Samsa with chicken and mushrooms at home (simple dough). Samsa with chicken and mushrooms at home (simple dough) Step-by-step recipe with photos

Step-by-step recipe for samsa with chicken and mushrooms with photo.
National cuisine: home kitchen
Type of dish: Baked goods, Filled dishes
Recipe difficulty: Not an easy recipe

Preparation time: 16 minutes
Cooking time: 1 hour
Number of servings: 5 servings
Calorie Amount: 28 kilocalories
Occasion: Afternoon snack

Very tender, aromatic and filling pastries with filling. This dish came to us from Asian cuisine and has firmly taken root. This time I want to use chicken and mushrooms as the filling.
Very nourishing and tasty pastries. Knead the dough from butter, a pinch of salt, flour and water. Put it in the refrigerator for a while. Fry mushrooms and onions in a frying pan, add chicken, nutmeg, prunes and spices. When the filling has cooled, add grated cheese. Roll out the dough into flatbreads and place the filling on each one. Pinch the edges, brush the pies with yolk, sprinkle with sesame seeds and place in the oven for 45 minutes. That's the whole recipe for how to cook samsa with chicken and mushrooms.
Number of servings: 5
Ingredients for 5 servings
Flour - 350 grams
Butter - 120 grams
Chicken fillet - 300 grams
Champignons - 200 grams
Prunes - 50 Grams
Cheese - 50 Grams
Onion - 1 piece
Yolk - 1 piece
Ground nutmeg - 2 Pinches
Vegetable oil - To taste
Sesame - To taste
Salt, pepper - To taste

Step by step
Rub the frozen butter into flour, add salt and mix.
Pour in cold water and knead the dough. Place it in the refrigerator for half an hour.
Cut the chicken fillet into small cubes.
Also cut the mushrooms and onions, fry them in a frying pan for 10 minutes, adding salt and pepper. Then add pieces of chicken fillet, nutmeg, prunes cut into strips, fry for another 10-15 minutes. Cool the filling, add grated cheese.
Roll out the dough into flat cakes and place equal parts of the filling on each of them. Pinch the edges, brush the pies with yolk, sprinkle with sesame seeds and place in an oven preheated to 180 degrees for 45 minutes.

Samsa is a very tasty pastry stuffed with meat, which can be prepared at home. Sometimes, if there is no time, it is prepared with puff pastry bought at the store, but in this recipe I want to offer a simple, tasty dough that is not difficult to prepare. I suggest chicken with mushrooms as a filling, but you can just use minced meat with onions and spices.

Dough:

Flour - 4 tbsp.
Sour cream - 1 tbsp.
Butter or margarine - 6 tbsp.
Egg - 1 pc. (if small, then 2 pcs.)
Soda - 1 tsp. (cancelled)

Filling:

Chicken - 350 g
Fresh mushrooms - 200 g
Onions - 3 pcs.
Fresh greens (parsley, dill, cilantro) - 1 bunch
Zira - 1 tsp.
Salt and ground black pepper - to taste.

Butter or margarine must be melted over low heat.

Add slightly cooled butter, sour cream and salt to the beaten eggs.

Beat everything with a mixer or whisk.

Add slaked teaspoon of soda to the sifted flour and pour into the resulting mass of eggs and sour cream

Knead into a smooth, soft dough, wrap in plastic and refrigerate for one hour.

Chicken fillet cut into small cubes

Add chopped onion

Mix and add finely chopped herbs and one teaspoon of cumin to the resulting minced meat.

Chop the mushrooms and fry until fully cooked, add salt and ground black pepper

Combine them with minced meat and mix thoroughly.

We take the dough out of the refrigerator, divide it into parts and roll out circles approximately the size of a tea saucer, put the filling in the center

Connect the edges to form a triangle

Place our samsa on a baking sheet lined with parchment and grease the top with yolk and sprinkle with sesame seeds. Place in an oven preheated to 1800 degrees and bake for 40-45 minutes.

Remove and serve slightly cooled.

Bon appetit!

Samsa is an oriental dish that consists of filled pies. They can be of various shapes: triangular, square or rounded. For the filling, as a rule, finely chopped meat and onions are used. However, samsa is also baked with other fillings: pumpkin, mashed potatoes, lentils, cheese, herbs. In Asian countries they cook it in a tandoor - a special oven, but at home a regular oven is quite suitable.

To make baked goods with meat juicy and tasty, you need to prepare the filling correctly:

There should be a lot of onions - it will add juiciness.
The meat should not be ground - it is cut into small pieces. This is necessary in order for the rich meat taste to be felt.
You should put a small piece of fat (lamb, pork) into the filling.

Samsa with chicken is no less tasty. To do this, remove the skin and remove excess fat. If you want the filling to be more interesting and filling, you can add fried mushrooms. They have a neutral taste and add juiciness. Be sure to add spices to the minced meat: cumin, ground pepper, turmeric.

To make pies in the classic version, puff pastry is used, but you can replace it with the one you like best. Dough made with sour cream is especially easy to prepare. It is simple, keeps its airiness for a long time, and when prepared at home, it turns out very tender and tasty.

Of course, some subtleties must be observed:

flour should only be of the highest grade - it contains a lot of gluten, which has a beneficial effect on elasticity. Before use, it should be sifted so that it is saturated with oxygen;
The mass must be salted. If there is not enough salt, the pies will “float”, but if there is too much salt, their taste will deteriorate;
butter or margarine should be melted in a water bath or in the microwave - this is necessary so that the finished baked goods acquire a delicate creamy taste
melted butter is combined with sour cream and the egg mass is carefully introduced;
add soda or baking powder to the flour to make the pies airy;
the dough should be kneaded until it stops sticking to your hands;
Leave the mixture to rest for 25-30 minutes.

Roll out the dough and cut out small circles or squares from it. Place the filling in the middle and pinch the edges so that the juice does not leak out of the pie. The top of the product is brushed with egg yolk, but this should not be done on the sides, as the pies will not rise well. Bake them in a well-heated oven for about 30-45 minutes.

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Samsa– these are triangular pies made of unleavened or puff pastry. Most often, samsa is made with minced meat and onions, but there are other options: with chicken, cheese and even mushrooms. This dish is typical for the national cuisines of Uzbekistan and Tajikistan, where samsa is sold almost everywhere. The dish is very tasty, satisfying and not very difficult to prepare. Let's cook!

Samsa with chicken and mushrooms: ingredients

[*]Flour - 350 grams
[*]Butter - 120 Grams
[*]Chicken fillet - 300 grams
[*]Champignons - 200 grams
[*]Prunes - 50 Grams
[*]Cheese - 50 Grams
[*]Bow - 1 piece
[*] Yolk - 1 piece
[*]Ground nutmeg - 2 Pinches
[*]Vegetable oil - To taste
[*]Sesame - To taste
[*]Salt, pepper - To taste

Samsa with chicken and mushrooms: preparation steps

1. Rub frozen butter into flour, add salt and mix.

2. Pour in cold water and knead the dough. Place it in the refrigerator for half an hour.

3. Cut the chicken fillet into small cubes.

4. Also cut the mushrooms and onions, fry them in a frying pan for 10 minutes, adding salt and pepper. Then add pieces of chicken fillet, nutmeg, prunes cut into strips, fry for another 10-15 minutes. Cool the filling, add grated cheese.

5. Roll out the dough into flat cakes, and place equal parts of the filling on each of them. Pinch the edges, brush the pies with yolk, sprinkle with sesame seeds and place in an oven preheated to 180 degrees for 45 minutes.

Samsa is a popular pastry with a large volume of juicy filling wrapped in thin dough. The countries of Central Asia shared recipes for delicious pies with us. Soon we became admirers, and we ourselves learned how to cook samsa from puff pastry in the oven at home. The secret to the success of triangular pies is the filling, which consists of chicken meat and an abundance of onions, which gives the dish a special juiciness. Don’t get hung up on one taste; add mushrooms, potatoes, and cheese to the chicken filling. The dinner dish will be more satisfying.

How to make homemade samsa with chicken from puff pastry

Here is a step-by-step story about all the intricacies of preparing triangles with a juicy filling. Homemade puff samsa can be made from ready-made or homemade dough.

Advice: chicken breast is not suitable for samsa, take the fattier parts, the chicken legs are better.

You will need:

For the dough:

Flour – 250 gr.
Butter – 100 gr.
Water – 100 ml.
Salt – 1/3 small spoon.

If you take ready-made puff pastry, you will need 500 g.

For filling:

Chicken leg – 500-600 gr.
Onion – 2 pcs.
Coriander – 1.5 teaspoons.
Zira – 1 teaspoon.
Pepper, salt.

For decoration, take one yolk and a pinch of sesame seeds.

Step-by-step recipe with photos

Many people have adapted to keeping ready-made frozen dough in stock. This is very convenient because it allows you to make samsa in a matter of minutes. It is of high quality, easy to roll out, and the dish turns out no less tasty than using homemade dough.

If you like to tinker with flour, then follow the step-by-step story.

How to prepare dough for samsa

Pour the sifted flour into a deep bowl. Add salt and stir.
Coarsely grate the butter directly into the flour. Put it in the freezer the day before, it will be easier to grate.
Stir, pour in ice water (also place it in the refrigerator freezer in advance, but not for long).
Start kneading the dough with a spoon first. Then transfer the contents of the bowl to your workbench. Continue kneading the dough mixture by hand. Roll into a ball, wrap in film. Send it to rest on the refrigerator shelf. Infusion time is 30-40 minutes.

Without wasting time, start filling.

Chop the onion into cubes.

Separate the meat from the bones. Cut into small pieces. If you come across chicken fat, don’t put it off, cut it up and add it to the filling, samsa loves fat. Many people like to fry chicken meat. Do it if you want. Fry for just a couple of minutes, then drain the released meat juice. But this is not a required step.

Salt the filling, add coriander, cumin and pepper. Mix the mixture thoroughly.

Divide the rested dough into 2 parts. Roll out each one. Form sausages from the dough layer. Cut into pieces of any size.

Press down a piece with your hand and roll it into a flat cake with a diameter of about 10 cm.

Place a spoonful of filling in the middle.

Secure the edges of the pie with a triangle, as shown in the photo. Secure the edges well so that the filling does not fall out during frying, otherwise the samosa will lose its juiciness. Make triangular pies from all the blanks.

Turn on the oven to warm up to 180 o C. In the meantime, place baking paper on a baking sheet. Place the samosa pieces with the seams down. Beat the yolk. Coat the top of the products.

Sprinkle with sesame seeds. Bake for approximately 30-40 minutes. A golden brown crust will signal readiness.

Warning! Be careful when eating your favorite dish, as it contains a lot of calories. For 100 gr. samosas are as much as 325 kcal.

Homemade samosa with chicken and potatoes made from ready-made puff pastry

Triangular juicy pies will never get boring, especially if you add potatoes, for example, or mushrooms to chicken fillet. Keep the recipe simple.

Take:

Puff pastry – 500 gr.
Large potato tuber.
Minced chicken – 300 gr.
Large onion.
Spices to taste, salt.

How to make samsa:

Thaw the layers of ready-made yeast-free dough.
Roll it up and divide it into equal round pieces. Press, flattening. Roll out into thin flat cakes.
Cut the chicken fillet into cubes and chop the onion in the same way. Peel the potatoes and cut into small cubes. Combine the ingredients in a bowl, sprinkle with spices and salt.
Place the filling in the middle of the flatbreads, forming a triangle as in the photo. Pinch the edges of the products well. Brush with egg and sprinkle with sesame seeds. Bake at 180-190 o C. Cooking time – 30-40 minutes.
Tip: as a rule, the dough is taken without yeast, the samsa turns out with a pleasant crunch, which everyone likes so much. Fans of fluffy, soft baked goods can make pies on yeast puff pastry. But be prepared that you won’t get a maddening crunch.

Puff pastry samsa with chicken, mushrooms and potatoes

Go on a spree, go on a spree, add mushrooms along with the potatoes, and then you won’t be able to tear yourself away from the pie even with the strongest will.

Dough without yeast – 500 gr.
Potatoes – 100 gr.
Chicken fillet – 300 gr.
Potatoes are large tubers.
Large onion.
Mushrooms (champignons) – 50 gr.
Pepper, salt, herbs, sunflower oil.

Bake:

Turn on the oven to warm up to 190-200 o C.
Cut the filling ingredients into small cubes. Mix, fry in oil for 5-10 minutes until lightly browned. Cool the filling.
Roll out the dough layers and roll them into a sausage.
Cut the sausage into pieces 3-4 cm thick. Roll out each piece again.
Add the filling and form a pie, carefully pinching the edges.
Place on a baking sheet lined with parchment. Brush with yolk and sprinkle with spices. Baking time in the oven is 25-30 minutes.

Video recipe to help beginner cooks. Watch the steps, repeat, delight yourself and your loved ones with a delicious homemade dish.

Samsa is a popular pastry of Central Asian cuisine, combining thin puff pastry and a generous amount of filling. Lamb along with fat tail fat is most often used as a filler, but there are also options with beef, poultry, or even without meat at all - with pumpkin, potatoes, and herbs.

Today we offer to bake homemade samsa with chicken. To make baking in the shortest possible time, we will save ourselves from the long process of forming classic puff pastry by preparing it using a simplified method.

Ingredients:

For the test:

butter - 100 g;
flour - 250 g;
cold water - 100 ml;
fine salt - 1/3 teaspoon.

For filling:

chicken legs - 2 large (about 700 g);
onions - 2 medium heads;
salt, pepper - to taste.

For decoration:

sesame seeds (optional) - 1-2 tbsp. spoons;
egg yolk (for lubricating samsa) - 1 pc.

Samsa with chicken step by step recipe with photos at home

How to make dough for samsa

Combine flour with salt in a deep bowl. Rub the solid butter into large shavings and add to the dry mixture (the butter stick should be very cool, but not frozen).
Stir the mixture and then add cold water. Knead the dough by hand and put it on the refrigerator shelf for at least half an hour.
Meanwhile, prepare the filling ingredients. Remove the skin from the legs, cut the chicken meat from the bones and finely chop. We don’t throw away the fat, but also use it for filling to make the samsa as juicy as possible.
Peel the onion heads and chop them very finely or chop them in a blender bowl.
Combine chicken meat and onion. Pepper the samsa filling well and add salt to taste. If desired, add your favorite spices and/or fresh herbs.
Divide the chilled dough into two equal portions. For now we put one part back in the refrigerator, and from the second we form a “sausage”, which we divide into 7 approximately equal pieces.
Roll each piece into a round cake with a diameter of 10-12 cm on a surface sprinkled with flour. Place a portion of chicken filling in the middle.
We assemble a triangle: we lift the bottom and side edges of the dough towards the center and stick them together, forming an angle. Then we raise the second side edge to the center and fasten it.
Thus we get a pointed triangle. We try to fasten the seams very carefully so that they do not come apart in the oven. Similarly, we form triangles from the remaining dough.
Turn the pieces over to the other side (the seams should be on the bottom). Mix the yolk with a spoon of water and grease the surface of the future baking. Lightly sprinkle sesame seeds on top.
Place the pieces on a baking sheet with parchment and bake for about 40 minutes at 180 degrees (until golden brown).
Serve samsa with hot chicken. Thin dough and a generous amount of juicy filling - it's very tasty!

Bon appetit!