Instant puff pastry recipe for samsa. Samsa made from puff pastry

Content

Samsa is a traditional dish for many Middle Eastern countries. It is made from puff pastry and meat filling: beef, pork or chicken. Due to the multi-layer base, the result is a fluffy pastry that can replace a full lunch. Many housewives do not like to bother with puff pastry, replacing it with store-bought ones, but these recipes with photos will help you prepare 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 fluffiness, you need to sift the flour several times so that it is saturated with oxygen. It is not recommended to use purchased purified water.

Ingredients:

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

Cooking method:

Sift the flour 3-4 times, form a mound and make a hole in it.
Heat the water slightly, stir salt in it.
Carefully pour water into the slide, stir, knead. Cover with cling film and leave for 20-30 minutes.
Melt the butter.
Next, roll out the mass into a thin layer, brush the entire surface with the melted product.
Roll into a roll and 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 - with the addition of an egg. It turns out to be denser, but during the baking process it layers well, and the baked goods turn out fluffy. You can use vegetable oil for the recipe, 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:

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

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.

Preparing samsa dough in boiling water means that hot water helps the remaining ingredients combine faster. This makes the samsa preparation more elastic. During baking, it rises well and flakes. It is better to use filtered water: although you will still be boiling 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:

Beat the egg and salt by hand or using a whisk. Pour boiling water into it and mix everything thoroughly.
Sift the wheat base into a bowl, pour in the egg mixture, and knead into a homogeneous, tight mass.
As soon as it stops sticking to your hands, put the base in the refrigerator for half an hour.
Melt the butter.
Take out the prepared mass, divide it into three parts, roll each into a layer.
Lubricate the surface of one layer with oil, cover with another, also grease, cover again, grease. Next, roll it up tightly and roll it out. Grease 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 prepare a real oriental dish, try using lamb fat instead of a creamy product for greasing. This samsa will turn out to be very filling, aromatic and tasty. The filling does not have to be made from lamb; you can also use any other meat or poultry. It is recommended to melt the fat in a water bath so that it does not burn.

I propose to prepare very tasty, aromatic and satisfying puff pastries with chicken and potatoes inspired by samsa. Baking is prepared quite simply and quickly, even an inexperienced housewife can handle it without much difficulty. Homemade samsa from ready-made ones turns out no worse than store-bought ones! Tender and flaky dough combined with a juicy and tasty filling will not leave anyone indifferent! In addition, you know exactly what samsa is made from and you can safely and safely give it even to children! You can make chicken puff pastries using this recipe as a hearty breakfast or as a snack throughout the day. Even the next day they remain just as soft and appetizing; you just need to warm them up a little in the microwave. I recommend trying this delicious pastry and pampering your household, besides, we will need simple and affordable products!

Ingredients:

chicken fillet – 350 grams.
potatoes – 1-2 pcs.
onions – 2 pcs.
salt - to taste.
spices - to taste.
sesame to taste.
butter – 100 grams.
puff pastry yeast – 500 grams.
yolk – 1 pc.

servings: 8 pcs.

Recipe for samsa made from puff pastry with meat:

Leave the dough to defrost at room temperature, and in the meantime prepare the filling. We cut the chicken fillet into small cubes with a sharp knife; it will be more convenient to do this while the meat is slightly frozen. Any part of the chicken at your discretion will do; if you wish, you can even replace the chicken with pork.

Then add potatoes cut into approximately the same cubes to the meat. One medium or two small ones will be enough.

For juiciness, chop the onion into cubes as finely as possible; a couple of medium onions will be enough.

Add salt and spices to the filling to taste. Ground black pepper and cumin work well. After mixing, you can leave the filling in this form for a couple of hours so that the meat is well marinated.

If you don’t have time, you can start baking right away.

Puff pastry is usually divided into two squares in a pack.

We cut each square with a knife into four parts as in the photo.

Then roll out each piece with a rolling pin on a floured surface. We roll out only the edges, do not touch the middle at all. Place the filling in the center. For juiciness, I add another small piece of good butter.

Then we begin to pinch the edges. First we connect the two edges together.

Then we pinch the rest, forming a triangle. The edges must be well connected so that the dough does not open during the process and all the juice does not escape out.

Place the finished puff pastries, seam side down, on a baking tray. I cover the baking sheet with baking paper and grease it with vegetable oil.

Brush each puff pastry on top with beaten yolk and sprinkle with sesame seeds.

Bake in an oven preheated to 180*C for about 30 minutes. I am guided by the ruddy top. And what a aroma in the kitchen!

Serve the finished samsa hot or warm. Tender, juicy and very tasty pastries you will certainly enjoy!

Bon appetit!!!

Best regards, Oksana Chaban.

Puff pastry samsa is a delicious type of pastry with thin crispy dough and a lot of filling. In flour products, the amount of tasty, juicy filling is always important. We offer several of the best options for this hearty and simple dish of Uzbek cuisine below.

Using ready-made dough, the preparation process speeds up significantly. The dough itself can be prepared in advance with your own hands, or purchased at the store. Before using, let it melt a little at room temperature - about 30-40 minutes.

purchased dough - 1 package (500 g);
minced chicken - 500 g;
onion - 500 gr;
red pepper - ⅓ tsp;
salt;
lightly beaten egg white to hold the dough together;
a handful of fresh herbs.

Roll out the dough thinly and cut into approximately equal squares.

Chop the onion into medium cubes, combine with salt, seasoning, minced meat and chopped herbs. You can use frozen greens.

Place a spoonful of filling in the center of the square, glue the edges together diagonally, and brush the top with egg white so they don’t come apart. It is important to carefully pinch the edges so that the filling does not come out during baking.

From the above quantities of products you get 18 samsa pies. Place them on a baking sheet, seam side down, prepared in a convenient way, and bake in a hot oven for half an hour at 180 degrees. Then let it cool under a towel.

Just a note. The baking sheet can be covered with oiled baking paper, a silicone mat, sprinkled with a thin layer of flour or directly greased with vegetable oil.

With chicken on yeast-free dough

Samsa with chicken is perhaps more popular in our cuisine than with beef or lamb. After all, chicken is a product accessible to everyone.

onion - 2 units;
chicken - 1 breast without bone and skin;
salt;
black pepper - teaspoon l.;
melted plum oil - 2 tbsp. l.

Puff pastry:

egg;
½ tbsp. l. lemon. juice;
½ tsp. salt;
500 g flour;
a pack of margarine;
250 ml ice water.

For registration:

1 yolk;
sesame;
a glass of cold water.

It is important that the liquid part for the dough is cold, or rather ice-cold. Therefore, after whisking the juice, egg, salt and water until smooth, we place them in the refrigerator so that it does not heat up at room temperature.

Be sure to sift the flour, rub cold margarine into it and mix thoroughly by hand. This must be done quickly so that the margarine does not have time to melt.

Make a small depression in the center of the flour mass and pour a little cold dough liquid into it. Sprinkle a little liquid with your hands, mixing the two different parts of the dough. It is important to mix and not knead the dough. Gradually, in small portions, add all the liquid to the flour. They need to be combined quickly enough so that the margarine does not have time to melt. During baking, the margarine will melt, thereby creating layering.

Gently “knock” the dough into the shape of a ball or brick. Place in the refrigerator overnight.

Let's prepare the filling: chop the onion (you can saute it a little), chop the breast into small cubes, combine all the ingredients for the filling together.

From the bulk of the dough, cut off a small piece and roll out into a thin layer, up to 5 mm. Using a bowl with a diameter of about 16-18 cm, squeeze out circles. Place a table in the center of the circle. l. filling and seal it to form a triangle, folding the edges on three sides. Place the samosa seam side down on a baking sheet. Lightly coat with beaten yolk and water, sprinkle with sesame seeds. Bake as in the previous version.

With chicken in the oven

For the filling:

700 g chicken. meat;
400 grams of chopped onion;
salt, pepper;
tsp mustard.

Other:

700-750 g puff pastry;
yolk for greasing;
black and white sesame.

Roll out the dough thinly. Mix the filling ingredients and cool in the refrigerator for about a third of an hour.

Divide the dough into approximately equal squares, put the filling in the center, and glue it into a rectangular envelope. Cover the top with yolk and sprinkle with sesame seeds.

Bake for 40 minutes at 190 degrees.

Just a note. If at the end of cooking the samsa there is some dough left, wrap it in film and store it in the freezer.

Puff pastry with cheese

The filling for samsa can be simply cheese - the dish turns out very tender and aromatic, lighter than with meat.

water - glass;
flour - 2 ½ cups;
vinegar - table. l.;
oil drain - 60 gr;
salt;
suluguni cheese - 60 gr.

Mix cold boiled water with vinegar, melted butter, salt, and only then add flour. Mix everything thoroughly, first with a spoon and then by hand. Place the dough in a bag in the refrigerator for half an hour (or better yet, an hour).

Meanwhile, prepare the filling and baking sheet: grate the cheese onto a large nozzle and cover the baking sheet with parchment. Turn on the oven to heat up.

Roll out the dough, cut out circles, form samsa and bake until done.

Just a note. For samsa, you can use homemade dough or store-bought dough.

Recipe for yeast dough with minced fillet

Samsa with minced meat is prepared a little faster, since minced chicken can be bought ready-made in any supermarket.

Dough:

water - 1 ½ cups;
yeast - tsp;
salt - tsp;
sugar - table. l.;
flour - 4-5 cups;
soft drain. butter or margarine - 200 gr.

Filling:

minced chicken fillet - 400 g;
onion - 4 small;
water - 2 tbsp. l.;
salt, pepper, cumin.

Knead the dough:

Pour water into a bowl. We send yeast, salt and sugar here. Mix with a spoon.
Gradually add flour without stopping stirring.
Place the dough on the table and knead. The dough should be tight and homogeneous.
Place in a bowl and place in a warm place to rise.
As soon as it fits, divide into 3-4 parts, roll out, grease with soft butter, stack the layers one on top of the other and roll as tightly as possible. Leave in the refrigerator for at least a couple of hours.

While the dough is resting, mix all the ingredients for the filling. Water is added to make the filling more juicy.

Take the dough out of the refrigerator and cut into small pieces. Roll each one out thinly and put the filling in it. Next, bake as usual.

Just a note. The main rule of samsa with meat is minced meat and onions in equal proportions.

Eastern samsa with greens

flour - 3 cups;
kefir - 200 ml;
egg - 3 units;
greens (onions, cilantro, dill) - 300 g;
oil drain - 200 gr;
spices.

Chop the butter with a knife, then put it in a bowl with sifted flour and mix it by hand - you will get some semblance of crumbs, like in shortcrust pastry.

Then add kefir and salt. Knead the dough - it should be tight. Let's leave it aside for a while.

Prepare the filling: chop the green feathers and lightly sauté. Add eggs to them, continue to saute, stirring continuously - you should get egg-onion lumps.

Chop the rest of the greens, and as soon as the whole egg has set, mix in a separate bowl.

Cooking classic samsa with beef

400 grams of ground beef;
400 grams of chopped onion;
salt, pepper;
spoon of butter;
a pack of store-bought dough.

You can buy minced meat ready-made, or grind the beef tenderloin in a meat grinder.

Mix the minced meat, onion, oil, salt and pepper - this will be the filling of the samsa.

Roll out the dough, cut into squares or circles using a mold of a convenient diameter. Distribute all the filling into the center of each round, seal it with an envelope and bake in the oven at 170 degrees for 45-50 minutes.

Just a note. Depending on the type of filling, the baking time varies. For example, for filling with herbs and cheese, it is enough to wait for the samosa itself to brown - 10-15 minutes. Samsa with meat (any kind) takes a little longer to bake - from half an hour to 50 minutes, depending on the selected temperature.

Lamb recipe

Dough:

flour - 550g;
water - 300 ml;
salt - 1 tsp;
post oil

Filling:

lamb tenderloin - 650 g;
tail fat - 40 g;
onion - 500 gr;
several sprigs of fresh dill and parsley;
a mixture of different types of pepper (ground).

Design:

egg beaten with a little water;
half a stack of raw or toasted sesame seeds.

In the bowl where you plan to knead the dough, combine water with salt, stirring well until the second dissolves. In several stages, sift the flour here, gradually kneading the elastic dough. Roll it into a ball, wrap it in film and leave it to rise a little for a third of an hour.

After the allotted time, place the dough on a sprinkled board, divide it into two parts, lightly knead each ball by hand one more time and roll it out with a rolling pin to a thickness of 2 mm. Lightly grease with oil, roll each layer into a separate roll and place in the freezer for 45 minutes.

While the dough is “freezing”, prepare the filling: rinse the tenderloin, cut it into very small pieces (first in layers, then in cubes). In the same way, cut the fat, onions, herbs, mix everything, salt and season.

We cut the prepared dough into “stumps”, lightly sprinkle each one with flour and press it into a flat cake. Next, roll them out with a rolling pin, put the filling on them, form samsa, place them on a baking sheet, seam side down, brush with egg and sprinkle with sesame seeds. Bake, let cool a little, and serve the dish for dinner or second breakfast with tea, kefir or milk!

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Samsa is a masterpiece of the culinary art of oriental cuisine. This pastry is widespread in most of Asia and there it is called samosa (emphasis on O), samsa, sambusa, sambusak, somsa...

What is samsa? These are most often triangular-shaped pies stuffed with meat (usually lamb and beef, less often chicken) and onions, baked in a tandoor.
A tandoor is a clay oven in which coals are lit and samsa or flatbreads are cooked on its hot inner walls. But since you can hardly find a tandoor in modern conditions, housewives 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 respected (there should be visually more onions than minced meat). In addition to the meat filling, samsa also contains potatoes and pumpkin. They prepare samsa with cheese and sweet filling. We can say that every home in the East has its own favorite samsa based on the 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 butter dough, simple yeast dough or yeast butter dough.

Properly prepared dough for samsa in the oven according to a successful recipe is the basis of a delicious Uzbek delicacy.
The most common dough for samsa with meat is puff pastry. And if you have not yet found a suitable dough option for your personal collection of recipes, then I recommend using those suggested below and the incredibly tasty crispy samsa will delight you with its delicious taste.

Two ways to prepare the test

It is worth noting that there are a myriad of options for what ingredients can be used to prepare the basis for a pie from distant Asia.
Let's look at the most popular of them.

You will need to stock up:

4 cups flour;
1 egg;
half a teaspoon of salt;
a glass of water;
a pack of margarine for sandwiching the dough.

All of these products can be mixed in one of the following ways:

1. From flour, eggs, water and salt you need to knead a stiff mass, which should be allowed to stand for 40 minutes.
To prepare the most delicious samsa, you need to roll out the base into a layer no more than 1 mm thick.
Its surface is smeared with slightly melted margarine, the layer is folded in half, coated and folded again.
This must be repeated until a cake the size of a notebook is formed on the table.
It must be wrapped in plastic and placed in the refrigerator for 20 minutes;

2. Knead the ingredients into a dough with your hands until it stops sticking, adding flour if necessary. Let the dough sit for thirty forty minutes.
Then we divide the flour ball into three equal parts, roll each of them to a thickness of about two millimeters and coat with the remaining butter, having previously melted it.
We wait until the oil layer on each layer hardens, and lay them one on top of the other, pressing carefully.
Now we roll the resulting triple layer into a tight roll, cut it into fragments about three centimeters thick and roll each one out until we get a thin flat cake, which will be the base of the samsa.
All that remains is to fill it with filling, shape the product and bake it in the oven until ready.

3. You can do it simpler: the dough prepared for samsa is rolled out to obtain a layer 1 mm thick, it is greased with the same melted butter or margarine and rolled into a dense sausage.
It is packaged in cling film and placed in the refrigerator for 20 minutes.

Dough for samsa with lamb fat

The dough for real samsa must be prepared using lamb fat. All substitutes will never give the desired result. Apparently, it's all about the refractoriness of fats. Only with lamb fat will you get puff pastry, soft and loose. You can also try beef fat, its refractoriness is also high.

The recipe below uses already salted lamb fat, cut from cooked lamb meat, but you can use regular fat tail fat.

Ingredients:

Water - 220 ml;
Vegetable oil - 3 tbsp;
Salt - to taste;
Flour - 3 tbsp;
Lamb fat - 250 grams.

In a bowl, combine water, vegetable oil and add half the flour. I didn't add salt because my lamb fat was salty. Otherwise, you need to add salt to the dough.

Start mixing the dough and add flour until it can be kneaded smoothly. But not very tight.

The dough turns out pliable, soft and does not stick to the table at all. Knead the dough on the table and leave under a covered plate to rest for 15 minutes.

Meanwhile, finely chop the lamb fat.

And heat it in a saucepan. Remove the cracklings, cool the fat itself to room temperature and use it for dough.

For convenience, drain the resulting fat into a small container.

Divide the samsa dough into two parts. Work with each part in turn.
First, roll out one part of the dough thinly, sometimes sprinkling a little flour, but not overdoing it.

I repeat, you need to roll out the dough very thinly while it is being rolled out, fortunately the dough is very manageable. The better the result will be.
Brush the surface of the dough with melted fat. The fat immediately solidifies on the surface.

Roll the dough into a tight roll, pulling the dough towards you.

Then twist the snail. Do the same with the second part of the dough - roll it out, grease it and roll it into a roll.

Cover the snails with cellophane and refrigerate. The longer it sits in the refrigerator, the better. From an hour or more.
In this form, samsa dough can be stored for several days.

Now you can cook delicious samsa.

Samsa dough with creamy margarine

flour - 850 g;
water - 2 cups (500 ml);
salt - 2 tsp;
butter margarine (or butter) - 400 g;
glass - 250 ml.

Pour flour into a large bowl. Dissolve salt in water. Pour water into the flour and knead the dough. The dough should be soft and easily come off your hands.

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

Take out one piece of dough and roll it out thinly into a large circle, lightly dusting the counter with flour. The dough should be rolled out thinly so that your palm can be seen from below.

Brush the rolled out dough with half the melted butter at room temperature. And from below, start wrapping the dough into a thin rope.

Roll the wrapped rope into a snail shape and put it in the freezer for 30 minutes (or you can make the dough the evening before, putting it in the refrigerator overnight).

We do the same with the second part of the test.

Samsa dough with butter and egg

Ingredients:

flour - 3 ½ cups
egg - 1 pc.
water - 200 ml
salt - ½ tsp.
butter - 200 g

Put 100 grams of butter aside, combine the remaining ingredients: pour warm water into a bowl, add egg, butter, salt and mix.

Gradually add flour and mix with a fork.

Add flour until it runs out and stir constantly.

Now transfer the dough to the work surface and knead.

Divide the dough into 3 equal parts and form them into koloboks.

Cover the buns with a napkin and leave for 20 minutes.
Meanwhile, prepare the filling.

While we were busy with the filling, the dough became ready to form the samsa. Sprinkle the table with starch, b We take the bun and begin to roll it out.

Roll out the sheet thinly enough, somewhere 2mm thick

Grease the sheet with melted and slightly cooled butter or margarine. We wait until the oil cools down.

We also grease the last top sheet with oil.

Roll the dough into a tight roll and refrigerate until the butter hardens. If you don’t have time to wait, you can put it in the freezer for a while.

When cutting the roll, you should get this structure.

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Dough for samsa, which always works out

Ingredients:

1 liter of milk or water, or mixed in half a liter
1 tbsp salt
50g margarine
2 sticks margarine for greasing

For this savory pastry, only unleavened dough is suitable, most often puff pastry. Real authentic samsa is baked in a tandoor. However, city life dictates its own conditions, and cooks often have to be content with ovens - gas or electric. Making this fragrant, juicy pie at home is not difficult at all. Recipes for samsa made from puff pastry are in the arsenal of any housewife. The most important ingredients are onions and spices. And the most popular spices are cumin and black pepper.

The five most commonly used ingredients in recipes are:

In the classic version, the meat is finely chopped rather than ground. It is preferable to use lamb for the filling. An equally important component is fat tail fat: it is not only added little by little to the meat, but also mixed into the dough. If there is little time for cooking and guests are literally on the doorstep, you can also use semi-finished products, but the baked goods from frozen plates are not so original. The best way to eat samsa is hot. It is served with spicy adjika or other tomato sauce.