Samsa - cooking options. Samsa dough with creamy margarine

Samsa - amazingly juicy and fragrant oriental pies in the form of triangles from puff pastry. Traditionally, unleavened puff pastry is used to prepare them, but yeast dough makes them no less tasty. There are a huge variety of fillings for samsa; often a certain filling is used on special occasions, serving as a symbol of family wealth or respect for a guest.

Yeast samsa - general principles of preparation

For samsa, you can prepare yeast dough yourself or use a ready-made, purchased semi-finished product. When choosing a recipe, please note that puff pastry is prepared with yeast in several ways. Choose the most for yourself suitable recipe dough and arrange with your favorite filling.

Original filling samsa - meat. Despite this, it is often prepared with other fillings, such as cheese or cottage cheese. The meat is cut very finely, with a sharply sharpened knife; minced meat ground into a meat grinder is almost never used. Ready ground mass in the form of a semi-finished product is used if it is very important to save time.

The meat filling should be juicy - this is the highlight of the oriental pie. For this purpose, add a lot of finely chopped onions to it, and add water if necessary.

Yeast samsa is formed in the form of a triangle from a round or square piece. Before baking, the surface is covered with a scrambled egg and sprinkled with sesame seeds. You can use either light or dark sesame seeds or a mixture of both.

Bake the samsa in the oven, placing it on an oiled or parchment-lined baking sheet. Before placing the pies in the oven, the temperature in it is raised to the one recommended by the recipe. You cannot put products made from yeast dough in a cold oven, they will not rise, and it is not recommended to open the door in the first quarter of an hour.

Homemade samosa yeast puff

Ingredients:

five glasses of flour;

100 gr. quality margarine;

one and a half tablespoons of granules instant yeast;

sugar – 50 gr.;

four tablespoons of unfragrant vegetable oil;

a quarter glass of milk;

glass of water.

For the filling:

half a kilo of mixed minced meat;

two small potato tubers;

two large onions;

100 gr. fresh herbs (parsley, green onions, dill).

Additionally:

one egg;

light or dark sesame.

Cooking method:

In a small, deep bowl, mix the yeast granules with sugar. Filling with one hundred milliliters warm water, let it stand for a minute, then stir thoroughly and put it closer to the heat.

In a separate bowl, convenient for kneading, combine the slightly warmed milk and the remaining warm water. Dissolve two teaspoons of salt in the resulting mixture and pour out the rising yeast base, stir.

Sift the flour twice and, adding parts to the yeast base, start soft dough. First, knead with a spoon, then switch to hand kneading and knead until smooth.

Having collected the kneaded dough into a ball, cover it with a towel and give it time to rise. Place the bowl closer to the heat for an hour and a half.

While the dough is resting, prepare the margarine. After cutting into pieces, melt the fat over low heat, then cool by lowering the saucepan into a bowl of cool water.

Knead the risen dough well with your hands and roll it out into a square layer, five millimeters thick. Brush the surface of the dough with melted margarine.

Fold the layer in the form of an envelope. First, we bend the opposite edges on the sides towards the center, and then we wrap the top and bottom over them. Leave the “bundle” for 20 minutes under the towel.

Roll out the dough again thinly into a square shape and generously grease it with margarine. Roll with a rolling pin with extreme caution so that the previously formed layers do not break through. It is advisable to do this with movements from the middle to the edges. Leave the dough again for about twenty minutes, after which we repeat the process of rolling and greasing three more times.

Prepare the filling. Finely chop the greens and onions, cut the potatoes into cubes as small as possible.

Combine the crushed ingredients with minced meat and season with pepper. Add some salt to the filling to your taste and mix thoroughly. For juiciness, you can add a little water or fresh milk.

We cut the “bundle” of dough into two parts and roll out one of them in the form of a rectangle, 5 mm thick. Cut the resulting layer into squares.

We form samsa. Place some filling in the center of the squares and bend them diagonally. Pressing lightly to compact the minced meat, pinch the edges tightly and slightly bend them down.

Having used up the dough, place the samsa on a slightly moistened baking sheet. Brush the surface of the pies with beaten egg and sprinkle with sesame seeds.

After preheating the oven to 180 degrees, place a baking sheet with samosa in it. For the first seven minutes, do not open the door, otherwise the yeast dough will fall off. Samsa is baked for half an hour.

Puff yeast samsa with meat

Ingredients:

water, in the amount of one and a half glasses;

spoon with half of instant yeast;

100 grams (half a pack) of creamy margarine;

half a spoon of sugar;

half a glass of lean non-fragrant oil;

700 gr. flour.

For the filling:

pulp (beef, pork, lamb) – 350 gr.;

100 grams fresh lard;

five onions.

Cooking method:

Melt the margarine over low heat and temporarily put it aside. The fat must cool completely.

After heating the water to 38 degrees, dilute yeast, sugar and a third of a spoon of salt in it. Combine the slightly risen mixture with vegetable oil, and, adding flour little by little, knead the dough. It will turn out soft and will come off the bowl and hands well. The amount of flour is approximate; more or less may be needed, depending on the gluten content. Dividing into four parts, roll the dough into balls and set aside for a quarter of an hour under a towel.

Roll out the rested yeast dough into thin layers. Generously grease the surface with cooled margarine, wrap it into tight rolls and roll them into a spiral. Wrap it in cling film and put it in the refrigerator for an hour. It is best to prepare this dough in advance, for example, in the evening, so that it rests in the cold overnight.

We wash, dry the pulp and lard, and peel the onion. After cutting all these products into very small cubes, combine them in one bowl. Refueling minced minced meat salt and ground pepper. Can use a little aromatic spices, and spicy cumin. After mixing in a little water, set the meat filling aside for half an hour.

We take out the chilled dough, unroll the “snails”, cut them into pieces up to three centimeters wide. We place the “stumps” on the cut and flatten it, pressing it on top with the palm of our hand, then roll out the dough with a rolling pin into a circle to a thickness of half a centimeter.

Place a tablespoon in the center of the dough homemade minced meat. Throwing the free edges over the filling, we form a triangular samosa. To prevent juice leakage, pinch the seams tightly and bend them slightly inward.

Turn on the oven to preheat and line a baking sheet with parchment. If not baking paper, apply a thin layer of oil to the bottom.

Place the shaped samsa on the frying pan and brush the surface of the pies with beaten egg and water. If desired, you can sprinkle the samsa with sesame seeds.

After waiting for the temperature to rise to 180 degrees, place the baking sheet with samsa in the oven. After about half an hour, when the top is nicely browned, take it out and put it in a bowl. Cover with a lid, let stand for five minutes, then serve.

Yeast chicken samsa with potatoes

Ingredients:

sour milk– 600 ml;

one and a half spoons of sugar;

11 gr. "quick" yeast;

flour – 1.2 kg;

two spoons refined oil;

chicken fillet(breast) – 450 gr.;

three large onions;

butter “Traditional” – 80 gr. for dough and another 30 gr. into the filling;

300 gr. potatoes;

Cooking method:

Dissolve sugar, yeast and a large spoon of salt in half a glass of warm (40 degrees) water. Add heated milk to the yeast mixture and mix thoroughly.

Little by little, literally half a glass at a time, stir in the twice-sifted flour into the yeast base. Switching to manual kneading, add vegetable oil in parts. The dough should not be tight, roll it into a ball, cover with a linen napkin and leave for half an hour. Afterwards, knead well and let rise for another 50 minutes, placing the bowl closer to the heat.

Rinse vegetables and chicken with water. After drying, cut into cubes: smaller onions, and potatoes and chicken into proportionate pieces. Combine everything in one container, season with pepper, salt and mix thoroughly.

Divide the risen dough into three parts, roll out into proportional layers half a centimeter thick. After greasing the surfaces with melted and cooled butter, place them on top of each other and roll them into a roll, which we then cut into pieces 2.5 cm wide.

Place pieces of dough on the cut side and roll out with a rolling pin into circles half a centimeter thick. Place a spoonful of filling in the center and a small cube of butter on it. Tightly fastening the edges placed over the filling, we form triangular pies.

Bake the yeast samosa at 180 degrees until uniformly colored, about 50 minutes. Grease the finished hot samsa with vegetable oil.

Quick recipe for yeast samsa with cottage cheese

Ingredients:

a kilogram of purchased puff pastry with yeast;

270 gr. fatty, dry cottage cheese;

young, green onion;

two sprigs of fresh dill;

one egg.

Cooking method:

Take the dough out of the package and leave it on a floured table under a towel. The dough must be completely defrosted for it to be easy to work with.

While the semi-finished product is thawing, there is time to prepare the curd filling. Peel two small cloves of garlic. We rinse all the greens, shake off the remaining water, and wipe dry with a towel.

We cut the onion feathers into thin rings, finely chop the branched part of the dill with scissors or a knife. Crush the garlic with a press.

Place a sieve on a wide bowl and grind the cottage cheese through it. Add garlic and chopped herbs, grind.

Cut the thawed dough into pieces. Rolling with a rolling pin, stretch the dough so that the circles are slightly larger than a saucer. Putting a little bit on the center of the blanks curd filling, we form a triangular samsa in a convenient way.

Having spread the pies on a baking sheet grated with oil or lined with parchment, let them stand under a towel for a quarter of an hour, then brush with beaten egg and place in hot oven.

Yeast samsa with cottage cheese is baked for about half an hour until uniformly golden in color.

Traditional Uzbek yeast samsa with lamb

Ingredients:

homemade yeast puff pastry or purchased semi-finished product;

450 gr. pulp with pieces of fat (lamb);

three large onions (400 gr.);

one egg;

cumin – a small pinch;

white and dark sesame.

Cooking method:

We prepare yeast puff pastry ourselves or thoroughly thaw the purchased semi-finished product.

Peel the onion. It should be approximately equal to the minced meat. If the amount of onion bothers you, take less, but keep in mind that the samosa will not be as juicy as the original.

Cut the onions lengthwise and finely chop. Pour the slices into a bowl, add a little salt and knead well with your hands. Sprinkle with cumin and mix well.

Grind the washed and thoroughly dried meat in a meat grinder. Mix the resulting meat mass with onions. If you took store-bought dough, for filling it’s easier to buy ready-made Ground beef. This will not only simplify cooking, but also reduce time.

Cut the thawed yeast dough in small pieces and roll them into circles 5 mm thick. Place a little on each piece in the center meat filling and, forming a triangle, tightly fasten the seams. To meat juice did not leak, we turn the seams inward a little.

Place the pieces at a distance of the thickness of your little finger from each other on a baking sheet greased with vegetable oil. Brush the surface of the pies with beaten yolk and sprinkle sesame seeds and put it in a preheated oven to bake. We take it out after about half an hour, when the top is well browned.

Yeast samsa with chicken

Ingredients:

homemade or purchased yeast dough (puff pastry) – 600 g;

800 gr. chicken legs;

five large onions;

one egg (yolk);

an incomplete handful of sesame seeds.

Cooking method:

For yeast samsa, you can take purchased dough or prepare it yourself, guided by one of the recipes described above. If you have your favorite proven recipe, feel free to use it.

We make yeast dough or put the frozen semi-finished product out to thaw.

Let's prepare the filling. We wash the legs and dry them. After removing the skin, cut the meat from the bones and finely chop with a well-sharpened knife.

Peel and rinse the onion with water. Chop the onions as finely as possible, combine with chopped chicken. Add salt to taste, mix the filling thoroughly and let it sit for a while. Add some chopped dill if desired, but this is optional.

We cut the dough into small pieces, roll them out with a rolling pin to a thickness of 5 mm in the form of a circle. Place the chicken filling in the center and, tightly fastening the seams, mold the samsa into a triangular shape.

Bake yeast samsa with chicken for 40 minutes. The pies are laid out on an oiled baking sheet and placed only in a preheated oven. Before baking, do not forget to thickly brush the surface of the pies with beaten egg and lightly sprinkle with sesame seeds.

Yeast samsa - cooking tricks and useful tips

Yeast dough rises well, so do not roll it out thickly. It is also undesirable to make the pieces too thin, otherwise the layering of the dough will be disrupted. The optimal thickness of circles or squares is 4–5 mm.

To make the samsa juicy, there should be approximately equal proportions of onion and meat in the filling. If you don’t like the onion pieces to crunch in the pies, chop it on a grater or twist it in a meat grinder. But if you still decide to put less of it, add a little water or milk to the minced meat, the samsa will turn out juicier. Alternatively, you can add more filling when forming the pies. small cube butter.

Samsa is one of the delicious dishes oriental cuisine. Traditionally, lamb is used for the filling, cut into pieces and seasoned with herbs and spices. But in our area the dish plays with new colors - samsa is stuffed with everything in a variety of ways, various types meat and other products. Below are the most interesting and delicious options of this dish.

Samsa from ready-made puff pastry with meat

Ready-made dough, prepared in advance with your own hands or bought in a store, significantly speeds up the cooking process. And samsa with meat from ready-made dough is prepared in just an hour, even taking into account the baking time.

Ingredients for making 6 puff pastries:

• 1 kg frozen puff pastry
• 0.4 kg of any type of meat
• 0.3 kg onions
• 40 g sesame seeds
• 1 egg
• 1 tsp each salt and black pepper.

The cooking method is as follows:

1. Remove the dough from the freezer to defrost. While it is defrosting, prepare the filling: rinse the meat and chop into small cubes. You can purchase ready-made minced meat or pass the meat through a meat grinder.
2. Peel the onion and chop finely, add to the minced meat. Also add spices to the filling and mix well.
3. By the time the filling is ready, the dough will be ready to use. It needs to be slightly rolled out and cut square layers measuring approximately 10 by 10 centimeters.
4. Place about a tablespoon of filling in the center of each square. We pinch the samsa so that we get a triangle. To make sure the seam is strong, you can press down the tucks with a fork.
5. Cover the baking sheet with parchment or a special silicone baking mat. Place the resulting pies and turn on the oven to heat up.
6. Beat the egg in a glass and brush the pastries with it. Lightly sprinkle sesame seeds on top.
7. Place the dish in the oven and cook for a third of an hour at 200 degrees.

Immediately after the oven, the finished meat samsa from puff pastry is transferred to a dish and covered with a towel for 10 minutes, and then you can serve it.

Just a note. The amount of onion should never be reduced - according to tradition, it is added in approximately the same quantity as meat. The juiciness of the dish depends on the quantity of this vegetable. A more will overpower the taste of the meat.

Recipe for making yeast-free dough

Simple yeast-free dough Even a beginner can cook culinary skills. Samsa prepared from dough according to this recipe turns out tender and crispy.

For the test take:

• 0.5 kg wheat flour
• 0.4 kg butter
• 0.18 l cold water
• 1 tbsp vinegar
• 1 large egg
• ½ tsp salt.

For the filling:

• 0.4 kg minced meat
• 0.35 kg onions
• 1 tsp salt
• 1 tsp ground pepper
• 1 tsp mixture of meat spices.

For registration:

• 50 g black or white sesame
• 1 egg

Cooking method:

1. The butter must be frozen in advance. It is enough to hold the product in freezer about half an hour. Then rub it on coarse grater and mix with sifted flour.
2. Take a separate mixing container and use a mixer to combine water, egg, salt and vinegar. Once you have a homogeneous liquid, combine it with the flour mixture. Knead the dough by hand. Afterwards, you can immediately start baking or put it in the refrigerator. The dough can be stored for no more than two months.
3. To prepare samsa, all that remains is to prepare the filling. To do this, chop the peeled onion and add it to ready minced meat. Add salt and season with spices.
4. Roll out the dough into a layer up to 3-4 mm thick and cut into small squares. Place the filling in them and seal the edges.
5. Beat the egg until smooth and brush the surface of the oriental pies with it. Sprinkle with sesame seeds and place in a preheated oven for 20-25 minutes.

With chicken in the oven

Samsa with chicken turns out tender and juicy. If not everyone likes lamb or doesn’t want to eat high-calorie pork - this the recipe will work couldn't be better!

Products for samsa:

• 0.6 kg skinless and boneless chicken fillet
• 0.4 kg onions
• 0.3 kg flour
• 80 g sour cream
• 1/2 cup water
• 1-2 tbsp sunflower oil
• salt, pepper

Cooking method:

1. Place fresh chicken fillet in the freezer for a third of an hour - a slightly frozen product will be easier to cut into pieces. Then rinse and chop with a knife.
2. Peel and cut the onion into small cubes and add to the chicken.
3. To ensure the filling is juicy, pour a couple of tablespoons of water into the onion-chicken mixture. Pepper and salt, mix well.
4. Pour the remaining water into a bowl and sift the flour into it, lightly salt it. The simplest samsa dough will consist of these three ingredients. All that remains is to knead thoroughly, adding flour if necessary - the dough should not be tight, but also not stick to your hands.
5. Divide the resulting dough into 10 pieces and roll each into a flat cake. Place the filling in the center of each and seal the edges of the cake.
6. Place all the pies on a baking sheet and place in the oven for a third of an hour at maximum temperature. Chicken meat cooks very quickly, so there is no point in baking it longer.
7. Hot samsa with chicken served on large dish. It is recommended to put a teaspoon of sour cream on top of each pie.

Just a note. To ensure a crispy crust, spray the cake with cold water every 10 minutes while baking.

Puff pastry with cheese

Samsa with cheese just melts in your mouth.

Ingredients:

• 1 standard package of ready-made puff pastry
• 400 gr fresh cheese Suluguni
• 2 medium eggs
• 2-3 cloves of garlic
• salt (use the amount depending on how salty the cheese is)
• 1 tsp pepper
• 1 pinch of thyme.

Step-by-step preparation:

1. Chop the cheese as finely as possible or grate it on a coarse grater, mix with spices and 1 egg.
2. Roll out the dough and cut into slices approximately 15 x 20 cm in size.
3. Place the filling in equal quantities onto the plates and connect the dough to form rectangles. Place the resulting samsa on a greased baking sheet.
4. Divide the remaining egg into yolk and white. Dilute the yolk with a couple of teaspoons of water and brush the pies with it.
5. Bake the dish in a preheated oven at 180 degrees for half an hour.

We suggest serving cheese samsa with sweet black tea.

Recipe for yeast dough with minced meat

Samsa with minced yeast dough turns out nourishing, tender and soft.

This is a quick recipe:

• 300 g mixed minced pork and chicken
• 200 g potatoes
• 500 grams of ready-made puff pastry
• 1 medium onion
• egg and sesame seeds for decoration
• a set of spices “for meat”.

Preparation is as follows:

1. While the dough is defrosting room temperature, let's prepare the filling. First you need to peel the vegetables, cut the potatoes into small cubes, and also finely chop the onion. Mix vegetables with minced meat and spices.
2. Roll out the dough into a thin layer and cut into circles using a bowl. Place the filling in the middle and pinch the edges to form triangles.
3. Beat the egg in a glass and brush the samsa with it. Sprinkle with a small amount of sesame seeds.
4. Bake the pies at 200 degrees for half an hour, then leave for another 10 minutes in the oven and you can serve.

Samsa with minced meat and potatoes will be more juicy and satisfying. Suitable as a snack on the road, breakfast or as a snack for a picnic.

Eastern samsa with greens

Samsa with greens has an interesting spicy taste. It is prepared very quickly, however, just like it is eaten with the family at dinner.

To prepare take:

• 3 cups flour
• 200 ml kefir
• 3 eggs
• 300 grams of greens (we recommend taking green onions, dill and spinach)
• 200 g butter
• ⅕ nutmeg, salt and the same amount of ground pepper.

Prepare according to the following scheme:

1. You will need a small bowl. Sift flour into it and add chilled butter. Chop the butter with a knife, add kefir and salt. Knead well until smooth. The dough should be slightly tight.
2. Chop green onions and spinach and fry in oil. Beat in the eggs and, stirring continuously, bring to readiness. Chop dill and mix with egg mixture. Leave to cool.
3. Roll out the dough, cut into squares or circles using a cup/bowl. Place the filling in the middle and seal the edges.
4. Bake at 200 degrees for about a third of an hour. Serve lightly sprinkled with herbs.

Just a note. Homemade dough Tastes better than store bought. Therefore, it is recommended to prepare the dough in advance and store it in the freezer in small portions, divided into bags.

Cooking classic samsa with beef

Samsa with beef turns out very filling. It is worth noting that when traditional preparation Samsa meat is cut into pieces, and the use of minced meat is a Slavic option.

To prepare take:

• 500 g beef
• 300 grams of onion
• 1 tsp salt
• ½ tsp each pepper, dry garlic and thyme
• 1 large egg
• 200 g butter
• glass of water
• 30 g starch
• 20 g sesame seeds
• 2 yolks

Cooking diagram:

1. Rinse the meat under running water and cut into cubes measuring about 1 by 1 cm.
2. Peel the onion and cut into cubes slightly smaller than the meat. Mix meat cubes, onions and spices.
3. In a separate container, mix 50 grams of butter, water and egg. In this case, the water should be hot. Mix flour and liquid, knead the dough. The consistency of the dough should resemble plasticine.
4. Melt the remaining butter over low heat and bring until the fat and whey separate. Remove the fat into a separate bowl - it is needed for cooking.
5. Cut the dough into equal parts and roll out thinly (no more than 2 mm). To prevent the product from sticking to the rolling pin, use starch by spraying it over the surface of the cake. Grease the top with prepared fat. Place all three layers on top of each other, coat with fat, roll up and cut into bars. Place in the freezer for 15-20 minutes.
6. Remove the dough from the refrigerator. Roll out each flatbread and add filling. Glue and bake in the oven for 20 minutes. Then brush with yolk, sprinkle with sesame seeds and bake for another half hour.

Lamb is considered traditional filling for eastern samsa.

To prepare delicious traditional samsa, you need to take:

• 1 kg lamb
• 300 grams of beef fat
• 10 g cumin
• 20 g salt
• 5 g pepper
• 700 g onion
• 50 g sunflower oil
• 20 g sesame
• 1 kg of ready-made puff pastry.

Cooking diagram:

1. Clean the lamb from veins and layers, chop it very finely or mince it along with the fat.
2. Peel and finely chop the onion. Mix with minced meat, spices and oil.

• 600 g fat cottage cheese
• 500 g prepared puff pastry
• 1 packet of vanillin or vanilla sugar
• ½ tsp sugar
• a stack of milk.

Cooking diagram:

1. Roll out the pre-thawed dough and cut into squares.
2. Mix the egg with cottage cheese, milk, sugar and vanilla.
3. Place the filling on the dough and glue it into triangles. Heat the oil in deep fat and lower the envelopes for 5-7 minutes. Leave the finished sweet samosa on paper towels under the lid so that excess oil is absorbed into the paper.

Sweet samsa is served with green or herbal tea with honey. The filling can be supplemented with apples, candied fruits or raisins.

A simple recipe for samsa made from yeast dough from the original kitchen, step by step with photos. Easy to prepare at home in up to 1.5 hours. Contains only 263 kilocalories. Author's recipe author's cuisine.

• Preparation time: 13 minutes
• Cooking time: up to 1.5 hours
• Calorie Amount: 263 kilocalories
• Number of servings: 11 servings

• Complexity: An easy recipe
• National cuisine: Author's cuisine
• Type of dish: Bakery

Ingredients for eleven servings

• Wheat flour premium 300 g.
• Milk 100 ml.
• Butter 100 g.
• Egg yolk 2 pcs.
• Food iodized salt 2 tsp
• Sugar 1 teaspoon
• Instant yeast 1 teaspoon
• Onion 1 pc.
• Lamb 300 g.
• Potatoes 1 pc.
• Sesame 1 teaspoon

Step-by-step preparation

1. Samsa made from yeast dough - all lovers will like it baked goods. The dough for this recipe turns out crumbly, but as a filling you can choose meat or, for example, seasonal berries. This dish is universal, satisfying, eaten very quickly and this is not surprising. After all, the filling here is meat and potato. What is the secret of this recipe? In my opinion, it’s in the test. To prepare, you need to sift 300 grams of flour into a deep bowl. Then add salt, sugar and dry yeast. Mix all ingredients well with a whisk.
2. Warm the milk slightly (it can be replaced with equal amounts of kefir or sour cream), butter melt. Prepare two yolks. In principle, you can get by with just one egg. But since after preparing the meringue I still have large number yolks, it was decided to put them to use.
3. Combine all ingredients and quickly knead the dough. Quickly gather the dough into a ball, wrap it in cling film and place it in the refrigerator for 30 minutes.
4. In the meantime, let's start with the filling. I have it with meat and potatoes. Choose the meat at your discretion, I used young lamb. Cut 300 grams of meat into small squares. Peel the onion and finely chop it. Peel the potatoes and also cut them into small squares. Add salt, spices to taste and mix everything well.
5. Sprinkle a work surface with flour and roll it out well. chilled dough into a layer 4-5 mm thick.
6. Using a knife or a special baking dish, cut out small circles. The diameter of my circles is 8 cm.
7. Place the prepared filling on each of them in equal quantities.
8. Form samsa in a convenient way for you. You can fix the dough in a circle or, for example, like me, transform the circles into a triangle. Place the samosa on a baking sheet, seam side down.
9. Preheat the oven to 200 gr. Before putting the sheet into it, grease the top of the samsa with yolk or drinking water and sprinkle with sesame seeds. Bake for 45 minutes.
10. Samsa made from yeast dough is ready. Let it cool a little and you can serve it. Serve samsa from yeast dough as independent dish or prepare for it light vegetable salad of tomatoes, cucumbers and herbs. Bon appetit!