How samsa is made from yeast dough. Samsa yeast with chicken

Samsa is a complex and multi-variant dish that occupies a special place among all Uzbek pastries. Cooking samsa - a matter for hands experienced hostess, after all correct proportions dough and filling, and the ingredients themselves inside both components - the key to a successful dish.

Traditionally, samsa is baked in a tyndyr, but it is quite logical to assume that an oven will be the best option for our regions. After baking, samsa can be fried in oil.

You can choose almost anything as a filling: pumpkin, peas, herbs, potatoes or even cabbage, but we will consider the most classic version in the form of minced lamb filling.

The basis of Uzbek samsa is dough, all types of which we will try to describe in more detail in this article. However, the Uzbek samsa made from puff pastry is the most popular. Its crunchy texture, covering the juicy and fatty filling will not leave indifferent any eater.

Preparation of dough for samsa

The dough for Uzbek samsa is divided into: lean, rich yeast-free, rich yeast, simple yeast dough And puff pastry.

Lenten samsa prepared on the basis of flour and water, with the addition of salt. Of these ingredients, usually by eye (approximately 2 cups of water per 1 kg of flour) are kneaded elastic dough, in which the filling is subsequently wrapped.

IN yeast-free butter dough for 1 kg of flour add 2 cups of milk, a couple of eggs and salt. It is also possible to use ghee, fat, or margarine.

For simple yeast dough yeast is preliminarily dissolved in warm water at the rate of 23 grams per 1 kg of flour, eggs and milk are not added. Such a recipe for preparing dough takes the largest number time, because the dough is left to ferment for 1-4 hours.

Yeast Butter dough is different simple option, only the presence of milk, 5-6 eggs and 3 tablespoons of sugar. The kneaded dough is left to rise as usual in a warm place.

However, the Uzbek puff samsa is the most popular, the recipe of which is described below.

Ingredients:

For test:

• flour - 4 tbsp.;
• eggs - 2 pcs.;
• water - 1 tbsp.;
• butter - 100 g;
• salt - 1 teaspoon;
• starch - 2-3 tbsp. spoons.

For filling:

• lamb - 400 g;
• lamb fat - 300 g;
• onion - 250 g;
• salt, pepper - to taste;
• greens - to taste.

Cooking

In warm water, mix eggs, soft butter and salt, gradually add flour in parallel without ceasing to stir the dough. We knead a dense bun with our hands until elastic, and then divide it into three parts, which will form the basis of our layers. We crush each of the three pieces of dough, cover with a napkin and leave to rise for 20-30 minutes. In the meantime, prepare the filling: mince lamb and fat manually or with a meat grinder, add large onion cubes, spices and herbs.

Before you properly cook samsa, it must be rolled out correctly. To do this, dust the table with starch (!) And roll out the dough into a layer 2-3 mm thick. We coat the layer with a thin layer of butter or ghee and let it dry, meanwhile proceeding to roll out the second layer. We wind the rolled sheet of dough on a rolling pin and lay it on top of the first layer, again grease everything with a thin layer of oil and proceed to rolling the last kolobok in the same way. When all the layers are fastened, wrap the samsa with a roll and cut into pieces of 1.5-2 cm.

Another basis for how to properly cook Uzbek samsa is the exact rolling of each cake. Before rolling out, the edge of the cake is unwound a little and placed on the cut so that it does not disperse, more pressure during rolling should be applied to the corners, we press weaker on the middle to preserve the ornate pattern. We put a tablespoon of the filling in the center of each cake and pinch the edges of the dough so that the finished samsa has the shape of a triangle. Now the triangles can be sent to the oven for 40 minutes at 220 degrees.

Puff samsa with meat served on big platter decorated with greens, and eaten with tea or as a snack with the first course. Bon appetit!

Real Uzbek puff samsa.

Ingredients:

For the test you will need:

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

Filling:

Mutton
Lamb fat
Onion
salt pepper
greens: parsley, dill (optional)
you can use any spices

Cooking:

Add the egg, salt, softened butter to warm water, beat everything with a fork a little, stir until the salt dissolves.
Then gradually add the flour, stirring at the same time.
When the dough becomes thick, put it on the table and knead the dense dough.
Divide the dough into three parts.
Roll each part into a bun.
Leave on the table, covered with a napkin for half an hour.
Prepare the filling.
Finely chop the meat and some fat.
Add chopped onion and everything else. And mix.

Formation of puff samsa:
Take one bun and mix a little. Sprinkle the table with starch.

Secret! You need to roll out the dough on starch! The dough is so smooth and tender!

Roll out thinly (according to the recipe it was necessary 2-3 mm).
Melt the butter, let it cool down a bit
And she smeared thinly (!) A layer of dough. Leave it to dry and roll out the second layer of dough, preferably the same diameter.
Roll out, wind on a rolling pin and transfer to the first layer of dough. Also brush it lightly with oil.
Roll out the third layer, transfer (if the diameter of the upper layer is smaller than the lower one, you can slightly tighten the dough with your hands) and grease with oil.
Secret! Before laying the dough layer on top, let the oil from the bottom layer harden!
As the oil has frozen, we begin to twist the roll
Start from the middle and tightly-tightly twist the roll along the entire length.
The ends are still tight did not work out due to round shape formation. A rectangular layer would have spun better.
We begin to cut pieces from the middle with a sharp knife, 1.5 cm thick.
Then find the edge of the dough, rewind it a little and lay it on the cut (it will stick the layers together so that they do not spread)
Now on top with a rolling pin gently start rolling out the cake

Secret! Before rolling, the pieces can be removed in the freezer for 10-15 minutes. The pieces will become firm (due to the oil) and will be very easy to roll out without flour or starch. And if you roll it from the back, then there will also be layers on the edges (author's addition)

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

Put the filling on the side that we rolled out (1 tablespoon)
Pinch into a triangle.

Place on a baking sheet lined with baking paper, seam side down. Egg (or something else) does not need to be lubricated. Otherwise, the egg will flood the layers and they will no longer be so clear.
Bake at 200-220 C for 40 minutes. But about 15-20 minutes before the end of baking, I still could not stand it and slightly smeared them with yolk, diluted with water. Since the samsa were already puffed up, covered with a crust, and I risked lubricating them so that the color was more appetizing, rosier ..

Put ready-made samsa on a dish, you can cover with a napkin
If you eat them right away, then they are very crunchy. But if they lie down a bit, they become softer. But the top is still crunchy, but the inside is soft from the juice.

Samsa from greens, baked.

Ingredients:

For dough:

1 kg flour
50 g yeast
2 glasses of water
2 teaspoons of salt.

For stuffing:

1 kg of different greens
4 eggs,
3-4 heads of onions,
1-2 bunches of green garlic
salt and pepper to taste.

Prepare dough. When suitable, put on a floured table, divide into pieces of 50 g, roll into balls, then roll into small round succulents 1-2 mm thick. Put 1 tablespoon of the prepared filling on each circle of dough and arrange square or round samsas. Products bake in the tandoor or in the oven. When baking in a tandoor, stick samsa to the side walls of the chamber. When baking in the oven, place on a greased baking sheet. Readiness is determined by golden brown.

The filling is prepared from various greens. To do this, in early spring, when the first shoots of mint, quinoa, horse sorrel appear, shepherd's bag, spinach, purslane, alfalfa, collect them, sort them, rinse thoroughly several times in running water, then in warm water, chop. Add shredded to the green stuffing. onion, garlic greens, hard boiled chopped eggs, salt and pepper, mix. Use this filling in the preparation of samsa from yeast dough.

Samsa hemispherical

Ingredients:

For dough:

1 kg flour
1.5 cups of water
0.5 cup butter or melted lard
3 teaspoons salt

For minced meat:

500 g meat
500 g onion
100 g fat tail fat
salt and pepper to taste

Cooking:

Knead a very stiff dough in salt water, add a little melted mutton fat (butter or ghee), knead well. Cover with a towel and let rest for 20-25 minutes. Meanwhile, prepare minced meat. For this fatty lamb cut into small slices - “sparrow tongues”, combine with chopped onions. Cut the fat tail fat into pieces, like a barbecue, that is, the size of an almond. Sprinkle everything with salt and pepper, mix well and set aside.

Divide the dough into pieces of 80-100 g and roll into a ball. Sprinkle each dough ball with plenty of flour, roll out with a thin rolling pin into juicy 2 mm thick. Place a handful in the middle of each minced meat and one piece of bacon and arrange samsa sharoob different shapes, lay on the board and lightly press down. The product is baked in the oven: put samsa in rows on greased baking sheets, brush with egg lesion or butter, put in hot oven. Ready time 50-60 minutes. From time to time open the lid, spray the products with water and fan them. When samsa acquires a yellow-brown color with gloss, remove with a scoop
Lubricate the finished samsa with melted vegetable oil.

Samsa is two-pair.

Ingredients:

For dough:

1 kg flour
1.5 cups of water
0.5 cup melted animal fat
3 teaspoons salt

For minced meat:

500 gr. lamb (or 250 gr. lamb and beef)
500 gr. Luke
200 gr. interior fat
salt and pepper - to taste.

Cooking:

Knead the dough, as stated in the previous recipe, after 10-15 minutes of proofing, roll it with a long rolling pin into a thin (2 mm) layer. Cut circles from the layer with a smooth glass. In the middle of each circle, put 1 teaspoon of cooked minced meat and arrange small spherical samsa. Lubricate the sides of the raw material with minced meat liquid or egg lezion and connect every four samsas together in two pairs and bake in a vertical tandoor or in the oven. Grease when baking reverse side samsa with salted water, carefully stick to the hot walls of the working chamber. For the rest, proceed as indicated in the previous recipe. When baking in the oven, heat the chamber to 350 degrees, grease the products with egg lezion, sprinkle poppy seeds or nigella seeds on top. Spread on a greased baking sheet and bake until golden brown.

Minced meat preparation:

Chop fatty lamb or chop together with beef (pass through a meat grinder with a fine grate), add chopped onion and suet, season with salt and black pepper

Samsa puff, fried.

Ingredients:

Dough

1 kg flour
2 glasses of water
2 teaspoons of salt.

For minced meat:

300 gr. meat
300 gr. Luke
salt and pepper to taste
100 gr. lard for sautéing minced meat.
1 kg vegetable oil for deep frying
1 st. a spoonful of granulated sugar or powder for sprinkling the finished product.

Cooking:

Dissolve the salt in warm water, pouring flour in parts, knead the dough of medium hardness, roll into a ball, wrap in a napkin and let it rest for 10-12 minutes for proofing. Then roll out with a long rolling pin into a large thin (0.5-1 mm) layer. Lubricate the entire surface with oil (margarine) and, winding it on a rolling pin, cut it lengthwise. Cut the resulting several layers of strips into rectangles 7X7 or 8X8 cm in size. Fold several dough rectangles (3-4 pieces) one on top of the other, roll out the middle even thinner, put 1 teaspoon of minced meat, fold the rectangles in half and pinch the dough in the middle, closer to minced meat, so that the edges of the product remain puffed, in the form of notebook leaves. Deep fry samsa.

Minced meat preparation:

Chop the meat or pass through a meat grinder, add chopped onion, season with salt and pepper, mix thoroughly and sauté in a frying pan in a small amount of lard, cool to harden the lard, and stuff the samsa.
When serving, sprinkle fried butter samsa with sugar or powdered sugar

Preparing the dough for the female.

The method of preparing dough for Uzbek samsa and other flour dishes is mostly unpaired, that is, single-phase. With this method, all its components are simultaneously added to the dough: flour, water, yeast, salt. If the dough is rich - eggs, sugar, fat, milk, cream, etc. sponge method dough preparation is used only for baking screen-type cakes.
Single-phase preparation of dough in Uzbek cuisine consists of the following four types: from a simple unleavened dough, from yeast-free sweet dough, from simple yeast dough and from yeast rich dough.

Preparation of a simple unleavened dough.

Dilute salt in a bowl of water, pouring flour in parts, knead the dough. Then add some water and another part of flour, etc., knead. When kneading, make sure that the dough is homogeneous, without lumps. Roll the kneaded dough into a ball, wrap it in a napkin, leave it in a bowl and let it rest for 10-15 minutes.
To prepare a simple unleavened dough, the recipe is based on 1 kg of flour, 2 cups of warm water and 1 teaspoon of salt.
Chevati, katirma, katlama, katlama patir are prepared from such dough, different kinds samsa, such dough is also used for making manti, dumplings, noodles, lagman, etc.

Preparation of yeast-free pastry.

To knead such a dough, take 1 kg of flour, 2 cups of milk or cream, 1 tbsp. a spoonful of butter, 1 egg, 1 teaspoon of salt. If the dough is cooked only on eggs, then take 4-5 eggs.
Various fats of animal origin can be added to the dough: ghee (butter), melted lamb or beef lard and margarine.
Such a dough is used to prepare rich cakes for certain varieties of samsa and many other flour products.

Preparation of a simple yeast dough.

In a bowl for dough, first dissolve the yeast, add salt water. Then, pouring flour in parts, knead the dough and add water and flour again, etc. When punching, make sure that lumps do not form. Dough for cakes wheat flour first and premium subjected to two or three knocks. From corn and wholemeal flour or from bran, girish non requires more punching (up to 4-5 times). Leave the finished yeast dough in a bowl, cover with a napkin and top with a mattress, put in a warm place for fermentation. Fermentation or dough rise begins immediately from the moment of kneading. During the fermentation process, complex biochemical changes occur in the dough: the conversion of flour carbohydrates into alcohol and carbon dioxide, intensive reproduction of yeast fungi. As a result, the risen dough will have a rather loose structure and increased acidity.
The time required for fermentation depends on the amount of yeast added to the dough and on the air temperature. The fermentation process can take from 1 to 4 hours. The dough that has fermented and has not been cut for a long time acquires excessive acidity and the baked product will not be of high quality. Therefore, from time to time it is necessary to check the dough put on fermentation, tearing it with your fingers: the end of fermentation can be determined by the increased volume and by the formed pores inside and bubbles outside. To prepare a simple yeast dough, you need to take 25-30 gr per 1 kg of flour. yeast, 2 cups warm water, 1 or 2 teaspoons salt.
Many varieties of cakes, various kinds of samsa are baked from this dough.

Preparation of yeast dough.

The kneading of such a dough is carried out in a single-phase method, that is, the flour, milk, butter, eggs, salt, sugar, yeast and other components included in the composition are kneaded immediately, in one step. To prepare such a dough, take 35-45 gr per 1 kg of flour. yeast, 2 cups warm milk(or 1 glass of milk, 1 glass of cream or 1 glass of milk, 1 glass of melted butter), if the dough is made on eggs, take 5-6 eggs, 2 teaspoons of salt, 3-4 tbsp. spoons of granulated sugar or powdered sugar.
First, melt the yeast and salt in milk, then add flour and liquid (milk, cream, fat or beaten eggs) in parts, knead, adding sugar, and then add liquid and flour in parts, knead. Leave in a bowl, cover with a napkin and a mattress and let rise in a warm place. Sometimes instead of yeast they introduce spoiled milk(kefir) or sour diluted sour cream.

Samsa from puff pastry is delicious view baking with thin crispy dough and big amount fillings. IN flour products the amount of tasty is always important, juicy stuffing. Some the best options this hearty and a simple dish Uzbek cuisine offer below.

Using ready dough, the preparation process is accelerated at times. The dough itself can be pre-prepared with your own hands, or bought in a store. Allow it to thaw a little before using. room temperature- about 30-40 minutes.

• purchased dough - 1 pack (500 gr);
• minced chicken - 500 gr;
• onion - 500 gr;
• red pepper - ⅓ tsp;
• salt;
• lightly whipped egg white for gluing dough;
• a handful of fresh herbs.

Roll out the dough thinly, cut into roughly equal squares.

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

In the center of the square, lay out a spoonful of the filling, glue the edges diagonally, and lubricate the top with protein so that they do not disperse. It is important to carefully pinch the edges so that the filling does not come out during baking.

From the above amount of products, 18 samsa pies are obtained. We spread them on a baking sheet seam down, prepared in a convenient way, and bake in a hot oven for half an hour at a temperature of 180 degrees. Then let cool under a towel.

On a note. The baking sheet can be covered with oiled baking paper, silicone mat, sprinkle with a thin layer of flour or directly grease 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 available to everyone.

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

Puff pastry:

• egg;
• ½ st. l. lemon. juice;
• ½ tsp salt;
• 500 gr flour;
• a pack of margarine;
• 250 ml ice water.

For registration:

• 1 yolk;
• sesame;
• a glass of cold water.

It is important that liquid part for the test was cold, or rather, icy. Therefore, after whipping the juice, egg, salt and water until smooth, we send them to 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 well by hand. This must be done quickly so that the margarine does not have time to melt.

Make a small well in the center of the flour mass and pour some cold liquid into it. Sprinkle a little liquid with your hands, mixing two different parts of the dough. It is important to mix, not knead the dough. Gradually, in small portions, add all the liquid to the flour. You need to connect them 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 overnight in the refrigerator.

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

From the main mass of the dough we cut off a small chunk and roll it into a thin layer, up to 5 mm. With a bowl with a diameter of about 16-18 cm, we squeeze out circles. Place a table in the center of the circle. l. fillings and glue so that you get a triangle, bending the edges on three sides. Lay the samsa seam side down on a baking sheet. Lightly cover with yolk whipped with water, sprinkle with sesame seeds. Bake as in the previous version.

With chicken in the oven

For filling:

• 700 gr chickens. meat;
• 400 gr chopped onion;
• salt pepper;
• tsp mustard.

Other:

• 700-750 gr puff pastry;
• yolk for lubrication;
• black and white sesame.

Roll out the dough thinly. Mix ingredients for the filling and refrigerate. cold store about a third of an hour.

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

Bake for 40 minutes at 190 degrees.

On a note. If at the end of cooking samsa there is a little dough left, wrap it in a film and leave it for storage in the freezer.

Puff pastry with cheese

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

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

Cold boiled water mix with vinegar, melted butter, salt, and only after that add flour. Mix everything well, first with a spoon, and then by hand. For half an hour (or better for an hour), send the dough in a bag to the refrigerator.

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

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

On a note. For samsa, you can use dough prepared by yourself or bought in a store.

Recipe on yeast dough with minced fillet

Samsa with minced meat cooks a little faster, as minced chicken you can buy ready-made in any supermarket.

Dough:

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

Filling:

• minced meat chicken fillet- 400 gr;
• onions - 4 small;
• water - 2 tbsp. l.;
• salt, pepper, cumin.

Kneading the dough:

1. Pour water into a bowl. Here we send yeast, salt and sugar. Mix with a spoon.
2. Gradually add flour, continuing to stir.
3. Put the dough on the table and knead. The dough should be tight and homogeneous.
4. Put in a bowl and send to a warm place to rise.
5. As soon as it fits, divide into 3-4 parts, roll out, grease soft butter, fold the layers one on top of the other and twist as tightly as possible. Leave for at least a couple of hours in the refrigerator.

While the dough is infused, mix all the ingredients for the filling. Water is added to give more juiciness to the filling.

Take the dough out of the fridge and cut in small pieces. We roll each thinly and put the filling in it. Next, bake as usual.

On a note. The main rule of samsa with meat is minced meat and onions in the same proportions.

Oriental samsa with greens

• flour - 3 stacks;
• kefir - 200 ml;
• egg - 3 units;
• greens (onion feathers, cilantro, dill) - 300 gr;
• drain oil. - 200 gr;
• spices.

We chop the butter with a knife, then put it in a bowl with sifted flour and mix it by hand - you get some kind of crumb, as in shortcrust pastry.

After pour kefir, salt. Knead the dough - it should be tight. Let's leave it aside for a while.

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

We chop the rest of the greens, and as soon as the whole egg grabs, mix in a separate bowl.

Cooking classic samsa with beef

• 400 gr ground beef;
• 400 gr chopped onion;
• salt pepper;
• a spoonful of oil;
• a pack of store-bought dough.

Minced meat can be bought ready-made, or twisted beef tenderloin 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 form of convenient diameter. In the center of each round, distribute the entire filling, close up with an envelope and bake in the oven at 170 degrees for 45-50 minutes.

On a note. The baking time varies depending on the type of filling. For example, for a filling of greens, cheese, it is enough to wait for the samsa itself to brown - 10-15 minutes. Samsa with meat (any) is baked a little longer - from half an hour to 50 minutes, depending on the selected temperature.

Recipe with lamb

Dough:

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

Filling:

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

Decor:

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

In a bowl where it is planned 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. We roll it into a ball, wrap it with a film and leave it for a third of an hour to come up a little.

After the allotted time, lay out the dough on a sprinkled board, divide it into two parts, slightly knead each ball by hand once more and roll it out with a rolling pin to a thickness of 2 mm. Lubricate a little with oil, roll each layer into a separate roll and send to freezer for 45 minutes.

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

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

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These triangular patties with meat we see every day. At any point of public catering and even right on the streets. The smell does not let you pass by, especially if you are very hungry. Samsa from puff pastry is prepared with chicken, meat, minced meat. The ideal meat, of course, is lamb with tail fat and onions. Add to the filling and potatoes and zucchini and pumpkin.

There are few who do not call themselves a lover of this ruddy and juicy pastry. Which, like pilaf, can no longer be called a dish of only Uzbek cuisine. It's more of an international dish. And I won’t be mistaken at all if I say that in Russia it is prepared and eaten more than in all Eastern countries where samsa is a national dish.

We have lamb is not as popular as in Central Asia. Therefore, we cook homemade samsa in the oven with beef, pork or chicken. Yeast you will have a dough or unleavened, it does not matter. When buying dough, do not forget only that it should be puff.

How to replace puff pastry yourself -. And today we will consider another method that is used specifically for samsa. It can be made right before cooking. I have collected the most delicious and simple recipes. They are in front of you. Choose which one you like and cook with pleasure!

In the article:

Of course, you can’t eat this pastry on a diet. Standard calorie dish with beef - 304.47 kcal per 100 gr. But if you want to reduce energy value, make the filling not with beef, but with chicken breast.

Homemade samsa with chicken from ready-made puff pastry

This is the easiest recipe. The chicken cooks very quickly. I bake finished products in the oven just until browned. Therefore, it will take us about 15 minutes to make the filling. And 20 minutes to roll out the dough and sculpt the pies themselves.

And if your guests arrive only in an hour, you will have enough time to meet them fresh, fragrant pastries from the heat of the heat.

I will make these samsa from ready-made puff pastry. I had the dough in the freezer and now, while it thaws, I will prepare the filling. The meat is suitable from the chicken breast or from the thighs.

Meat must be finely chopped into cubes. Do not twist in a meat grinder!

I have two chicken breasts. Spices and add any, but it is very desirable to use zira (cumin).

I pour the onion into a bowl for the filling. Chicken breasts I cut first lengthwise, and then across into small cubes. Just like in this photo.

Mix chopped meat with onions and add soy sauce. I add spices. I don't use salt as soy sauce is very salty. After mixing, the filling became like this brown. If you do not like soy sauce, just salt the minced meat to your liking.

I sprinkle the table with flour and roll out the dough into a thin, rectangular layer. I cut it into squares with sides of about 12-14 cm.

I put two tablespoons of filling on each square of dough and pinch it with a triangle or an envelope, as convenient. Watch the video below for a very clear explanation. I wrap envelopes. I spread them on a baking sheet covered with parchment or foil. Don't forget to oil the foil.

In a mug, beat the egg and grease each pie with a brush. This is to keep the dough from drying out while baking. And the finished products will be more ruddy.

The tops are usually sprinkled with sesame seeds. Although, this is not a prerequisite.

I put the pan in the hot oven. Temperature 180. Cooking time - 25 minutes. Ovens are different for everyone, watch the ruddy baking. It may take another time.

The tops are already browned, which means the dish is ready. The chicken inside is cooked very quickly. I take the samsa out of the oven and cover with a towel for half an hour.

When they have cooled a little and become soft, you can serve them on the table. Here they are puff, ruddy and fragrant. Treat family and friends with delicious homemade cakes.

Video clip on how to sculpt samsa

And now, the wonderful Uighur chef Abdulaziz Salavat will show us in a video clip how you can wrap meat in dough in different ways.

The methods are quite simple and anyone can master them quickly. It is very convenient - to sculpt samsas of various shapes. If, for example, you decide to make several views with different fillings. Wrap them each in different ways, and after baking you will know exactly which pie with which filling.

Samsa from puff pastry with minced meat or minced meat in the oven

Let's learn how to make not just puff pastry, but dough for making samsa. It is not difficult and I am sure that you will quickly master this method. On finished goods It turns out such beautiful, spiral curls.

I have lamb today. I'll do everything right classic recipe. The knife needs to be very sharp. Meat I will cut into the most small pieces. But, if your husband has not sharpened the knives, then you can wind them up in a meat grinder with a large grate.

How to cook:

I make a cool dough without yeast. First I sift the flour. In glass hot water I dissolve a spoonful of salt and pour water into a depression made in a mound of flour. I also add vegetable oil there.

I knead the dough first in a bowl with a spatula, then with my hands on the table. When it becomes plastic and stops sticking, I begin to roll it out. In a thin rectangular layer. The thinner the better.

Then I spread the whole layer with melted butter. Starting from the very edge, I roll the dough into a tight roll.

Rolled up a long sausage. I roll it up on a plate and cover cling film. In this form, it cools in the refrigerator for about half an hour.

And I'll start preparing the filling. I chopped the onion randomly and poured it into a bowl. I cut the meat with a sharp knife into small cubes.

Sprinkle all this goodness in a bowl with ground zira, salt, pepper and dried garlic. Mix well and you can close the bowl for now.

I take out the cooled roll of dough and cut such small circles out of it. Calculate the thickness of the workpieces. So that samsas are not too small, or vice versa huge.

I lightly sprinkle the table with flour and roll out cakes for samsa from these blanks. About 3 mm thick. These are the cakes, as if spiral.

At this stage, you can already turn on the oven to heat up. I put the filling on the cakes and wrap them in triangles. I roll over. I only pinch the corners. I immediately put the samsa on a baking sheet covered with parchment paper. The paper is heavily oiled.

Lubricate prepared samsa egg yolk and sprinkle with black sesame seeds. The oven is preheated to 180 degrees. I will bake for about 30 minutes. Look at your oven.

While the first batch is baking, I'll make the second one. baking tray with ready-made pies I take it out and cover it with a towel. When it cools down a bit, you can already try. The smell will drive the neighbors crazy. Samsa turned out tender, crispy on the outside and juicy on the inside.

Such beauties that it is simply impossible to think about some kind of weight loss there. But we will lose weight on other days, and today is a day off and we cook. We treat guests and eat ourselves to health!

Samsa from puff pastry with lamb - step by step cooking process

Watch how Abdulaziz Salavat cooks real Uighur samsas with beef. This video shows the whole process from kneading dough to serving.

After that, I have nothing to add about puff samsas. Thank you to everyone who came to the site today and cooked with us!

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