Samsa with yeast puff pastry. Traditional Uzbek yeast samsa with lamb

Samsa from puff pastry is delicious view baking with thin crispy dough and large quantity fillings. AT 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. Before using, let it melt a little at 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 refrigerator and cut into 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 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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Samsa is a popular pastry of Central Asian cuisine that combines delicate puff pastry and plenty of toppings. Lamb is most often used as a filler, along with fat tail fat, but there are also options with beef, poultry, or even no meat at all - with pumpkin, potatoes, greens.

Today we offer to bake homemade samsa with chicken. To make baking in the shortest possible time, we will save ourselves from the long process of forming the classic puff pastry by preparing it in a simplified way.

Ingredients:

For test:

• butter - 100 g;
• flour - 250 g;
• cold water - 100 ml;
• fine salt - 1/3 teaspoon.

For filling:

• chicken legs - 2 large (about 700 g);
• onion - 2 medium heads;
• salt, pepper - to taste.

For decor:

• sesame seeds (optional) - 1-2 tbsp. spoons;
• egg yolk (for lubricating samsa) - 1 pc.

Samsa with chicken step by step recipe with photos at home

How to make dough for samsa

1. Combine flour with salt in a deep bowl. We rub hard butter with large chips and add to the dry mixture (the butter bar should be very chilled, but not frozen).
   
2. Stir the mixture and then add cold water. We knead the dough by hand and put it on the shelf of the refrigerator for at least half an hour.
   
3. In the meantime, prepare the ingredients for the filling. Remove the skin from the legs, cut the chicken meat from the bones and chop finely. We don’t throw away the fat, but we also use it for the filling so that the samsa turns out to be as juicy as possible.
   
4. heads onion peel and chop very finely or grind in a blender bowl.
   
5. Combine chicken and onion. Well pepper the filling for samsa, salt to taste. If desired, add your favorite spices and / or fresh herbs.
   
   
6. Divide the chilled dough into two equal portions. For now, we put one part back in the refrigerator, and from the second we form a “sausage”, which we divide into 7 approximately identical pieces.
   
7. Roll out each blank into a round cake with a diameter of 10-12 cm on a surface sprinkled with flour. Place a portion of the chicken filling in the middle.
   
8. Assemble the triangle: lift the bottom and side edges of the dough to the center and stick them together, forming an angle. Then we raise the second side edge to the center, fasten it.
   
9. Thus we get a pointed triangle. We try to fasten the seams very carefully so that they do not disperse in the oven. Similarly, we form triangles from the remaining dough.
   
10. We turn the blanks over to the other side (the seams should be on the bottom). Mix the yolk with a spoonful of water, grease the surface of future baking. Lightly sprinkle the top with sesame seeds.
    
11. We place the blanks on a baking sheet with parchment, bake for about 40 minutes at 180 degrees (until golden brown).
    
12. Serve samsa with hot chicken. thin dough and a plentiful amount of juicy stuffing - it's very tasty!
    

Enjoy your meal!

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 samsa different 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 melted butter I smear the whole layer. 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!

If you like these recipes, click on the buttons of social networks and save them on your pages!

Quick recipes for homemade samsa from puff, unleavened and yeast dough. The filling is the most varied and unusual: a salty snack bar and a dessert one. Intrigued?

Samsa is a dish very popular in various parts of Asia, as well as in Africa, the Mediterranean, the Arabian Peninsula. Another name for samsa is also common - itself about sa (with emphasis on "o").

So, samsa is pies with a certain filling of a triangular (or rounded) shape. The basis of the filling is meat. For the preparation of samsa, lamb or beef is most often used, less often - chicken.
Also, the filling may contain onions, potatoes, lentils, peas, seasoned with spices. There are a lot of variations in the preparation of samsa.
The dough for samsa is prepared fresh or puff. This time I prepared both options, but no one could unequivocally decide which dough they liked more =) Indeed, both unleavened and puff pastry are delicious each in their own way and it is difficult to choose.
So, first I prepared the filling.
Filling Ingredients:

4 bulbs

vegetable oil

Knead the dough.

Cut the meat into pieces with onions, fry in a pan.

Roll out the dough in a thin layer, lay out the filling, connect the edges.

Bake in the oven for 30-40 minutes (t 200° C).

Cooking:

In general, I am a fan of young pork, but once a this case I was faced with a choice without taking into account this meat due to the specifics of the dish, then I chose beef. I had a piece of 650 g, so I put it into action. The toppings turned out to be exactly the same =)
Cut the beef into small pieces.


Cut the onion.

Pour into hot skillet vegetable oil meat and onion, mix.

Fry over medium heat, pepper and salt for 5-7 minutes until cooked.

To give ready stuffing cool down naturally.
In the meantime, start preparing the dough.
Ingredients for unleavened dough(option number 1):

- 2 glasses of water
- about 1 kg of flour
- 2 tsp salt
Additionally:

- egg yolk
- sesame
- vegetable oil
- water
- butter
Preparation of unleavened dough:

Add salt to water, stir until completely dissolved.

Sift wheat flour top grade.

Gradually adding flour, knead the dough with continuous movements.

Knead the dough well, roll into a ball.

Wrap in tissue paper or food package and leave for 15-20 minutes.
If you decide, as I did, to prepare two versions of the dough, then this ball must be divided into two equal parts. Set aside one part and do the second.
Divide the dough into equal pieces.

Roll each piece into a layer 2-3 mm thick, with a diameter of a tea saucer. Put the filling on the dough (about 1 tbsp).
Advice

In order for the filling to be more juicy, put at this stage in each samsa on the filling small piece butter.

Pull the edges of the dough from three points (explaining with the example of a geometric circle - every 60 degrees) to the middle. Pinch well so that the filling juice does not leak out.

Grease a baking sheet with vegetable oil. Put samsa on it, grease it on top with egg yolk, slightly beaten with a little water. Sprinkle sesame seeds on top.

Bake in the oven for 15-20 minutes at 180-200"C.

As an option, instead of baking, you can fry samsa until browning in a hot frying pan with vegetable oil.
And initially, samsa was baked in a tandoor. The tandoor is a special oven-brazier in which food is cooked in Asia.
And now the second version of the test.
Ingredients for puff pastry (option number 2):
- 1/2 part of the prepared unleavened dough
- 150-200 g butter

I like Lenta oil. Sometimes I take "TD Smetanin". At least, these are the oils that have the right to be called exactly oil painting by fat content. The fact is that a priori real butter cannot have a fat content of less than 80%! And in our country, spreads with a fat content of 72.5% are often passed off as butter.
Cooking:

Melt the butter in a bowl, let it cool.

Roll out the dough into a thin layer, about 0.5 mm thick. Make sure that the dough does not tear anywhere.
Brush it with cooled melted butter.

Roll the dough into a roll as tightly as possible.

For convenience, roll the resulting roll with a “snail” and put it in the refrigerator for at least 2 hours, you can overnight.

Cut the dough into equal pieces.

Roll out each piece, lay out the filling and top with a piece of butter.

Form a triangle, pinching well.

Grease a baking sheet with vegetable oil with a little water. Put samsa, brush with egg yolk and sprinkle with sesame seeds.

Bake for 15-20 minutes in the oven at a temperature of 200-220 "C.

And now you can enjoy the second version of samsa, comparing it with the first! =)

How to make samsa dough at home

During kneading, I use little tricks, perhaps you also use them:

for fast food use warm water(somewhere around 35°C); I knead for about 10 minutes, then the mass becomes more pliable;

I give the dough a rest, during which time the gluten combines well with the liquid, giving elasticity to the flour product.

Simple dough for samsa

Ingredients:

water 2 tbsp.;

salt 1 tsp

Optional:

Walkthrough:

Dilute salt in water.

Sift flour.

Add flour to the liquid in portions, stirring continuously.

Knead the dough, form a ball.

Cover with foil, leave for 20 minutes.

Divide the ball equally (one for the puff).

Cut the dough into slices.

Roll out thinly (2-3 mm) each slice of dough.

Put the filling (1.5 tablespoons), a piece of butter (it will add juiciness to the finished dish).

Pull and pinch the edge of the dough.

Place the samosa on a baking sheet anointed with vegetable oil.

Lubricate with egg yolk fondant, sprinkle with sesame seeds. Bake for 25 minutes in the oven (t 180-200 "C)

Traditional puff pastry

Ingredients:

unleavened dough ½ part;

Optional:

Walkthrough:

Melt butter, cool.

Roll out the unleavened mass into a thin layer (0.5-1 mm), generously grease with butter.

Roll up a tight roll.

Twist the roll into a spiral, cool in the refrigerator for at least 2 hours.

Cut the dough into small pieces.

Roll out a piece, put the minced meat, a slice of butter.

Pull the edges together to form a triangle.

Put on a greased baking sheet, grease the top with egg yolk, sprinkle with sesame seeds.

Bake for 20 minutes in the oven (t 200-220 "C) Enjoy, homemade puff samsa.

Yeast dough in Tatar style

Ingredients:

salt 4 tsp;

sugar 2 tsp;

instant yeast 2 tsp

Walkthrough:

In a large saucepan combine flour, instant yeast, sugar and salt.

Mix thoroughly, add slightly warmed milk.

Melt butter and pour in a thin stream.

Add two egg yolks, mix well.

Form a ball, wrap in a bag, send to the refrigerator for 40 minutes.

We take the dough out of the refrigerator, sculpt samsa.

Filling options for homemade samsa

Samsa with meat

Lamb slices

Ingredients:

tomatoes 2 pcs.

Additionally:
- egg yolk;
- sesame.

Walkthrough:

Finely chop the meat onions, knead the resulting mixture.

We chop greens, tomatoes, bell pepper and add to the meat.

Season with spices, mix.

Roll out the pieces of dough into circles (diameter - 10 cm).

We put the filling, squeeze the edges.

Put the samsa on a greased baking sheet.

Lubricate with yolk, sprinkle with sesame seeds.

Bake until ready for 30 minutes, t - 220 "C.

minced pork

Would need:

bulb 2 pcs.;

lard 100 g;

Walkthrough:

We twist in a meat grinder or cut into slices.

We chop the onion, combine with meat.

We fill the minced meat with spices.

Roll out the dough thinly, cut out circles with a glass.

We form a triangular donut with minced meat, spread it on deco.

Bake in the oven or pan fry in large numbers vegetable oil.

Chicken meat

Ingredients:

Walkthrough:

We chop the meat with a knife or use a blender.

We chop the onion.

We wipe the butter.

Add everything to the meat along with spices, salt and mix well.

We roll out the dough in small circles, put the filling - 2 tbsp.

We pinch the edges, put on a baking sheet, greased with oil, sprinkle with sesame seeds.

Bake for 20 minutes, t - 220 "C.

vegetable filling

Potato with peas

Cooking step by step

Samsa from yeast dough

03 Feb 2014 04:31

I offer another version of samsa - from yeast dough.
I found it about five years ago on the Internet and I don’t remember where exactly (every time I make them, I thank the author) I liked it. The recipe has taken root and pleases me all these years.

This type of dough can hardly be called classic (traditional) for Uzbek samsa, since it is usually made from unleavened dough on water and flour, but this dough has also proven itself from a good side and I like samsa from it, it will turn out very well with gentle stratification. And what is the smell in the house during baking. it's beyond words!

Dough:
5 cups flour
1 1/2 cups kefir or sour cream (can be mixed)
1 egg
1 tsp salt
1 st. l sugar
1 tsp dry yeast
150 - 170 grams of butter or lard without a pronounced odor (for a layer)
egg yolk for greasing
sesame seeds

Ground meat:
450-500 gr minced beef or lamb with fat
4 onions
2 tbsp water
a pinch of salt
a pinch of pepper
a pinch of zira (cumin)

It is better that the products for the test are room temperature.
In kefir / sour cream (I added a couple of tablespoons of sour cream to kefir in this case), beat the egg, stirring, add salt, sugar and yeast. Gradually adding flour, knead the dough. It should be dense, tight and uniform. Knead it for 10 minutes and put it in a warm place to rise.

When the dough will do, divide into 2 parts and roll each into a rectangular thin layer. Lubricate the first layer with a very soft oil so that it is not completely liquid, but also quite pliable (mushy) and well spread over the surface. Put a second layer on it and oil it again

roll into a tight roll

Wrap the roll in cling film and place in the refrigerator to proof. Let the dough rise again, and the butter in the refrigerator will harden and form good foundation for the layer.

While the dough is resting, prepare the minced meat. Meat for samsa is always ONLY rubbed. Mix meat with chopped onion, add salt and spices and knead well. Uzbeks like to add zira to minced meat, I also got used to it, so I always put it in.

We take out our roll from the refrigerator and begin to form samsushki. I really liked the method with bending the tip of the roll, the cat is very well shown on this link, so I will not repeat it.

We form the samsa with a triangular shape or give it a rounded shape.
Let the samsa come up a little more (15 minutes), brush with egg, sprinkle with sesame seeds.

This is what they look like before they go into the oven.

Bake for 40 minutes in a well-heated oven, until a crisp golden crust forms. While samsa is baking, enjoy the aromas and brew tea

My additions
5 tablespoons of flour is approximately, it all depends on the density of kefir / sour cream and the flour can also be different. It is important that the dough is quite dense, otherwise the layer will not be so pronounced or even the usual homogeneous dough will turn out. Several times on this, at first, I burned myself until I realized what was wrong. Now I have trained, it always turns out.
If the meat is not fatty, during molding, you can add a piece of oil plum for juiciness to each samsushka
Well, it seems that everything

BON APPETITE!