the rules.

Here are the best step-by-step recipes for samsa with meat, which will definitely work out!

Samsa - general principles of preparation

Traditional Uzbek samsa is prepared from unleavened homemade dough, which is kneaded, folded, and rolled out in a certain way. You can knead it like you would for dumplings, but it’s better to add a little oil inside. Egg, sometimes kefir or yogurt is used instead of water. There are many options, but the main thing is to roll it correctly. The flatbread is generously greased with softened but not melted butter, rolled into a roll, and kept in the refrigerator. Only after this are the pieces of dough cut, thin flat cakes rolled out, from which triangles are sculpted.

What is used for the filling:

• meat, poultry;

• onion;

• spices.

It is better not to grind meat or poultry, but to cut it into pieces; they are not subjected to heat treatment. The onion is also cut into cubes; you need to add a lot of it to make the filling juicy. Sometimes the vegetable is scalded with boiling water, or lightly sauteed in oil if ready-made puff pastry is used. This recipe is below. The spices in samsa are usually salt and pepper, but you can add something else to your taste.

The formed triangles are prepared in the oven at home. They are placed on a baking sheet and baked immediately after formation. For a beautiful color, before putting it in the oven, you can grease the samsa with yolk or a whole beaten egg; for beauty, a small amount of white or black sesame is often poured into the central part.

How to sculpt a samsa into a triangle

It is not so easy to describe the process of making pies when it would be more logical to watch these actions on video. But not everyone has this opportunity. I’ll try to clearly explain how to correctly make triangular samsushkas. Other forms of products will also not be left without attention. I will explain the process step by step. The recipe I presented with a photo will help you understand that preparing samsa from puff pastry is not at all difficult. Samsa is a filling (meat or minced meat with onions) wrapped in dough. In the first case, you should wrap the filling by tying the free ends over each other, as is done when swaddling a baby, thus forming a triangle. This is the most common type of product molding. The corners must be pinched and folded so that the juice of the filling does not leak onto the baking sheet during baking. This method is used when it is impossible to glue the edges due to the excessive fat content of the dough.

When your dough is moderately oiled, it is better to pinch the edges of the product tightly together so that during baking the product does not open up and all the flavor does not end up on the frying sheet. The corners, as in the previous and in all other cases, are pinched and bent.

In the third option, a layer of purchased dough cut into squares is used. I find this method quite simple. Place the filling in the corner of the square, slightly retreating from the edge, and add the second half of the layer, forming a triangle.

I’m used to making samsa from round blanks - pancakes. I recognize such wrappings as a convenient option that allows you to wrap a product, giving it different shapes. And this is how Indian samosas are made from phyllo dough or pita bread. Cut the layer into wide strips. One end of the strip is folded into a cone, filled with filling and wrapped into a triangle. Subsequently, the products are deep-fried. Filo is a very thin and tender dough used for baking. Sold in grocery stores along with other semi-finished flour products. Samsa made from filo dough turns out crispy and is prepared in two ways - baking and frying.

Do the same with a square puff pastry product. The difference is that now you have to roll it into a so-called envelope.

First, place the opposite free edges on top of each other, and then the remaining ones on top. Pinch the junction of the upper ends along the edges. And the square (rectangular) samosa is ready for baking.

Round samsa, which is given this shape for baking in a tandoor or cauldron, is molded following the example of Tatar belyashi. The sides are connected in a circle, but unlike whites, they do not leave holes in the middle. This is easy to do if you know how to fold folds.

Or this method of sculpting. The hole formed in the middle is not protected, but covered with a circle of smaller diameter and connected to the edges of the hole. Like this.

If not, then first connect the edges on four sides in the center, and then slightly turn along the axis and mold the remaining four sides.

The next way to make a beautifully shaped samsa is a little more complicated than the previous ones. I call this product a fish or a braid. You will learn more from the photo. The remaining open tip is clamped tightly like a fish fin.

You will see methods for sculpting beautiful Turkish samsa on our website with all the details. I think that Caucasian khachapuri is one of the varieties of samsa with cheese. I see no obstacles to preparing this puff pastry pie. Cut the purchased layer of semi-finished product into triangular pieces. Place the filling on one half, stepping back 0.5 cm from the edge, and cover with two free ends, securing them at the corner of the third end and on the sides.

And this method of forming an open “rose” pie, well, the end result is a very beautiful pastry. The method is simple. In the photo you will see how easy and correctly it is to make samushki. Connect the first two segments with an overlap. Stretch the third one a little and connect both ends on top of the first two segments. The fourth one will also have to be slightly stretched to cover the entire flower around the circumference and connect the edges of the segment to each other. Before baking, brush with yolk and sprinkle with poppy seeds.

Don’t forget the method of modeling like chebureks or dumplings. This appearance in no way detracts from the taste of the pie. On the contrary, it’s more convenient to eat it.

At the end of this page I will share with you a culinary secret. If you want to make fluffy samsa from yeast dough, then put the filling in the form of a ball (slide), without pressing it down. And try not to roll out the semi-finished cake with a rolling pin, but to stretch it with your hands. I chose this video clip for those who want to learn how to sculpt solely by example.

Recipe for samsa with pumpkin and meat in the oven

Now you will learn an unusual recipe for pies shaped like a pumpkin with a very tasty filling.

Products:

meat - 300 g
onion - 100 g
salt - 2 tsp.
pumpkin – 280 g
pepper - 1 tsp.
puff pastry - 1 kg
yolk - 1 pc.

Cooking steps:

Cut the meat into small pieces. Cut the pumpkin into small cubes. Finely chop the onion.
Place everything in a bowl, add salt and pepper and mix everything. The filling is ready.
Take the prepared puff pastry, cut off 120 g and roll it into a circle. Place the filling and bring all the edges up and join everything into a knot, squeeze and flatten.
Take the thread, fold it several times and wrap it, dividing the samsa into parts. Cut off the excess thread.
Place the blanks on the parchment with the knot down and brush with yolk.
Bake at 200 degrees for 35 minutes. This is such a beautiful samosa, shaped like a small pumpkin.

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Samsa made from puff pastry with minced meat

Have you ever tried delicious, crispy samsa, just taken out of a hot tandoor, which you eat, burning with the aromatic juice of the filling and cannot convey all the delight from the delicious taste. No less tasty samsa with meat can be prepared in a home oven.

Flour - 350 g
Water – 180 ml
Minced pork or lamb - 450 g
Butter or margarine - 100 g
Sunflower oil – 50 ml
Sesame or poppy seeds - 50 g
Onion - 2 pcs.
Salt, pepper - to taste

Preparation

Finely chop the onion. Add chopped onion, pepper, and salt to the minced meat. Knead it thoroughly with your hands.
Samsa made from minced meat with pieces of fat is even tastier.
First you need to sift the flour, add salt and add water.
Mix the dough. It may take a little more or less water, depending on the quality of the flour. The dough should not be too tight, adjusting the amount of water, knead a soft dough. Let the dough rest for 10-15 minutes.
Mix sunflower oil with melted butter.
Roll out the dough as thinly as possible.
Lightly flour the rolled out sheet of dough and brush with warm butter.
Starting from one edge, roll up the entire layer of dough, forming a roll. Place in the refrigerator for a short time.
After 10-15 minutes, remove from the refrigerator and cut into pieces 8-10 cm long.
Roll out the dough pieces, but not too thin. Place the filling and seal the edges, forming a triangle.
Brush with beaten egg, sprinkle with sesame seeds and black pepper.
Don't forget to preheat the oven. Bake for 20 - 25 minutes. Samsa is ready! A salad of fresh vegetables would be an excellent side dish. Bon appetit!

Unleavened dough for samsa

The simplest option that can be easily prepared at home.

We will need:

water - 1 tbsp.
flour - 3-4 tbsp.
egg - 1 pc.
salt - 0.5 tsp

Cooking method:

Place salt and egg in cold water. Stir. Add flour and knead the dough, it looks like dumplings. Is not it? Let the finished dough stand warm under a towel for about 1 hour. And then use it for its intended purpose.

Here is another version of the test, which you can watch in this video from YouTube:

Instant margarine dough

Want to learn how to do this? Then these step-by-step actions will help you.

We will need:

margarine - 80 g
flour - 2 tbsp.
egg - 1 pc.
sour cream or kefir - 0.5 tbsp.
salt - a pinch
soda - a pinch

Cooking method:

1. Add soda to sour cream and stir. Next, beat in the egg and add salt. Melt the margarine and add it there. Stir.

Important! Melted margarine should be added cold.

2. Add flour and knead. When the dough is ready, it should be non-sticky and elastic, put it aside to rest, covering it with a cup so that it does not dry out, for at least 40 minutes. Then make a sausage out of the dough, cut it into pieces and form your favorite meat dish.