How to make samsa in the oven. Cooking delicious samsa at home

Samsa is a masterpiece of culinary art of oriental cuisine. This pastry is widespread throughout most of Asia and is called sam there. about sa (emphasis is on O), samsa, sambusa, sambusak, somsa ...

What is samsa? These are pies, most often triangular in shape, stuffed with meat (most often lamb and beef, less often chicken) and onions, baked in a tandoor. Tandoor is a clay oven in which coals are bred and samsa or flat cakes are cooked on its hot inner walls. But since there are few places to find a tandoor in modern conditions, hostesses use a gas oven or electric ovens to bake samsa.

Samsa can be large and small, triangular, round, oval, double, triple, quadruple. In general, samsa can be different, the main thing is that the proportions of meat and onions in the filling are observed (onions should be visually larger than minced meat). In addition to the meat filling, potatoes and pumpkin are put in samsa. Cooking samsa with cheese and sweet stuffing. It can be said that every house in the East has its own favorite samsa in shape or dough from which it is baked. That's what we'll talk about today.

There are several types of dough for samsa: unleavened dough, puff pastry, yeast-free rich, plain or yeast rich dough.

The most common dough for samsa with meat is a simple unleavened dough. But there are various fillings for samsa, for example, potatoes, cheese, and there are also types of sweet samsa with dried fruits, it is for such samsa that yeasty pastry is suitable.

Most often, the dough for samsa is kneaded, and then it is abundantly greased and according to the principle of preparing puff pastry. We will give several recipes for the base for samsa, and then we will tell you how to work with this dough and what else needs to be done with it to make delicious samsa.

Unleavened dough for samsa

In order to prepare a simple unleavened dough from which you can cook not only samsa, but also manti and dumplings or noodles, you will need the following ingredients:

• Water (boiled warm) - 2 cups,
• Salt - 1 teaspoon.

Cooking unleavened dough for samsa

Sift the flour into a large cup and make a recess in the middle of the hill of flour, into which we pour warm water, with salt previously dissolved in it. Then knead the dough, knead. Then ready dough We give the shape of a ball and transfer to a cup sprinkled with flour, cover with a slightly damp cloth on top and leave to rest for 15 minutes.

Then the dough needs to be rolled out thinly, generously greased with melted lamb fat, rolled up, and rolled up with a snail. Let the samsa dough rest. This will be discussed in detail further on.

Yeast-free dough for samsa

In order to prepare yeast-free pastry for samsa, you will need the following ingredients:

• Wheat flour (highest grade) - 1 kg,
• Milk (warm) - 2 cups
• Salt - 1 teaspoon,
• Eggs - 4 pieces,
• Butter or margarine - 50 grams.

Preparing sweets without yeast dough for samsa

The flour must be sifted and mixed with salt.

Then heat the milk in a cup (warm, but not hot!), beat the eggs into the milk and mix everything until smooth.

Mix the flour part and the liquid part for the dough. Knead elastic dough for samsa, and, covering it with a napkin, let it rest, and only after 15 - 20 minutes we start baking.

Simple yeast dough for samsa

To prepare this test, you will need the following ingredients:

• Water (warm) - 2 cups
• Yeast (raw) - 30 grams,
• Salt - 1.5 teaspoons,
• Sugar sand - 1 tbsp. a spoon.

Preparation of a simple yeast dough for samsa

Pour warm water (0.5 cups) into a cup and then add yeast, salt and sugar, dissolve, and cover with a napkin, leave to rise.

Then add the remaining warm water and stir.

Sift flour and in small portions add to yeast mixture. After kneading the dough, it must be covered with a napkin and placed in a warm dough for fermentation. During the fermentation process, the dough needs to be kneaded two or three times. The whole process will take you about 3-4 hours. The finished yeast dough for samsa will turn out loose, with bubbles inside.

Yeast dough for samsa

For making yeast sweet dough For samsa you will need the following ingredients:

• Wheat flour (highest grade) - 1 kg,
• Yeast (raw) - 45 grams,
• Sugar - 5 tbsp. spoons
• Salt - 1 teaspoon,
• Butter (or margarine) - 150 grams,

Milk (warm) - 1 cup

• Chicken eggs - 5 pieces.

Dissolve yeast, granulated sugar (1 tablespoon) and salt in a part of warm milk, cover with a napkin and leave to rise.

At this time, mix the remaining milk with the eggs, the remaining granulated sugar and melted butter.

Sift the flour into a deep cup and, having made a recess, pour out the pre-mixed two liquid masses (yeast and oil).

We knead the dough and leave it, covered with a napkin, to rise for 3 hours. During this time, you need to knead a couple of times.

What to do next with the samsa test?

The finished dough for samsa should be rolled out into a thin layer, then grease the dough layer with butter or lamb tail fat (melted). Then we roll out the next cake and also grease it with oil or fat.

We do this with each cake, then we stack the cakes on top of each other and roll them into a thick tourniquet. This tourniquet should be left to lie down for 30-50 minutes (for convenience, it can be twisted with a snail and covered with a napkin so that the dough does not wind).

After cutting the tourniquet into pieces and roll each piece of dough in flour.

Each piece (keg) attention! Dip the cut side into flour and roll it into a thin cake. So the structure of the puff pastry will be clearly visible in the samsa.

We spread the filling on each cake. We fix the edges in the form of a triangle, although samsa can also be round, it all depends on your preference. Then each samsa needs to be greased with butter and sprinkled with sesame seeds. Send to the oven and bake at 200 degrees for an average of 30 minutes (the time you need to vary depending on the filling you used and the size of the samsa).

Ready hot samsa should be generously greased with melted butter.

These are classic samsa dough recipes, and I would also like to offer quick recipe on sour cream. He lives in our family for many years, we brought him from Central Asia. Someone taught my mother how to cook samsa using just such a test. For as long as I can remember, my mother has been using it only.

My step by step photo the recipe for making dough for samsa will be about him. It is very easy to prepare this dough, it kneads quite quickly. It turns out soft, I sometimes even bake pies or pizza on it. And most importantly, it does not need to be layered, that is, rolled out like puff pastry for a long time and greased.

Of course, it will be without layers, but such a dough tastes very soft and good.

For greater convenience, I tried to knead the dough for samsa in a bread machine.

Dough for samsa on sour cream

Ingredients:

• Flour - 4 cups
• Sour cream - 1 glass,
• Butter, margarine or mutton fat - 6 tablespoons,
• Chicken egg - 1 pc.,
• Salt - 0.5 tsp,
• Soda - 0.5 tsp,
• Acetic essence - 0.5 tsp.

Cooking process:

Send flour, melted butter (not very hot), egg and sour cream to a bucket of a bread machine, send salt and soda there.

Add vinegar, trying to fill them with soda.

Insert the bucket into the bread machine and select the mode in which you usually knead the dough for dumplings or noodles. In Panasonic, this mode is called "dumplings", its duration is approximately 15 minutes.

The dough for samsa is kneaded very well, you need to get it out of the bread machine, shape it into a bun and put it in the refrigerator. If for long-term storage, then in the freezer.

Hand kneading sour cream dough for samsa

Everything is very simple, the main thing is not to use all the flour at once.

So, in a deep bowl we send part of the flour with the following ingredients: warm melted butter (or other fat), salt, sour cream and an egg. In a spoon, extinguish the soda with vinegar and add to the liquid sour cream dough.

Mix everything with a spoon, and then slowly introduce the rest of the flour.

Thus, when kneading, there will be no lumps.
Next, knead the dough for samsushki with your hands on a table sprinkled with flour.

I love to bake round pies with meat and potatoes from such dough.

Somehow I got such a frozen dough, confusing it with a dough for dumplings when I was cooking - a steamed meat roll. I realized this when the dough was already defrosted, and the minced meat was ready. I had to roll out thinner, you know lazy manti turned out great! That's why I decided to release all the recipes for samsa in a separate article.

In the next issues, we will cook samsa at home with you. You can join us and tell us your story of making your favorite samsa.

Cook with pleasure, bon appetit!

Sincerely, Anyuta and recipes.

Samsa are delicious fragrant pies that are cooked in the countries of Central Asia: in Uzbekistan, Kyrgyzstan, Kazakhstan, Tajikistan, Turkmenistan, etc. They are very juicy and spicy, because they contain a lot of onions and spices. In ancient times, they were cooked in a tandoor, but in modern conditions they are baked in gas or electric oven. In the above countries, every housewife knows how to cook samsa at home. And, believe me, they make them much tastier than those that can be tasted at catering points. Further in the article, we will tell you how to cook homemade samsa according to the classic recipe, and we will also describe several other ways to cook these delicious and original pies. So let's get started.

Recipe number 1. Samsa - delicious oriental triangles

The most important component of these sweets are onions, fat and spices. Thanks to these ingredients, the filling is juicy and fragrant. This is what distinguishes real samsa from ordinary meat pies. It is said that when biting into the crispy dough, scalding juice should flow out. So the question arises: "How to cook samsa at home in such a way that it turns out the way it should?" The recipe is quite simple, but you need to immediately warn that it is not for lazy people.

Required Products

For the test, you will need 200 grams of butter (margarine is possible), 200 g of sour cream, salt, 1 egg, baking powder, flour for hard dough.

For the filling, you need to buy half a kilogram of fatty meat (beef or lamb), onions - 2-3 pieces, salt, black and red peppers and cumin.

Cooking method

First, prepare the dough and leave it to rest while the filling is being prepared. So, you need to grate the butter on a coarse grater, gradually mixing it with flour, so that butter-flour crumbs form. Add baking powder and salt to sour cream, mix and combine with crumbs, knead the dough. It should turn out pretty steep so that it is convenient to fold the envelopes.

And now you can start stuffing. To do this, finely chop the meat and fat into cubes. In no case should you scroll it through a meat grinder. And the onion should be cut into half rings, not too finely. Mix meat, fat and onion with each other, pepper, add cumin and salt. Here is the filling ready. Before cooking samsa with meat, you will need to turn on the oven so that it warms up to a temperature of 200-210 degrees. Ready-made envelopes will need to be baked immediately.

We sculpt samsa

Divide the dough into balls the size of an egg. Sprinkle the table with flour, roll out the dough on it into cakes with a large male palm. In principle, they can be more or less. It depends on what kind of samsa you want to get. We spread the filling in the middle of the cake, put it in a triangular envelope, pinch the ends so that the juice does not leak out. Immediately put the products on a greased baking sheet and cover with a brush with a beaten egg. As a rule, 6-8 pies can be baked at a time. So you know how to cook samsa at home. As a result, it should turn out crispy, fragrant and lush.

Recipe number 2. Chicken samsa

Today, samsa is becoming popular, made not from beef or lamb, but from poultry meat. And the thing is that it is much more tender and cooks faster. How to cook samsa with chicken yourself delicious recipe, we will tell later in the article. At the same time, not only the filling will be different here, but also the dough. Let's start cooking.

Required Ingredients

For the dough you will need one glass of cold water, 1 egg, 2-3 cups of flour, 100 g of margarine or butter and half a teaspoon of salt.

For the filling, you will need 3 meaty legs with fat, 3 onions, a set of spices for chicken.

How to cook samsa at home from chicken meat?

Cooking the dough

In a glass, break one egg, add salt, shake with a whisk and add water to the brim. Sift the flour with a slide, make a well and pour in the egg mixture. Knead the dough quickly. Melt the butter in the microwave until creamy. Roll out the dough very thinly on a floured board, grease it with butter and twist it into a tight roll. cover it up cling film and put in the refrigerator for 2-3 hours, and preferably all night.

Cooking stuffing

Remove the chicken meat from the bones and finely chop with a very sharp knife. Cut the onion into cubes and mix with minced meat, add spices and mix all the ingredients thoroughly.

We sculpt samsa

Remove the dough from the refrigerator and cut into 12 pieces. Pour a little flour on the table, put the dough with the cut side down and roll out until you get an absolutely round cake with a diameter of 15 cm. Put the filling in the center in the form of a triangle and smooth with a spoon. Cover it with dough so that you get a triangle. Pin sharp corner. Prepare 5 more pies, place them seam side down on a greasy baking sheet. Brush with egg and bake in a preheated oven until red. So you know how to cook puff samsa with chicken filling. In principle, you can also use ready-made puff pastry.

Recipe number 3. How to cook Uzbek samsa according to an old recipe?

No matter how skillfully we prepare these Central Asian pies from products bought in the supermarket, it will not turn out the same as it can be if you use homemade natural ingredients. In addition, samsa in the old days was baked in a clay tandoor. And this is a completely different flavor. The above dough recipe, in principle, is an instruction on how to cook Uzbek samsa. Only there, instead of butter for the layer, melted mutton or beef fat is used. That is, the dough itself, soaked in melted fat, is soft and tender, and the filling with the addition of mutton fat tail with zira exudes a unique aroma that simply salivates. As you understand, our city samsa next to this one, the real one, will always be the loser. However, in rare Uzbek restaurants in Moscow, you can still find the real, cooked according to the classic recipe, besides in the tandoor, samsa - “you will lick your fingers”. However, no matter how much you ask the master cook how to cook Uzbek samsa, she will never tell you all the secrets of cooking technology. So we have to be content with those recipes that can be found in the cookbook. By the way, there is one very interesting type of dietary samsa with greens, which girls and women who follow their figure will especially like. We present to your attention this original recipe.

Recipe number 4. Dietary samsa with herbs and eggs

The dough can be prepared the way you like it best, but the one described in the second recipe is better because it uses less oil. But for the filling you need to take many varieties of greens. These are spinach, horse sorrel, mint, parsley, cilantro, quinoa, shepherd's purse, green onion, young shoots of garlic, dill, etc. All this must be thoroughly washed in warm water, then held under running cold water and finely chopped. You also need to cut hard-boiled eggs into small cubes and mix with herbs. Pepper the filling, salt and add 1-2 tablespoons sunflower oil. Then put it on the dough rolled into cakes (as described in recipe number 2). Form triangles and bake, after brushing them with an egg, in a heated oven at a temperature of 190-210 gr. Samsa with greens, of course, is not so juicy, but it is also very tasty and fragrant.

Conclusion

Until recently, we rarely heard about delicious triangular pies called samsa. However, in last years this Central Asian pastry gained popularity throughout Russia and competed with Tatar whites and pasties. Today, in the menu of various bistros and cafes, you can find the name of these pies. However, not all chefs cook them the way they should. If you want to understand what real homemade samsa is, then use one of the above recipes and try to cook it yourself. Believe me, there is nothing difficult in this. Cook with love, eat with pleasure. Enjoy your meal.

Samsa is delicious pastries Asian cuisine which is very easy to make at home. Best step by step recipe cooking with photos and videos.

1 hour

220 kcal

5/5 (3)

Do you want to treat yourself to a real traditional dish of many Eastern countries, but at the same time do not want to spend too much effort and time on cooking a very complicated dish? I suggest you prepare homemade samsa. Cooking it at home is not difficult at all!

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

Kitchen appliances:

• containers for ingredients;
• oven;
• baking sheet;

• chintz;
• meat grinder;
• rolling pin;

• food film;
• cutting board;
• parchment paper.

Ingredients

How to choose ingredients

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

Step by step recipe

Step one - preparing the dough

1. Take a deep bowl and pour about 250 ml into it warm water then add a pinch of salt and mix thoroughly.
2. Take flour and calico. Sift a pound of flour onto a work surface. You can gradually add salted water and start kneading the dough. It is best to do this with your hands, because the dough loves hands!
   
3. When you knead the dough, you need to roll it into a ball and cover with a bowl. Thus, it should stand for about twenty or thirty minutes under the bowl.
   
4. When the infusion time of the dough is up, you can begin to roll it into a large thin rectangle, and grease its entire surface with butter.
   
5. Now roll our dough into a roll and use a knife to divide it into eighteen equal parts. Place each small piece with the filling (cut) on the table and press down. It is necessary to give each piece the shape of a cake.
   
6. Then put all these pieces on a large cutting board, cover with cling film and place the blanks in the freezer for half an hour.

Stage two - minced meat

If you do not have beef, then you can use chicken and cook.

Stage three - how to make samsa

1. Take ours out of the fridge dough pieces and roll each into cakes. Put your stuffing in the center of each blank.
   
2. Now alternately cover our minced meat with the edges of the dough of each blank, laying them one on one.
   
3. Use your hands to form triangles from the blanks and press each corner. Now break one egg into a small bowl. Separate the yolk from the protein. Lubricate each serving of samsa with yolk.
   
4. Put the samsa on a baking sheet covered with parchment paper. Preheat the oven to 200 degrees Celsius. Place the baking sheet in the preheated oven and bake for about 30 minutes. Homemade samsa is ready!
   
5. After 30 minutes, we take out our samsa and serve it to the table!
   

Samsa with meat video recipe

To make your samsa perfect, so that nothing spoils its taste for you, you can pay attention to the video, which describes the process of making samsa. This will give you the opportunity to visually see the cooking process and avoid certain mistakes in this matter. How to cook samsa at home, this video will tell you in simple language.

What to serve with samsa

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 such a dish is served with strong tea.

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

Possible other cooking and filling options

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

As for the options for filling samsa, then there is where to roam. Samsa can also be served with meat stuffing, and with vegetable and even combined. Considered very tasty

Samsa (another name is samosa)- one of the main traditional dishes in the Mediterranean, Asia and Africa. It has excellent taste characteristics and a mysterious history - in any case, it is not known exactly where and when samsa appeared. Some researchers say that Uzbekistan is its homeland, while others point to Persian roots in the name "sanbosag". In simple terms, samsa is a triangular, round or square pie. It is prepared from unleavened dough, puff pastry is best. Butter dough are not used for samsa.

What is inside?

The filling consists of spices, minced meat (usually lamb, but chicken and beef are also suitable), juicy onions and tail fat. Fat does not make the dish harmful, on the contrary, it saturates the body with useful cholesterol, the main thing is to observe moderation. Also, root vegetables, vegetables, pumpkin, potatoes, legumes (peas, lentils) are used as additives to samsa. cooking recipes national dish there are different ones.

Tandoor or oven

AT classic version samsa is cooked in a tandoor - this is a special Asian barbecue. Modern chefs, alas, are increasingly moving away from this requirement and using electric or gas ovens to bake pies. Fortunately, this practically does not affect the taste characteristics of the dish. But if you have the opportunity, be sure to try the tandoor samsa - it has rich taste turns out very juicy and fragrant.

The main molding options are circle, square and triangle. By the way, it is most convenient to make a triangular samsa. First, the filling is spread on the dough, then the cake is carefully wrapped: its edges are fastened so that the filling does not fall out.

The formed samsa is laid out with the seams down on a baking sheet. If you bake it in a tandoor, then first moisten the bottom of the dough with salt water. The top before being sent to the oven is smeared with egg yolk and sprinkled with sesame seeds. The baking time depends on the type of filling - half an hour is enough to prepare classic meat samsa, vegetable and cheese samsa are usually baked for 15 minutes. Optimum temperature oven is 220 degrees. Making samsa at home is quite simple, you just need to follow the technology.

Homemade fast food - healthy and satisfying!

Samsa is a variety of tasty and healthy fast food. You can buy it at a bakery kiosk or a supermarket, but it is unlikely that it will be cooked according to the rules. Therefore, if you decide to try real pastries, then either go to a restaurant of national Asian cuisine, or make the dish yourself. Homemade fast food is simple, fast, tasty and healthy!

Recipes

Real Uzbek dough for samsa

Ingredients:

• Water room temperature- 200g;
• Premium flour, how much dough will take - about 400-500g;
• vegetable or butter.
• Salt to taste;

From flour, water and salt, we knead a very steep dough, denser than for dumplings and dumplings. Knead the dough for about 15 minutes, put it in the cold for half an hour. Take out the dough and roll it out very thin. Lubricate the layer well with sunflower or butter. The first option is considered budget, it is better to use butter. Before starting work, it must be melted, otherwise all operations are the same. We turn the greased dough into a tourniquet, twist it slightly. We put it in the refrigerator for a couple of hours, after that we get to work.

Dough with egg for samsa

Ingredients:

• Flour - 400g;
• Eggs - 1 pc.;
• Water - 250g;
• Margarine - 2 tbsp. l.;
• Salt - a pinch.

Knead the dough from flour, water, salt and eggs. Cover it with a towel and leave for half an hour. Then we roll out the dough into a layer 3-4 mm thick and grease it with margarine. Further, as in the previous recipe, we fold the dough with a tourniquet and put it in the cold for several hours, preferably at night.

Classic Uzbek samsa with meat

Ingredients:

• Real Uzbek dough for samsa - one portion;
• Lamb or beef (fillet) - 300g;
• Onion - 600g;
• Fat tail fat - about 50g;
• Egg for lubrication - 1 pc.;
• Black ground pepper, salt - to taste.

Pass the meat through a meat grinder with a large grate, add finely chopped onion, pepper, salt and mix everything thoroughly.

We roll out the dough into small cakes, in the middle of each we put the filling and a piece of fat tail fat. We form samsa (see the item "") and bake for about half an hour ("").

Samsa with potatoes

Ingredients:

• Real Uzbek dough for samsa or Dough with egg for samsa - one portion;
• Potatoes - 6 pcs.;
• Onions - 4 pcs.;
• Black ground pepper and salt - to taste.
• Egg for lubrication - 1 pc.
• Finely chop potatoes and onions. Season the vegetables with salt and pepper and mix.

We roll out the selected dough into small cakes, put the filling in the middle of each. We form samsa (see the item ""), grease with an egg and bake for about half an hour ("").

Fried samsa with pumpkin

Ingredients:

• Real Uzbek dough for samsa or Dough with egg for samsa - 2.5 servings;
• Pumpkin - 600g;
• Onions - 2 pcs.;
• Sour cream (or butter) - 100g;
• Egg for lubrication - 1 pc;
• Vegetable oil for frying;
• Salt, pepper - to taste.

Peel the pumpkin, wash and cut into small cubes. We also cut the onion, mix everything, add spices and simmer until half cooked in butter or sour cream. We cool.

We choose the dough, divide it into small pieces, weighing about 50-60g, roll it out. On one side of the resulting circle lay out the filling, cover with the second half, blind the edges. Pour the vegetable oil into a deep frying pan and fry the samsa until golden brown.

Samsa with chicken

Ingredients:

• Margarine - 250g;
• Flour - 400g;
• Sour cream - 250g;
• Soda slaked with vinegar;

For filling:

• Ground beef - 500g;
• Potato - 300g;
• Onion - 300g;
• Salt, spices - to taste.

Grate margarine and mix with flour. Add vinegar-slaked soda to sour cream, mix with margarine-flour mixture and knead the dough. Put the dough in the refrigerator for a couple of hours.

Grate peeled onions and potatoes, add chopped meat, salt, spices and mix everything well. Divide the minced meat into 25-30 parts and roll into sausages.

Roll out the dough into a layer 2 mm thick and cut into 2-3 cm strips. Put minced meat on the edge of the strips and roll up. Transfer the samsa to a baking sheet, brush with egg yolk and sprinkle with white sesame seeds. Bake samsa in a preheated oven over medium heat for 45 minutes.

Tatar samsa from yeast dough

Ingredients:

• Flour - 1kg;
• Water - 500 ml;
• Yeast - 40g;
• Salt - 2 tsp;

For filling:

• Fatty meat - 600g;
• Potato - 800g;
• Onions - 3-4 pcs.;
• Salt, pepper - to taste.
• Meat broth - about 100 ml;

Prepare yeast dough from the indicated ingredients, let it rise, divide into pieces of 100 grams, roll into koloboks and roll them into round cakes 2-3 mm thick and about 15 cm in diameter.

Cut the meat into small pieces, cut the potatoes into cubes, chop the onion into rings. Combine the ingredients, add salt, pepper and mix everything.

Spread the minced meat on cakes and form a triangular samsa, leaving a small hole in the center. Place samsa on a greased baking sheet, spread with oil and place in hot oven for 50-60 minutes. After 30 minutes, remove the samsa from the oven, pour 1 teaspoon of hot broth through the hole and put it back for 10-15 minutes.

Samsa with pumpkin and dried apricots

Ingredients:

• Real Uzbek dough for samsa or Dough with egg for samsa - 1 portion;
• Pumpkin - 300g;
• Dried apricots - 300g;
• Sugar or honey - to taste.

Bake pumpkin with sugar or honey, cool. Pour boiling water over the dried apricots and let it soften a little. Cut the pumpkin and dried apricots into small pieces, mix.

We roll the dough into cakes, spread the filling over them and form samsa (How to sculpt samsa?). Bake until golden brown for about 15-20 minutes ("").

Samsa from cheese dough with mushrooms

Ingredients:

• Flour - 270g;
• hard cheese- 100g;
• Sour cream - 150g;
• Butter - 50g;
• Sugar, salt, soda - a pinch;

For filling:

• Mushrooms - 400g;
• Onion - 200g;

Cheese grate on a fine grater. Whip the butter with the egg. Add sugar, salt to sour cream and mix. Mix cheese, butter, sour cream, add flour, soda and knead elastic dough. Cover the dough with a towel and leave for 30 minutes

Mushrooms clean, cut and, salt, fry until tender, along with chopped onions.

Then roll out the dough into a tourniquet and divide it into 12 parts. Roll out each part into a cake slightly larger than the palm of your hand. Put 1 tablespoon of the cooled filling on the cakes and form a samsa. Put the samsa on a greased baking sheet and put in an oven preheated to a temperature of 200 degrees for 20 minutes.

Samsa with cheese and herbs

Ingredients:

• Real Uzbek dough for samsa or Dough with egg for samsa - 2 portions;
• Cheese "Suluguni" - 300g;
• Onion - 150g;
• All kinds of greens (cilantro, spinach, parsley, dill, green onion) - 300g
• Butter - 50g;
• Salt, pepper - to taste;
• Egg for lubrication - 1 pc;
• Sesame seeds.

Peel the onion, finely chop and fry in a pan with butter. Wash the greens, dry, finely chop and mix with fried onions. Cut the cheese into small cubes, add to the herbs, season with salt, pepper and mix.

Cut the dough into pieces of 40 g each and roll them into cakes with a diameter of about 10 cm. Put the filling in the middle of each. Shape the samsa (see paragraph ""), brush with egg and bake for about half an hour ("").

Samsa Ferghana

Ingredients:

• Flour - 1 kg
• Eggs - 1 pc.
• Water - 400 ml
• Salt - 2 teaspoons

Ground meat:

• Lamb - 500 g
• Salo (fat tail) - 100 g
• Onion - 300 g
• Dill, parsley - to taste
• Salt, pepper - to taste

Knead a stiff dough from the indicated ingredients, roll it into a bun, wrap it in a napkin and leave for 12-15 minutes. Then roll out the dough into a layer 1 mm thick, grease with oil and twist into a roll. Twist the roll into a spiral and roll into a thin layer. Re-oil with oil and twist into a roll. Cut the roll into 5 cm pieces and roll them into cakes.
Cut the meat and lard into small cubes, quarter the onion and chop finely. Mix meat with onion and finely chopped greens. Season the minced meat with salt and pepper before sculpting.
Put minced meat in the center of each cake and form samsa. Place the samsa on a greased baking sheet, spread the products with egg lezon and bake in the oven until golden brown.

Samsa with spicy filling

Ingredients:

• Real Uzbek dough for samsa or Dough with egg for samsa - 1.5 servings;
• Chicken fillet - 700-800g;
• Onions - 300-400g;
• cilantro - 1 bunch;
• Garlic - 2 cloves;
• Black pepper (ground) - 1/2 tsp;
• Red chili pepper (ground) - 1 tsp;
• Salt - 1 tsp;
• Vegetable oil - 1-2 tbsp. l.;
• Water - 1 tbsp. l.

Finely chop the chicken fillet, onion, cilantro, garlic and mix everything. Season with salt, pepper, add vegetable oil, water and mix again.

Cut the dough into equal pieces, put them cut side up, press them with the palm of your hand and roll into cakes. Put minced meat in the center of each cake and mold a triangular samsa (""). Bake for about half an hour until golden brown ("").

Samsa with offal

Samsa is an oriental pastry, triangular patties from thinly rolled dough. Samsa at home is made with the prerequisite that the filling must be chopped, and not homogeneous. Traditionally, chicken or beef is used as a filling, but there are recipes for samsa with potatoes, mushrooms, and even pumpkin pastries.

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

Making samsa is a simple process. Most of the time is spent freezing the dough. Plus it can be a budget baking option if you make plain dough and fill the samsushki with chopped potatoes.

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

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

Samsa according to the classic recipe

Turkish samsa at home is prepared with sesame seeds. This small nuance as a whole introduces a rather significant shade of taste.

Ingredients:

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

Cooking:

1. Pour cold water in a glass (250 ml). Water should be exactly cold, even icy, and not at room temperature. Dilute salt in it.
2. Don't forget to sift the flour. Pour in water while kneading the dough. Mix until the dough is homogeneous. After that, remember it.
3. Remove the dough for 30 minutes on the top shelf of the refrigerator.
4. Prepare the filling: chop the meat and onion into small cubes, salt, season and mix.
5. Melt the butter.
6. Take out the dough, dust it with flour. Roll out into a thin layer.
7. Brush it with melted butter and roll into a tight sausage.
8. Cut the roll into pieces 3 cm thick.
9. Roll out each piece of dough into a round base. Put the filling in the middle and pinch.
10. When the pies fill the baking sheet, grease them with yolk and sprinkle generously with sesame seeds on top.
11. Send to the oven, preheated to 200 ° C, for 40 minutes.

chicken samsa

It is quite possible to make pastries from yeast dough - you get hearty samsa. Try to roll out the dough as thin as possible, because during the cooking process it will rise, and the pies may lose their shape.

Ingredients:

• 500 gr. wheat flour;
• 1 pack of dry yeast;
• 2 eggs (you only need the yolks)
• 1 teaspoon of salt;
• 120 gr. butter;
• 400 gr. chicken fillet;
• 2 onions;
• black pepper.

Cooking:

1. Prepare cold water (250 ml). Stir salt into it.
2. Be sure to sift the flour before adding.
3. Pour in the yeast.
4. Rub the oil. Rub it with flour. Should be a crumb.
5. Pour the water into the flour, mixing the dough.
6. Put the dough in the freezer for 20 minutes.
7. While the dough is rising, make the filling. cut into chicken fillet and diced onion. Season, add salt. You can add your favorite spices - curry, cumin or coriander.
8. When the dough is ready, roll it very thinly, spread with butter - it is better to melt it beforehand. Roll into a roll and cut into small pieces. Place in the freezer for another 45 minutes.
9. Take out the dough, go over each piece with a rolling pin, you should get round cakes. Put the filling in the center and pinch the samsa with triangles.
10. Take the dough out of the freezer as needed to keep it warm.
11. Place the finished pies on a baking sheet and brush with egg yolk.
12. Send to the oven (180 ° C) for 40-50 minutes.

Samsa with lamb

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

Ingredients:

• 0.5 kg of wheat flour;
• 2 eggs;
• ½ teaspoon of salt;
• 0.5 kg. lamb tenderloin;
• 2 pcs. onion;
• zira, coriander, black pepper - optional.

Cooking:

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

Cheese samsa with mushroom filling

Try adding cheese directly to the dough for a light pastry. creamy taste. 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.

Cooking:

1. Grate the cheese. Soften the butter.
2. Combine eggs and softened butter, beat.
3. Lightly salt the sour cream, stir.
4. Combine sour cream into a homogeneous mixture, grated cheese and oil mass.
5. Pour loose components in a thin stream.
6. Put the dough in the freezer for half an hour.
7. In the meantime, chop the mushrooms and onions into medium-sized cubes and fry in a pan. In the process, do not forget to salt.
8. Roll out the finished dough into a thin plate. Cut out circles with a large glass, then go over each cake with a rolling pin. Put in the filling. Pinch in the shape of triangles.
9. Bake for 40 minutes at 200°C.

Samsa from kefir dough

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

Ingredients:

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

Cooking:

1. Soften margarine.
2. Break the egg into margarine, beat with a mixer.
3. Mix all dry ingredients.
4. Pour kefir to margarine, mix thoroughly.
5. Pour flour in a thin stream. Knead the dough. Once ready, lick in the freezer for 40 minutes.
6. Cut the beef into small pieces. Pour finely chopped greens, season and salt.
7. When the dough is ready, roll it into a thin plate. Roll tightly into a roll. Cut it into several pieces.
8. Roll each piece into a thin cake, place the filling in the center, form triangles.
9. Bake at 190°C for 40-50 minutes.

Puff samsa at home

To prepare meat pies, you can use a store-bought puff pastry- it must be rolled out as thinly as possible. Another option is to make your own dough. According to 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.

Cooking:

1. Take a glass of ice water, dissolve 5 grams of salt in it.
2. From the sifted flour, make a high pyramid slide. Make a well in the center and pour in the liquid.
3. Knead the dough, 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 medium-sized 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 up tightly and cut it into small pieces.
8. Separately, roll out the cakes in pieces. Put the filling, pinch into triangles.
9. Bake at 190°C for 40-50 minutes.

Samsa in Russian

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

Ingredients:

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

Cooking:

1. Dissolve the salt in 2 cups of ice water.
2. Pour water into the sifted flour. Knead the dough. Form a ball out of it and send it to 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, salt. Pour in the vinegar. Stir.
4. Take out the dough. Roll it out into one large and thin plate.
5. Lubricate it with sour cream and roll tightly into a roll.
6. Cut the roll into small pieces.
7. Roll them into cakes. Put in 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 could be one of the options lean baking. To do this, the dough is greased vegetable oil, and potatoes are used as a filling, which is no less tasty.

Ingredients:

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

Cooking:

1. Pour cold water (250 ml) into a cup. Stir the salt.
2. Pour water into the sifted flour.
3. Knead the dough. Send for half an hour in the freezer.
4. While the dough is rising, make the filling. Chop potatoes and onions into small cubes. Season and salt.
5. When the dough reaches, roll it into a thin plate, grease with vegetable oil. Roll into a tight sausage and cut into pieces. Put another 45 minutes in the freezer.
6. Take out the dough, roll out the pieces into cakes. Put the filling in the middle and pinch the samsa with triangles.
7. Take the dough out of the fridge as needed to keep it warm.
8. Lay the finished pies on a baking sheet. Send to the oven (180 ° C) for 40-50 minutes.

Samsa from yeast dough with chicken

Lush dough goes well with chicken breast. Do not be afraid that samsa will turn out dry. In the process of cooking, the chicken will give juice and the dough will be soaked with it. As a result, you will get fragrant and juicy pastries.

Ingredients:

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

Cooking:

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

Samsa with pumpkin

lovers sweet pastries love the pumpkin samsa. The dough is thin and crispy, and the filling is slightly sweet, but not cloying. Such 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 tablespoon of kefir;
• 1 onion;
• sesame.

Cooking:

1. Be sure to sift the flour. Cool the water with ice cubes and dilute 1 teaspoon of salt. Also cool and kefir.
2. Pour kefir with water into flour, knead the dough. Put it in the refrigerator for half an hour.
3. Chop the pumpkin into small cubes. Add finely chopped onion. Salt a little, add sugar to taste.
4. Take out the dough and roll it into a thin layer.
5. Melt the butter, grease the dough with it.
6. Roll the dough into a tight roll. Cut into equal pieces.
7. Roll each of them into a cake. Place the pumpkin filling in the center. Pinch into a triangle.
8. Place the samsa on a baking sheet, sprinkle with sesame seeds 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 treat for adults and children. Samsa is prepared quickly enough and does not require special skills. Try to make these triangular pies according to one of the recipes, you can be sure that you will get them the first time!