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

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 inside, 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).

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

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 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! Now I use this recipe only to bake samosas with very different interiors. Consistently successful dough, although the recipe is amazing to write.

Samsa with beef

Preparation time: 40 min.

Production time: 1 hour 30 minutes.

Number of servings: 5 pcs.

Ingredients

Cooking samsa

Samsa is a puff pastry with various savory insides. Samsa can be of different shapes: triangular, round or square, but it differs from pies in that the inside is always placed in it only in its raw form - potatoes, meat, pumpkin, greens. In Uzbekistan, samsa is baked in tandoor ovens and ovens.

They mostly use puff pastry made by hand. Puff pastry for samsa is not a soft pastry dough for cakes or pastries; it is still the hardest, but at the same time crumbly. Usually, lamb fat or vegetable oil or margarine is used to make it. This dough can be purchased at the store.

I would like to immediately say that my recipe is not authentic, I adapted it to the preferences of my family, but it turned out quickly and deliciously. In order to actually create lean beef juicier and softer, I did not add fat tail or other fat, but added butter and sour cream to the minced meat. And so that the store-bought dough would not be like a “confectionery” dough, I rolled it into a roll and cut it into pucks, as in the real samsa recipe. Worth a try!

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

Take beef meat, onion, puff pastry, butter, sesame seeds for sprinkling.

Grind the beef using a convenient method. Usually it is cut into very small pieces, but I put it in a meat grinder along with butter. This is not fatty lamb, I was afraid that during the baking process the beef would not have time to become soft. Cut the entire onion into small strips.

Add sour cream, spices and salt to the minced meat with onions.

Roll out the layer of puff pastry thinly and roll it into a tight roll. Cut the roll into uniform pieces.

Recipe: Samsa with minced meat - made from puff pastry

Samsa is usually prepared from homemade puff pastry based on dumplings. Grease with melted butter, roll up and form samsa - I shared the recipe for dough and rolling separately, you can look at the link given to us.

Samsa made from ready-made puff pastry is the quickest and most common version of savory samsa.

The dough can be used without yeast or with yeast.
Depending on what your preferences are and what outcome you want. I cooked with different doughs - the results are different, but I personally like all the options.

If you want the crispiest crust, then take yeast-free puff pastry.

I knitted yeast dough so that the samsa would be in the most shaggy dough.

My meat is pork - neck with fat.
Cut the meat into small pieces, approximately 1-1.5 cm cubes.

Finely chop the onion

There should be a lot of onion in samsa - approximately equal to the meat.

Dark pepper and salt to taste.

To make the onions the juiciest and most inconspicuous in the samsa, I mash them with a masher.

Mix the filling well and let it brew and marinate while you are busy with the dough.

I don’t defrost the puff pastry completely to make it easier to work with, then the dough doesn’t stick, it molds perfectly and you can work without flour.

I cut any layer of puff pastry into 4 equal squares.

I roll out the edges of the square thinly, leaving the middle untouched.

I put the filling in the middle and wrap it overlapping into a triangle.

Traditional samsa dough is folded overlapping and the edges are not even pinched.
They are laid with the seams down and therefore the inside does not leak out.