How to make puff pastry for samsa. Puff pastry samsa - a delicious dish from the East

Uzbek samsa is favorite dish peoples of Asia. These fried pies also loved by the inhabitants of our country. And this is not surprising: after all, this flour product Not only does it taste great, but it also contains a lot of nutrients. It can be considered an alternative to lunch, as it is very satisfying.

Uzbek samsa is a round, square or triangular puff pastry pie. It is easy to prepare at home. The main thing is to understand the principle of preparing the dough and choose the filling.

The composition of the traditional samsa includes lamb, juicy onions, as well as fat tail fat. Kurdyuk is the fat deposits of a ram in the tail area. This fat is good for the body.

This fast food in Uzbekistan is cooked on a special grill - tandoor. In our country, the dish is cooked in gas and electric ovens. In our country, they learned how to cook samsa from pork, chicken, vegetables, legumes and lentils. These products are no worse than the original and have an original taste.

How to sculpt samsa correctly:

1. First, knead the dough. As a rule, it is puff. Then it is divided into piles, the size of egg. The desktop is sprinkled with flour.
2. Take one ball and make a thin cake out of it, the size of an adult palm. To make the edges carved, they can be decorated with a curly knife.
3. Decorate the middle of the test element with the prepared filling. Most often it is minced meat.
4. Wrap the dough in an envelope. That is, identical edges are folded from three sides.
5. Cover a baking sheet with vegetable oil and put samsa on it with the edges down. Drizzle with egg yolk on top to get a golden crust.
6. Bake in the oven for 20-30 minutes at a temperature of 180-200 ºС.

When baking samsa in a tandoor, the bottom side should be moistened with salted water. The top should be covered with an egg, and sprinkled with sesame seeds. If the filling this dish- meat, then it should be baked for at least 30 minutes. If the filling is vegetables, then it should be baked for no more than 15 minutes.

Dough for samsa: recipes and preparation

Real samsa is made from puff pastry, it can be ready-made purchased, or you can knead it yourself.

Uzbek dough recipe

Required Ingredients:

• sifted flour - 0.5 kg;
• water - 1 glass;
• oil "Oleina" - 20 grams;
• table salt - a pinch.

How to cook:

1. Mix water, salt and flour to a stiff dough. Knead for a long time - at least 20 minutes.
2. Place in refrigerator for 30 minutes.
3. Then we take it out and make a thin layer out of it. Top with oil. Instead of "Oleina", you can use butter- so it will be more satisfying.
4. Twist the layer into a tube and hide it again in the refrigerator for 2-3 hours.
5. After the time has elapsed, you can sculpt delicious pies from the dough.

Dough with egg without yeast

Required Ingredients:

• testicle - 1 pc.;
• sifted flour - 0.5 kg;
• water - 0.25 kg;
• margarine - 3 tablespoons;
• salt - to taste.

How to cook:

1. Beat the egg with salt with a mixer. Pour in water and mix everything again.
2. Pour flour into the mixture, kneading the dough.
3. When the mass has become tight, leave it on the table for 15 minutes, covered with a napkin.
4. Roll out the layer, and then grease it with oil.
5. Roll the dough into a tourniquet and hide it in a cold place for half a day.

Yeast dough without eggs

Yeast dough for samsa can be made in the oven at a minimum temperature.

Required Ingredients:

• flour premium- 1 kg;
• yeast fast food- 60 grams;
• running water - 0.5 l;
• salt - 1.5 teaspoon;
• sugar - 1 tablespoon;
• oil "Oleina" - 50 ml.

How to cook:

1. Dissolve dry yeast in warm water(50 ml), add 1 tsp there. sugar, and then put in a warm place for half an hour. If you dilute the yeast in a cup and put it on the battery, then in this case 15 minutes will be enough.
2. Pour flour into a working container, add yeast starter, as well as salt and sugar. Blend everything in a blender and then with your hands.
3. Add "Oleina" to the dough as it kneads.
4. As soon as it becomes tight, you should continue kneading on a flat surface. To do this, sprinkle the table with flour and knead the dough until a homogeneous plastic state.
5. Then return to the bowl again, cover with a clean towel and put in a warm place for 2-3 hours.

Basic rules for working with yeast dough:

1. Water should be taken only warm - 40 ºС.
2. If you use carbonated water, the air bubbles will make it fluffy and airy.
3. For kneading, you can use a decoction of potatoes. It will make baked goods tender and soft.
4. Be sure to add to the dough. vegetable oil. It will give it elasticity.
5. Don't cook right away a large number of baking. You need to bake as much as the family can eat in one day. This is due to the fact that samsa is good in a hot and soft form.

Simple homemade samsa recipes

Popular asian dish learned to cook in our country with various fillings. Vegetable, mushroom, cheese fast food is not inferior in taste national recipe, but in terms of content useful substances- even surpasses meat samsa.

Uzbek recipe for samsa with meat

Required products:

• puff pastry;
• sheep meat - 300 grams;
• onion - 0.5 kg;
• fat tail (lamb) fat - 50 grams;
• egg - 1 pc.;
• ground black pepper and salt - to taste.

How to cook:

1. Skip the meat and onions through a meat grinder. Knead the minced meat, add all the necessary flavor enhancers.
2. The dough prepared in advance should be rolled out with a rolling pin, and then using a glass to form cakes out of it.
3. Put 10 grams of filling in the middle of each circle, and then wrap the edges in the desired shape.
4. Lay the patties seam side down on the greased deco.
5. Bake for half an hour at a temperature of 200-220 ºС.

Samsa from puff pastry with chicken

Samsa with chicken is a wonderful alternative to Uzbek pastries, which is healthier and easier for the body to digest.

Required Ingredients:

• chicken breast;
• potato tubers - 6 pcs.;
• bulbs - 5 pcs.;
• oil - 0.25 kg;
• flour - 0.5 kg;
• sour cream - 0.25 kg;
• soda quenched with vinegar - 1 teaspoon;
• salt, pepper - to taste.

How to cook:

1. Hard margarine should be grated on a coarse grater, and then added to the flour.
2. Take sour cream and mix it with quenched soda. Pour this mass into flour, knead the dough, and then send it to the refrigerator for 2 hours.
3. Minced meat preparation. Peel the potatoes, and then grate on a coarse grater, chop the onion finely. Grind the fillet in a meat grinder, and then add to the vegetables.
4. Modeling samsa. Make a thin layer of dough 3 mm thick and divide it into cakes measuring 12 x 12 cm. Put a spoonful of minced meat on each cake and seal it on three sides.
5. You can make samsa in the form of rolls. To do this, the rolled layer is cut into 3 parts. Spread 1/3 of the minced meat on each test strip, and then wrap it up.
6. Deco is lubricated with fat, and then blanks are laid on it. Top samsa is treated with egg yolk and put in the oven for 20 minutes. Temperature regime in the oven should be 180ºС.

Diet samsa with pumpkin

This dish is usually prepared with fat tail fat. But, in order not to burden the stomach, fat can be replaced with vegetable oil.

To prepare treats you will need:

• fresh pumpkin - 0.5 kg;
• sifted flour - 400 grams;
• water - 200 grams;
• olive oil- 100 ml;
• "Oleina" - 2 tablespoons;
• bulbs - 2 pcs.;
• sugar - 1 tablespoon;
• ground pepper and salt - a pinch each.

How to cook in the oven:

1. Make half puff pastry. Do it this way: mix water, olive oil and salt. Then add flour in small handfuls until the mass becomes tight. Then put in a cold place for 1 hour.
2. Take a pumpkin, peel it, and then cut the vegetable into small cubes.
3. Peel the onion and cut it into half rings.
4. Take a frying pan and pour sunflower oil into it. Lightly fry the onion on it. You should not bring the vegetable to a golden crust. The onion should remain juicy and saturate the pumpkin with flavor.
5. After 3 minutes, send the pumpkin to the onion pan. Add spices: salt, sugar, pepper. Stir the food in the pan until the particles of salt and sugar disappear. Bring the pumpkin to half-cooked.
6. Remove the dough from the refrigerator and divide it into cakes.
7. Put a filling on each piece, and then seal the composition in the form of a square envelope.
8. Bake samsa in the oven at a temperature of 180 ºС for 15 minutes.

Original samsa with cheese

This recipe is quite interesting for its original taste.

Required Ingredients:

• egg - 4 pcs.;
• cheese "Russian";
• butterfat - 100 grams;
• garlic - 4 cloves;
• water - 200 grams;
• parsley and dill - 1 bunch;
• basil, salt, pepper.

How to cook:

1. Beat the egg, pour water into it, salt and shake everything again.
2. Sift the flour well and pour it into a deep bowl. Make a well in the flour hill and pour in the egg slurry.
3. After the dough has become tight, it should be covered with a napkin, and then left alone for 40 minutes.
4. After the elapsed time, put it on a clean table, sprinkled with flour, and divide into 5 even parts, 3 mm thick. Coat each cake with oil, and then twist with a flagellum. Roll the bundles in flour, put on one plate and put in the refrigerator for 1 hour.
5. While the dough "reaches", we proceed to the manufacture of the filling. To do this, a piece of cheese should be cut into small cubes. Grind the garlic clove, and then mix the gruel with cheese. Drive 2 eggs into it, add chopped greens and mix again.
6. Remove the dough to cut each tube into pieces. Expand each element, and then make a thin layer out of it.
7. Put the filling on each cake, and then seal the composition with a triangular envelope.
8. Take deco, cover with food paper, and then put cheese samsa there. Top the pies with yolk and sprinkle with seasonings.
9. Send samsa to the oven for 30 minutes.

Hearty samsa with mushrooms

Mushrooms are forest meat. Uzbek dish with mushrooms is a real delicacy for the whole family! To make pastries not only tasty, but also satisfying, meat is usually added to mushrooms.

Minced meat ingredients:

• lamb or pork - 300 grams;
• mushrooms - 1 kg;
• onions - 3 heads;
• cilantro, basil, dill, parsley;
• salt pepper.

Products for the test:

• yeast - 30 grams;
• flour - 1 kg;
• water - 400 grams;
• salt - a pinch.

How to cook:

1. First you need to deal with mushrooms. If these are greenhouse champignons, then it is enough to wash them. If forest mushrooms, then they must be boiled at least 2 times, and the water must be drained each time. Before cooking, the mushrooms should be cleaned of forest grass, needles, and also the upper shell.
2. Fatty meat must be passed through a meat grinder with a large nozzle.
3. Cut the onions into rings, and then marinate with salt and herbs for 15 minutes.
4. Cut the processed mushrooms into pieces and fry in a frying pan for pork fat. But for lovers of diet food, you should fry in vegetable oil.
5. Mix minced meat, onion, mushrooms. Add spices and then cover with a towel.
6. During this time, prepare the puff pastry.
7. Roll out the elastic layer to a thickness of 2 mm, and then cut it into cakes.
8. Put a small piece of minced meat on each piece of dough and seal it with a square envelope.
9. Bake samsa for 20-25 minutes in the oven.

Samsa with sweet filling

Traditionally, samsa is considered a salty dish, but today's culinary masters have made a sweet treat out of this snack!

Required Ingredients:

• sugar - 2 cups;
• semolina - 250 grams;
• powdered sugar - half a glass;
• eggs - 2 pcs.;
• nut kernels - 120 grams;
• almonds - 30 grams;
• hazelnuts - 120 grams;
• water - 200 grams;
• lemon juice - 1 teaspoon.

How to cook:

1. Make puff pastry, or you can buy ready-made. Samsa from the finished one turns out no worse.
2. Next, prepare the filling. To do this, semolina, powder and dry fruits are mixed in a deep container. To this mixture, drive 2 eggs, and then combine everything into a homogeneous mass.
3. Take granulated sugar and then pour a glass of water into it. Add there lemon juice and brew this syrup.
4. From the dough, make a thin sheet, which should be cut with a curly knife into squares, with a side of 10 cm.
5. Take the filling and make a sausage out of it, 1.5-2 cm in diameter. Cut the “sausage” into cubes, and then put each of them on a square of dough.
6. Seal the stuffing in the form of a triangle and put on a baking sheet, greased with oil.
7. Bake a sweet treat for 20 minutes at standard temperature.

Cooking samsa at home is a very interesting activity! Ruddy pastries will please the whole family and make a holiday in the house!

Wish, you can see it and. Well, I think it’s just a sin not to bring it to your blog!)

Samsa is one of the most popular dishes in Central Asia, which has managed to fall in love with many in our country, so much so that they began to cook it themselves at home. The dough is usually made for her fresh, on water and flour, samsa is puff and not puff. A special chic if it is baked in a tamdyr, but also in the oven, at home, it turns out beautiful. The fillings for it are different with pumpkin and potatoes, but the classic is chopped meat with onions in proportions of 1: 1, and more fat, preferably fat tail. It is considered most delicious if it is prepared from lamb, but it is also good from beef. From spices, they put zira there, after rubbing it with your thumb in the palm of your hand, salt and black ground pepper. You can also add chopped cilantro greens and a couple of delicious tomatoes, diced, they will give additional juiciness and sourness. In order to get puff samsa, unleavened dough rolled 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 folded into a tourniquet and put in the refrigerator for several hours. If you then cut the dough rope across, you can see the layers, thanks to which the puff samsa is obtained.
In Uzbek teahouses, water acidified with vinegar is served with samsa as a seasoning, it is poured into bottles with garlic cloves and chili peppers. It needs to be poured a little into the inside of the samsa, while eating. Also served as a condiment 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 under 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) - 200-300 gr.,
Onion - 600 gr.,
Zira - a couple of pinches,
Salt - to taste
Ground black pepper - to taste
Fresh cilantro - 50 gr.
Yolk (for lubricating samsa) - 2 pcs.,
Sesame black and white - to taste.
Output - 20 pieces.

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

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

Take out one part of the dough and roll it thinly into a large circle, lightly dusting the table with flour. The dough should be thinly rolled out so that the palm is visible from below.
Spread the rolled out dough with half of the melted butter. room temperature. And from the bottom, start wrapping the dough in a thin tourniquet. Roll the wrapped tourniquet into a snail and put it in the freezer for 30 minutes (or you can make the dough in the evening by 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 work on the filling. Cut the meat into cubes, approximately, with a side of 1 cm, finely chop the fat, chop the onion into half rings, season the filling with cumin rubbed with your fingers in the palm of your hand, salt, ground black pepper, mix. At the very end, add chopped greens, and mix again.
Remove one part of the dough from the freezer, unwind and cut it into ten equal parts.
Press each with the palm of your hand so that the side of the cut 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 out, in no case do not sprinkle the table and dough with flour! Flour will clog the dough and puff. To prevent the dough from sticking to the table, grease it with vegetable oil.
Put the filling in the middle of the rolled out juicy, and overlap it with dough on three sides, pressing the edges of the dough. Put the formed samsa seam down on a baking sheet greased with vegetable oil.

There are many dough dishes in oriental cuisine. One of them is very similar to pies, but it is only made a little differently and is called samsa. Samsa from puff pastry with minced meat in a modern version is made with a filling of meat, vegetables, onions and spices, which each housewife adds at her discretion.

In general, the fillings can be made to your taste, but in traditional recipe lamb is registered.

To preserve the juiciness of minced meat, do not grind the meat through a meat grinder, it should be finely chopped. By the way, part of the meat can be replaced with vegetables - potatoes, lentils, pumpkin. Samsa is widely used in eastern countries, where it is cooked in special ovens - tyndyrs, and for the taste and aroma of baking from puff pastry, zira and freshly ground black pepper are put in minced meat.

But city dwellers and those who do not have a tyndyr should not despair, samsa also turns out great in a modern oven.

Yeast-free puff pastry for samsa

Half-liter can of milk; 4 eggs; a quarter of a package of butter; a spoonful of salt.

Cooking:

1. Sift the flour, mix it with salt and a mixture of warm milk and eggs.
2. Butter (can be replaced with margarine) melt and cool.
3. Combine both masses and mix thoroughly.
4. Place the resulting dough in a bowl, cover with a towel and let rest for 20-25 minutes.

Now write down the list of ingredients you need for cooking. yeast dough for samsa. As in the previous case, sift a kilogram of flour.

Also take: a tablespoon of sugar; a small spoonful of salt; 30 g of pressed yeast; half a liter of water.

Preparation of the dough begins with heating water. Then:

1. Divide the liquid in half, and dissolve sugar and yeast in one of them.
2. Cover the resulting mixture with a napkin and set aside for 15 minutes.
3. As soon as bubbles appear on the surface, the dough is ready and you can work with it further.
4. Add the rest of the water, then half a cup of flour, mixing well each time. Do not forget about the salt, pour it somewhere in the middle of the batch.
5. Homemade samsa is not molded immediately, yeast dough should come up. Choose a warm place (for example, near a central heating radiator) and leave it for 3-3.5 hours.
6. Knead the dough several times during the rise to improve its structure.

As you can see, samsa from both yeast and yeast-free puff pastry is easy to prepare, you just need to understand the principle of kneading and follow some simple rules.

Yeast requires more attention and time, but the dish turns out to be very airy, porous and tasty.

In addition to ready-made puff pastry, you will need the following ingredients: 10 medium-sized onions; kilogram of young lamb; a small spoonful of zira (cumin). Add salt and pepper to the prepared minced meat to taste.

To lubricate the dough, you need to melt 80 g of butter.

Now let's start cooking, and first of all, let's deal with minced meat:

1. Finely chop the meat. If you were unable to purchase lamb, do not worry. The puff pastry samsa recipe allows the use of beef, so you can deviate from the rules.
2. Cut the onion lengthwise into 4 parts, each of which needs to be finely chopped.
3. With insufficient fat content of meat, it is allowed to add a spoon or two of vegetable oil to the minced meat.
4. Salt and pepper the minced meat to your taste, add a spoonful of zira.

Homemade puff pastry is formed in several stages:

1. Divide the dough into several parts and roll out thin layers.
2. Brush the surface with melted butter, roll up tightly and set aside to cool for 12 minutes.
3. Once the butter has set, cut the rolls crosswise into pieces.
4. Place the slices cut side down and lightly press with the palm of your hand.
5. Roll the flattened blanks with a rolling pin into a cake, the thickness of which should not exceed half a centimeter.
6. Spread the filling, a tablespoon will be enough.
7. Form the samsa by pulling the edges of the workpiece to the center and tightly blinding them. Choose any shape, homemade puff pastry samsa with meat can be square, triangular, round.
8. Grease a baking sheet with oil or line with parchment paper.
9. Put samsa on the bottom, brush with beaten raw yolk and crush with sesame seeds.
10. Now you can send future baking to the oven, heated to two hundred degrees. 30 minutes later, when the dough samsa home cooking browned, take it out and cool slightly.

Homemade samsa is ready to serve.

Buy high-quality puff pastry in the store (half a kilogram is needed for the recipe) and prepare minced chicken fillet.

In general, the list of ingredients is as follows:

2 chicken breasts; 2 large onions; salt and seasonings to taste; egg for lubrication; sesame or poppy seeds; some flour for dusting.

For minced meat, cut the onion into thin strips, chop the meat. Mix both ingredients in a bowl, season with salt and pepper.

And now let's start the formation of samsa:

1. Roll out the dough into a thin layer, its thickness should be 2-3 mm.
2. Divide the layer into square pieces of any size and put the prepared minced meat in the center of each of them.
3. In our case, samsa from puff pastry with chicken will be triangular, so fold the squares diagonally in half and pinch the edges.
4. For an aesthetic look, trim the edges with a serrated knife or press down with a fork.
5. Cover the baking sheet parchment paper or lubricate sunflower oil, lay the samsa and brush it with a beaten egg before baking.
6. Sprinkle the baking surface with poppy seeds or sesame seeds, if desired.
7. You need to bake samsa in hot oven 20 minutes. Set the right temperature on the panel - 200 degrees, and very soon you and your family will be happy to treat yourself to a delicious dish.

Chicken meat is not so juicy and fatty, so add more onion to the minced meat, and, if necessary, vegetable oil.


With a small supply of puff pastry in the freezer, you can pamper your loved ones delicious pastries as often as you like.

Put the dough on the table to defrost, and in the meantime, prepare the filling, which consists of:

350 g of any pickled cheese(brynza, mozzarella or suluguni)

Grate cheese and drain excess liquid. Add chopped herbs to your taste and stir. To lubricate the samsa, beat one egg.

Formation of samsa from store dough:

1. Roll out the dough into a layer, the thickness of which should be no more than 3 mm.
2. Divide the base into square or round parts, spread the cheese filling in the center.
3. Blind the edges, decorate them with a serrated knife or fork.
4. Grease a baking sheet with oil and place samsa on it. Do not forget to grease the baking surface with an egg (so that the finished samsa shines) and sprinkle with sesame seeds.
5. Bake dough products at 200 degrees until golden brown.

As you can see, delicious hearty meal can be prepared from products that are found in every refrigerator.

Yeast puff pastry is sold in the store, but you can also make it at home.

To do this, you will need the following products:

half a kilo wheat flour; 2 tablespoons of sugar; a small spoonful of salt; 350 g butter; 12 g of pressed yeast; 300 ml water or milk

Start preparing the dough by sifting the flour. Thereafter:

1. Dissolve sugar and yeast in 100 ml of warm milk.
2. Add 2-3 large spoons of flour and, after mixing the mass with a spoon, put it in a warm place.
3. After half an hour, a foam cap will appear on the surface, which means that the yeast has finally woken up and you can continue to work with the dough.
4. Pour the yeast mass into a deep mixing bowl and pour in the rest of the milk.
5. Mix salt with flour and send to the dough.
6. After thorough mixing, add 50 g of soft butter to the dough. Knead until the mass becomes plastic and not sticky.
7. Wrap the bowl with the dough in plastic wrap and place in the refrigerator for 3 hours.
8. Put the softened butter that is left (300 g) on ​​a sheet of parchment, cover it with the same sheet on top and form a square with a rolling pin. Let the oil cool until it becomes solid again.

1. Take the yeast dough out of the refrigerator and shape it into a ball.
2. Make a cross-shaped incision in the middle, 3 cm deep, and turn the four lobes outward. You should get a square layer that needs to be rolled out 10 mm thick.
3. Put an oil square on one half (it should not reach the edges by a couple of centimeters), cover with the other half on top, but not completely, but only 1/3. Overlap the dough on the other side, it should wrap right up with the butter.
4. Close the sides, shake off excess flour and turn the dough with the narrow side towards you.
5. Roll out the dough to a thickness of 1 cm, make sure that the dough does not tear. However, do not hesitate, it is important that the butter does not have time to melt at room temperature.
6. Divide the dough into 3 parts along the length and fold along the border with a “book”. Brush off the flour all the time.
7. You got 9 layers of dough, they need to be wrapped with a film for food products and send to the refrigerator to rest. Even at a low temperature, it continues to increase in volume.
8. After one hour, roll out the dough, placing it in folded layers towards you, the thickness of the layer is 1 cm.
9. Again fold the "book" and refrigerate for one hour.
10. Repeat the described procedure with rolling and cooling 3 times.
11. The last run before cutting into squares, the dough spends in the refrigerator for 2 hours, and even better all night.

And now the stuffing:

1. For delicious juicy minced meat cut the meat you have into small pieces.
2. Chop onions, herbs and potatoes in a food processor.
3. Combine all the prepared ingredients, salt, season with your favorite spices. Minced meat is almost ready, now objectively evaluate its fat content and viscosity. If it seems to you that the minced meat is a bit dry, pour in a couple of tablespoons of vegetable oil.
4. Roll out the dough into a layer 0.2 cm thick and with a very sharp knife so that the edges do not stick together, cut into identical squares. Lay out the filling and form the samsa.
5. On a baking sheet, greased small, bake products in a hot oven.
6. Brush the surface with beaten egg to give it a glossy finish before placing it in the oven.

Content

Samsa is a traditional dish for many countries in the Middle East. It is made from puff pastry and meat filling: beef, pork or chicken. Due to the multi-layered base, magnificent pastries are obtained, which can replace a full meal. Many housewives do not like to mess with puff pastry, replacing the purchased one, but these recipes with photos will help you cook samsa quickly, enjoying the process.

Simple puff pastry for samsa

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 220 kcal / 100 g.
• Purpose: for baking.
• Cuisine: international.
• Difficulty: medium.

One of the easiest ways to make a delicious puff pastry is to mix flour with water and add butter (or ghee). Please note that for splendor it is necessary to sift the flour several times so that it is saturated with oxygen. It is not recommended to take purchased purified water.

Ingredients:

• wheat flour - 500 g;
• purified water - 250 ml;
• salt - 1 tsp;
• butter (melted) - 100 g.

Cooking method:

1. Sift flour 3-4 times, form a hill and make a notch in it.
2. Heat the water slightly, stir the salt in it.
3. Carefully pour water into the hill, mix, knead. cover cling film and leave for 20-30 minutes.
4. Melt the butter.
5. Next, roll the mass into a thin layer, grease the entire surface with a melted product.
6. Roll into a roll, cut into 15 pieces. This will be the basis for the samsa, which you will then roll out, stuff and make hearty envelopes.

with egg

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 225 kcal / 100 g.
• Purpose: for baking.
• Cuisine: international.
• Difficulty: medium.

Another simple recipe for puff pastry for samsa is with the addition of an egg. It turns out to be denser, but in the process of baking it exfoliates well, and the baking turns out to be lush. For the recipe, you can use vegetable oil, but it will add calories to the dish. If desired, you can replace the ingredient with butter or ghee.

Ingredients:

• chicken egg - 1 pc.;
• wheat flour - 500 g;
• refined vegetable oil - 50 ml;
• purified water - 250 ml;
• salt - 1 tsp

Cooking method:

1. Beat the egg with a mixer or a whisk with salt.
2. Warm the water slightly, stir in the egg mixture.
3. Sift the flour and form a hill. Gradually add water and knead into a tight mass. Before rolling, he needs to rest for half an hour.
4. Next, roll out the mass thinly with a rolling pin.
5. Melt the margarine in a water bath and brush the surface with it.
6. Roll the puff pastry for samsa in the oven into a tight roll and chop into pieces of 4-5 cm.

on boiling water

• Time: 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 235 kcal / 100 g.
• Purpose: for baking.
• Cuisine: international.
• Difficulty: medium.

Cooking dough for samsa in boiling water is that hot water Helps the rest of the ingredients to quickly connect to each other. So the blank for samsa is more elastic. During baking, it rises well and exfoliates. It is better to use filtered water: although you will still boil it, purified water tastes much better.

Ingredients:

• wheat flour - 4 tbsp.;
• egg - 1 pc.;
• boiling water - 1 tbsp.;
• salt - a pinch;
• butter - 150 g.

Cooking method:

1. Beat the egg with salt by hand or with a whisk. Pour boiling water into it, mix everything thoroughly.
2. Sift the wheat base into a bowl, pour egg mass, knead a homogeneous tight mass.
3. As soon as it stops sticking to your hands, put the base in the refrigerator for half an hour.
4. Melt the butter.
5. Take out the prepared mass, divide it into three parts, roll each into a layer.
6. Lubricate the surface of one layer with oil, cover with another, also lubricate, cover again, lubricate. Next, roll up a tight roll and roll out. Lubricate the layer with the remaining melted product, roll it into a roll and put it in the refrigerator for half an hour.

With lamb fat

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 310 kcal / 100 g.
• Purpose: for baking.
• Cuisine: international.
• Difficulty: medium.

If you want to cook a real oriental dish, try instead cream product for lubrication use lamb fat. Such samsa will turn out to be very satisfying, fragrant and tasty. The filling does not have to be made from lamb, you can also use any other meat or poultry. Fat is recommended to melt in a water bath so that it does not burn.

Bismillah

I can't believe I finally made it!!! How much I put off, put off ... Either there was no lamb (and I wanted it from lamb, real samsa), then desire ...

Then she took it, pulled the lamb out of the freezer, so that in the morning there was nowhere to go and, whether you like it or not, cook it. I was afraid that I would get up in the morning, and I would not have the desire to mess with her again. But, oddly enough, the desire did not disappear and I actively set to work so actively ...

But not everything went as smoothly as we would like ... The dough turned out to be too soft, it was impossible to cut it, a kind of incomprehensible substance dripping oil from all sides ...

I realized my mistakes.

The recipe said "knead soft dough"- I kneaded it. But it turned out that I couldn’t roll the roll tightly from soft dough. Moreover, I also “overdid it” with butter. I smeared the layers with all my heart ...

In general, after the first failure, I thought about kneading the dough again or just frying this meat and forgetting it all like a bad dream...

Well, no, I thought, when will I have lamb next time?!

In general, I didn’t want to miss this opportunity and nevertheless decided to make a second batch, but knead the dough tighter ... And, of course, less oil ...

Well .... it seems that everything worked out ...

Here's how I prepared...

I was guided by two sources: this and this and my intuition ...

For the test you will need:

• 4 tbsp. flour
• 1 egg
• 1 st. warm water
• 100 g plums. oils
• 0.5 tsp salt

• Mutton
• Lamb fat
• salt pepper
• greens: parsley, dill (was not)
• you can use any spices

Meat and a little fat I finely chopped

And she smeared thinly (!) A layer of dough. I left it to dry and went to another table to roll out the second layer of dough, preferably of the same diameter.

Rolled out, wound on a rolling pin and transferred to the first layer of dough

. I also lubricated it lightly with oil.

She rolled out the third layer, transferred it (if the diameter of the upper layer is smaller than the lower one, you can slightly tighten the dough with your hands) and greased with oil.

Start from the middle and roll tightly along the entire length.

The ends still did not turn out tight due to the round shape of the formation. A rectangular bed would have swirled better (but that's how it is...thinking out loud...)

We begin to cut pieces from the middle with a sharp knife, 1.5 cm thick.

Then we find the edge of the test, rewind a little

and lay it on a cut (it will stick the layers together so that they do not spread)

Now, on top of the rolling pin, gently begin to roll out the cake

Secret! Do not roll out the middle too much, so ... slightly, pay more attention to the edges - they should be thinner than the middle

Here's the reverse side. Layers are visible in the middle, but not at the edges

We spread the filling on the side that we rolled out (1 tablespoon)

We pinch with a triangle

Here is the reverse side

Place on a baking sheet lined with baking paper, seam side down. Egg (or something else) is not necessary to lubricate! Otherwise, the egg will flood the layers and they will no longer be so clear.

I baked at 200-220 C for 40 minutes. But about 15-20 minutes before the end of baking, I still could not stand it and slightly smeared them with yolk, diluted with water. Since the samsushki were already puffed up, covered with a crust, and I risked lubricating them so that the color was more appetizing, rosier ..

Put ready-made samsa on a dish, you can cover with a napkin