Puff pastry for samsa

Preparation time: 30 min.

Production time: 40 min.

Number of servings: 4 pcs.

Ingredients

How to create puff pastry for samsa

Everyone loves Samsa! Anyone who has tried it at least once will want more and more. Samsa is prepared using different doughs, but the most common one is to use ready-made puff pastry. But we don’t look for easy ways and prepare the dough ourselves.

Here I give a simple basic recipe that Uzbek housewives use. Usually, in large Uzbek families, the most common and affordable products are used in order to cook more and cheaper. But the main composition of the dough can be significantly improved if the basic batch is supplemented with various improvers: milk, butter, yeast.

If there is no lamb fat, then beef fat is allowed. They are similar in their own refractoriness. And instead they often use butter or vegetable oil. The difference comes out at the end - the dough is not so tender, the layers have the hardest edges. And the lamb fat solidifies immediately and therefore it becomes very easy to roll the roll, nothing leaks out, nothing splashes.

The taste of the finished dough is very pleasant, and its structure is very gentle. In general, I recommend it.

How to prepare “Puff pastry for samsa” step by step with photos at home

To make the dough, take ordinary water, flour, salt and lamb fat. It is believed that it is necessary to maintain the following proportion: 1 kg of flour, 2 glasses of water and a teaspoon of salt. Start from the proportion given to us, but I end up with a little less flour. I made a half portion.

Dilute salt in water and add flour until a dense but soft dough is kneaded.

Knead the dough on the table; it should not stick to it. Cover with a towel and let it lie for about 15 minutes, then knead again until completely smooth.

While the dough is resting, prepare fat for greasing. Cut it smaller and fry the cracklings.

Pour the fat into a comfortable container, let it cool slightly, but do not put it in a cold space, otherwise it will immediately harden. In fact, I only needed half of this fat for half the dough.

Divide the dough into 3 equal parts. Mix a little and again let it lie under the towel for 10 minutes so that it becomes obedient.

Roll out any ball of dough into a very narrow layer, no thicker than 1 mm. This is the most difficult thing. The dough is quite dense and rolls out with effort.

Grease the first layer of dough with lamb fat. I had unsalted fat. Leave to lie down for a little while to allow the fat to harden. Usually it freezes right away.

Place a second, thinly rolled out layer of dough on the bottom piece of dough, grease it again and repeat the same with the third layer of rolled out dough. There are 3 layers of greased dough, one on top. Absolutely, you can fold any layer separately, but this way, it seems to me, the result is even richer.

Roll all 3 layers into a tight roll, pulling it slightly towards you. If you plan to shape and bake the samsa right away, then let the roll lie in this form for a couple of minutes, and then cut it into pieces.

And if you need to cook samsa later, then roll the roll into a snail, cover tightly with film and put it in the refrigerator. You can cook several of these snails. After refrigeration, the dough is even easier to cut and roll out for samsa.

Puff pastry for samsa - how to prepare it correctly at home using step-by-step recipes with photos

Samsa is a common dish for almost all countries of the near east. It is made from puff pastry and meat innards: beef, pork or chicken. Thanks to the multi-layer base, fluffy baked goods come out, which can change a real lunch. Almost all housewives do not like to tinker with puff pastry, replacing it with store-bought ones, but these recipes with photos will help you prepare samsa quickly, enjoying the process.

Regular 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 methods to prepare a savory puff base is to mix flour with water and add butter (or ghee). Please note that for fluffiness you need to sift the flour a couple of 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.

Manufacturing method:

Sift the flour 3-4 times, form a mound and make a hole in it.
Heat the water slightly and mix the 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 the mass into a narrow layer, brush the entire surface with the melted product.
Roll into a roll and cut into 15 pieces. This will be the base for the samsa, which you will then roll out, stuff and make hearty envelopes.

With testicle

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 regular recipe for puff pastry for samsa - with the addition of an egg. It comes out the densest, but during the baking process it flakes perfectly, and the baked goods come 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.

Manufacturing method:

Beat the egg with a mixer or a whisk with salt.
Heat the water slightly and stir into the egg mixture.
Sift the flour and form a mound. Pour water evenly and knead into a tight mass. Before rolling out, he needs to rest for half an hour.
Then roll out the mass thinly with a rolling pin.
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.

Making samsa dough in boiling water means that the hot water helps the other ingredients combine more quickly. This is how the samsa preparation turns out to be the most elastic. During baking, it rises and flakes perfectly. It is better to use filtered water: although you will still be boiling it, pure water tastes even better.

Ingredients:

wheat flour – 4 tbsp;
testicle – 1 pc.;
boiling water – 1 tbsp;
salt - a pinch;
butter – 150 g.

Manufacturing 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.
When 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 the 1st layer with oil, cover with the rest, 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 true oriental dish, try using lamb fat instead of a creamy product for greasing. This samsa will turn out to be very satisfying, fragrant 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.

Ingredients:

wheat flour – 500 g;
purified water – 250 ml;
lamb fat – 100 g;
salt - a pinch.

method :

Mix water with salt, pour into sifted flour, knead into a tight mass.
Place the mixture in the refrigerator for 30 minutes. At this time, melt the fat over low heat.
Take out the future base and roll it into a narrow layer with a rolling pin.
Using a brush, spread the fat over the entire surface. Fold it in half and grease it again. Continue folding until you get a small square. Place the mixture in the refrigerator for another 30 minutes.
Once the base has cooled, roll it out again, grease it again and roll it into a roll. Divide into pieces of 4-5 cm. These will be the blanks for samsa.

Video

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Puff pastry for samsa in the oven

Samsa, or meat pies, is a good appetizer and addition to first courses. The soft, delicate dough, which is rolled out thin to obtain a crispy crust, makes the dish incredibly attractive. Let's reveal the secrets of how to create such dough for samsa in the oven.

Puff pastry for samsa: recipe

Most housewives understand what samsa is. These are small triangular pies, usually with meat inside, that are baked in the oven. Children love to take them to school for a snack, and they are perfect for a picnic.

The special beauty of the baked goods given to us is in the base. Such pies remain soft for a long time if you use special samsa dough to make them. Most often, puff pastry is made for samsa, as it best preserves the juiciness of the meat interior and forms a crispy, appetizing crust when baked.

Naturally, such dough for samsa can be purchased in the store. But the baked goods will turn out the cutest and most delicious if you prepare it without the help of others.

Typically, puff pastry has a complex manufacturing technology. Therefore, we advise you to create a regular dough for samsa. It will be the beginning of culinary tests with baking of this kind.

A recipe for puff pastry for samsa, which belongs to the traditional group, will come to the rescue.

How to create puff pastry for samsa in the oven

An important question that the housewife asks when she starts kneading puff pastry is how to prepare it correctly in order to obtain a loose and fluffy structure.

When solving this issue, you will have to be patient and make some efforts, thanks to which you will achieve a suitable result.

To knead puff pastry, do the following:

Sift the flour, mix it with salt and baking powder.
Make a mound of flour and a small depression in the center.
Pour boiled and cooled water in a narrow stream into the recess. With your second hand, knead the dough until it becomes homogeneous and elastic.
Melt the butter in a steam bath or in the microwave.
Roll out the dough into a narrow layer so that it is visible.
Take a pastry brush and brush the rolled out crust with butter. Fold it in half. Roll out with a rolling pin and grease again. Repeat the actions. You will get a shortbread folded in four times. If the layer is large, repeat the steps and make the dough in five to six layers. Don't be too wasteful with the oil because it may splatter and leak out when rolling. Brush the dough generously, but not extremely generously.
Place the dough in the refrigerator for 2 hours.

To make samsa, roll out homemade puff pastry into a narrow crust. Place the filling and form careful and small triangles.

Puff pastry for samsa is easy to prepare if you know the recipe and manufacturing technology. The oil will create a layer between the layers of dough, so a layered structure will appear during baking in the oven.

Puff pastry for samsa

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Flour 1 kg.
Water 500 ml.
Salt 0.5 tsp.
Chicken egg 1 pc.
Vegetable oil 1 tbsp.
Margarine 180 gr.

Useful for you : more than 1 hour
Geography of the dish : Russian
Main ingredient : Flour
Type of dish : Lunch

Combine the egg, water, salt and oil. Beat a little with a whisk or fork.

We begin to add flour in parts. It may take a little more or less flour, add it evenly.

Knead the dough and set it aside to rest, covered with a cup or clean towel, for about 30 minutes.

Then you need to mix it a little again and divide it into two parts. If you find it difficult to knead such a large dough, you can first knead each part separately. This is what I do most of the time.

It is not enough to heat the margarine until it becomes mushy in the microwave.

Roll out one part of the dough thinly and grease it with margarine.

Place the second part of the dough on top, which needs to be rolled out just as thinly.

We roll the roll not very tightly, cover it with a towel and put it in the refrigerator for about 30 minutes. Then we cut it into pieces, place it with the cut side up and roll it out from the middle to the edges, leaving the middle a little thicker.

The photo shows a cross-section of a samsa made from this dough. I would like to note that the dough can be divided not into two parts, but, for example, into 3 or 4 - the more you divide, the more layers you will end up with.