Puff pastry samsa filling: recipes

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Prepared by: Marina Zolotseva

08/26/2015 Cooking time: 1 hour 0 minutes

Here is a very simple and very appetizing option for how to cook samsa with minced meat. If you like to cook quickly and tasty, then this recipe is definitely for you!

How to properly sculpt samsa into a triangle: cooking secrets

Secrets on how to properly sculpt samsa so that it is tasty, juicy and crispy:

• Samsa in Asia used to be made mainly from lamb with fat tail fat, but now beef and chicken are popular.
• To the meat add finely chopped onions (almost the same weight as meat), a bunch of cilantro, spices (black and red pepper, cumin).
• To make the samsa filling more juicy, add raw potatoes, zucchini, carrots, pumpkin, tomatoes and sweet peppers, cut into small cubes, or you can grate the vegetables on a coarse grater.
• Asians bake samsa in a tandoor, but if you don’t have such an oven, you can bake it in the oven or fry it in a frying pan.
• The main dough from which samsa is made is puff and puff yeast dough.
• Puff pastry in Asia is made as follows: unleavened dough is kneaded from flour, water and salt, allowed to rest for about 1 hour at room temperature, then rolled out very thinly, almost until transparent. The rolled out dough is greased with melted fat tail fat, rolled into a roll, again allowed to stand for about half an hour in a cold place, cut into pieces and rolled into circles.
• Samsa mugs are rolled out to 10-15 cm in diameter.
• To make the edges of the circle stick together better, moisten them with water.
• If you are making a beautiful decorative seam, then the samosa will be baked with the seam on top, if it is a regular seam, the seam will be baked from the bottom.
• When all the samsa is pinched, brush it with yolk mixed with milk, sprinkle with sesame seeds and immediately bake at medium temperature for 35-45 minutes.

To make delicious juicy samsa, you need to know some secrets

Simple recipe

Here we decided to try juicy and satisfying beef. We took the tenderloin so that the taste would be as bright as possible, and we didn’t regret it!

How to cook:

1. Salt the flour and pour into a bowl using a sieve.
2. Bring water to a boil on the stove and pour into a bowl.
3. First knead the dough with a spoon, and then, when it has cooled, knead it by hand.
4. You need to stir until it starts to come away from your hands.
5. Melt the butter in a saucepan or microwave.
6. Cool it a little and set aside.
7. Roll out the dough into a fairly thin layer.
8. Using a brush, coat it with cooled oil.
9. Fold the dough in half, roll out a little and grease again.
10. Continue the procedure until the dough has been folded five times.
11. After this, you should put it in the refrigerator for an hour and a half.
12. During this time, clean and rinse the beef, cut into cubes.
13. Pass the beef through a meat grinder twice.
14. Peel the onion and chop finely with a sharp knife.
15. Rinse the parsley and chop it in the same way as the onion.
16. Mix the ingredients together and add to the prepared minced meat.
17. Season with salt and black pepper, add water.
18. Mix all this thoroughly and let it brew.
19. Take out the dough and roll it into a thin layer.
20. Brush it with the remaining oil and roll it into a roll.
21. Cut it into slices and roll each into a round cake.
22. Place a spoonful of filling in the center of each of them.
23. Fasten the edges into a triangle and place the samosas in the mold.
24. Place in the oven for 30-35 minutes at 200 degrees.

Tip: you can brush the samsa with yolks to make them golden.

How to properly sculpt a samsa with a triangle of circles: step-by-step instructions, photos

Method 1

make samsa from dough circles in the following sequence:

1. Roll out pieces of dough into circles 0.5 cm thick.
2. Place 1 tbsp on the circle. l. fillings.
3. We lift the two sides of the dough up and pinch it to the middle to form a kind of horn.
4. We lift the rest, not pinched, part of the dough up and pinch it perpendicular to the resulting seam. This is how our samsa takes on a triangular shape.

If you make samsa from circles, you can pinch 3 sides of it
Method 2

You can make a samsa into a triangle from a circle of dough if you place the edges of the dough over the filling in the form of a triangle, and do not interlock them, but seal only the corners so that the juice does not leak out from the meat and vegetables.

Samsa from circles can simply be thrown one edge over the other and the corners pinched

With sweet filling

An excellent food option for children is samsa with sweet filling. There are many recipes in which fruits, condensed milk and jam are added, but we will prepare not only tasty, but also healthy samsa. Bake the samsa for about 30 minutes.

Nutritional value: proteins – 8.7g; fats – 6.8g; carbohydrates – 27.8g.

To bake 5 servings you will need:

• Flour – 400 gr;
• Curdled milk – 0.3 l;
• Eggs – 2 pcs;
• Vegetable oil – 50 ml;
• Salt and soda;
• Sugar – 200 gr;
• Cottage cheese – 650 gr.

How to make samsa

1. The dough is the most important element in samsa, so let’s start cooking with it. Add soda, salt and butter to the yogurt. Mix thoroughly and pour in flour. The dough should be thoroughly softened and set aside for half an hour. This makes the dough softer and more pleasant to taste.
2. For the filling we use cottage cheese, eggs and a little vegetable oil. Stir until smooth, then add sugar to taste.
3. Let's take our dough and divide it into 8-10 pieces, which will need to be carefully rolled out using starch, otherwise the dough will stick to the table.
4. Place the filling and wrap it up. It’s convenient here, you can wrap it in a triangle, or you can wrap it in round cakes.
5. Place the pieces in the oven for half an hour.
6. The dish is ready, you can call the kids to the table!

Video: Delicious puff samsa

We recommend reading:

• Uzbek cuisine - recipes. Uzbek pilaf, lagman, shurpa, beshbarmak, samsa
• How to cook a quick and healthy dinner
• The most delicious pies with cabbage
• How to mold and beautifully pinch pies of oval, round, square, triangular shape
• How to make pies from yeast and puff pastry correctly

How to cook with chicken

They say chicken is the most tender meat. That is why we use it for the next samsa. It will be very tasty, worth a try!

How to cook:

1. Wash and clean the meat, cut it into small cubes.
2. Next, chop finely with a knife or grind in a blender.
3. Peel the onion and finely chop with a sharp knife.
4. Combine with chicken meat, salt and pepper, combine with milk.
5. Stir everything until smooth, then beat.
6. Heat the water a little, pour it into a bowl, add salt and add flour.
7. Knead the resulting mass into a homogeneous dough.
8. Divide into 10-12 parts and make a cake from each.
9. Place a spoonful of chicken in the center and pinch the edges.
10. Bake at 240 degrees for a quarter of an hour.

Tip: to make the filling also spicy, you can pre-fry the chicken in spices and then fill the buns with it.

A little history

If we consider samsa from a Russian point of view, it is a pie of any shape (it is made triangular, round or square) with filling inside. There are a lot of variations of the filling, it can be potatoes, legumes (lentils or peas), and finely chopped meat with onions, but no matter what the minced meat is, it must be flavored with fat (tail fat, butter or margarine). For samsa made from puff pastry, the following are well suited:

• vegetable filling (from potatoes, cabbage, eggplant, sweet pepper);
• meat filling (lamb or veal);
• cheese filling;
• sweet filling (quince or pumpkin).

Samsa is very popular in Mediterranean and European countries; it has long been prepared in Africa and the Arabian Peninsula. But this pastry is most widespread, of course, in Asia. In Uzbekistan, Tajikistan, Kyrgyzstan, Turkestan, samosa is sold on every corner - in markets, in cafes, in street kiosks and from trays. In general, samsa is considered the best option for a light snack on the go, like a hot dog in America, and in our country pies and belyashi.

If you have ever traveled around Crimea, then in roadside cafes and eateries you have probably tried real samsa, which is baked in special Asian spherical ovens called “tandoor”.

In Russia you can taste samsa in any Central Asian cafe or restaurant. However, its recipe is not complicated, so you can easily set up an Asian restaurant at home. We will prepare the filling from chicken meat. It's best to use fatty cuts, but for a lower-calorie option, go for fillet. And if you have Asian herbs and spices in your kitchen, feel free to add more of them to the filling.

Appetizing puff pastries with added potatoes

These samosas are already more like a full-fledged dish, because inside there is almost a side dish! Everyone loves hearty potatoes with fresh onions!

How to cook:

1. Take out the dough in advance so that it thaws and becomes suitable for work.
2. Peel and wash the potatoes, cut into cubes.
3. Rinse and chop the green onions.
4. Add salt and spices, garlic, passed through a press.
5. Cut the dough into circles and fill them with filling.
6. Pinch the edges to form triangles and place on a baking sheet.
7. Brush each samsa with egg and sprinkle with sesame seeds.
8. Place in the oven for half an hour at 180 degrees.

Tip: to make it more original, use cumin for sprinkling.

Read how to properly prepare dough for samsa and a little about the history of the origin of oriental pastries.

Here you will learn how to deliciously and correctly cook echpochmak in Tatar style.

Take note of the recipes for fresh, soft and tasty meat pies.

Samsa with cheese and green onions

Delicious, hearty pies can be quickly prepared for breakfast or evening tea.

Ingredients:

• Packaging of puff pastry.
• 200 grams of Dutch cheese.
• A bunch of green onions.
• Egg.
• A mixture of herbs or spices - to taste.

How to prepare cheese filling for samsa? Read the recipe for delicious pies below:

• Cut the defrosted dough into squares (one side is approximately 10 centimeters).
• Cut the cheese into slices and finely chop the onion.
• Beat the egg together with the spices.
• Place the filling on each piece of dough and shape the pies into an envelope.

Brush the pieces with the egg mixture and bake them for ten minutes.