November 13, 2016 943

Samsa - a traditional dish in South-East Asia, according to the way of preparation and structure close to Russian patties. It can have an oval or square shape, but most often it is formed in the form of a triangle. The motherland of this dish is Uzbekistan, but it is reliably known that it was prepared in Persia.

Thanks to trade relations and migration, the dish has spread almost throughout Asia, including India and Pakistan, migrated to the Arabian Peninsula and even to Africa.

The Tatars who returned after the deportation brought him to the Crimea, where it became very popular. Anyone who rests on the South Coast can try samsa directly on the beach. You can order it in almost any restaurant of Asian cuisine, and even in the points of fast food.

This samsa is prepared from fresh, often puff pastry. However, unscrupulous cooks often try to deceive the consumer with flour, which is a key mistake in cooking. The filling is usually made from meat, but there are "vegan" varieties with potatoes, peas, lentils and other vegetables.

Preparing the samsa in tandyr - a domed furnace. Eat it hot, so take it out right before serving. However, at home, the electric oven will cope with the task of baking it.

Fresh pastry

This dough is suitable not only for samsa. Dumplings, vareniki and manti are made from it. Therefore, you can knead immediately a larger portion, send it to the freezer and use as needed.

Components:

Production time: 45 minutes.

Energy value: 264 kcal / 100 g.

In a deep container we sift the flour. We leave half the glass separately. We add salt, we make a deepening in the center and start pouring in warm boiled water. With the palm of our hand, we form a small bob, pour out the remaining water and knead the flour mass with the palms of our hands. When doing this in a bowl it will be hard, throw it out on a flat, dry surface, sprinkled with flour and continue the process.

The weight should be elastic, not stick to the palms, but not too steep. Cover the dough with a napkin and leave to lie down for fifteen minutes.

We roll into a thin rectangular layer, abundantly smeared mutton or pork fat, melted earlier, and wrapped in the form of a roll. From it we form a semblance of a snail and again let them lie down.

Puff pastry for samsa

Prepare such a dough is difficult. It must be very steep, and it will be difficult to roll it out. You can certainly buy a ready-made puff pastry in the store, but if you do not look for easy ways and cooking food for joy, then let's get down to business.

Components:

  • flour - 450 g;
  • water - 200 ml;
  • salt - 0.5 tsp;
  • fat - 50 g.

Production time: 45 minutes.

Energy value: 265 kcal / 100 g.

In the bowl, pour the sifted flour, pour in salt water and add the soft dough. It is better to do this on a flat table. Cover the mass with a towel and leave for ten minutes.

Fat chopped medium bars, melt in the saucepan and at the same time we drain the liquid into the bowl. Just do not put in a cool place otherwise, the mutton smalt immediately thickens.

We divide the dough into three parts, mix it again and leave it covered for fifteen minutes, it is done so that the gluten begins to "work" and the flour mass becomes obedient.

We roll each piece into a thin cloth, plentifully grease with melted fat and leave for one minute, so that the smalets are absorbed. From above on this cake put the same prepared cloth, and on it the third rolled out and missed piece. Collapse this sandwich in a tight roll, slightly stretch to the sides and you can cut into bars and proceed to sculpting samsa.

If the dough is made for perspective, wrap it with a film and immerse it in the refrigerator. In this form, the flour mass can be stored for several days, and if sent to the freezer, then months.

Recipe for sour cream

This dough on fermented milk products is often used for cooking homemade pizza. In cooking it is quite simple, but it turns out soft and gentle.

Components:

  • flour - 550 g;
  • egg - 1 piece;
  • water - 150 ml;
  • sour milk (sour cream) - 1 glass;
  • salt, soda - 0.5 tsp;
  • vinegar - 1 tbsp. l .;
  • smalets - 5 tbsp. l.

Production: 50 minutes.

Energy value: 310 kcal / 100 g.

In the container we sift half the flour, add the egg, sour cream and warm melted mutton smale.


Gasime baking soda with table vinegar and pour foaming liquid into sour cream dough. Mix the contents into a homogeneous mass, in the process, pouring the remaining flour into portions.


Using this technology, you will achieve the production of flour without lumps.


Put everything on the surface and knead the dough with your hands. If you have a bakery, you can simplify the task by immersing the bollocks in the bowl of the appliance. Ready sour cream dough on top with sprinkle flour, cover with a film and leave to lie down for twenty minutes.


Then we cut into proportional pieces and proceed to the formation of the samsa.


Butter-free batter

Without yeast dough  for samsa is prepared very simply, so it is popular with inexperienced housewives. After all, it can not be spoiled and the result is a delicious dish.

Components:

  • flour - 400 g;
  • oil - 350 g;
  • water 170 ml;
  • vinegar - 1 tsp;
  • salt - a pinch;
  • egg - 1 pc.

Manufacturing: 2.5 hours.

Energy value: 271 kcal / 100 g.

Put the butter in the freezer for one hour. We extract and quickly rub in the shavings, mixed with dry sifted flour of the highest grade. In a separate container, using a blender, whisk together water, salt, egg and vinegar. Ready homogeneous liquid pour into the oil and flour mass and knead the plastic dough. We put it in a food bag and put it in a cool place for a couple of hours.

Instead of butter, you can use mutton fat, if it is at hand. The dough prepared with this recipe has a shelf life of two months in the freezer.

How to cook Uzbek samsa in an oven

It is believed that the real Uzbek samsa is prepared only from puff pastry and is stuffed exclusively with young lamb with an abundant amount of greenery.

Components:

  • flour - 800 g;
  • fat ram - 5 tbsp. l .;
  • water - 300 ml;
  • salt, pepper - 1 tsp;
  • meat - 400 g;
  • greens - 50 g;
  • egg - 2 pieces;
  • oil - 100 g.

Production time: 2 hours.

Energy value: 389 kcal / 100 g.

In warm water mix salt, eggs and butter. We pour in the flour and knead an elastic dough that does not stick to the palms. We cut it into four parts and leave it to go for thirty minutes, wrapping it with a napkin.

We cut lamb into medium pieces, twice through an electric meat grinder, add salt, greens, pepper. Thoroughly mix the stuffing.

We roll out each dough of a thickness of three millimeters and abundantly smear it with previously melted mutton fat, it is convenient to do with a silicone brush or a piece of gauze rolled up in a tangle.

Let's lie down for twenty minutes. Roll out, grease with grease, add a layer to the layer and turn off a long tight roll. We cut across the same cakes, roll out, in the center we put a spoonful of stuffing and tightly fasten the edges in the form of an envelope.

Spread with egg, sprinkle with sesame, if there is, and put it on a baking tray. We heat the electric oven to 185 ° C and bake the sauce for forty minutes.

Helpful Tips

Before rolling out pieces of dough can be placed in the freezer for ten minutes, then you can do without strewing flour or starch. And if you turn to the second side, then there will be layers along the edges.

Before applying a layer on the seam, let the fat soak and solidify.

If you are preparing samsa with cheese, put more stuff in the stuffing of greens, smoked chicken or ham, so you change the usual taste.

If you do not have lamb fat to lubricate the layers of dough, you can replace it with beef, they are close in taste and refractory. In case of emergency, use butter. However, note that the dough for samsa will not turn out so soft, and the edges of the baking will turn out to be dry. Sheep fatigue freezes instantly, wrapping roll is easy, does not splatter and does not flow.

To prepare a real Uzbek samsa, you will need a tandoor, but in our interpretation a delicious samsa is obtained in the oven

Ingredients

  • flour - 500 g
  • margarine or butter - 250 g
  • kaimak or sour cream - 250 g
  • 1 teaspoon baking powder
  • 1 egg

Samsa is very tasty patty  with meat, one of the masterpieces of Central Asian cuisine. Preparing this delicacy in tandyr - a traditional clay oven. Of course, in our region to find a tandoor will be difficult, and after all, having tried this samsa at least once, almost any person will think how to cook samsa at home. It turns out that you can reproduce it in an ordinary oven, if you follow the technology of the cooking process - do it correct dough, to prepare good stuffing  and to make triangular patties.

Features of this Uzbek samsa

Modern samsa can be:

  • meat - with lamb, beef and chicken;
  • vegetable - with potatoes, pumpkin and onions;
  • fantasy - with peas, eggs, mushrooms, greens;
  • with sweet fillings.


A special taste of samsa is given to spices that make the filling taste brighter. Among them: black or red pepper, zira, and also sesame seeds (with which sprinkle the patty on top).

After the annexation of Central Asia to the territory of the Russian Empire, the prescriptions of Samsa became much richer. For example, before in Central Asia there was no wheat flour of the highest quality, which then began to be imported for Russian immigrants from Russia, the same applies to cabbage and potatoes. Therefore, this masterpiece of Uzbek cuisine has only benefited from joining the metropolis.

Traditionally, samsa was baked only on tandyr charcoal, acquiring an exceptional taste and aroma. Of course, it is done in our day, such samsu can immediately be distinguished in size, flavor and taste. It has a lot of onions, kurdyuk fat and you can see pieces of minced meat (and not stuffing, as it is done here).

How to cook a high-calorie batter for samsa?

Before preparing the dough for the samsa, all components for the dough should be pre-cooled.

Ingredients for this test are written above.

Preparation:

  1. Grate the oil and sprinkle with flour, resulting in a crumb.
  2. Beat the egg with kaimak or sour cream, adding salt and baking powder.
  3. The received substance to pour in kroshku and carefully to knead.
  4. Adding flour, knead to a steep dough, which is put into the refrigerator until the need.


Less calorie dough for samsa

Ingredients:

  • flour - 0,5 kg;
  • butter or margarine - 0,25 kg;
  • ice water - 0.5 liters;
  • baking powder - 1 teaspoon;
  • salt.

Preparation:

  1. Chilled oil grate and pour flour with salt and baking powder, achieving the appearance of crumbs.
  2. In small portions pour water into the crumb.
  3. Knead the steep dough and clean until the need for a refrigerator.

Video on how to cook samsu at home

Meat samsa

It's time to tell how to cook samsa with meat. For minced meat, you will need these ingredients:

  • beef, lamb or chicken (you can all together) - 0.5 kg;
  • three onions;
  • 150 grams of fatty fat;
  • 150 ml of water;
  • salt and black pepper.


Preparation:

  1. Prepared and cooled dough to take out of the refrigerator and about an hour to warm, and if it was too soft, you can pour a little flour.
  2. Onion, half the fat and meat cut with a sharp knife (minced meat obtained in a meat grinder is not suitable, as the taste of samsa turns out to be not the same).
  3. Add minced pepper and salt, stir.
  4. The remainder of the fat is cut into cubes and dipped on a small fire, separating the cracklings from it.
  5. The dough is divided into two parts, each of which is thinly rolled out and greased with layers of melted fat.
  6. The layers of dough should be rolled into rolls, which then roll into "snails", leave them for half an hour and after a thin roll.
  7. Cut out squares or mugs from the dough, and put a tablespoon of minced meat in the center of each.
  8. Then form samsa in the form of triangles or envelopes, securely tearing the edges.
  9. Cover the baking sheet with parchment and lay out patties on it (triangular - with seams outward, and square with seams downwards).
  10. Bake at 200 degrees for at least 40 minutes.
  11. Ready samsa lubricate butter, cover with a napkin and let stand.

It was one of the the best recipes, how to cook Uzbek samsa.

Fast samsa with puff pastry cheese

It is also useful to know how to prepare samsa from puff pastry, without spending much time and using a shop dough.

Ingredients:

  • layer of puff finished dough  (you can also cook puff pastry at home);
  • 200 g of suluguni cheese;
  • couple   eggs;
  • clove of garlic;
  • pinch of thyme;
  • salt and black pepper.


Preparation:

  1. Cut the cheese finely, beat the egg into it, add garlic, thyme, salt and pepper, mix thoroughly.
  2. Dough pre-unfrozen and roll out.
  3. Cut the layer into rectangles, lay out the filling on one side of each piece and tighten the edges of the dough tightly.
  4. Pierce the dough with a fork over the filling.
  5. Cover the parchment with parchment and put there samsa.
  6. Smash the egg, add a little water and shake, then grease them with patties.
  7. Baking lasts about half an hour at 180 degrees.

Samson made from puff pastry with meat

Here is one more recipe, how to cook samsa in the oven. This is the simplest recipe for making samsa from a ready-made puff pastry (yeast or bezdrozhzhevogo).

Ingredients:

  • packing of puff pastry;
  • 0,4 kg of minced meat;
  • a pair of bulbs;
  • 50 g of butter;
  • pepper black and red, zira, coriander;
  • egg yolk for lubrication;
  • nigella, sesame for sprinkling;
  • salt.


Preparation:

  1. Shred the onion and add it together with the spices in the minced meat.
  2. Defrost the dough at room temperature, then roll it unidirectionally.
  3. Twist the roll from the dough (you can grease it with melted butter if you wish, but after that you will have to remove the dough again for a while to cool the oil).
  4. After that, cut the rolls into the desired pieces.
  5. Lay each piece up with a spiral and roll it out, putting the meat filling in the center;
  6. Protect the edges, forming a triangle.
  7. Pour a tablespoon of water to the yolk and beat, this mixture to grease the surface of the patties, then sprinkle with sesame or nigella.
  8. Put the samsa on a greased baking sheet and send the latter to a preheated oven for 200-220 degrees for 20 minutes (the time depends on the size of the samsa, the features of the oven and the amount and type of filling).

It's so easy to make samsa from puff pastry, and it will easily supplement your list of delicious dishes from minced meat.

Samsa with chicken

It remains to find out how to prepare samsa with chicken. But this is not the limit, because you can stuff these patties with many others: greens, pumpkin, potatoes, etc. Samsa also allows the use of a different test. Traditionally baked in tandyr samsa is made from an unleavened dough consisting of flour, salt and water. No less popular puff pastry. In the Uzbek cuisine is used by tradition   mutton fat, which gives the dough a special taste and aroma. In the filling for juiciness is also added mutton fat.

Ingredients for the dough:

  • three glasses of flour;
  • 220 ml of yogurt or yoghurt;
  • 40 ml of vegetable oil;
  • sesame;
  • soda;
  • salt.

Filling:

  • 0.4 kg of ground chicken;
  • 3 onions;
  • butter to taste;
  • zira;
  • art. spoon of cilantro;
  • salt and black pepper.


Preparation:

  1. Connect spoiled milk  Vegetable oil, soda and salt and stir.
  2. Adding portions of flour, knead the soft dough on the table until it becomes loose from the hands. Flours may be needed and more, depending on its properties - it is important that the structure of the test turned out to be soft, reminiscent of yeast dough. Cover the dough and leave it for a while.
  3. Chicken stuffing for the filling mix with finely chopped onions, the latter is better to cut into cubes rather than cubes, so that it is prepared quickly.
  4. For cooking stuffing, you can take chicken breasts, however, other parts of the chicken will do.
  5. In the mince is added chopped herbs, black pepper, zira and salt, everything is mixed with hands, while the onions are crushed to give juice. It is permissible to add cold water.
  6. The dough is divided into balls of the same size, each weighing about 50 g, roll them into rolls with a rolling pin, put in the middle a filling and a piece of butter, and then poke the edges.
  7. It is best to bake samsa on parchment, but you can grease a baking sheet with vegetable oil, but then it will have to be laundered.
  8. On top of the patties, it is advisable to grease with sour cream or sour milk, sprinkle with sesame and send for about half an hour in the oven, heated to 200 degrees.
  9. When the samsa with chicken blushes from all sides, it will mean its readiness. Serve it can be hot.

Have you already prepared samsa? With which fillings do you like samsa most of all? Share your opinion in

One of the very popular dishes that came to our kitchen from Asia is samsa. These delicious and very mouth-watering patties are often bought in different places, not knowing that they can be cooked independently at home, and it's very, very simple. So, we are preparing samsa.

Samsa is a dish that belongs to the Uzbek, Uighur and Tajik cuisines, where it has been prepared for many centuries. What it is, today, probably, everything is known - it is a triangular, round or square patty with stuffing, which can be the most diverse: meat, vegetable, legumes, etc.

It is interesting that samsa is popular not only in Asia, but also in the Mediterranean, the Arabian Peninsula and even in South and North Africa.

Traditionally, dough for samsa is made from fresh puff pastry, and baked in Central Asia in tandyr - oven-frying pan of a special kind. If there is no problem with the preparation of a fresh puff pastry, then it is almost impossible to find tandyr in our country, but this does not make the preparation of samsa at home impossible: it can be baked in gas and electric ovens.

How to cook samsa at home


In the matter of preparation of samsa, three components are important: the dough, the filling and the way of baking. With regard to the filling, it can be very diverse: from potatoes, peas or lentils, pumpkins, chicken, lamb, beef, cheese, etc. The dough can be bought ready-made or cooked independently, and as for the baking method we already mentioned above - any electric or gas furnace will do. So let us proceed.

The dough for samsa can be different, so for starters, we'll give you a couple more options:

  • Vyskokalorionnoe, but very delicious pastry. Take 250 grams of sour cream or kaimak and margarine or butter, 1 egg, salt, soda / baking powder, flour, all chill, rub the oil on a grater, pour flour (should get a crumb). Beat the egg with sour cream, adding salt and baking powder, pour this mass into a crumb, knead a dough, add more flour, clean it in the cold before rolling.
  • Low-calorie dough for samsa. Take 250 grams of margarine / butter cream, 500 ml of ice water, baking powder, flour and salt. Rub cold oil on a grater, pour with flour, mixed with salt and baking powder, and grind into crumb, pour in gradually, kneading dough, ice water.

You can choose any method you like to prepare a dough for samsa and cook it with any filling to taste, or use those methods of kneading the dough, which are given in the recipes below.

The recipe for samsa with meat


You will need: 500 g of flour, 500 g of mutton pulp (beef / pork / chicken), 150 grams of fatty fat, 150 ml of water, 3 onions, black pepper, salt.

How to cook samsa with meat. Knead from flour, water and salt dough (if from the specified amount of ingredients it turned soft, add more flour) and leave it for an hour in the heat. Half the fat and meat with onions are finely chopped with a sharp knife.

Do not twist the meat products for samsa through a meat grinder - this will lead to a loss of the taste characteristics of meat, will reduce them at times.

Pour salt and pepper, mix. The remaining fat cubes cut, heat on low heat, throw cracklings, pial oil. Cut the dough in half, roll out thinly each part and grease the melted fat with a brush, roll each part into a roll, then each roll into a cochlea. Leave the "snails" for 20-30 minutes, then thinly roll out. Cut the dough into squares or mugs, lay on each 1 tbsp. forcemeat. To form samsu with envelopes or triangular, with the edges properly folded, lay down with a seam (if the samsa is converted by envelopes, if the triangles are seam up) on the baking sheet covered with parchment, bake for 40 minutes in a preheated oven to 200 degrees. Ready samsa before serving lubricate with butter and let stand, covered with a towel.

In addition to meat, very popular in our country and samsa with cheese. In order not to repeat, we will cite a recipe for such a samsa, which differs from all of the above-mentioned ones - it is a samsa in a quick way on a purchased test.

The recipe for making fast samsa with cheese

You will need: 200 grams of suluguni cheese, 2 eggs, 1 layer of puff pastry, clove of garlic and a pinch of thyme, neodized salt, black ground pepper.

How to cook fast samsa with cheese. Cheese finely chop, drive 1 raw egg, add thyme, pepper, salt and mix. Roll the defrosted dough into a 30-30 cm layer. Cut the dough into rectangles, half of each rectangle, receding from the edges, lay out the filling, cover with a second halve and patch the edges. To strew the dough over the filling with a fork, lay the samsa on the baking sheet covered with parchment, cover with a second slightly beaten egg with a little water, bake the samsa in the oven heated up to 180 degrees for half an hour.

Samsu with cheese filling can be diversified by adding more greens, ham or other products to the cheese at your discretion.

Prepare samsu with their own hands at home is really very simple, no more difficult than any, and try, definitely, worth it.

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Samsa is one of the most popular dishes in Central Asia, which has caught on to many in our country. Yes, so that it began to cook at home. How to do it correctly? We show.

Dough for samsa is usually made fresh - on water and flour. Samsa is puffed and not puffed. It is considered a special glamor to bake samsa in real tandyr, but also in the oven, at home, it turns out to be beautiful. Fillings for it are different: with a pumpkin, with a potato, but the classic is rifled meat with onions in proportions of 1: 1, and more fat, preferably, kurdjuchnogo. The most delicious is samsa from mutton, but it is also good from beef. Of the spices in samsa necessarily put zira, pre-rasterev her thumb in the palm, salt and black pepper. Also in the filling can be added chopped green coriander and a couple of delicious tomatoes, diced, they will add extra juiciness and sourness. In order to get puffed samsa, unleavened dough rolled into a large thin circle, which is then greased with a lot of fat - it can be butter, or margarine. Then the dough is wrapped in a bundle and cleaned in the refrigerator for several hours. If you then cut the test harness across, you can see the layers, thanks to which you get the samsa puff.

In the Uzbek teahouses, water is supplied to the samsa, acidified with vinegar, poured into bottles with cloves of garlic and chili. It needs to be poured a little into the samsa during eating. Still as seasonings are served tomato sauce  with greens, garlic and black pepper (just do not confuse with ketchup!)

And, of course, it is necessary to eat it with a heat with a heat, and the best drink under it is green tea.

Dough:

  • flour - 850 g;
  • water - 2 cups (500 ml);
  • salt - 2 teaspoons;
  • butter (or margarine) - 400 g;
  • glass - 250 ml.

Filling:

  • Beef (pulp) - 600 g;
  • Tangerine fat (or internal beef) - 200-300 g;
  • Onion - 600 g;
  • Zira - a couple of pinch;
  • Salt - to taste;
  • Pepper black ground - to taste;
  • Cilantro fresh - 50 g;
  • Yolk (for lubricating samsa) - 2 pcs .;
  • Sesame black and white - to taste;
  • Output - 20 pcs.

How to cook:

Pour flour into a large cup. Dissolve salt in water. Pour the water into the flour and knead the dough. The dough should be soft and easy to lag behind.

Samsa is not just a delicious pie with meat, but a masterpiece of oriental cuisine, which is cooked in a special clay oven - tandyr. In our area, there is rarely an invention like a tandoor, but everyone has the opportunity to make sauce at home in a conventional oven. The main thing is to observe the cooking technology (mix the dough correctly and pick up the filling, give a triangular baking form).

Classic samsa with meat

There are many types of samsa. The dough can be made puff, butter, margarine or unleavened. In the stuffing put not only meat, but also cheese, greens, pumpkin, ham, potatoes, chicken. The main components of this samsa are onion, fat (for the filling) and flour (in the dough).

Thanks to the fat with chopped onions, the finished dish has a delicious aroma and juiciness. From spices it is customary to add black ground pepper and zira to samsa (oriental spice, perfectly combined with meat). So, how to make samsa at home?

Many do not know how to make samsa with meat, because of this, it turns out not tasty enough. First, samsa must be oily, for this purpose they add fat, oil. Secondly, do not feel sorry for onions, then the filling will be juicy. Thirdly, it is advisable not to grind the meat, but chop it finely, then it will retain its great taste.

Ingredients for the dough:

  • flour - 2 glasses;
  • sour cream - 250 g;
  • 1 egg;
  • margarine - 250 g;
  • baking powder - 1 tsp;
  • salt.

For filling:

  • fresh meat - beef (better, of course, lamb) - 0.5 kg;
  • 300 g onions;
  • 50 g of solid fat (lamb, pork or beef);
  • salt, pepper, cumin seeds.

Attention how to do puff pastry  samsa. Products do not need to be heated, they must be very chilled, and margarine is hard, then when baking it, the crumb will create a puff effect.

Cooking

Grate margarine, periodically adding flour to make a large crumb.

In a deep bowl, break the egg, mix with salt, sour cream and baking powder. Put the oil crumb to this mixture, add the remaining flour and immediately knead the dough. Put in the refrigerator for 1-2 hours.

Cut the fat and leave it in another plate, it should be put in each samsa separately. Remove the dough from the refrigerator, make sausages out of it and cut into equal pieces. Roll each piece into a small cake, put on it the minced meat with onions and pieces of fat. Then fix the dough so that you get triangular cakes.

For those who do not know how to make samsa a triangle.

There are 2 ways:

  • visually divide the rolled pancake into three parts, wrap each edge of the flatbread in such a way that they come over each other, close up the corners;
  • connect the three tips of the cake at the top, close up each lumen with your fingers (as on the dumplings).

In both cases, you need to carefully fix all the cracks so that the juice from the meat filling does not flow out during the baking process, but remains inside.

Set parchment paper on a baking sheet, lay samsa with meat folded down on it, bake in the oven at 180–200 0 С. Now you know how to make the most delicious samsa at home.

Simplified version

The following recipe is a simplified version of samsa.

Ingredients:

  • minced beef or mutton - 0.5 kg;
  • 2 onions;
  • eggs - 2 pcs .;
  • butter - 100 g;
  • flour - 400 g;
  • salt - 1 tsp;
  • water - 1 cup;
  • olive oil - 2 tbsp. l

Cooking

First, let's figure out how to make the dough for our samsa. Sift flour into a bowl, put an egg in there, pour in olive oilsprinkle salt. Pour water into the bowl to the remaining elements, kneading the dough. Send dough in the fridge, let stand for 1 hour.

Cut the onion into small cubes, combine it with minced meat, drive an egg into this mass, salt and mix thoroughly. When the dough is spent in the fridge for an hour, we take out and roll it out thinly on the table, then grease with melted butter. After that, roll out a roll of dough, cut it into pieces.

Each piece put side down and thinly roll out (0.5 cm high), put on it 1 tbsp. l fillings, close up the edges in the form of a triangle. Put all the pies on a baking sheet greased with vegetable oil, brush with egg yolk, put in an oven heated to 190 0 C and bake for 50 minutes.

If the baking remains the next day, you just need to heat it in the microwave, and then it will become as hot, juicy and fragrant as on the day of cooking.

Quick samsa with cheese

It sometimes happens that there is very little time to cook tasty food, and the question arises of how you can make samsa very quickly. In this case, you can cook samsa with a quick filling of purchased puff pastry.

Ingredients:

  • suluguni cheese - 200 g;
  • 2 eggs;
  • garlic - 1 piece;
  • salt, pepper - to taste;
  • thyme - pinch;
  • puff pastry - 1 sheet.

Cooking

Finely chop the cheese, put it in a bowl, put an egg in there, salt it, pepper it, sprinkle with thyme. Mix well. The cheese is already salty, so it is important not to over-salt the dish.

Remove the dough from the refrigerator, roll it into a pancake measuring 30 * 40 cm, and divide it into rectangles with a knife. Put the stuffing on half of each rectangle, cover the second end of the samsa and fix the edges.

From above to make in dough punctures a fork. Beat the egg and process the surface of the samsa. Bake in the oven for 30 minutes at 180 ° C.

Cheese toppings can be supplemented with ham, greens that you love or that which you have at home. The dough for this recipe is not necessary to buy, in advance and freeze. You can also make different stuffing: with meat, chicken, mushrooms.

As soon as such a magnificent dish is prepared, like samsa, it does not matter with meat or other stuffing, all the household and neighbors will come running to the delicious smell.