Samsa with chicken made from puff pastry

Samsa with chicken made from puff pastry

Triangular pies made of crispy dough with juicy meat insides are samsa. Prepared in the oven from puff pastry, kneaded using the “lazy” method. And for the inside, chicken meat, a lot of onions and spices are used.

The recipe for samsa with meat in the oven is ordinary and will not take much time. The most important thing is to roll out the dough as thin as possible, then the pies will turn out crispy and flaky. The chicken fillet must be cut into cubes and mixed with onions; there is no need to specially fry the filling, it will have time to cook on its own while the samsa is in the oven. The meat and onion juices will mix, resulting in an extremely juicy and savory center. Try to cook it, the samsa will turn out very, very tasty!

Ingredients

• wheat flour – 200 g
• cool water – 100 ml
• butter – 70 g
• salt – 1/3 tsp.

• chicken fillet – 500 g
• medium-sized onions - 1.5 pcs.
• salt, pepper, spices - to taste
• butter – 30 g
• sesame – 1 tbsp. l. for decoration
• egg – 1 pc. for greasing samsa

Manufacturing

Prepare the dough. Dissolve salt in extremely cool water. Add flour and knead soft dough. Knead thoroughly until it becomes smooth and elastic. Divide the dough into 4 similar balls.

Roll out into thin layers. Grease with butter - melted and cooled to room temperature.

Then we fold one sheet onto another, coating each one with butter. And roll the dough into a tight roll.

Roll it up like a snail and place it in the refrigerator for 2 hours (cover the top with a lid or cling film).

Let's prepare the filling. Cut the chicken fillet into small cubes and chop the onion as finely as possible. Combine, season well and add salt to taste. If desired, add your favorite spices (dried basil, cumin, etc.). We do a “massage”, lightly squeeze the onion with our hands so that it marinates the meat and shares its juiciness. Let it sit for 15 minutes and marinate, and the inside will be ready.

Remove the “rested” puff pastry from the refrigerator. Cut it into equal pieces - into 8 servings.

Flatten with your palm and roll out any on a work surface sprinkled with flour into a round cake (diameter 10-12 cm).

Place a portion of the inside in the center and press in a piece of butter so that the samsa comes out extremely juicy.

We form triangles: we lift the edges of the dough towards the center and fasten them tightly so that the valuable meat juices do not leak out.

Line a baking sheet with parchment (no need to grease). We lay the samosa on it in such a way that the seams are on the bottom. Crack one chicken egg into a bowl with a fork and brush the surface of the pies with a brush. Decorate the top with sesame seeds or nigella.

Place the pan in a preheated, extremely hot oven. Bake at 180-200 degrees for approximately 30 minutes, until golden brown.

That's the whole recipe for how to cook delicious samsa with chicken from puff pastry in the oven.

Samsa is served hot, ideally with broth or soup; it mixes especially well with shurpa. The most delicate crispy dough and a lot of juicy interior - extremely tasty!

Chicken puff pastry “A la samsa”

Savory and fragrant chicken puffs. I offer a quick recipe using ready-made puff pastry.

Ingredients for “Chicken puff pastry “A la samsa””:

• Chicken fillet (large) - 2 pcs.
• Onion (large) - 1 pc.
• Nutmeg - 1 tsp.
• Zira (to taste)
• Salt
• Dark pepper
• Chicken egg (for greasing puff pastries) - 1 pc.

Nutritional and energy value:

Recipe for “Chicken puff pastry “A la samsa””:

Wash the chicken fillet, dry it, chop finely. Add salt, pepper and spices

Cut the onion into cubes. Add it to the fillet. Mix everything.

Defrost the finished puff-yeast dough, cut into squares

Place the filling in the center

Place the puff pastries on a greased baking sheet.

Lubricate with egg. Bake in the oven until browned.

Grease the finished puff pastries with butter for shine.

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Step-by-step recipe for samsa with chicken made from puff pastry

Samsa is a superbly savory, triangular-shaped puff pastry pie with juicy insides, popular in the east. Usually baked in a tandoor. If you don’t have an oriental oven in your house , you can prepare this delicacy in an ordinary oven using ordinary and affordable goods. I will carefully outline all the manufacturing processes. Read to the end, and feel free to get down to business. The result should pleasantly amaze you and those who are lucky enough to taste your homemade samsa.

Ingredients

Step-by-step recipe for making samsa with chicken from puff pastry

Preparing the dough

1. Sift 1 kg of flour into a deep bowl. Make a depression in the center, pour salt into it, pour in 200 ml of milk, 100 grams of water and start kneading the dough. When the mixture has absorbed all the flour, transfer it to a clean table and knead thoroughly for another 7 minutes. You will get a firm, elastic dough, similar to dumplings. Only slightly tighter. Roll it into a bun, put it in a bowl and leave for 15 minutes to “rest.”
   
2. Dust the table with flour, take out the dough and divide it with a knife into 2 even parts. Place one of them back into the bowl. And roll the other one, using a rolling pin, into an extremely narrow layer. Do the same with the second piece. To transfer the rolled out layer from one surface to another, it is necessary, starting from the edge, to roll it up to half.
   
3. Melt 150g butter in a small saucepan and, using a pastry brush, lightly brush the entire surface of the rolled out dough.
   
4. Place the second narrow layer on top, adjust it so that the sheets lie flat on top of each other, roll it slightly with a rolling pin so that all the air comes out. Take a paper towel and shake off any excess flour.
   
5. Brush the top layer with the remaining butter in the same way as the previous one.
   
6. Roll the dough into a roll, moving from one end to the other.
   
7. Cover a large dish or bowl with parchment paper and place this roll on it. Place it in the freezer for half an hour to harden.
   

Preparing the filling for chicken samsa

1. Remove the skin and bone from 6-7 chicken thighs. To do this, make several cuts along the bone and cut it out. Then remove the skin by trimming it slightly with a knife. A flat piece of meat comes out. There is no need to trim the fat.
   
2. Cut the meat with a knife or chop it into small cubes with a hatchet. Place the meat in a bowl, add a teaspoon of salt and half a teaspoon of pepper.
   
3. Peel and chop three onions using a blender. This way it won’t be felt in the finished product, and the inside will be juicy. Add the chopped onion to the bowl with the meat and stir. The inside is ready.
   

Collecting samsa

1. Remove the roll from the dough. Cut it into pieces about 3-4 cm wide.
   
2. Now you will need to roll them out. Take one piece (no need to add flour), press it with your palm. From the warmth of your hand, it will become soft and flexible. Then roll it into a narrow layer with a rolling pin. You should end up with a narrow, round cake, 7-9 cm in diameter.
   
3. Place a tablespoon of the insides in the center of the tortilla and make a triangle. Fold two edges on one side and the other, press lightly with your fingers. Overlap the next end and press the triangular product at the corners. The result is an attractive triangular-shaped samosa. Make about 20 pieces this way.
   

Baking samsa

1. Set the oven to preheat to 200°C. Line a baking tray with baking paper. Place the products on it.
   
2. Separate the whites of 2 eggs from the yolks. Only the yolks will be useful for you. Mix them until smooth. Brush your products with yolk. Sprinkle sesame seeds on top.
   
3. Send this beauty to bake in an oven preheated to 220°C for 35 minutes. Remove the delicious rosy samosa from the oven and place it on a wide plate to cool. Place the next batch in the oven to bake.
   

A recipe for samsa with meat at home involves making the dough and insides without the help of others. But you can simplify the task for yourself - buy ready-made dough and minced meat. The result, however, will not be as enchanting as if you did everything yourself. Very tasty baked goods come out even without meat. For example, an amazing pumpkin placinda, which is loved by both vegetable and meat lovers.

Making video recipe

This video contains an extremely detailed recipe, described a little higher. Here you can see all the details of making the dough and learn how to correctly wrap a triangular samsa. As a result, these and other processes will be completed quickly and perfectly.

We have also prepared for you a good recipe for pasties with meat and material on how to quickly and easily create wonderful pasties with cheese in your own kitchen.

How to serve a dish correctly and with what

Usually samsa is served fried with tomato sauce with garlic and herbs, adjika or ordinary vinegar. You can also offer it a salad of new vegetables. A nice cup of fragrant tea would be a nice addition. This oriental pie is eaten with your hands . Bite off a piece from the top edge or press the dough with your finger so that the inside appears, add a little sauce or adjika and enjoy the taste.

Samsa with chicken

Preparation time: 45 min.

Production time: 25 min.

Number of servings: 16 pcs.

Ingredients

Video for the recipe “Samsa with chicken”

Samsa with chicken made from puff pastry without yeast

Samsa is a savory national pastry of oriental cuisine, often with meat insides and a triangular shape. At first it was baked in tandoor ovens, and now - in all ovens. I find it both in cookeries and in fast food chains, but the most delicious is the homemade one.

For the most common option, you can use store-bought puff pastry without yeast, but just in case, I will introduce you to making a simple and quick unleavened puff pastry.

Black pepper and cumin are recommended as spices for samsa with chicken, but I wanted to add a mixture of Caucasian spices “for chicken” (utsko-suneli, paprika, chaman, saffron, black pepper, sumac). For greater juiciness, you need to add some vegetables and fats to the meat filling, for example, the most common ones are onions and butter. It turned out delicious, I’m sharing!

How to cook “Samsa with chicken” step by step with photos at home

To make unleavened puff pastry for samsa, prepare ice water, vinegar, vegetable oil, flour and butter.

I instructed the bread machine to knead the dough on the “unleavened dough” mode, but it is easy to prepare by simply mixing flour (3 cups) with water (250 ml), to which vinegar (25 ml) and vegetable oil (25 ml) have been added and kneading for 8-10 minutes.

Melt butter - 50 g.

Divide the dough into 3 parts, roll them out thinly into layers about 3-5 mm wide and grease one side with butter.

Stack the dough layers on top of each other.

Then roll them into a roll and place them in the cold for 15-20 minutes.

While the dough is cooling, prepare the filling from 600 g chicken fillet, 100 g butter, 300 g onions and spices.

Traditionally, the onions and meat must be finely chopped by hand. But in an adapted home version, let's just prepare the ingredients for the meat grinder: peel and chop the onion coarsely, cut the chicken fillet into small pieces, butter - also into several small pieces, add spices and salt.

Pass all the entrails ingredients together through a meat grinder.

Cut the chilled dough into 16 pieces.

Roll out any piece of dough into a round cake and place 1.5-2 tablespoons of the inside on it.

Pinch the samsa into a triangle shape.

Place the samsa on a greased baking sheet or silicone mat, make small punctures, and sprinkle with sesame seeds if desired.

Bake samsa with chicken in an oven preheated to 200 °C for 20-25 minutes. Serve hot! And when cooled down, it’s even extremely tasty. By the way, you can serve it with regular sour cream and mustard sauce. Bon appetit!