As I already wrote in previous articles, samsa is prepared not only from unleavened puff pastry, a recipe with a photo of which, by the way, is available on our website. The dough for samsa is chosen at your own discretion. Yeast, yeast-free, puff pastry, butter. There are many recipes, as well as the bakers who come up with them. Yes, some products cannot be called samsa, rather they are fluffy pies or buns, but before you argue with the authors of the recipes, you need to try baking according to their recipes at least once. Fortunately, nowadays an assortment of puff pastry is sold in almost all grocery stores at affordable prices. It is packaged in 500 grams per package - 2 layers of 250 grams each. Convenient, practical and eliminates the hassle and fuss with flour.
Now let's move on to the recipe itself.

To prepare 1 kg of dough:

1. Premium flour - 700 gr.
2. Water (warm) - 1 - 1.5 cups.
3. Yeast - 1 tsp with a slide.
4. Salt - to taste.
5. Sugar - 0.5 tsp.
6. Creamy margarine - 100 gr.
7. Vegetable oil - 100 gr.

For filling:

1. Meat (beef, pork, lamb) - 300 gr.
2. Lard - 100 gr.
3. Onions - 4-5 pcs.
4. Salt, ground black pepper - to taste.

Melt margarine in butter over low heat and set aside. Knead the yeast dough in a bowl. It should be soft, but at the same time easily come off your hands and not stick to the rolling pin. To obtain this result, I advise you to gradually pour the flour into the water, and not vice versa. With this method of kneading, you can control the elasticity and stiffness of the dough during the process. The amount of ingredients is approximate. No one can tell you more precisely, since it all depends on the quality of the flour.
Set the dough aside for 15 minutes, then roll it out into a thin layer. For ease of processing, I suggest first dividing it into 4 smaller koloboks. Grease the rolled out layer with a layer of oil mixture and roll it into a roll, which in turn is twisted into a spiral.

Place in the refrigerator for 1 hour (minimum), or it is better to prepare the dough in advance and keep it in the cold overnight. This way, all layers will be saturated with oil and the baked goods will become flaky and airy.
More than an hour is enough for you to prepare the filling, which can be lumpy or minced. I'll tell you how to prepare the chunky filling.
Cut the onion, meat and fat into small cubes, season with salt and pepper. If you wish, you can add more spices. Such as zira. Leave the filling in the bowl for half an hour. Connect the oven, setting it to 200 degrees.

Take the chilled dough out onto the table. There are also two processing options here. Or you will unwind the spiral and cut it into “bedside tables”. Or squeeze and roll the “snail” into a sausage and also cut it. Press each block with your palm and roll it into a small round cake. It won’t work very thin because it’s a yeast dough.

Place one tablespoon of minced meat in the middle and fold the free edges over it. Pinch the corners and tuck them in to prevent juice leakage.

Place the finished products in rows on a baking sheet covered with parchment, leaving a distance of 4-5 mm between the dryers. They should lie on the sheet with the smooth side up. No paper, grease with oil. Brush the surface with mixed water and beaten egg. Sprinkle with sesame seeds. If you don’t have them, it doesn’t matter; baking will still be delicious without them.

Place in the oven for 25-30 minutes. After a while, remove the golden-brown pastry from the sheet into a plastic cup with a lid. Leave for 5 minutes.
That's the whole recipe for making samsa in the oven. Bon appetit!

In another version, I used ready-made puff pastry dough. I took the remaining ingredients in the same quantities as in the first recipe.

I slightly defrosted the briquette, after removing the dough from the packaging. When defrosting, the layer must be covered with film to prevent it from drying out. I did not defrost it completely, leaving the dough cool.

I cut it into squares, rolled each one out and did the rest of the steps as in the previous case.

By the way, the shape does not have to be triangular. These can be squares or balls. Any form convenient for you.
When using yeast puff pastry, know that the baked goods will be airy and soft - soft, but without very crispy layers.

Samsa made from yeast puff pastry with potatoes and onions

Compound:

1. Ready dough - 1 package.
2. Potatoes 4-5 pcs.
3. Garlic 3 cloves.
4. Green onion - 1 bunch.
5. Salt, ground black pepper - to taste.
6. Egg - 1 pc.

While the dough is defrosting, prepare the filling. Peel the potatoes and cut into cubes. Chop the onion. Squeeze or finely chop the garlic.
Mix all ingredients thoroughly in a bowl.

Divide the melted dough into squares of the size you need. Roll out each one individually and place the filling in the middle.

Close the semi-finished product like a parcel.

Fold up the free edges as well. Connect them by compression.

You will get such a pie. Place seam side down on a sheet lined with baking paper or greased with butter.

Brush with beaten egg and bake at 190-200 degrees for half an hour.
After half an hour, remove the sheet, remove the dryers and let them cool slightly. Bon appetit!

Yeast samsa with minced meat and potatoes

1. Curdled milk - 1 glass.
2. Water - 0.5 cups.
3. Sugar - 0.5 tsp.
4. Yeast - 1 tsp.
5. Premium flour - 700 gr.
6. Vegetable oil - 2 tablespoons. spoons.
7. Minced meat - 500 gr.
8. Onions - 4 pcs.
9. Salt, pepper - to taste.

In a bowl, dilute the curdled milk with warm water, pour in the butter, salt and add sugar and yeast.

Mix everything until smooth and gradually add the sifted flour, without stopping kneading. Knead into an elastic, soft dough in this way and put in a warm place for an hour, covering with a lid.

At this time, mix the minced meat with onion, spices and salt.
Turn on the oven at 200 degrees.
After an hour, divide the dough into parts and roll each into a ball.

Roll the balls one by one into round layers and put the filling on the center.

Connect the loose ends to form a triangle or whatever shape you prefer.

Place the molded products on an oiled baking sheet in rows, leaving 4-5 mm between them. Brush with egg. If desired, sprinkle with sesame seeds. Bake for 25-30 minutes until golden brown.

Remove the finished samosas from the sheet and separate them from the paper with a spatula or your hands. Cover with a lid in a deep bowl for 5 minutes.
Transfer to a flat dish and eat.
Eat with vinegar or tomato sauce. Just like adjika. Delicious!
Bon appetit!

I would now like to express my gratitude to Golib Saidov for the opportunity to watch the preparation of dishes, in particular samsa, on TV.

Delicious Uzbek samsa made from puff pastry is for many the pinnacle of culinary art. However, in reality, every housewife can prepare a delicacy. To do this, you need to familiarize yourself with the intricacies of the technological process and take care of the availability of the necessary products.

How to cook samsa from puff pastry?

In order for homemade samosa made from puff pastry to please you with its excellent taste, turn out rosy and appetizing, you must follow the established rules that accompany each recipe.

1. You can make your own puff pastry or buy ready-made frozen ones.
2. The puff base should not be rolled out too thin - the product must maintain its integrity in order to preserve the juices inside.
3. The filling for puff pastry samsa can be made from chopped or twisted meat, vegetables or cheese.
4. As a rule, the products are made into a triangular or rectangular shape, tightly pinching the edges, brushing the surface with egg and sprinkling with sesame seeds.

Puff pastry samsa recipe

An authentic recipe for the Uzbek delicacy involves long and tedious preparation of the puff base. Actually, this nuance scares away most housewives from following the traditional technology, and they completely refuse to cook samsa on their own. However, with ready-made puff pastry the dish will turn out just as good.

Ingredients:

• puff pastry – 700 g;
• meat (pulp) – 500 g;
• onions – 3 pcs.;
• egg – 1 pc.;

Preparation

1. Defrost puff pastry.
2. Finely chop the meat and onion, mix and season.
3. Roll out the defrosted layers on a table dusted with flour, roll them up, cut them into portions, and roll them out again.
4. Fill the pieces with filling, pinch the edges, place on a baking sheet, brush with egg and sprinkle with sesame seeds.
5. After 25 minutes in the oven at 200 degrees, the samsa from the finished puff pastry will be ready.

Samsa with chicken made from puff pastry - recipe

With a package of puff pastry and a couple of chicken breasts in stock, you can provide your family with a delicious snack in just a few minutes. While the puff base is defrosting, you can finely chop the chicken and mix it with chopped onion. All that remains is to form and bake the products.

Ingredients:

• puff pastry – 700 g;
• chicken fillet – 2 pcs.;
• onions – 3 pcs.;
• egg – 1 pc.;
• flour, salt, pepper, sesame.

Preparation

1. Roll out the dough and cut into portions.
2. Fill the pieces with the filling seasoned with salt and pepper, pinch the edges, brush with egg and sprinkle with sesame seeds.
3. After 25 minutes, the puff pastry samsa with chicken will be browned and ready for tasting.

Samsa with minced puff pastry - recipe

Delicious samsa made from puff pastry is usually made from minced meat. However, there is not always time for long cutting of the product. It’s much faster to simply twist the meat slices through a meat grinder or grind them using a blender. This variation of an oriental delicacy cannot be called authentic, but it is guaranteed to be tasty.

Ingredients:

• puff pastry – 700 g;
• minced meat – 500 g;
• onion – 300 g;
• water or broth - ¼ cup;
• egg – 1 pc.;
• flour, salt, pepper, cumin, sesame.

Preparation

1. The dough is divided into portions.
2. Season the minced meat with onions with salt and pepper, add cumin and broth.
3. Fill the pieces with filling, brush with egg, sprinkle with sesame seeds.
4. As soon as the samsa made from puff pastry with minced meat, placed in a hot oven, is browned, you can remove it to a dish.

Samsa with puff pastry cheese - recipe

A popular variety of oriental dish is made from puff pastry. You can purchase the flour base ready-made or make it yourself using the proportions of the ingredients from this recipe. For the filling, brine cheese is often used: feta cheese, Adyghe cheese, suluguni, combining the product with herbs.

Ingredients:

• flour - 3 cups;
• water – 1 glass;
• salt – 1 teaspoon;
• butter – 150 g;
• cheese – 350 g;
• greens – 1 bunch;
• egg – 1 pc.

Preparation

1. Mix flour with salt, water and oil (100 g), knead, let stand for 40 minutes, roll out thin.
2. Lubricate the layer with melted butter, fold it in half, roll it out and grease it again, repeat the procedure 4 times.
3. After the last folding, the dough is cooled, then rolled out again, brushed with butter, rolled into a log and cut into pieces.
4. Each portion is rolled out and filled with grated cheese and mixed with herbs.
5. Samosa with puff pastry cheese, brushed with egg and sprinkled with sesame seeds, is baked until golden brown.

Puff pastry samsa with pumpkin – recipe

Juicy and original in taste is obtained from puff pastry. Often, the vegetable mass for filling is supplemented with finely chopped fat tail fat, which makes the products more piquant, filling and juicy. You can make the flour puff pastry yourself in advance or purchase ready-made frozen ones.

Ingredients:

• puff pastry – 700 g;
• pumpkin pulp – 500 g;
• onion – 250 g;
• egg – 1 pc.;
• salt, pepper, black sesame.

Preparation

1. Grind the pumpkin pulp, chop the onion, knead the mass with your hands, adding salt and pepper to taste.
2. Portions of dough are rolled out and filled with filling.
3. Brush the products with egg and sprinkle with sesame seeds.
4. After 25 minutes in the oven at 200 degrees, samsa with pumpkin made from puff pastry will be ready.

Samsa with pork made from puff pastry

As mentioned above, samsa made from puff pastry with minced meat is considered authentic. In this case, pork pulp is used to decorate the delicacy, which is preferably cut into small cubes, like onions. For convenience, the meat product can be frozen, which will simplify slicing.

Ingredients:

• puff pastry – 500 g;
• pork – 500 g;
• onion – 250 g;
• egg – 1 pc.;
• salt, pepper, cumin, sesame.

Preparation

1. Prepare the pork, mix it with onions, season and stir.
2. Divide the rolled out dough into portions, fill with filling, and pinch the edges.
3. Add salt, pepper, nutmeg, herbs, mix, place in a sand base in a mold.
4. Bake the pie for 30 minutes.

Samsa with lamb made from puff pastry

Made from puff pastry and decorated with lamb. About all the nuances of such preparation in this recipe. The main thing is to choose fresh, high-quality meat, ideally schnitzel or brisket, and complement it with an impressive portion of onions. The filling components are finely chopped with a knife, without using a meat grinder.

Ingredients:

• puff pastry – 700 g;
• lamb – 700 g;
• onion – 400 g;
• greens – 1 bunch;
• egg – 1 pc.;
• salt, pepper, cumin, sesame.

Preparation

1. Prepare the filling by chopping the ingredients and seasoning to taste.
2. Roll out the dough, divide into portions, fill with filling and pinch the edges.
3. Brush the products with egg, sprinkle with sesame seeds, and place on a baking sheet.
4. In 30 minutes, the puff pastry samsa with meat will be ready.

Puff pastry samsa with beef - recipe

Samsa with beef made from puff pastry is not as fatty as with lamb or pork, but this does not make it any less tasty. If the correct proportions of meat and onions are observed, the products will be juicy, moderately spicy, and incredibly tasty. The filling can be supplemented with cilantro, parsley or seasoned with spices for meat.

Ingredients:

• puff pastry – 700 g;
• beef – 600 g;
• onion – 400 g;
• egg – 1 pc.;
• salt, pepper, sesame.

Preparation

1. The beef flesh is frozen a little and cut into cubes as small as possible.
2. Mix the meat with chopped onions and season.
3. Roll out the dough, divide into portions, which are filled with filling.
4. The resulting pieces are greased with oil, sprinkled with sesame seeds and browned in the oven.

Samsa with puff pastry cottage cheese

Samsa with cottage cheese prepared according to this recipe will surprise you with its contrast of taste and originality. It is preferable to choose medium-density granular cottage cheese, having previously processed it with a blender or passed it through a sieve. The spiciness of the delicacy can be adjusted by reducing or increasing the amount of pepper and garlic.

In Central Asia, for samsa with meat, homemade puff pastry, which contains lamb fat, is often used. We will prepare the dough with butter, resulting in a delicately smelling pastry with a pleasant fat content. Why is it better not to use store-bought puff pastry for samsa? Because it is impossible to make a special shape from the finished dough with a curl diverging from the center to the edges. Namely, it is this, and not the triangular shape of the pie, that makes it possible to understand that this is a real samsa with meat made from puff pastry. The recipe with photos will help you understand how to properly prepare the dough and how to cut it using authentic technology, obtaining distinct flaky spiral patterns on the ruddy backs.

Ingredients:

For the test

• Flour - 10 tbsp;
• Dry yeast - 2 tsp;
• Egg - 2 pcs.;
• Sugar - 2 tbsp. l.;
• Fat curdled milk - 3 tbsp.;
• Salt - 2 tsp;
• Butter - 300 g.

For minced meat

• Minced lamb - 1 kg;
• Onion - 0.5 kg;
• Water - 4 tbsp. l.;
• Salt - to taste;
• Zira - to taste;
• Ground white pepper - to taste.

For lubrication

• Chicken yolk - 1-2 pcs.;
• Sesame - to taste;
• Nigella - to taste.

Cooking time: 3 hours

Number of servings: 36 pcs.

How to cook real samsa with meat from puff pastry

I use a bread machine to knead the dough. For those who don’t have it, put the ingredients in a wide bowl. Mix eggs, sugar, salt and yeast in the bowl of a bread machine.

Add curdled milk from whole goat milk, which can be replaced with cow milk.

Pour in the sifted flour and send the bowl to the bread machine for the “Kneading Dough” program. If you don’t have a bread machine, you need to knead the dough with your hands for 10-15 minutes until it becomes soft and elastic.

While the dough is kneading, let's make minced meat - finely chop the onion.

Combine chopped onion, white pepper, cumin, salt and water with the coarsest ground lamb mince.

Knead the minced meat for samsa thoroughly and remove it.

Divide the risen dough into two parts, forming them into balls.

Divide each ball of dough in half again and roll it out into identical thin, elongated shapes.

Grease the surface of the juice with soft butter.

Place a second juice on top of the oiled juice, which we also generously grease with butter.

Roll the puff pastry into a thin roll.

We cut it in half to wrap two pieces in cling film, sending them to the refrigerator, on the shelf of which the dough for puff samsa will be suitable.

This is what our puff pastry dough rolls look like after proofing in the refrigerator.

Cut each roll into 9 pieces.

Unscrew the “tail” of this mini-roll and press it on top of the dough layers on the cut side. This will prevent the oil from leaking out when baking.

Roll out a thin portion of juice for samsa.

Place the juicy meat filling in the middle.

We form the product in the form of a triangle, connecting the dough in the center and pinching the seams well.

Place the samosa on the parchment, seam side down. Brush the top surface of the samsa with yolk using a pastry brush.

Sprinkle each samsa with sesame seeds and place in the oven (baking temperature 200 degrees) for 30 minutes.

Place the finished samsa on the grill.

We will make the second batch of samsa in the form of round buns (parmuda), sprinkled with nigella.

Serve samsa with warm meat. Have a pleasant gastronomic experience!

If you wish, you can watch it too. Well, I think it’s simply a sin not to bring it to your blog!)

Samsa is one of the most popular dishes in Central Asia, which has become loved by many in our country, so much so that they began to cook it themselves at home. The dough for it is usually made fresh, with water and flour; samsa can be puffed or not puffed. It’s especially chic if it’s baked in a tamdyr, but it also turns out great in the oven, at home. The fillings for it can be different, with pumpkin and potatoes, but the classic is sliced ​​meat with onions in a 1:1 ratio, and more fat, preferably fat tail. It is considered most delicious if it is prepared from lamb, but it is also good when made from beef. Among the spices, put cumin there, after rubbing it with your thumb in the palm of your hand, salt and ground black pepper. You can also add chopped cilantro and a couple of delicious diced tomatoes to the filling; they will add additional juiciness and sourness. To make a puff samosa, unleavened dough is rolled out into a large thin circle, which is then greased with a large amount of fat - it can be butter or margarine. Then, the dough is rolled into a rope and put in the refrigerator for several hours. If you then cut the dough rope crosswise, you will be able to see the layers that make the samosa flaky.
In Uzbek teahouses, water acidified with vinegar is served as a seasoning for samsa, poured into bottles with garlic cloves and chili peppers. It needs to be poured a little into the samsa while eating. Also, as a seasoning, they serve tomato sauce with herbs, garlic and black pepper (just don’t confuse it with ketchup!)
And, of course, you need to eat it piping hot, and the best drink to go with it is green tea.

Dough:
Flour - 6 cups (850 gr.),
Water - 2 cups (500 ml.)
Salt - 2 tsp,
Butter (or margarine) - 400 gr.
Glass = 250 ml.

Filling:
Beef (pulp) - 600 gr.,
Fat tail fat (or internal beef fat) - 200-300 gr.,
Onions - 600 gr.,
Zira - a couple of pinches,
Salt - to taste
Ground black pepper - to taste,
Fresh cilantro - 50 gr.
Yolk (for greasing samsa) - 2 pcs.,
Black and white sesame seeds - to taste.
Yield - 20 pieces.

How to cook:
Pour flour into a large bowl. Dissolve salt in water. Pour water into the flour and knead the dough. The dough should be soft and easily come off your hands.

Place the dough in a bag and leave to rest for 30 minutes. Then, divide it into two equal parts, knead again, put it in a bag and set aside for another 20-30 minutes.

Take out one piece of dough and roll it out thinly into a large circle, lightly dusting the counter with flour. The dough should be rolled out thinly so that your palm can be seen from below.
Brush the rolled out dough with half the melted butter at room temperature. And from below, start wrapping the dough into a thin rope. Roll the wrapped rope into a snail shape and put it in the freezer for 30 minutes (or you can make the dough the evening before, putting it in the refrigerator overnight)

We do the same with the second part of the test.
While the dough is in the freezer, you can make the filling. Cut the meat into cubes, approximately 1 cm on a side, finely chop the fat, chop the onion into half rings, season the filling with cumin rubbed between your fingers in the palm of your hand, salt, ground black pepper, mix. At the very end, add chopped herbs and mix again.
Remove one piece of dough from the freezer, unwind it and cut it into ten equal pieces.
Press each one with your palm so that the cut side with the layers is on top.
Roll out with a rolling pin into a circle from the middle to the edges, the edges of the dough should be thinner than the middle.
When rolling, do not under any circumstances sprinkle the table and dough with flour! Flour will clog the dough and puff pastry. To prevent the dough from sticking to the table, grease it with vegetable oil.
Place the filling in the middle of the rolled out juice and overlap it on three sides with dough, pressing the edges of the dough. Place the formed samosa, seam side down, on a baking sheet greased with vegetable oil.

It is very easy to prepare samsa from ready-made puff pastry. To prepare this delicacy, you can use yeast and yeast-free dough, which you can purchase in the store or knead yourself at home. So, let's prepare delicious and satisfying samsa together!

Ingredients

Step-by-step recipe for making Samsa from ready-made puff pastry with photo

Let's get down to business:

First you should peel and finely chop the onion.

Add onions and spices to the minced meat; seasoning for pilaf is perfect.

Thaw the dough and roll it out.

Then roll the dough layer into a roll and grease the product, using melted butter.

Now the dough roll needs to be cut into pieces.

Place all the dough pieces on the table with the spiral up, then roll them out and put the meat filling in the center.

Pinch the edges and give the products a triangular shape.

Next, beat the egg into a clean bowl, add water, beat the ingredients and grease the dough pieces. Sprinkle sesame seeds on top.

Now you need to turn on and preheat the oven to 200 degrees.

Take a baking tray and grease it using butter. Place the dough pieces on a baking sheet and bake them in the oven for 20 minutes. That's all, the delicious samsa made from ready-made puff pastry is ready!

Video recipe for Samsa made from ready-made puff pastry

Samsa from ready-made puff pastry with meat

We also suggest you prepare samsa from ready-made puff pastry with meat according to a different recipe. This dish will delight your loved ones and even cheer them up!

So, in order to prepare samsa according to this recipe you will need:

Ingredients:
ready-made puff pastry – 4 layers;
any meat product – 350 grams;
onion – 3 heads;
sesame seeds – 30 grams;
egg - 1 piece;
salt, ground black pepper - to your taste.

Now let's get to work:

1. Remove the dough from the refrigerator and defrost it.
2. Then wash the meat and cut into small pieces.
3. Peel the onion and cut into large pieces.
4. Place the meat and onion pieces into a wide container, add salt and pepper to the ingredients, stir and the filling is ready.
5. Next, roll out the dough and cut it into triangles.
6. Place the meat filling on one edge and roll the product into a roll.
7. Now you will need a baking sheet, cover it with parchment paper and grease it with water.
8. Place the dough piece onto a baking sheet.
9. Beat the egg into a wide bowl, beat it and brush the products with the beaten egg mixture.
10. Now you need to turn on and heat the oven to 200 degrees, bake the samsa for 20 minutes.
11. When you take the delicacy out of the oven, sprinkle everything with sesame seeds. That's all, the delicious samsa is ready, invite everyone to the table!

Enjoy your meal!