How to cook samsa at home recipe. How to cook samsa with meat from puff pastry at home according to a step-by-step recipe with photos. Samsa with pork meat and puff pastry

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 can be different, with 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 samsa, seam side down, on a baking sheet greased with vegetable oil.

Samsa is a delicious Asian pastry that is very easy to make at home. The best step-by-step cooking recipe with photos and videos.

1 hour

220 kcal

5/5 (3)

Do you want to treat yourself to a real traditional dish from many eastern countries, but at the same time do not want to spend too much effort and time preparing a very complex dish? I suggest you cook homemade samsa. Cooking it at home correctly is not at all difficult!

This dish is not only easy to prepare, but also tastes great. It gained its popularity in many countries because of its simplicity and features. Now I will share a recipe for samsa dough in the oven.

Kitchen appliances:

containers for ingredients;
oven;
baking tray;

calico;
meat grinder;
rolling pin;

cling film;
cutting board;
parchment paper.

Ingredients

How to choose ingredients

For samsa we will need very high quality products. If possible, it is best to use home-made products.

Step by step recipe

Stage one - preparing the dough

Stage two - minced meat

If you don’t have beef, you can use chicken and cook it.

Stage three - how to make samsa

Samsa with meat video recipe

To ensure that your samsa turns out perfect, so that nothing spoils its taste, you can pay attention to the video, which describes the process of preparing samsa. This will give you the opportunity to clearly see the cooking process and avoid certain mistakes in this matter. This video will tell you how to cook samsa at home in simple language.

What to serve samsa with

It is advisable to serve samsa with oriental dishes. Samsa goes well with pilaf, shurpa and azu. You can also serve samsa with tea. It turns out very tasty if this dish is served with strong tea.

Samsa can also be served with other oriental pastries. For example, the combination of samsa with pasties with cheese or meat will be very pleasant. very simple, you can find it on our website.

Possible other preparation and filling options

In most cases, I use it to make samsa. fresh and puff pastry. This is not just a tribute to tradition, but a real adherence to the canons of oriental cuisine.

Samsa or baked puff pastry pies belong to Uzbek cuisine. Such delicious pastries can be served on an ordinary day or on any holiday. Preparing samsa is not at all difficult, all the products are available, so now we will tell you what samsa is and its recipe for preparing it at home.

Samsa - a classic recipe at home

Uzbek samsa is one of the favorite dishes of the peoples of Asia, but baked appetizing and tasty pies are also loved in our country.

Ingredients for the dough:

855 g flour;
485 ml water;
two spoons of salt;
385 g butter (drained).

For filling:

585 g beef;
245 g fat tail fat;
585 g onions;
a pinch of cumin;
fresh cilantro;
2 egg yolks;
sesame (white, black) to taste.

Preparation:

Pour flour into a large bowl. Dissolve salt in water and pour it into flour, knead soft dough.
We put the base for samsa in a bag and leave it for half an hour, then take it out, divide it into two parts, knead each part again, put it in bags and leave it again for half an hour.
Then we take out one half of the dough, roll it out as thin as possible, grease it with melted butter and roll it into a rope, and in turn wrap it like a snail and put it in the freezer for half an hour. We work similarly with the second half of the test.
While the base is cooling, you can prepare the filling, for this we chop the meat and fat into small cubes, chop the onion into quarters, finely chop the cilantro, combine the ingredients, season with cumin, salt and pepper.
Now we take out one “snail” and cut it into ten equal pieces.
We stretch each piece into a circle, put the filling in the middle and overlap it on three sides, cover it with dough, fasten the edges and immediately place it on an oiled baking sheet, seam side down.
When all the products are ready, brush them with beaten yolk, sprinkle with sesame seeds of different colors and put in the oven for 20 minutes (temperature 210°C), then reduce the heat by 30°C and bake for another 10 minutes.

Samsa is an independent dish, but Uzbek pies can be served with any sauce, vegetables or salads.

Samsa "Lazzat"

Samsa “Lazzat” differs from the classic recipe in that the dough is kneaded with kefir. The pies turn out especially tender, tasty and appetizing.

Ingredients:

kilo of flour;
385 g margarine (butter);
0.5 liters of sour milk;
2 chicken eggs;
a spoonful of soda and salt;
785 g meat;
0.5 kg of onions.

Preparation:

Sift the flour into a bowl, pass the margarine through a grater and grind with flour until crumbs are obtained.
Pour eggs into the fermented milk drink, add soda, mix and pour into flour crumbs, knead the dough and cool the base for 30 minutes.
Cut the meat (lamb or beef) into small cubes and mix with finely chopped onion, salt and pepper.
We make pies from the dough and filling (see recipe above), place them on an oiled baking sheet, seam side down, brush with egg, sprinkle with sesame seeds and put in the oven for 40 minutes (temperature 180°C).

Delicious chicken recipe

Today there are different options for preparing Uzbek pies. One of them is Turkish samsa; the recipe for preparing it at home involves kneading a tender dough and filling it with chicken and cheese.

Ingredients for the dough:

125 g butter (drained);
195 ml sour cream;
365 g flour;
half a spoonful of ripper.

For filling:

255 g chicken fillet;
115 g cheese;
onion and tomato;
salt and pepper to taste.

Preparation:

Add the grated butter to the flour along with salt and mix quickly.
Then add sour cream and baking powder, knead the dough, form it into a ball and leave to rest for 30 minutes.
Cut the onion, poultry fillet and cheese into small cubes, mix, season with oil and spices.
Cut the tomato into small slices.
We cut the rolled out dough into squares, put the filling and a tomato slice in the middle of each piece, close the filling like this, fold the two edges of the dough into a triangle, fold the bottom edge towards the middle and slightly tuck the edges.
Place the products on a baking sheet, brush with egg, sprinkle with sesame seeds and bake for 35 minutes (temperature 180°C).

Cooking with minced meat

If you like to cook deliciously but quickly, then this baking option was created especially for you. For the recipe, you can knead the dough according to the classic recipe or buy a ready-made base for Uzbek pies

Ingredients:

puff pastry (1 kg);
855 g minced meat;
3-4 onions;
1 chicken egg;
salt, pepper, sesame.

Preparation:

Beat an egg into the minced meat, add finely chopped onions and spices. Among the seasonings you can take (except salt and pepper) cumin, coriander, paprika. You can buy minced meat ready-made, but the tastiest thing comes from homemade semi-finished meat products.
We cut the puff pastry rolled into a thin layer into squares, put the meat filling in the middle, wrap it in triangles and place it on a baking sheet with parchment.
Coat the products with egg and sprinkle with sesame seeds, bake for 30 minutes (temperature 180°C).

Recipe with mushrooms

Samsa can be prepared not only with meat, but with any other filling. This makes pies with mushrooms very tasty and aromatic, and not just pies, but also cheese samsa with butter.

Ingredients:

385 g flour;
385 g mushrooms;
a pinch of salt and soda;
bulb;
one egg;
125 g cheese;
125 ml sour cream;
65 g butter (drained).

Preparation:

The first step is to prepare the filling. You can use any mushrooms for this recipe, but it turns out very tasty with butter mushrooms. So, finely chop the mushrooms and onions and fry them in oil, add salt and cool.
Grind the cheese product on a fine grater. Beat the egg with oil. Mix sour cream with salt and granulated sugar.
In a large container, mix cheese shavings with sour cream, and egg with butter, add flour and soda and get a soft dough, leave to rest for half an hour.
We make samsa from the dough and mushroom filling (see above) and put it in the oven for 20 minutes (temperature 200°C).

Homemade samsa with potatoes

Uzbek samsa can be prepared with potato filling. The baked goods turn out very tasty and satisfying.

Ingredients:

215 ml water;
585 g flour;
5-6 potato tubers;
3-4 onions;
one egg;

Preparation:

Mix flour, water and salt into a simple puff pastry, roll it into a bun, cover and leave for 20 minutes.
Afterwards, stretch the dough into a layer, grease it with melted fat, roll it up, then roll it out again and repeat the steps with the roll three times.
Then we don’t roll out the roll, but divide it into pieces and make flat cakes. Place a filling of finely chopped potatoes, onions and spices in the center. We make triangles and place them on a baking sheet.
Coat the products with egg and place in the oven for 30 minutes (temperature 200°C).

From puff pastry

Puff samosa is one of the fastest and easiest recipes for making pies. For the filling we will not use meat, but will use Suluguni cheese.

Ingredients:

215 ml water;
2.5 cups of flour;
spoon of vinegar;
60 g butter (drained);
60 g Suluguni cheese.

Preparation:

Pour vinegar and melted butter into cool (boiled water), add salt, mix and add flour. Leave the dough in a cold place for an hour.
To make the filling, pass the cheese through the large mesh of a grater.
Cut out circles from the rolled out dough, make samsa together with the cheese filling and bake for 20 minutes (temperature 180°C).

With pumpkin

We offer another interesting version of samsa - with pumpkin. The baked goods turn out juicy and very appetizing.

Ingredients:

785 g flour;
185 ml water;
one egg;
125 g butter (drained);
355 g pumpkin;
bulb.

Preparation:

Break an egg into warm water, add soft butter, salt and add flour, mix a soft base for Uzbek pies, divide into three parts, roll each into a bun, cover and leave for half an hour.
Then we take one bun, stretch it into a layer with a rolling pin, grease it with melted butter, put another layer from the second bun on top, also coat it with fat and put the third layer. We roll everything into a roll and cut the resulting tube into pieces.
Grind the peeled pumpkin on a fine grater, mix with finely chopped onions, season the filling with salt, pepper and oil.
We make samsa from the dough and filling, place it on a baking sheet with parchment, seam side down, coat the product with oil and bake for 40 minutes (temperature 200°C).

Samsa is a traditional dish of the peoples of Asia. It has also become very popular among the Slavs, thanks to the famous “tandoor samsa”, which is sold right on the street. This pastry is incredibly tasty and aromatic. An equally tasty variation of this dish can be prepared at home in the oven. It is important to know only a few cooking features, and you will succeed.

step by step recipe with photos

Traditionally, Uzbek samsa is prepared from beef with fat tail fat. However, housewives have long been accustomed to changing the recipe to suit their tastes and national characteristics, so it is not surprising that you can find recipes for samsa with chicken, cheese, pork, pumpkin or cottage cheese.

Here is the standard method for preparing these delicious meat pies in the oven. It is suggested to make the dough with yeast, but if time is short, use a ready-made semi-finished puff pastry.

Ingredients:

Beef meat – 500 gr.;
Onion – 2 pcs.;
Salt – 0.5 tsp;
Zira – 1 tsp;
Egg – 1 pc.;
Salt – 1 tsp;
Vegetable oil – 1 tbsp;
Flour – 1 glass;
Yeast – 0.25 tsp;
Margarine or butter – 200 gr.

Cooking process:

Grind the beef through a meat grinder. The minced meat should be a little fatty. If there is not enough fat in it, you should add a special fat tail. You can either twist it into minced meat, or then add a piece to each portion. If you still choose the second option, then the pieces of fat need to be boiled for several minutes so that they do not melt during baking.

Peel the onion. Let's cut it not too finely. Add it to the minced meat and mix. You should also salt and pepper the minced meat and add cumin crushed in your hands or in a masher. This is the main seasoning in samsa. However, you can add other favorite seasonings for flavor if you wish.

You can use either purchased puff pastry or yeast dough, or you can make it yourself. To knead the dough yourself, break one egg into a glass. Add water to the brim and a tablespoon of vegetable oil. Pour the liquid into the mixture of flour and yeast, knead the dough. In this state it should lie for 30 minutes. Next, roll out the dough into a large layer and brush with melted margarine. Fold the layer in half and grease it with margarine again. We do this procedure several times. Next, put it in the refrigerator for another half hour. Homemade puff pastry for samsa is ready. Roll out the resulting dough not too thin, about 2-3 mm thick.

In order for the baked goods to turn out the same, cut out circles from the layer using a glass with a wide neck or a large bowl. We roll out the waste again and cut it out in the same way.

Place minced meat on each circle. Try to have as much of it in the filling as possible, because the dough will rise, and the meat, on the contrary, will shrink.

Glue the edges tightly and form a triangular pie. You can choose any shape, but traditional homemade samsa comes in the form of a closed triangle. Place on a baking sheet, seam side down. It must first be lubricated with vegetable oil.