Puff pastry samsa at home - 4 most delicious recipes

Samsa is an oriental pastry, triangular pies made from thinly rolled dough. Samsa at home is made with the obligatory condition that the filling should be chopped and not homogeneous. Chicken or beef are traditionally used as filling, but there are recipes for samsa with potatoes, mushrooms and even pumpkin pastries.

And although it is permissible to use any dough (puff pastry, yeast, dumplings), the technology remains the same.

Making samsa is a simple process. Most of the time is spent freezing the dough. Plus, this can be a budget-friendly baking option if you make regular dough and fill the dryers with chopped potatoes.

The shape of the samsa should be triangular. This is easy to achieve - the round cake is pinched at three edges into an acute corner.

Thin, delicate dough allows you to create low-fat pastries that will delight your family and are ideally complemented by aromatic black tea.

Samsa according to the classic recipe

Turkish samsa is prepared at home with sesame seeds. This small nuance adds a rather significant flavor to the overall flavor.

Ingredients:

• 600 gr. meat tenderloin (beef, pork or lamb);
• 2 pcs. onions;
• 0.5 kg. wheat flour;
• 2 tablespoons butter;
• 2 yolks;
• 1 teaspoon salt;
• black pepper;
• sesame.

Preparation:

1. Pour cold water into a glass (250 ml). The water should be cold, even ice-cold, and not room temperature. Dissolve salt in it.
2. Don't forget to sift the flour. Add water while kneading the dough. Stir until the dough is smooth. Remember him later.
3. Place the dough on the top shelf of the refrigerator for 30 minutes.
4. Prepare the filling: chop the meat and onion into small cubes, add salt, season and mix.
5. Melt the butter.
6. Take out the dough and dust it with flour. Roll out into a thin layer.
7. Brush it with melted butter and roll it into a tight sausage.
8. Cut the roll into 3 cm thick pieces.
9. Roll out each piece of dough into a round base. Place the filling in the middle and seal.
10. When the pies fill the baking sheet, brush them with yolk and sprinkle generously with sesame seeds on top.
11. Place in the oven preheated to 200°C for 40 minutes.

Homemade Uzbek dough with sour cream

The option is simple, and even without eggs))

We will need:

• flour - 2 tbsp.
• butter - 100 g
• sour cream - 0.5 tbsp.
• soda - a pinch

Cooking method:

1. Dissolve soda in sour cream. That is, just add soda to the sour cream and it will extinguish itself.

2. Melt the butter in a water bath or microwave. Add to sour cream.

3. Next, add flour and knead the dough. Then let it sit in cling film for a while to rest.

Chicken samsa

Baking can also be made from yeast dough - you will get a hearty samsa. Try to roll out the dough as thin as possible, because during cooking it will rise and the pies may lose their shape.

Ingredients:

• 500 gr. wheat flour;
• 1 package of dry yeast;
• 2 eggs (only yolks are needed);
• 1 teaspoon salt;
• 120 gr. butter;
• 400 gr. chicken fillet;
• 2 onions;
• black pepper.

Preparation:

1. Prepare cold water (250 ml). Stir salt in it.
2. Be sure to sift the flour before adding.
3. Add yeast.
4. Grate the butter. Grind it with flour. It should be crumbly.
5. Pour water into the flour while stirring the dough.
6. Place the dough in the freezer for 20 minutes.
7. While the dough is rising, make the filling. Cut the chicken fillet and onion into small cubes. Season, add salt. You can add your favorite spices - curry, cumin or coriander.
8. When the dough is ready, roll it out very thin, spread it with butter - it is better to melt it first. Roll into a roll and cut into small pieces. Place in the freezer for another 45 minutes.
9. Take out the dough, run a rolling pin over each piece, you should get round cakes. Place the filling in the center and pinch the samsa with triangles.
10. Remove the dough from the freezer as needed so that it does not have time to warm up.
11. Place the finished pies on a baking sheet and brush with egg yolk.
12. Place in the oven (180°C) for 40-50 minutes.

Vegetable filling

Asian pies filled with vegetables are a great option for vegetarians and those who fast. I cook for my mother, she is a believer and often fasts.

Potatoes with peas

To all those who don’t know how else to cook potatoes in order to diversify their dishes. Ingredients:

• potatoes 6 medium tubers;
• egg 1 pc.;
• onion 4 pcs.;
• pepper, salt.

Cooking step by step

• Peel and finely chop the potatoes and do the same with the onions.
• Mix the egg with minced vegetables, salt and pepper.
• Roll out the flour mixture, squeeze out circles, and add filling.
• Bake in the oven at 200 degrees until golden brown.

Pumpkin spices

I would never have thought that a pumpkin pie could be so delicious even without meat. To be honest, I haven’t cooked it at home yet, but the same housewife from Crimea liked the taste. Ingredients:

• peeled fresh sweet pumpkin 600 g;
• sugar 1 tbsp. L.;
• vegetable oil 5 tbsp. L.;
• onion 2 pcs.;
• cumin, black pepper, hops-suneli, thyme 1 tsp each,
• salt.

For lubrication:

• chicken yolk 1 pc.;
• sesame 1 pack.

Step by step guide:

• Cut the pumpkin into small cubes or three on a coarse grater.
• Saute the chopped onion in vegetable oil with the addition of all the spices.
• Combine the ingredients, mix, let cool.
• We form thin cakes from the flour mixture, fill them, and pinch the edges.
• Brush the top with chicken yolk, sprinkle with sesame seeds, and place in the oven for 30 minutes.

Cheese filling

My husband is a cheese lover and couldn’t ignore the cheese filling. The recipe specifies suluguni, but I also make it with other types, sometimes adding greens. Ingredients:

• suluguni 350 g;
• fresh egg 1 pc.;
• boiled egg 1 pc.;
• clove of garlic.

Step by step guide:

• Finely grate the cheese.
• Chop the boiled egg, crush the garlic, mix everything with cheese.
• Roll out the flour product and make thin cakes, fill, tighten the edges.
• Cover the pies with beaten egg and bake until golden brown.

Samsa with lamb

Since lamb is a fatty meat, it is better to combine the filling with regular yeast-free dough, which is prepared in the same way as dumplings.

Ingredients:

• 0.5 kg of wheat flour;
• 2 eggs;
• ½ teaspoon salt;
• 0.5 kg. lamb tenderloin;
• 2 pcs. onions;
• cumin, coriander, black pepper – optional.

Preparation:

1. Prepare a glass of ice water. Dissolve salt in it, break eggs. Stir.
2. Sift the flour in advance. Place in a high pyramid. Make a well in the center and pour in the liquid.
3. Knead the dough around the circumference. Knead in one direction only, grabbing the flour from the edges.
4. Let the dough rest for about half an hour, then put it in the freezer.
5. Prepare the filling - cut the onion and meat into small pieces. Season, add salt.
6. Roll out into a thin plate (1-2 mm). Use a glass to cut out circles.
7. Place the filling in the center of each flatbread, pinch the dough to form triangles.
8. Bake for 40 minutes at 190°C.

Yeast dough with milk - the easiest option

We will need:

• flour - 2 tbsp.
• salt - 1 tsp
• sugar - 1 tsp
• milk - 1 tbsp.
• dry yeast - 1 tsp
• egg - 1 pc.
• vegetable oil - 2 tbsp
• drinking water - 1 tbsp. maybe a little less

Cooking method:

1. Heat the milk a little, add yeast, sugar and salt. Wait 5 minutes, the yeast should form a cap.

2. After stirring well, add water, broken egg, vegetable oil. Stir. Add flour and knead the dough. It should be elastic and delightfully tender in structure. After kneading, it should rest for 40 minutes under the cup.

Important! If you have time, then leave it to rest for 1.5 hours.

Cheese samosa with mushroom filling

Try adding cheese directly to the dough to create baked goods with a light, creamy flavor. Fried mushrooms with onions will act as an ideal filler for such pies.

Ingredients:

• 0.5 kg. wheat flour;
• 150 ml. sour cream;
• 100 gr. hard cheese;
• 1 egg;
• 40 gr. butter;
• 10 gr. baking powder;
• half a kilo of mushrooms;
• 2 pcs. Luke.

Preparation:

1. Grate the cheese. Soften the butter.
2. Combine eggs and softened butter, beat.
3. Lightly salt the sour cream and stir.
4. Combine sour cream, grated cheese and butter mixture into a homogeneous mixture.
5. Pour in the bulk ingredients in a thin stream.
6. Place the dough in the freezer for half an hour.
7. Meanwhile, chop the mushrooms and onions into small cubes and fry in a frying pan. Don't forget to add salt during the process.
8. Roll out the finished dough into a thin plate. Using a large glass, cut out circles and run a rolling pin over each flatbread. Place the filling. Pinch into triangle shapes.
9. Bake for 40 minutes at 200°C.

Samsa from kefir dough

It is not customary to make samsa from shortcrust pastry, but you can knead yeast-free dough, which will taste very much like shortbread. You will need kefir. The samsa turns out fluffy, and the dough melts in your mouth.

Ingredients:

• 0.5 kg. wheat flour;
• 150 gr. homemade margarine;
• 250 ml. kefir;
• 1 egg;
• 1 teaspoon baking powder;
• 0.5 kg. beef tenderloin;
• parsley, dill, green onions;
• black pepper.

Puff samsa at home

To prepare meat baked goods, you can use store-bought puff pastry - you need to roll it out as thin as possible. Another option is to make the dough yourself. With this recipe you will get crispy and at the same time juicy samsa.

Ingredients:

• 0.5 kg of meat tenderloin (lamb, beef or chicken);
• 2 onions;
• black pepper;
• 0.5 kg. flour;
• 100 gr. butter;
• 2 yolks.

Preparation:

1. Take a glass of ice water and dissolve 5 grams of salt in it.
2. Make a tall pyramid with sifted flour. Make a well in the center and pour the liquid into it.
3. Knead the dough by grabbing it from the edges, making manipulations in one direction.
4. Place the dough in the freezer for 30 minutes.
5. At this time, you can prepare the filling - chop the tenderloin into small pieces. Mix with chopped onion, season and salt.
6. Take out the dough. Divide into three equal pieces. Roll each into a thin plate and spread with melted butter.
7. Roll it tightly and cut it into small pieces.
8. Separately, roll out the flatbreads piece by piece. Place the filling and pinch into triangles.
9. Bake at 190°C for 40-50 minutes.

What distinguishes samsa from ordinary pies?

There are two characteristics that professional chefs do not violate under any circumstances.
Otherwise, the prepared dish cannot be called samsa. So, let's reveal the secret of oriental cuisine. It's all in the filling.

It should contain lots and lots of onions, most often as much as meat, and lamb fat must be added. But not simple, but ideally dumbba (tail fat), which gives the dish a unique juiciness, aroma, and also benefits.

As experts say, tail fat is a storehouse of healthy cholesterol, which should be eaten by everyone, both those who adhere to a healthy diet and those who are far from it, in order to maintain the elasticity of blood vessels. The health benefits are obvious.

Basic requirements for meat filling

To make a truly oriental pie, you need to work hard. Even if your kitchen is equipped with the latest technology, you will have to cut the meat by hand
. Otherwise, you will not get a true taste that is as close to authentic as possible. Lamb, beef or chicken is cut into small cubes.

Thanks to this, the meat retains its juiciness during baking.

The onion is cut in the same way - into cubes, but already quite large. Then, when cooked, a fragrant broth consisting of meat and onion juice is formed inside the samsa.

And the third point is spices.

The required ones are:

• cumin (jeera). Do not confuse with cumin - these are different plants;
• ground black pepper.

All other additives are up to your taste.
Some people also sprinkle paprika and ground coriander, while those who like it spicy add fresh red pepper.

There are no strict requirements for other fillings, but no one can cancel the abundance of onions, the presence of lamb fat and spices if you want to cook samsa.

Samsa in Russian

This is the most free interpretation of the classic oriental baking recipe. The role of the filling here is played by pork, and cumin, which replaces sesame, gives additional flavor.

Ingredients:

• 1.5 teaspoons salt;
• 700 gr. flour;
• 70 ml. sour cream;
• 400 gr. pork tenderloin;
• 2 onions;
• 2 tbsp apple cider vinegar;
• caraway;
• black pepper.

Preparation:

1. Dissolve salt in 2 glasses of ice water.
2. Pour water into the sifted flour. Knead the dough. Form it into a ball and place it in the freezer for half an hour.
3. While the dough is resting, make the filling. Cut the pork into small pieces. Chop the onion. Season, add salt. Pour in vinegar. Stir.
4. Take out the dough. Roll it out into one large and thin plate.
5. Grease it with sour cream and roll it tightly into a roll.
6. Cut the roll into small pieces.
7. Roll them into flat cakes. Place the filling. Pinch to form a triangle.
8. Sprinkle cumin on top of the samsa.
9. Bake for 30 minutes at 200°C.

Samsa with potatoes

Samsa can be one of the options for Lenten baking. To do this, the dough is greased with vegetable oil, and potatoes are used as a filling, which is no less tasty.

Ingredients:

• 500 gr. wheat flour;
• 1 teaspoon salt;
• 400 gr. potatoes;
• 2 onions;
• black pepper;
• vegetable oil.

Preparation:

1. Pour cold water (250 ml) into a cup. Stir in the salt.
2. Pour water into the sifted flour.
3. Knead the dough. Place in the freezer for half an hour.
4. While the dough is rising, make the filling. Chop the potatoes and onions into small cubes. Season and add salt.
5. When the dough is ready, roll it into a thin plate and grease it with vegetable oil. Roll into a tight sausage and cut into pieces. Place in the freezer for another 45 minutes.
6. Take out the dough and roll the pieces into flat cakes. Place the filling in the middle and pinch the samsa into triangles.
7. Remove the dough from the refrigerator as needed so that it does not have time to warm up.
8. Place the finished pies on a baking sheet. Place in the oven (180°C) for 40-50 minutes.

Subtleties of cooking

The dough for samsa is kneaded from premium wheat flour in two ways:

• 
  fresh,
  when they take flour, salt and water directly in the required proportions and mix everything, forming a bun. The dough is allowed to rest for about 30 minutes to give time for certain processes to occur inside, after which the dough becomes homogeneous and elastic;

• puff pastry,
  when at the first stage unleavened dough is made from flour, water and salt. They also let it rest, and then roll out the entire resulting volume at once, lubricating it with butter or melted fat. Roll the rolled sheet into a tight roll, thereby forming future crispy layers of finished baked goods. The resulting dough is sent to the freezer for maturation, and if necessary, for storage.

Unleavened dough cooks faster, while puff pastry can be prepared in advance. A couple of hours before baking, take a piece of puff pastry out of the freezer, let it “come to its senses” and bake according to the chosen recipe.

Yeast dough samsa with chicken

Fluffy dough goes well with chicken breast. Don't be afraid that the samsa will turn out dry. During cooking, the chicken will release juice and the dough will be saturated with it. As a result, you will get aromatic and juicy baked goods.

Ingredients:

• 500 gr. flour;
• 1 glass of sour cream;
• 150 gr. homemade margarine;
• 1 egg;
• packaging of dry yeast;
• 300 gr. chicken fillet;
• 2 onions;
• black pepper.

Preparation:

1. Remove the margarine from the refrigerator and grate it. Mix it with flour. You should end up with crumbs.
2. Cool the sour cream. Pour yeast into it, add an egg. Whisk.
3. Combine the butter mixture and sour cream. Knead the dough, form into a ball and refrigerate for 40 minutes.
4. Cut the potatoes and onions into small cubes, add salt and pepper.
5. Take out the dough and roll it into a thin layer. Roll tightly into a roll, cut into small pieces.
6. Roll each piece into a thin round cake. Place the filling in the center and pinch into a triangle.
7. Bake for 40 minutes at 190°C.

Samsa with pumpkin

Lovers of sweet pastries will love pumpkin samsa. The dough is thin and crispy, and the filling is slightly sweet, but not cloying. This samsa will surprise even gourmets and delight children.

Ingredients:

• 500 gr. flour;
• 1 glass of water;
• 1 tbsp butter;
• 400 gr. pumpkin pulp;
• 2 yolks;
• 1 tbsp kefir;
• 1 onion;
• sesame.

Preparation:

1. Be sure to sift the flour. Cool the water with ice cubes and add 1 teaspoon of salt. Also cool the kefir.
2. Pour kefir and water into the flour, knead the dough. Place it in the refrigerator for half an hour.
3. Chop the pumpkin into small cubes. Add finely chopped onion. Add a little salt and sugar to taste.
4. Take out the dough and roll it into a thin layer.
5. Melt the butter and brush the dough with it.
6. Roll the dough into a tight roll. Cut into equal pieces.
7. Roll each of them into a flat cake. Place pumpkin filling in the center. Pinch into a triangle.
8. Place the samsa on a baking sheet, sprinkle sesame seeds on top and brush with yolk.
9. Bake for 40 minutes at 190°C.

Everyone will like Samsa - the variety of fillings and the ability to choose any dough make this pastry a favorite delicacy for adults and children. Samsa is prepared quickly enough and does not require any special skills. Try making these triangular pies according to one of the recipes, you can rest assured that you will get them right the first time!

Dough for samsa - useful tips and tricks

· Samsa immediately after the oven is usually dry, the dough is hard, but this should not be scary. Hot items should be covered with thick towels folded in several layers. After just fifteen minutes, moisture will be distributed inside, the crust will become softer and come off.

· Most types of dough tolerate storage well in the refrigerator. Therefore, you can knead it in advance, place it in a bag, and keep it for up to a day. The filling can also be made in advance, but it is better to bake the formed samsa right away.

· If suddenly the dough turns out to be too stiff and dry, then you need to carefully pinch the edges of the samosa, you can twist it with a curly seam so that nothing opens up during baking.

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