How to cook samsa from puff pastry with meat entrails

If you have never seen or tried samsa, then you have correctly come to our page, where we ourselves finally ventured to get closer to the technology of home-made samsa, the taste and popularity of which in our southern regions is known and appreciated by almost all lovers given to us by baking from puff pastry with minced meat.

Real samsa or samosa is a common and very popular pastry in the form of a triangular or oval-shaped pie with entrails, widespread in Central and East Asia, the Arabian Peninsula, the Mediterranean countries, North and South Africa. With all this, this dish has its own geographical and national emphasis, in other words, there are a huge number of options for its production, although the main principles of production are still preserved.

Samsa is usually made from unleavened dough, while amateurs make it from puff pastry. And as a Europeanized version - made from yeast dough, samsa from it also comes out tasty, but seemingly “fake”. The inside of the samsa must be meat - from finely chopped meat with a knife, seasoned with onions, spices with the addition of your choice of peas, lentils, potatoes and other vegetables. As a seasoning for the finished samsa, you can use table vinegar, as well as tomato sauce with the addition of chopped fresh herbs and crushed fresh garlic.

Traditional samsa in Central Asia, triangular or rectangular in shape, is cooked in a tandoor, but nowadays gas and electronic ovens are used, which allows you to successfully cook samsa in your own kitchen. In countries where samsa is among the top dishes of state cuisine, it is sold everywhere in all retail outlets and even from stalls and tandoors. Here it is a popular food product and is in great demand, like hot dogs in America or pies in Russia. Nowadays, even in Russia, not to mention Crimea, you can buy hot samsa in any public catering establishment that serves Central Asian cuisine.

Puff pastry for samsa means that the kitchen has premium wheat flour, water, salt and butter or high-quality creamy margarine. For the inside - meat, onions, spices and, according to preference and taste, vegetables.

Recipe for puff pastry for samsa

This simple and quick method of preparing samsa should appeal to almost all home cooks. From 1 kilogram of dough and 650 grams of meat you will get 20 deliciously fragrant and crispy triangular pies called samsa, which must be served warm in order to feel the whole smell of the meat inside with an appetizing crispy pastry crust.

Ingredients for samsa

Ingredients for puff pastry for samsa per 1 kilogram:

boiled water - 400 ml;
wheat flour - 650 grams;
butter - 150 grams;
table salt - 15 grams.

Ingredients for the inside of puff pastry samsa:

minced meat (a mixture of pork and beef) - 600 grams;
fresh onions - 400 grams;
table salt;
dark ground pepper - to taste;
fresh chicken egg - 1 piece.

Video recipe for samsa with meat

Making samsa from puff pastry

Sift the flour into a separate dry container in advance. In another deep container, dissolve the salt in the required amount of cool boiled water and, evenly adding the prepared flour, knead first with a spoon and then with your hands the dough, which is usually prepared for dumplings, but slightly softer.

First knead the dough in a container until smooth, and to continue this process, place it on a cutting surface and knead until soft and elastic with your hands - it is believed that the dough loves your hands and the good placement of the cook’s spirit significantly contributes to its successful kneading.

A ball of well-kneaded dough must be wrapped in cling film and allowed to rest at room temperature for the gluten to “ripen” for half an hour. There is no need to put this dough in the refrigerator.

The meat inside is probably made from lamb or beef in combination with fat tail fat, but in this recipe it is made from two types of meat: beef and pork, minced through a large mesh grinder. Nobody will stop those who like meat chopped into small pieces from chopping it with a sharp knife on a cutting board.

But if the meat is allowed to be passed through a meat grinder, then the onion must be chopped with a knife in the middle version. It is in this form that the freshest onions will give off their own smell and juiciness of the meat inside while baking the samsa.

Carefully mix the chopped onion with the minced meat, add salt and pepper and bring the filling until it is completely homogeneous. Do not add water to this minced meat - the juiciness will be ensured by a huge amount of onion and the fat content of the pork. Compact the finished minced meat, cover with film and let it soak in its ingredients.

Melt the butter in a saucepan and leave to cool - for the dough you need it cooled down, but liquid. It must be cooled at room temperature.

You can continue preparing puff pastry for samsa. To do this, release it from the film and divide it into four equal parts with a knife. Roll out one quarter into a ball and roll it out on a cutting surface sprinkled with flour into a round layer no more than 2 mm wide. Using the same method, roll out the remaining three parts of the dough.

Coat the outermost rolled out layer with cooled melted butter using a pastry brush. Place the second layer on it and also coat it with moderate butter. Do the same with the remaining layers of dough.

All layers are stacked on top of each other and the top one is coated with oil. You need to fold the layers into a fairly dense and even roll, which is best cut crosswise into four parts. Gently twist each part in a spiral motion, as if twisting a damp towel, and then gently roll it along the cutting surface.

Wrap any piece prepared in this way with cling film and place in the freezer for 1 hour. After the designated time has passed, remove all pieces from the freezer and move them to the refrigerator. Cut one of them crosswise into 5 equal parts into sticks and, one by one, flattening them in the center, roll them out into 5 round thin cakes with a noticeable pattern facing down.

Place the minced meat on the surface of the flatbread, shape it into a triangle and wrap it, pinching the edges of the dough, with a triangular envelope so that it comes out without holes at the “seams.” Use gentle finger movements to give the triangles some flatness so that they become thinner.

Place the samsa triangles decorated in this way, seam side down, on a baking sheet lined in advance with baking paper, and brush the top with beaten egg, which will give the finished baked goods an appetizing rosy color. Place a baking sheet in a preheated +200 C oven and bake the samsa for 20-25 minutes. During this period of time it will rise and brown. These baked goods should be served warm.

Other pieces of puff pastry for samsa can wait their turn, like any puff pastry, so that you can prepare the required amount of samsa for the table without any supplies, because the best taste of this dish is manifested only in the freshest and fairly warm form. Samsa made from puff pastry, prepared according to this rather ordinary and spirited recipe, can become your signature dish, to which you won’t be ashamed to invite guests and welcome them yourself to enjoy the soft and at the same time crispy, low-fat and aromatic juicy samsa. You can serve our baked goods with your favorite sauces, from hot chili to delicate creamy sauces based on yogurt and homemade mayonnaise - this, as they say, is a matter of taste. Bon appetit and, of course, good mood.

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 purchased 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.

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.
Melt the butter and cool it 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: no matter how tightly we did not seal the seams of the dough, 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).

Uzbek puff samsa: how to cook

Not just any pie with meat can be called Uzbek samsa, but only one made from a certain dough, with raw insides inside and, moreover, baked using a certain technology. The standard is in a tandoor, a clay wood-burning oven that heats up to very high temperatures. I don’t have a tandoor at hand, and even in my home oven I can get delicious Uzbek puff samsa.

egg 1 pc.
butter 50 g + for greasing
salt 1/2 tsp.
water (boiling water) 1 cup
flour 4 cups
butter for layering 100-150 g
starch for rolling out dough
milk for brushing dough
black cumin for sprinkling samsa

finely chopped lamb with fat 600-700 g

onion 2 heads
cumin

STEP-BY-STEP COOKING RECIPE

The dough for the bottom of the samsa is kneaded separately: everything is done by eye, there are no clear proportions: a little flour and water. Knead into a smooth dough.

Key words

In Uzbekistan, everyone can cook, and the profession of a cook enjoys unquestionable respect. Dishes in .

Once upon a time, Uzbekistan salad was one of the most recognizable salads of our given republic, of its own kind.

Not every meat pie has the right to the name - samsa, but only those made from a certain one.

It is customary to refer to baked goods as products made from any type of dough, cooked in a stove or oven. But .

Just

It is curious that in Russian times the traditional salad of Uzbekistan could only be experienced in this way.

Well-prepared Uzbek pilaf is such a tasty and wonderful dish that it has long been popular.

Thank you very much for the recipe! I just prepared this delicious dish. Naturally, it took a lot of time, but in the end I got a deliciously tasty samosa! The whole family drank tea with samosa PS After reading the reviews, I separated 50 grams from each of the three balls of dough for future flatbreads, which did not allow the broth to leak out of the samosa (when the layers opened in the oven).

Thanks for the recipe! Nowadays I use only this recipe to bake samsa with a wide variety of insides. Consistently successful dough, although the recipe is amazing to write.

Good day! I’m not very clear about the separate piece of dough that needs to be placed on top so that the layers don’t spread. Where can I get this “separate piece of dough”? Knead separately? Or did I understand something wrong?

Andrey, this is SAMSA, especially the beautiful Uzbek puff Samsa! she asks for attention, respect, and love. It's not a sandwich, after all.

This is a sada masa, not a recipe. 🤣

The recipe is very poorly written. Step-by-step photos do not match the text below them! I agree with Alla, nothing is clear, I’m just confusing the photos.

Hi, I have a question for you: The Samsa in the picture, are these the ones you took, or is this a photo taken from an image bank?

Nothing is clear, to be honest. It is written to roll out the dough into a triangle shape, but in fact it is a circle. What is what? I’d rather make puff pastry according to my grandmother’s recipe.

I wrote in step No. 8. Minced meat: finely chopped lamb with fat 600-700 g, 2 onions, salt, pepper, cumin to taste. Sorry, next time I will format the recipe correctly!

Natalia, everything is magical: photo and recipe. But this is a recipe for samsa dough. Why don't you write anything about minced meat? How many grams of minced meat is needed for this amount of dough?