Samsa is not just a pie! Baking is not only distinguished by its shape, but also by its amazing filling, delicious dough and amazing aroma. But only if you cook everything according to the rules.
Here are the best step-by-step recipes for samsa with meat, which will definitely work!
Samsa - general principles of preparation
Traditional Uzbek samsa is made from fresh home-made dough, which is kneaded, rolled, rolled out in a certain way. You can knead it, as for dumplings, but it’s better to add a little oil inside. Egg, sometimes kefir or yogurt is used instead of water. There are many options, but the main thing is to collapse correctly. The pellet is plentifully greased with softened, but not melted butter, curled in a roll, and kept in the refrigerator. Only after that slices of dough are cut, thin cakes are rolled out, from which triangles are molded.
What is used for the filling:
• meat, poultry;
• bow;
• spices.
It is better not to grind meat or poultry, but to cut into slices; they are not subjected to heat treatment. Onions are also diced, it needs to be added a lot to make the filling juicy. Sometimes the vegetable is scalded with boiling water, or lightly sautéed in oil, if ready-made puff pastry is used. Such a recipe is below. Of spices, salt and pepper are usually put in samsa, but you can add something else to your liking.
Formed triangles are cooked in the oven at home. They are laid out on a baking sheet and baked immediately after formation. For a beautiful color, you can grease samsa with a yolk or a whole beaten egg before going to the oven; for beauty, a small amount of white or black sesame is often poured into the central part.
Ordinary samsa: a step-by-step recipe for the dough, toppings, especially baking
A traditional step by step recipe for samsa. We use absolutely any meat for minced meat at our discretion. If it is dry and without fatty layers, then you can additionally add lard cut into small pieces, grated butter.
Ingredients
• 250 ml of ordinary water;
• salt;
• 4 tbsp. flour;
• 30 ml of vegetable oil .;
• 70 g of drain oil;
• one yolk;
• 300 g of onion;
• 400 g of meat;
• spices, sesame seeds.
Cooking
1. It is better to start cooking with the dough, since it will take him about two hours to rest. Pour a measured amount of water into a bowl, put an incomplete teaspoon of salt. Add vegetable oil. You can take refined sunflower, regular or olive oil, which is more like it. All is well stirred.
2. Add to the dough sifted sieve white wheat flour. On average, it will take from 3 to 4 glasses. Knead the usual cool fresh dough, as for manti or dumplings. We crumple it to smoothness, remove it to lie in a bag for about 20 minutes. If this is not done, it will be very difficult to roll out the dough into a cake.
3. While the dough is "resting", you can cut into small cubes the heads of onions, pour everything into a bowl.
4. Rinse the meat and also cut into small cubes. Add to the onion. If additional fat will be used, then we also add at this stage. Salt, season the filling with pepper, carefully mix the minced meat with your hands. We put it in the refrigerator for now, cover the bowl.
5. We take out the bag of dough. Roll it into a cake, but not thinly. For this piece, 25 centimeters is enough. We try to give the shape of a rectangle.
6. Lubricate the dough with softened butter. Twist the roll.
7. Put the roll from the dough on a plate or in a bowl with a snail. Cover with a film on top, send to the freezer for 10-15 minutes, or just put in the refrigerator for half an hour or 40 minutes. Samsa dough loves the cold.
8. We take out the frozen roll, cut the dough into pieces across. The value will depend on the desired size of samsa. Someone loves small triangles, someone more like large specimens.
9. Each piece on the slice side is rolled in flour, rolled into thin cakes.
10. We lay out the filling. In general, it is more convenient to roll out all the dough at once and spread out the whole filling, so you can evenly distribute the stuffing. It is raw and it is important that all products are baked evenly.
11. Sculpt ordinary triangles.
12. Place on the baking sheet with the smooth side up and the seam down.
13. Shake the yolk with a spoon of water, grease the whole samsa, sprinkle with sesame seeds and send to the oven.
14. Bake triangles at 180 degrees for about 40 minutes.
15. Take out the baking sheet, immediately transfer the samsa to the bowl, cover with a towel. Let the dough soften for several minutes.
Samsa: a step by step recipe with chicken and potatoes
A very interesting version of the filling. In the step-by-step recipe for samsa, part of the chicken is unspecified, but it is advisable not to use the breast, with it the filling is dry.
Ingredients
• about a kilogram of flour;
• a couple of glasses of water;
• a pack of butter;
• 350 g of potatoes;
• 500 g of chicken;
• 3-4 bulbs;
• salt and pepper.
Cooking
1. Melt a half pack of oil, leave the rest warm to soften.
2. Pour two glasses of water into a bowl. Add melted butter, salt, stir and knead the usual steep dough. Let him lie down for half an hour.
3. Cut the onion into small and thin slices. Salt, wrinkle with your hands so that the vegetable is slightly moistened from the secreted juice.
4. Cut the chicken meat immediately, add it to the onion, stir the filling, pepper. Leave aside. It is better to add potatoes immediately before the formation of samsa, as it secretes juice.
5. We take out the dough, roll out the cake, grease with the remaining oil, make a roll. If it’s hard to work with a large piece, then you can divide it in half. We cover the rolls, remove for half an hour in the refrigerator.
6. Peel the potatoes, cut into thin slices, send to the chicken and onion, stir. The filling is ready.
7. Turn on the stove to warm up, set the temperature to 180 degrees and you can start sculpting triangles.
8. Cut the rolls across, roll each piece in flour, roll out, lay out the filling and sculpt the classic samsa.
9. Transfer to a baking sheet. Lubricate simply with plain water or shake the yolk. At will, we throw a pinch of sesame seeds into the center.
10. We bake the samsa for about 40-45 minutes, put only in a heated oven so that the triangles do not dry out.
Lazy samsa: a step by step recipe from puff pastry
Puff pastry helps a lot. It is tasty, delicate, inexpensive and affordable, you can buy it in almost any grocery store, sometimes several types are presented. In a step-by-step recipe for samsa, all the nuances of cooking and baking products from this product are described in detail.
Ingredients
• 500 g of dough;
• 250 g of meat;
• 250 g of onion;
• 1 egg;
• spices;
• 40 g butter;
• sesame as desired.
Cooking
1. Puff pastry cooks faster than filling. At a low baking temperature, it simply dries, it turns out dry and not very tasty. If the temperature is high, the dough will be excellent, and the minced meat will remain moist, the onion will crackle. That is why you need to prepare the filling in advance. Chop the meat, season with spices, mix and marinate for an hour.
2. Peel the onion heads, cut into small cubes.
3. Put the butter in a pan, melt and add the previously prepared onions. We begin to passer it, but we make the fire a little less than average. That is, onions should languish in oil, but not brown. Bring it to transparency, turn off the stove. This technique allows you to get very juicy minced meat, but at the same time, the filling will not crunch in the finished samsa. Cool the onion.
4. Combine the cooled onion and the meat marinated in spices, stir, if necessary, add salt, since the onion without spices itself gives a sweetish aftertaste.
5. We take out the puff pastry, unfold, roll up the rolling pin. Usually it is in rolls or in a pack of several plates, depending on the manufacturer. In any case, it is a square and it is more convenient to cut it into squares, that is, the samsa will be rectangular. You can make classic triangles, but you can’t do without trimming the dough.
6. Beat with a fork a whole chicken egg. It is necessary for fastening the edges of the dough, as it is dry and during baking, the seams often burst.
7. Lubricate the edges of several pieces. Spread the filling and mold the samsa. Then grease a few more pieces and repeat. If you immediately grease the entire dough with an egg, the edges will still dry out and will not turn out so sticky.
8. Put the cobbled samsa on the baking sheet with the seams down.
9. Lubricate the product with the remnants of a beaten egg, optionally sprinkle with sesame seeds.
10. Put the baking sheet in a heated oven, bake at 200 degrees for about half an hour.
11. Take samsa out of the oven. Immediately cover the pan with a towel folded several times. Let lie for 10-15 minutes so that the dough is softer and more tender. Take a sample!
Samsa - useful tips and tricks
• If there are no sesame seeds, then you can sprinkle samsa before baking with flax seeds. They are also very useful, in appearance very similar to sesame seeds.
• The filling will be tastier if you use fatty meat or cut a piece of bacon. Uzbeks often add fat tail fat to samsa, it gives an unusual taste and the pastries are very aromatic.
• If the dish uses beef or not very young pork, lamb, do not try to boil or fry the product, this will only spoil the taste of the filling. The best option is to marinate the meat. You can just stir with spices, leave for several hours. Or add a little mayonnaise or fat sour cream, soy sauce, you can immediately pour the chopped onion. Its juices perfectly soak the meat and soften the fibers.
• Samsa, unlike yeast products, does not rise on a baking sheet, but still you need to leave enough space between the formed products. So they are better baked, equally browned on all sides.
