Homemade samsa from ready-made puff pastry

Samsa is a common savory pastry of Uzbek cuisine, although it can be said that it is the national dish of the entire Central Asian region. Authentic samsa is usually baked in a tandoor, and even in the oven it comes out just as tasty.

Samsa is a triangular (usually) dough pie with minced meat insides and a huge amount of onions.

Samsa has long taken root in our kitchens; it is not difficult to prepare, especially if you keep a small strategic supply in the refrigerator in the form of a pack of puff pastry and a piece of ready-made minced meat.

I do this all the time - for samsa I buy ready-made puff pastry, it completely suits me in terms of quality. Well, absolutely, semi-finished products should somehow make life easier for housewives in the kitchen.

So, now everything will happen quickly, and in almost an hour and a half we will be drinking tea with a newly made delicious samsushka.

Products you need

Unleavened puff pastry – 1 pack, 500 g
Minced meat (I have pork + beef) – 500 g
Onion - 2-3 heads
Salt, pepper - to taste
Egg – 1 pc. for top lubrication

Manufacturing

First, turn on the oven to warm up, up to +180 degrees.

Cut the onion into the ground minced meat into small cubes, add salt and pepper, mix, you can add water to make the inside as juicy as possible.

Roll out the dough into a square shape, cut it into 9 squares with a knife.

Place the filling in the center of each square.

We pinch it in the shape of a triangle or square. The form is not important. The most important thing is to pinch all the edges well so that the juice from the minced meat does not leak out during baking.

Place the samushki prepared in this way on a baking sheet with the seams down. I put baking paper on the baking sheet without greasing it with anything, because... the dough is greasy.

Grease the top with egg and put it in the oven to bake.

Cooking time is 30-40 minutes, but this is all personal, rely on your oven.

As soon as the top is browned, the dough rises and literally 30 minutes pass - turn it off and take out the baking sheet. Let our attractive pies cool and rest for a little while.

You can place a dish with samosa in the middle of the table, arrange tea cups and sit down to drink tea with very tasty, juicy, satisfying samosas.

Or you can get ready to go to the dacha to check how our little creatures are spending the winter there, take a lunchbox with samosa with you, warm up some tea at the dacha and have a tasty snack in nature.

Samsa made from puff pastry

Ingredients

Puff pastry – 1 package/ 400 g;

Minced meat – 400 g;

Butter – 50 g optional;

Oriental spices – 1 teaspoon;

Sesame seeds, nigella - for sprinkling;

Egg yolk - for lubrication.

201 kcal
45 min.
45 min.

Photo of the finished dish

Step-by-step recipe with photos

The most common recipe for samsa is made from ready-made store-bought puff pastry; either yeast or yeast-free dough will do. Add more onions to the minced meat and be sure to add a mixture of oriental spices, which include cumin, coriander, and peppers. This time I added a mixture of spices “for pilaf” to the filling for samsa and did not regret it, it turned out to be quite on topic.

Prepare the ingredients according to the list:

Chop the onion, add it and spices, for example, a mixture “for pilaf” to the minced meat.

Let the dough defrost at room temperature and roll it out in one direction.

Roll the dough into a roll, brushing the surface with melted butter if desired. If you grease it with oil, then you need to put the dough in the refrigerator for some time so that the oil hardens!

Then cut the dough rolls into pieces of the desired size.

Place any piece of dough in a spiral upward and roll it out, placing a portion of the meat inside in the center.

Pinch the edges to create a triangle shape. Mix the egg yolk with 1 tbsp. spoon of water, grease the surface of the samsa with the consistency given to us and sprinkle with sesame seeds or nigella/nigella.

Bake the samsa in a preheated oven on a greased baking sheet at 200-220 degrees for about 20 minutes, but the time depends on the size of the samsa, the type and amount of interior in it.

Two recipes for samsa with minced meat - from homemade puff pastry and from ready-made

Do you think samsa are obvious triangular puff pastry pies? It is not that simple. Firstly, not necessarily triangular - no matter what geometry is appropriate. Secondly, this is a very tasty pastry with meat insides, capable of satisfying and entertaining. It is worth trying only once, and ordinary yeast pies will lose their beauty in your eyes. We offer two versions of samsa based on yeast-free puff pastry - store-bought and home-made. Further step by step.

Samsa made from homemade puff pastry with minced meat

What we will need:

For puff pastry:

flour - 250 g;
water - 125 ml;
salt - 0.5 tsp.
butter - 60 g.

beef pulp - 200 g;
unsalted lard - 100 g;
onion - 300 g.
zira - a pinch;
salt, pepper - to taste.

To lubricate workpieces:

testicle - 1 pc.;
milk - 1 tbsp;
sesame seeds for sprinkling.

Quantity: 12-14 pieces.

Preparation time: 12 hours.

Production time: 2.5 hours.

How to prepare dough, minced meat and samsa itself

Let's start with the minced meat, as it needs to sit for several hours. Therefore, you can prepare it the day before and let it stand in the refrigerator overnight (that is, in the dark) . We pass the beef and lard through a large mesh grinder.
The bow will come in handy a lot. It weighs no less than minced meat. This amount may seem excessive, but it will be just right in the finished samsa. Cut the onion into medium size cubes. Put it in minced meat.
Salt, pepper, add cumin (you can rub it with your fingers over a bowl of minced meat). Knead well until the snow-white “threads” of collagen stretch - then the minced meat will be very juicy. We cover it with film and send it to the cold to stand.
The dough for samsa is kneaded quite steeply, so if the farm has an assistant - a food processor - it is better to use it. The attachment is a hook. If not, you'll have to work with your hands. Dissolve salt in warm water. Pour flour into the bowl and pour out water. Knead until elastic.
Roll into a ball, wrap in film and leave to rest for 30 minutes - 1 hour.
After curing, roll out a narrow layer approximately 2 mm wide. For convenience, it can be divided into 2 parts.
Heat the butter and let it cool slightly. Pour onto a sheet and spread over it with a silicone brush or your hands.
Leave for a few minutes. The oil should harden slightly.
Roll the dough into a tight rope. Place the tourniquet directly on the cutting board in the refrigerator for 20 minutes.
We cut it crosswise into 12 or 14 pieces for samsa, similar to stumps, as in the photo. In the large cross-section, the layers of dough are clearly visible.
Take any piece and place it on its end on a board sprinkled with flour. Press with your palm and get a thick cake.
Roll it out with a rolling pin from the center to the edges. We should get a puff pancake - not very narrow, 12-15 cm in diameter.
Place 1 tbsp minced meat in the center. with a slide.
First we mold it so as to get a “horn” (see photo).
Then we close the “bell” of this horn. We get a triangular-shaped samosa with seams on top.
Place the samsa on a baking sheet. It is best to bake on a silicone mat: as if we did not seal the seams of the dough tightly, a little meat juice will still seep out. If you bake on a bare baking sheet or baking paper, the samsa may stick. I baked on paper, and in some places it stuck to the baked goods. Place seams down.
In a cup, shake the egg with milk. Lubricate the samsa with the consistency and sprinkle with sesame seeds. Snow-white or black - it doesn’t matter.
Bake in an oven preheated to 180 degrees for 35-45 minutes (time depends on your technique).

The finished samosa comes out light golden in color. Serve it hot with strong tea. And enjoy the taste.

Samsa from ready-made dough - step-by-step recipes. Samsa from ready-made puff pastry at home with pork, chicken, lamb, beef, cheese

Samsa is a dish that is very popular in oriental cuisine. Not a single feast in the East is complete without savory pastries. Real samsa is cooked in a special oven called tandoor. Although the most ordinary oven can completely cope with baking.

Samsa is baked with various entrails, but lamb is the classic one.

Also deliciously tasty baked goods come out with entrails from:

· Cheeses of various types.

Samsa is not an ordinary pie. This is a unique pastry, with breathtakingly soft and tender insides, easy dough and a cool smell. The main thing is to prepare the dish according to all the rules, taking into account the secrets of the most experienced chefs.

Basics for making samsa from ready-made dough

By tradition, Uzbek samsa must be prepared from unleavened dough. Samsa made from ready-made puff pastry is a great opportunity to show your friends and acquaintances your own culinary talent. The main thing is to choose the right filling. It must be juicy and fresh, because the taste of the dish depends on this.

Interior:

Helpful Tips:

1. It is not recommended to pass meat through a meat grinder or grind it in a blender. It must be cut into small pieces without subjecting it to preparatory heat treatment.

2. The onion is cut into small cubes. They add a lot of it to make the pie juicy. If the vegetable is bitter, pour boiling water over it and lightly sauté in oil.

3. Seasonings are added to samsa to taste, taking into account the taste preferences of the cook.

4. The usual shape of samsa is a triangle.

5. Before putting the pies in the oven, you need to warm it up and grease the baking sheet with sunflower oil.

6. Brush samsa with beaten egg or yolk and sprinkle with sesame seeds.

Samsa from ready-made dough cooks quickly, so you can put it in the oven before guests arrive to treat them to hot and deliciously savory pastries.

Samsa from ready-made dough with meat entrails

Using previously purchased puff pastry will speed up the cooking process. Samsa takes only 30-40 minutes to prepare, including baking.

Required ingredients:

· Puff pastry – 0.9 kg.

· Pork or chicken – 0.4 kg.

Manufacturing method.

1. Take out the dough, if it is in the freezer, defrost it.

2. Prepare the filling. We cut the meat into small cubes.

3. Clean the onion, chop it, and combine it with the meat. Add seasonings and mix thoroughly with your hands.

4. Roll out the dough, cut it into squares, size 10 by 10 cm.

5. Place a tablespoon of entrails in the center of the square. We pinch the pies so that it resembles a triangle shape. To prevent the meat from falling out, pinch the edge of the baked goods with a fork.

6. Line a baking sheet with parchment paper. Lay out the pies, brush with any beaten egg, sprinkle with sesame seeds.

7. Place the dish in a preheated oven at 200 degrees.

8. After the pies appear golden brown, remove from the oven and cover with a towel for 10 minutes.

It is recommended to serve samsa bursting with heat from ready-made puff pastry with sour cream or hot sauce.

Samsa with chicken from ready-made dough

A dish cooked in the oven with chicken entrails comes out very juicy and satisfying. It is great for those who are not a fan of fatty pork or the specific taste of lamb.

Ingredients:

· Chicken fillet – 600 gr.

· Sour cream – 80 gr.

· Water – 2 tablespoons.

· Sunflower oil – 2 tablespoons.

Manufacturing method.

1. Place the fillet in the freezer for 15 minutes to make it easier to cut into small pieces. Then wash under water and chop.

2. Peel the onion, cut it into cubes, mix with meat.

3. In order to make the insides juicy, add a few tablespoons of water to it. Pepper and salt.

4. Cut the puff pastry into squares, put the prepared filling in the center, seal the edges of the pies so that the liquid does not leak out.

5. Place the baked goods on a baking sheet greased with sunflower oil and place in the oven for 15 minutes. The chicken cooks quickly.

Hot samsa is traditionally served on a platter. Place a spoonful of rich sour cream on top of the flatbreads, you can sprinkle with cheese.

Samsa from ready-made dough with cheese insides

According to the most experienced chefs, samsa from ready-made dough should be prepared with cheese. It comes out very soft, any piece melts in your mouth, bringing unforgettable memories of the unique oriental sweetness.

Components:

· Suluguni cheese – 0.4 kg.

· Garlic – 2-3 cloves.

Manufacturing method:

· You need to grate the suluguni or cut it into small pieces.

· Mix cheese with spices, dry thyme, add egg.

· Roll out the dough into thin slices, approximately 15 or 20 cm. Place the filling in the center and seal the pies.

· Place the samsa on a baking sheet.

· Separate the yolk from the white. We dilute the yolk with a teaspoon of water, beat thoroughly, and grease any pie.

· Bake the dish in the oven at 180 degrees. Production time 30 minutes.

Indescribably delicious cheese samsa is served with sweet tea; it must be warm.

Samsa with greens from ready-made dough

We offer an oriental recipe for samsa made from ready-made puff pastry. The dish has a special taste. It can be prepared quickly. Savory baked goods are eaten instantly, especially if they are hot, piping hot.

Components:

· Dill and parsley – 300 gr.

· Butter – 60 gr.

Manufacturing method:

1. Very finely chop the green onion and spinach and sauté in oil. Add dill, nutmeg, salt, and spices to the cooled filling.

2. Beat in the egg and mix everything until smooth.

3. You need to roll out the dough thinly and cut into squares.

4. Place the filling in the middle. Roll the dough so that it forms a triangle and pinch the edges.

5. Place the cakes on a baking sheet.

6. Place the dish in an oven preheated to 200 degrees and bake for 15 minutes.

It is customary to serve samsa fried, sprinkled with the freshest herbs, sour cream, mayonnaise, and sauce.

Samsa with beef from ready-made dough

We offer a traditional recipe with which you can prepare samsa from ready-made puff pastry. The dish turns out indescribably satisfying. Traditionally, we cut the meat into pieces; if desired, you can use minced beef.

Components for manufacturing:

· Yolks – 2 pieces.

Manufacturing method:

1. Wash the meat, cut into small pieces up to 1 cm.

2. Peel the onion, chop it, mix it with beef and spices.

3. Cut the dough and roll it out thinly. To prevent it from sticking to the rolling pin, you can use starch.

4. Place the filling on the purchased squares, roll the pies, and secure the edge.

5. You can brush the top with whipped yolk so that the pies are golden brown with a golden crust.

6. Place the finished cakes on a baking sheet, and then put it in a preheated oven.

7. Bake samsa for 20 minutes.

8. Sprinkle the finished dish with sesame seeds and leave in the oven for a couple more minutes.

Serve the samsa hot with sweet tea. It will melt in your mouth and give a charming smell.

Samsa with lamb from ready-made dough

In oriental cuisine, traditionally, lamb is used to make true samsa. We present to your attention a beautiful recipe made from puff pastry, tasty and appetizing.

Ingredients:

· Lamb – 0.9 kg.

· Beef fat – 0.2 kg.

Manufacturing method:

1. The meat must be cleaned of veins and layers. Otherwise it will be hard and tasteless.

2. Lamb is cut into small pieces. It will be useful to pass the fat through a meat grinder.

3. The finished dough should be divided into squares and rolled out very thin.

4. Place the filling in the center, connect the edges of the cake in such a way that envelopes or triangles come out.

5. Grease the samsa with whipped yolk, sprinkle the baked goods with sesame seeds.

6. Place the flatbreads on a baking sheet and place them in a preheated oven at 180 degrees.

7. The dish takes 25 minutes to prepare.

Serve samsa on a beautiful platter, sprinkle with herbs or cheese.

Tricks and tips for making samsa from ready-made dough

1. To bake delicious samsa from ready-made dough, use our tips. The dish will turn out juicy, tender and appetizing.

2. If there is no sesame on the farm, you can use flax seeds. They are very useful and also have a pleasant taste.

3. The inside will be juicier if you use fatty meat. You can also add a few pieces of lard. Uzbeks put fat tail fat in the dish. The product acquires an unusual, unforgettable taste, and the baked goods emit a wonderful smell.

4. There is no need to boil beef or lamb or pork in advance. This will spoil the taste of the inside, it will turn out fresh and dry. An amazing method to create a juicy dish is to marinate the meat. It is combined with spices and left in the marinade for several hours. Excellent for soaking onions, which softens the fibers.

5. The samsa dough does not rise in the oven, but you need to leave enough space on the baking sheet between baking, then it will bake better and brown on all sides.

Now you understand how to prepare samsa from ready-made dough, the main thing is to cook with soul, then the dish will be very tasty and nutritious. Bon appetit.