Recipe for samsa dough. Calorie, chemical composition and nutritional value.

Before proceeding directly to the description of how to prepare Uzbek samsa, I want to tell you what this product is. Not only Uzbek cuisine can boast of the presence of such baked goods as samsa. This pie is baked in many countries and in each individual country it is called differently - “samsa, samosa, sambusa, somsa...”. In Uzbekistan, this product is called “samsa or somsa”. This is, at its core, a pie made from puff pastry (and not only) with meat (mostly) filling. The cooking process begins by kneading the dough for samsa. It can be fresh, yeasty, flaky. And the dough for Uzbek samsa in most cases is puff pastry. I recalculated the amount of raw materials per 1 kg and present to you the recipe for samsa dough. I calculated it from the recipe according to USSR GOST for 1 ton. The result is a standard layered semi-finished product for preparing not only somsa, but also other types of baked goods. Puff pastry. Step by step recipe. Recipe:

Premium wheat flour. — 700 gr.
Butter - 400 gr. I use creamy margarine like Maselko. But a “generous summer” will also do.
Eggs - 2 pcs.
Table salt - 5.5 g.
Citric acid - a pinch.
Water - 2 glasses. (you may need more or less depending on the quality of flour). Yield 1 kg.

Since the amount of ingredients is given in grams, here is a table for using kitchen utensils instead of scales.

Pour sifted flour into a plastic or enamel cup. Break eggs there. Attention! Eggs for making dough must be at room temperature! Pour in salted water and add citric acid.

The samsa dough at the end should be elastic, elastic and without lumps. Long kneading is required to prevent tearing during rolling. I don’t recommend kneading it to a thick consistency; it’s difficult to roll out. If it is too soft, you also don’t need to knead it so that it doesn’t tear when rolling.

Leave the lump covered or in cellophane for 20 minutes. After the specified time, divide the dough into 2-3 smaller parts for the convenience of further actions. Mash each piece again, roll into balls and put under the lid for 10 minutes. While it sits, melt the butter until liquid. No need to boil. On a table dusted with flour, roll out the dough into a thin layer. The thinner the better. You will need a long rolling pin for rolling, at least half a meter. If the dough breaks in some places, that’s okay! The only thing that matters is the thickness of the layer. Ideally, a table visible through the dough. Distribute a third of the butter (you have 3 koloboks) over the layer with your palm or spread the butter with a brush.

Roll the butter layer into a roll. Try to twist more tightly. Then wrap it in a spiral, place it in cellophane or under a lid, and put it in the refrigerator for at least an hour. Do the same operation with the remaining koloboks. I think the best option is to make the dough ahead of time and leave it in the refrigerator overnight.

If you don’t like to tinker with semi-finished flour products, then buy a ready-made semi-finished product in a store or market.

Homemade samsa

Now we’ll tell you step by step how to prepare super tasty homemade samsa. It will take little time, but the result will certainly please all household members and guests. The dough for this recipe turns out incredibly tasty, and the meat filling is always a win-win option that almost everyone likes!

The recipe makes 12 servings and takes 2 hours to prepare.

For the dough you will need the following ingredients:

500 g wheat flour;
100 g butter;
250 ml water;
½ teaspoon salt.

For the filling you will need:

600 g minced meat;
2 onions;
½ teaspoon salt;
A little ground black pepper.

Step-by-step preparation:

Pour salted water into the sifted flour.
Knead the dough thoroughly and leave it for at least half an hour.

Preparing the filling:

Salt and pepper the prepared minced meat and add finely chopped onion to it.
Mix everything thoroughly.

Roll out the dough into a thin layer and brush its surface with melted butter. Roll into a sausage shape, cut into pieces and place in the freezer for an hour. After the specified time, take it out, cut it into equal parts and roll it into flat cakes. If everything is done correctly, a pattern will be visible on the surface of each cake. To make homemade samsa look more appetizing and beautiful, it should be laid out face down, as shown in the photo.

Place the filling in the center of the dough and seal the edges.

Cover a baking sheet with parchment paper and place the samsa on it. Coat the top with egg and bake for 40 minutes in an oven preheated to 200˚C.

100 grams of finished pies contain:

Protein – 11 g;
Fats – 10 g;
Carbohydrates – 25 g;

Energy value of 100 grams – 233 Kcal.

Shortbread dough for samsa

Ingredients: good quality butter or margarine (180 g), well-sifted flour (300 g), baking powder (1 pack), salt (1 tbsp), kefir or sour cream (200 g).

Sift the flour into a large container. Add salt and baking powder.

Cut frozen butter into small pieces. Grind the fatty shavings with flour.

When the crumbs become homogeneous, pour in the fermented milk products. Use thick kefir or rich sour cream. In Uzbekistan, homemade ayran is added.

Mix the dough. You can’t knead it for a very long time, otherwise the “bun” will turn out tough. As soon as the mixture stops sticking to your palms, put it in the refrigerator. We give you half an hour to rest.

During this time you can prepare the filling.

Let's take out the dough. Cut into equal parts. Form balls and roll out. Most often, samsa from shortcrust pastry is made in the shape of a triangle.

Next, we form the samsa.

Cook for 30-40 minutes at a temperature of 180 C.

Recipe for 15 servings.

Energy value – 410 Kcal/100 g

Used (100 g) – 5.6 / 28.2 / 33.5

Total cooking time 90 minutes

With cheese

An excellent snack, which is wonderful both cold and hot, is samsa with cheese filling. Any type of pickled cheese is suitable for it.

For the test you will need:

2.5 cups flour;
100 g butter;
200 milliliters of water;
A little salt.

We prepare the filling from the following ingredients:

300 g pickled cheese;
1 egg yolk;
A little greenery;
Salt to taste.

Step-by-step preparation:

Pour water into a cup, add salt and stir.
Add flour little by little. The result should be a relatively tight and elastic dough.
Roll it into a thin layer and spread melted butter on its surface.
Roll the layer tightly into a roll, wrap it in cling film and let it sit in the refrigerator for a couple of hours.
Grate the cheese, combine with herbs and, if necessary, add a little salt.
Cut the chilled samsa dough into thick circles and roll out.
Spread the filling onto the resulting flatbreads and mold the samsa into a triangle, square, or give it a round shape. Pinch the edges.
Cover a baking sheet with parchment and place the samsa on it, placing it seam-side down. Brush the top of each piece with beaten egg yolk.
Place in an oven preheated to 200˚C and bake for half an hour.
Cool the finished samsa a little and you can serve it.

Cooking time 3 hours 20 minutes. Recipe for 10 servings.

100 grams of the finished product contains:

Protein – 12 g;
Fats – 17 g;
Carbohydrates – 26 g;

Energy value of 100 grams – 300 Kcal.

Unleavened dough

Traditionally, samsa is prepared from unleavened dough. His recipe is very simple and inexpensive, compared to the cost of ingredients for shortbread. You will need: wheat flour (500 g), 1 tbsp. water, 1 tsp. salt, 50 g butter or margarine.

This is the simplest dough for samsa. And it is made similar to dumplings.

Heat the water and dissolve the salt.

Pour the water into a large container. Gradually add flour.

You need to knead the samsa until it does not stick to your hands, and becomes elastic enough so that it does not tear. To knead the dough correctly, you cannot pour out all the flour, as you may get the proportions wrong and end up with too tight dough or lumps.

Cover with cling film and leave for 15 minutes at room temperature.

To cook samsa faster, at this time melt the butter over low heat and let it cool.

Let's get it. Roll out a very thin layer of 1-2 mm. If there is not enough space on the table, it would be correct to divide the “bun” into 2 parts, and then roll out each separately. To prevent the dough from sticking, you can use flour or starch.

The resulting pancake must be greased with a small layer of cooled melted butter; roll into a tight roll.

Cut it into uniform circles of about 5 cm, sprinkle with a little flour, cover with a bag or film and put in the freezer for half an hour.

Take it out, roll it out and form triangles. The filling is made from minced dumplings.

Bake in the oven at 180 C for 25-30 minutes.

Time to prepare the dough is 1 hour.

Number of servings – 10-12

Energy value – 281 Kcal/100 g

Used (100 g) – 7.1 / 6.4 / 48.9

Made from pseudo-puff pastry

You don’t always have enough time to prepare puff pastry, but you really want to please your loved ones with delicious pastries. You can use pseudo-puff pastry for Uzbek samsa, the recipe for which we offer below.

The indicated quantity of products is designed for 16 servings.

The test will require the following products:

250 g butter margarine;
250 g sour cream;
1 egg;
1 tsp salt;
1 tsp baking powder;
3 cups premium wheat flour.

For the filling you need to prepare:

400 g of meat (lamb or beef);
50 g lamb fat. In Uzbekistan they use fat tail fat, but you can use beef fat as an alternative;
400 g. onion;
1 tsp cumin;
1 tsp ground black pepper;
A pinch of salt.

Preparing the dough:

Margarine must be kept in the freezer before cooking so that it becomes hard. We take the remaining components from the refrigerator so that they are cold.
Margarine must be grated using a grater, sprinkling with flour. The result will be large crumbs, as shown in the photo.
Beat the egg a little with a fork, add sour cream, baking powder and salt.
Combine the resulting mixture with margarine crumbs, add flour and immediately knead the dough. It must be placed in the refrigerator before rolling.

For the test you need to use only cold products. Frozen margarine added to cold sour cream will remain in the dough in the form of pieces. When baked, they will give the effect of puff pastry. If you take the ingredients at room temperature, you will end up with a regular butter dough. It will have excellent taste characteristics, but it will not be suitable for samsa.

Now let's start with the filling.

For this you will need to finely chop the meat or pass it through a meat grinder.
Cut the animal fat separately.
Chop the onion.
Mix the chopped onion, meat and all spices thoroughly.
Pieces of fat must be added to each samsa. This allows you to distribute it evenly, and prepare some products without it at all.

Divide the dough into small pieces, roll them into circles about 2 millimeters thick. Place a little filling in the center of the circle and add fat to taste. Pinch the edges of the flatbread to form a triangle shape, which is preferred by most Uzbek women. But many people make samsa both square and round. You need to leave a small hole in the middle. Place the samosa on a baking sheet lined with parchment paper, seam side down. Bake in the oven for 40-45 minutes at 180˚C.

100 grams of the finished product contains:

Protein – 9 g;
Fats – 19 g;
Carbohydrates – 23 g;

Energy value of 100 grams – 298 Kcal.

With mushrooms and chicken

Incredibly tasty samsa is made with chicken and mushroom filling. It will take approximately 2 hours to prepare. Let's look at a very simple recipe, following which anyone, even a novice cook, can make excellent, super tasty Uzbek flatbreads at home.

For the test you need to prepare:

4 cups wheat flour;
1 glass of sour cream;
6 tablespoons butter;
1 large or 2 small eggs;
1 teaspoon of slaked soda.

For the filling we take the following products:

350 grams of chicken fillet;
200 grams of fresh mushrooms;
3 onions;
1 bunch of fresh herbs;
1 teaspoon cumin;
A little salt and ground black pepper.

First, prepare the dough:

The eggs must be beaten using a whisk or mixer.
Melt the butter over low heat and cool slightly.
Add sour cream, butter and salt to the eggs. Beat the whole mass.
Add slaked soda to the sifted flour and mix everything with the egg-sour cream mixture.
Knead the dough, wrap it in plastic wrap and chill in the refrigerator for an hour.

While the dough is settling, prepare the filling:

Cut the chicken flesh into small cubes.
Chop the onion and add to the meat.
Finely chop the greens.
Add cumin, herbs to the chicken fillet with onions and mix everything.
Chop fresh mushrooms, fry until tender, add salt and pepper.
Add mushrooms to the minced chicken and mix everything well.

Remove the dough from the refrigerator and roll it into small flat cakes. Place a couple of spoons of filling in the middle of each and pinch the edges so that the samsa takes the shape of a triangle.

Cover a baking sheet with parchment and place the samsa on top, seams down. Brush the tops with egg yolk and sprinkle with sesame seeds.

Place the samsa in an oven preheated to 180˚C and bake for 40 minutes. Let it cool a little and you can treat your household and guests to samsa.

From the specified amount of products you get 8-10 servings of samsa.

100 grams of the finished product contains:

Protein – 10 grams;
Fats – 11 grams;
Carbohydrates – 32 grams;

Energy value of 100 grams – 259 Kcal.

Samsa? or itself?sa

- a type of pie of arbitrary (usually square, triangular or round) shape filled with minced meat seasoned with onions and spices (mainly lamb, beef, chicken), fat tail, potatoes, pumpkin, peas, lentils.
There are many variations in the preparation
of this dish.
Samsa
is a popular dish in South, Southeast, Central and Southwest Asia, the Arabian Peninsula, the Mediterranean, North and South Africa.

Dough for samsa

always fresh and often
flaky
.
Central Asian samsa with meat
is traditionally baked in a tandoor, but there is also a version of samsa (usually triangular or square in shape) which is cooked in
electric and gas ovens
.
Table vinegar can be used as a seasoning for samsa. In all cities or more or less significant settlements of Uzbekistan, Kazakhstan, Kyrgyzstan, Tajikistan and Eastern Turkestan, samosa is sold on the streets and in bazaars in kiosks and trays, in much the same way as hot dogs are sold in European cities, and in Russian cities pies; Samsa is also a popular dish offered in small cafes and roadside eateries in Crimea. Samsa in Russia can be bought in almost any cafe of Central Asian cuisine. Samsa is also served in restaurants, but there it is most often baked from butter dough and has a “Europeanized” appearance. Belarus
is also beginning to adopt Russian trends in introducing and selling national dishes of other countries.
Today we present to your attention a recipe for making
real
Uzbek samsa from puff pastry!
Ingredients for preparing Samsa:

For the dough you will need: + 4 tbsp.
flour + 1 egg + 1 tbsp. warm water + 100 g drain. oil + 0.5 tsp. salt Preparation of dough for samsa:
Add egg, salt, butter (soft) to warm water. Whisk everything together and stir until the salt dissolves. Gradually add flour, while simultaneously stirring our mixture until smooth. Depending on the volume of product required, you can use a beater rather than a whisk

or
dough mixer
.

When the dough becomes thick, we put it on the table and knead it into a dense dough. Naturally, depending on what kind of performance you require, you use technological equipment

if necessary, large volumes. So, for example, if samsa is prepared on an industrial scale, then this operation will be carried out in a dough mixing machine.

Divide the dough into three parts. We roll each part into a “bun” and leave it on the table, covered with a napkin (according to the recipe for 20-30 minutes). Again, if you need to produce 50-100 kg. samsa, a procedure similar to that presented in the recipe, but using technological equipment

.
To divide the dough into equal parts, you can use a hydraulic dough divider
, and to roll it into a “bun”, you can use
a dough divider-rounder
.
In order not to place the dough for 20-30 minutes under a huge blanket, if you are preparing samsa on an industrial scale, you need to use a proofer
so that the dough “rests”.

While the dough is resting, you can start filling.
Filling for samsa:
+ Lamb + Lamb fat + Onion + salt, pepper + herbs: parsley, dill (not included) + you can use any spices to the taste of the cook

Finely chop the meat and some fat. Add chopped onion, salt, pepper, herbs and spices to taste. Mix thoroughly to obtain a homogeneous filling.

Formation of puff samsa:

Take one part of the dough, the “bun”, and knead it a little with your hands.
Sprinkle the table with starch, this is a kind of “life hack”, because when rolled out on starch, the dough turns out smooth and tender.
Roll out the dough thinly, up to
2-3 mm
. Heat the butter or fat, let it cool a little and grease the dough layer thinly (!). We leave it to dry and move to another table to roll out a second layer of dough of the same diameter. Roll out, wrap on a rolling pin and transfer to the first layer of dough. We also lubricate it thinly with oil or fat. Roll out the third layer, transfer it to the previous layer (if the diameter of the upper layer is smaller than the lower one, you can slightly tighten the dough with your hands) and grease it with oil or fat.

Attention!

Again, if you need to roll out large quantities for production, then you need to use
pastry sheeter
!

As soon as the fat or oil has solidified, we begin to roll the roll. Start from the middle and roll the roll tightly along its entire length. We start cutting pieces 1.5 cm thick from the middle with a sharp knife.

Then we find the edge of the dough, unwind it a little and place it on the cut (it will stick the layers together so that they do not spread out). Now, using a rolling pin, we carefully begin to roll out the flatbread on top. Another “life hack”! Before rolling, the pieces can be placed in the freezer for 10-15 minutes. The pieces will become hard (due to the oil) and will be very convenient to roll out without flour or starch.

Place the filling on the side that we rolled out (1 tbsp). Pinch it with a triangle. Place on a baking sheet, seam side down. There is no need to grease with egg, otherwise the egg will flood the layers and they will not be so clear. Bake at 200-220 °C

for
40 minutes
in a conventional oven or for
20 minutes
in
a professional convection oven
.
When approximately 90% done, lightly grease the samsa with yolk
diluted with water.

Ready samsa

Place on a plate and cover with a napkin.

If you eat them right away, they are very crispy... But if they sit for a little while, they become softer. But the top is still crunchy, and the filling inside is soft from the juice. Bon appetit to you and your visitors!

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Puff pastry with meat

A classic version of samsa is the Uzbek puff samsa with meat. Ideally, it should be baked in a tandoor, but in a city apartment this is impossible. To do this, you can use a regular oven, which is found in every kitchen.

For puff pastry for Uzbek samsa you will need the following components:

500 g wheat flour;
½ teaspoon salt;
200 ml water;
2 eggs;
300 g butter.

For the filling you will need to prepare:

400 g minced lamb;
3 onions;
A little cumin;
A pinch of white and black sesame.

First, let's prepare the filling:

Chop the onion.
Add salt, pepper, cumin to the chopped onion and mash well with your hands.
Mix onion with minced lamb.
Season to taste with salt, ground black pepper and mix everything thoroughly.

The filling is ready!

Now you can do the test:

Add 0.5 teaspoon of salt to warm water and stir until it is completely dissolved. Beat in eggs and 100 grams of melted butter. Beat the whole mass with a fork.
Add flour in several stages and knead the dough. It should be elastic so that it can then be rolled into a roll.
Divide the dough into five equal-sized parts, shape them into a ball, cover with a napkin and let rest for half an hour.
At the end of the specified time, you need to roll out each ball of dough into a layer no more than 3 millimeters thick.
Melt the remaining 200 grams of butter. Lubricate the surface of all layers with it separately. Next, stack them on top of each other, twist them tightly into a roll shape and pinch the edges.
Shape the roll into a spiral and place it on a plate. Cover the top with cling film and place in the refrigerator for an hour.
Take out the dough and divide it into circles 2 centimeters thick. Roll out the circles into flat cakes with a diameter of no more than 10 centimeters.
Place a couple of tablespoons of filling in the center of each piece and pinch, giving the pies a triangle shape.
Place the samsa on a greased or parchment paper-lined baking sheet, seam side down. Brush the top with egg, sprinkle with sesame seeds and bake in the oven at 200˚C for 40 minutes.

Cool the finished products slightly and serve.

100 grams of the finished product contains:

Protein – 9 g;
Fats – 25 g;
Carbohydrates – 28 g;

Energy value of 100 grams – 370 Kcal.

Puff pastry for samsa with margarine

To prepare you will need: 400g of good flour (preferably 1st grade), 1 egg, 120 ml of warm water, 30 ml of vegetable oil, 200 g of high-quality margarine, salt 1.5 tsp.

Dissolve salt in warm water.

In a large container, mix flour, egg, 15 ml of vegetable oil and water with salt.

Knead for 7-10 minutes. When the mass stops sticking to your hands and begins to hold its shape, sprinkle with flour, cover with cling film and set to “rest” at room temperature for half an hour.

After the designated time, take out and roll out the dough to 1-2 millimeters. It's better to use a thin rolling pin.

The layer turns out to be quite large, so you can divide it into two parts.

Melt the margarine in a water bath. Lubricate the layer.

Roll the dough for samsa into a roll. Cut the roll into equal parts 5 centimeters wide. The pieces need to be slightly flattened with the palm of your hand. Place them on a plate covered with film. Place in the freezer for 7-10 minutes.

The dough can be stored in the freezer for up to 30 days. Defrost in the refrigerator on the bottom shelf (12-15 hours) or 2-3 hours at room temperature.

Taking out the cakes from the dough, roll them out a little. We form samsa.