Uzbek samsa from puff pastry with minced meat. Samsa Uzbek recipe for home cooking

03.05.2020 Desserts and cakes

Juicy and tasty puff pastry samsa - cook a treat according to Uzbek recipes at home!

Wheat flour, premium. - 700 gr.
Butter - 400 gr.
Eggs - 2 pcs.
Food salt - 5, 5 gr.
Citric acid - a pinch.
Water - 2 glasses. (more or less may be needed depending on the quality of the flour). Output 1 kg.

Meat - half a kilo. Fat (bacon) - 100 gr.
Onions - 4-5 pcs. Salt - to taste.
Seasoning for samsa - 1 sachet (15 gr).
Cilantro or parsley - 1 bunch (for lovers of greenery).
Sesame seeds (black and white) - a handful.

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

The dough for samsa at the exit should be elastic, elastic and without lumps. Long kneading is required to prevent breaks during rolling. I do not recommend kneading it with a steep consistency, it is hard to roll it out. Too soft, too, you do not need to knead, so as not to break when rolling.

Leave a lump under a lid or in cellophane for 20 minutes. After the specified time, divide the dough into 2-3 smaller pieces for the convenience of further actions. Wrinkle each piece again, roll into balls and put under the lid for 10 minutes. While it is settling, melt the butter to a liquid state. No need to boil. On a table covered with flour, roll out the dough into a thin layer. The thinner the better. A rolling pin for rolling will need a long one, at least half a meter. If the dough breaks in some places - it's okay! Only the thickness of the formation is important. Ideally, a table visible through the dough. Spread a third of the oil (you have 3 koloboks) over the layer with your palm or spread the oil with a brush.

Roll the oil layer into a roll. Try to twist it tightly. Then wind it up in a spiral, place it in cellophane or under the lid, and put it in the refrigerator for at least an hour. Do the same operation with the rest of the 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 messing around with semi-finished flour products, then buy a ready-made semi-finished product in a store or at the market.

In this variant, we prepare lumpy samsa. Therefore, the meat with lard must be finely chopped with a knife. This recipe for Uzbek samsa allows the use of lamb, beef. I also cut the onion finely, but those who wish can stop at half rings. Mix the ingredients in a cup, pre-salt and sprinkle with seasonings. On a greased table, crush one snail into a sausage, and divide into equal bars, cutting across. Pinch each bar on one side and press it to the table into a cake. The closed end should be on the bottom. Roll the cakes one by one with a small rolling pin into layers from the middle to the edges. Then slightly roll out the middle, which should remain twice as thick as the edges.

Place the filling in the center of the round layer and cover with overlapping edges. The corners need to be flattened and bent so that the juice does not flow out. Pinching will not work, since there is an excess of oil in the puff pastry.

Turn on the oven, setting the temperature to 200 degrees. In the meantime, grease a baking sheet with oil or cover with baking paper. If there is one, use it better, so as not to waste time washing the leaf from the first batch of dryers. Place the patties at a distance of 0.5 mm from each other with the side you closed down. Brush the surface with yolk, sprinkle with sesame seeds. Sometimes people sprinkle samsa with cumin grains, which in the end turns out to be no less tasty.

After making sure by the sensor that the oven is hot enough, send the baking sheet into it for half an hour. After 30 minutes, look into the oven, if the pastry is browned, then you can get it out. Uzbek samsa from puff pastry with meat is ready for use Do not turn off the stove if you are going to continue baking. Otherwise, the remaining dough from the refrigerator must be transferred to the freezer.

To experience the pleasure of eating somsa, I recommend eating it hot and with vinegar or adjika. Believe me - indescribable bliss. Enjoy your meal!

Recipe 2, step by step: Uzbek puff samsa

4 tbsp. flour
1 egg
1 tbsp. warm water
100 g plums. oils
0.5 tsp salt

Mutton
Lamb fat
salt pepper
greens: parsley, dill (none)
any spices can be

And she began to gradually add flour, while stirring

When the dough became thick, I laid it out on the table and kneaded the thick dough

Divided it into three parts

I rolled each part into a bun

And left it on the table, covered with a napkin (according to the recipe for 20-30 minutes). And she herself took up the filling ...

I finely cut the meat and a little fat

Formation of flaky samsa:

I took one kolobok and mixed a little. She sprinkled the table with starch.

Secret! You need to roll out the dough on starch! (I don't know why ... But the dough turns out to be so smooth and tender!)

Rolled out thinly (and according to the recipe it was necessary 2-3 mm).

Melted butter (no fat was found), let it cool a little

And she smeared thinly (!) A layer of dough. She left it to dry and went to another table to roll out the second layer of dough, preferably of the same diameter

She rolled it out, wound it on a rolling pin and transferred it to the first layer of dough. I also smeared it thinly with oil

She rolled out the third layer, transferred it (if the diameter of the upper layer is less than the lower one, you can slightly tighten the dough with your hands) and greased it with oil.

Secret! Before placing the dough layer on top, let the butter from the lower layer solidify!

As the butter has frozen, we begin to roll the roll

Start in the middle and twist the roll tightly along the entire length

The ends were still tight because of the round shape of the formation.

We begin to cut 1.5 cm thick pieces from the middle with a sharp knife.

Then we find the edge of the dough, rewind a little

and put it on the cut (it will stick the layers together so that they do not creep)

Now, on top, with a rolling pin, carefully begin to roll out the cake

Secret! Before rolling, the pieces can be put in the freezer for 10-15 minutes. The pieces will become hard (due to the oil) and will be very convenient to roll them out without flour or starch. And if you roll it from the back side, then there will be layers on the edges too

Secret! Do not roll the middle too much, so ... slightly, pay more attention to the edges - they should be thinner than the middle

Here is the other side. Layers are visible in the middle, but not at the edges

We spread the filling on the side that we rolled out (1 tablespoon)

We pinch with a triangle

Here's the other side

Place on a baking sheet lined with baking paper with the seam down. It is not necessary to grease with an egg (or something else)! Otherwise, the egg will fill the layers and they will no longer be so clear

I baked at 200-220 C for 40 minutes. But about 15-20 minutes before the end of baking, I still could not stand it and slightly smeared them with yolk diluted with water. Since the hedgehogs have already puffed up, covered with a crust, and I risked smearing them so that the color was more appetizing, rosy ...

Put ready samsa on a dish, you can cover with a napkin

If they are eaten right away, then they are very crispy ... But if they lie down a bit, they become softer. But it still crunches on top, but inside it is soft from juice

Recipe 3: Uzbek samsa in the oven (step by step)

Samsa are Uzbek pies made of puff or plain dough stuffed with meat and onions. Real Uzbek samsa, made from lamb, its recipe is not at all complicated. I cooked samsa in Uzbek from different meats of beef, pork and lamb and it always turned out very tasty!

For the test:

Flour - 4 cups
Water - 1 glass
Salt - 1 tsp

For filling:

Lamb or beef - 450 g
White onions - 2 pcs.
Fat tail fat - 100 g
(or 2 tablespoons ghee)
Seasoning for samsa - zira
Black pepper

Moreover:

Egg (for greasing samsa) - 1 pc.
Ghee (for greasing the dough)
Sesame
Vegetable oil for greasing parchment.

How to cook Uzbek samsa: dissolve 1 tsp in water. salt. Stir continuously, add flour and knead well.

Roll the dough into a ball, put in a bag and put in the refrigerator for 20 minutes.

Meanwhile, cut the onion into cubes. Although I do not like onions, the more it is in samsa, the tastier !!!

Cut the meat into cubes.

We mix meat and onions.

Add ZIRA, black pepper and salt.

If you do not have fat tail fat, then take ghee, two tablespoons of butter, and melt it.

Add ghee to meat and stir.

The oil should solidify.

We take out the dough from the refrigerator. Divide it into 6-8 pieces.

Roll out the dough very thinly.

Lubricate it with ghee.

We roll it up.

We also roll out the next piece and grease it, and put the previous roll in it.

And so with each subsequent one. This will make the dough flaky and juicy.

Here you get such a thick roll.

We put it in a bag - and in the refrigerator for 1.5 hours.

After a while, we take out the dough, cut it into 12-16 pieces.

Roll each piece around the edges so that the middle is tight.

And so all 16 pieces.

We lay out the meat.

We make triangles, squeeze well.

Put a sheet of parchment on a baking sheet, grease with oil.

On a baking sheet with parchment, lay out our samsa with the seams down.

Lubricate with a beaten egg, you can just yolk.

Sprinkle with sesame seeds, put Uzbek-style samsa in an oven preheated to a temperature of 180 degrees for 30-40 minutes.

We take out the Uzbek samsa from the oven and cover with a towel for 5 minutes.

Eat Uzbek samsa hot, but you can also reheat it in the microwave.

Recipe 4: real Uzbek samsa (with photo)

fatty lamb - 0.5 kg;
onions - 4-5 pieces;
garlic - 2 cloves;
puff pastry (homemade) - 1 kg;
zira (cumin) - several seeds;
ground black pepper - to taste;
salt to taste;
butter - 70 gr;
sunflower oil - 3 tbsp. spoons;
chicken yolk - 1 pc;
sesame seeds - for sprinkling;
water - 0.5 cups

First, prepare the fat to grease the dough. Put the butter in a microwave-safe bowl and fill it with sunflower oil:

We send for 1 minute in the microwave, until the butter is completely melted.

Now we can do the test. It should be rolled very thinly. If you know how to thinly roll a large amount of dough with a meter rolling pin, then roll it out, and if not, or, as in my case, there is no meter rolling pin, then the dough can be divided into 2-3 pieces and rolled out in turn.

I try to roll out, keeping the layer in a rectangular shape, so that later it will be more convenient to form the bins.

Lubricate, just a little, with a mixture of butter and sunflower oils:

Now the secret - you need to let the butter harden, that is, do not touch the dough for 10-15 minutes. And, then, roll it into a tight roll:

Now you can leave this roll on the table, covered with a towel, or you can, as I do, put it in a bowl and send, covered with cling film, to the refrigerator for 30-40 minutes.

While the dough is "resting", you can start preparing the filling.

Cut the lamb into small cubes 5 × 5 mm with a knife. I will tell you that it will be much easier to cut, if you ate the meat before cutting it will lie for a while in the freezer until it is semi-frozen.

Now we cut the onion into thin ring quarters. If you want the samsa to be juicy, then the amount of onion should be calculated from the proportion of 1 volume of onion to 2 volumes of meat.

Cut the garlic very finely with a knife:

We send it to the filling, adding a few grains of cumin, black ground pepper (it is better if it is freshly ground):

Add a little water to the fillings for juiciness:

The most important thing is not to overdo it with water, its presence should not be noticeable and, having mixed all the ingredients of the filling, it should not be visible:

All the components of our samsa are ready, you can start assembling it.

We take out the dough from the refrigerator (or from under the towel) and cut our rolls into small identical pieces:

Put each of the pieces on the board with a spiral up

and press down a little with the palm of your hand, forming a cake:

Armed with a spindle-shaped rolling pin, we begin to roll the cake without turning it over and paying special attention to the edges. The edges should be thin and the middle thicker:

Now add the filling:

and, pinching the edges, we form a triangular box. The triangular shape is the most common shape for samsa, but there are many other options, again based on your imagination, preferences and capabilities.

I got small sushki like this:

Now we put them on a baking sheet, greased with sunflower oil with the seams down.

Separating the yolk from the egg:

And, with the help of a silicone brush, we lubricate the top of our samsa a little.

Sprinkle each sesame seed on top with sesame, as I did, or nigella, or both at the same time.

We send it to the oven, where we bake for 40 minutes: the first 20 minutes at a temperature of 190C, and then sprinkle the oven and samsa with water and lower the temperature to 150C.

Itself is great for drinking with tea, but you can, as is done in the East, with cold katyk, as my ex-husband loved.

Recipe 5: Uzbek samsa at home

Uzbek samsa is made from puff pastry, but its recipe differs from the recipe of our usual puffs in that it uses fat tail fat instead of butter. At first glance, the difference is not fundamental - one fat was replaced by another - but in practice everything is different. If to prepare puff pastry with butter, certain skills are needed when rolling so that the butter does not have time to melt and the dough does not burst anywhere, then samsa is much easier to prepare. Separate layers of dough are greased with melted fat, rolled into a roll, and the roll is cut into round pieces. Thus, the stratification of baked goods does not occur between the layers of dough, but between its thin strips soaked in fat, so samsa is good even for beginners.

flour - 4 tbsp.
minced mutton - 350 g
onions - 200 g
eggs - 2 pcs.
fat tail fat - 100 g
water - 200 ml
salt to taste
ground black pepper - to taste
cumin - to taste.

Peel the bulbs. Finely chop the onion with a knife.

Combine fatty lamb mince with chopped onion. Add salt, pepper and other favorite seasonings (according to your own taste). Mix the filling thoroughly with your hands.

Drive 1 egg into a deep container. Pour in 1 tsp. salt. Beat the mixture lightly with a fork. Pour in water and stir everything. Add sifted flour to the liquid ingredients. Gently knead the elastic dough. It should be soft, but roll well. Leave the dough bun to brew for 30 minutes, wrapping it with a towel or cling film.

Cut the fat tail fat into small pieces. Melt in a skillet over low heat. The fat must be stirred periodically.

Divide the dough into 3 equal parts. Roll out one roll as thin as possible (2 mm thick).

Grease a thin layer of dough with melted fat tail fat. Let it absorb (about 5 minutes).

Roll the second dough bun to the same size and thickness as the first. Using a rolling pin, cover the greased layer with the next layer. Grease the workpiece again with melted bacon. Repeat the same procedure with the last dough bun.

Roll the greased three-layer dough into a tight roll.

Cut the dough harness into pieces 1.5 cm wide.

Find the edge of the dough in each piece and unwind a little. Lay it in the middle of the cut. Roll out small cakes.

Spoon some minced meat into the center of each dough circle.

Pinch the edges, forming triangles. Line a baking sheet with parchment. Put samsa on it (seam down).

Beat the egg with a whisk and brush over the samsa.

Sprinkle with caraway seeds (or sesame seeds). Bake the samsa in an oven preheated to 200 degrees. Cook pastries for 40 minutes. The pies should acquire a golden crust.

Remove the finished baked goods from the oven. Let it cool down.

Appetizing juicy Uzbek samsa can be served both warm and completely cooled. Absolutely everyone will like delicious pies with tender minced meat. Enjoy your meal!

Recipe 6: juicy tandoor samsa in Uzbek

Today we will talk about real Uzbek samsa. Yes, not about a simple puff, but about a tandoor one. Tandoor is a kind of round or jug-shaped brazier stove among the peoples of Asia. They are made of chamotte clay or bricks, and on the outside they are also reinforced with heat-insulating material. The tandoor is heated by the fire and keeps the heat very well for a long time. Samsa sticks to the walls of the tandoor and cooks for 40 minutes on coals from the fire. They say that it is impossible to poison yourself with tandoor samsa, because in such heat all possible microbes die.

If you've never tried this dish, I highly recommend it. Tandoor samsa doesn't look like puff at all. Elastic and slightly crunchy dough, holding back the fatty and juicy lamb and onion filling, sprinkled with sesame seeds or sesame seeds. Hot and fragrant, hearty Tatar pies, which you can have a very tasty snack on the way.

500 g of fatty lamb (or 450 g of lamb and 50 g of fat tail fat);
2 medium onions;
2 tbsp water for minced meat;
240 g flour;
0.5 tbsp. water;
salt, black pepper to taste;
1 tbsp without a slide of cumin (optional);
1 tbsp with a slide of sesame (optional);
vegetable oil for lubrication.

Cut the lamb and bacon into small cubes of about 1 x 1 cm.

Chop the onion finely.

Place the lamb and onion in a bowl.

Add cumin, 2 tbsp. water, salt and pepper to taste.

Mix everything well.

We set aside the minced meat to infuse while we are busy with the dough. A simpler dough recipe than for tandoor samsa, I have not yet met. It is mixed with flour, water and salt. So, pour 240 g of flour into a bowl, pour half a glass of water, add about 1 tsp. salt.

Knead the dough until it lags behind the sides of the bowl. The dough for tandoor samsa should be steep and dense.

Roll a sausage out of the dough and cut it into 6 equal parts.

Sprinkle the kitchen surface for rolling out the dough with flour. Roll out round cakes. The dough is rather difficult to roll out, but you need to make sure that the cakes are thin. While we are rolling out the dough, you can put the oven to warm up to 300 degrees. The baking sheet should also warm up well. If the oven does not maintain such a high temperature, set the highest possible, while the samsa will need to be baked a little longer.

Put the minced mutton with onions in the middle of the flatbread.

We fasten the edges of the samsa as in the photo.

Roll up the protruding dough clockwise and pinch in the middle. To make the dough stick better, grease the edges with water.

Grease the samsa on top with fat tail fat or vegetable oil and sprinkle with sesame or sesame seeds.

Gently spread the samsa on a hot baking sheet and bake for 7-10 minutes. As the top darkens, the samsa is ready.

We take it out of the oven and eat. Just carefully, inside is very hot fatty juice, which will just pour out. Slightly crispy, aromatic and with tender minced lamb samsa minced straight from the oven - what could be tastier! Enjoy your meal.

Recipe 7: Uzbek samsa with beef

Samsa is prepared from meat, pumpkin, potatoes, herbs (onions, wild mint). It is baked both in the tandoor and in the ovens. I tried different recipes for the dough, I stopped on this one. Recommend!

premium white flour 500 g
baking margarine 200 g
kefir 250 ml
chicken eggs 1 pc
salt to taste
soda 0.5 tsp
beef tenderloin 800 g
onion 800 g
salt and pepper to taste
zira 1 chips.

Knead the dough: grate margarine (butter) on a coarse grater and mix with flour, add the egg. In kefir we put out 0.5 tsp. soda and salt. Then we mix the kefir with flour and knead the dough of medium hardness (if necessary, you can add more flour, it all depends on the flour itself) Wrap the finished dough in cling film and put it in the refrigerator for proofing for 30-40 minutes.

meat mode in small cubes (it is better to slightly freeze the meat so that it is easier to cut) can be chopped in a food processor

cut the onion into small cubes (the more onion, the juicier) Stir the meat with the onion, add salt, pepper and cumin

divide the dough into 3-4 parts and roll each part into a rope and cut into pieces of 10-15 g. Roll each piece no thicker than 2-2.5 mm. The edges are rolled out thinner than the middle.

Put minced meat in the middle and form a triangle.

Put the samsa on a greased baking sheet with the seam down, grease with an egg and bake for 35-40 minutes. at a temperature of 200 C Bon appetit !!!

Enjoy your meal!!!

I offer you a recipe for an original, very tasty and beautiful layered samsa.

Samsa is prepared from puff pastry and from ordinary, always fresh. Dough for samsa in different countries is used differently. Uzbek samsa is a recipe, usually made from puff pastry. Flaky samsa, of course, is more delicate, but also more time consuming.

Samsa or samosa - a type of pie of an arbitrary (usually square, triangular or rounded) shape filled with minced meat seasoned with onions and spices (mainly lamb, beef, chicken), potatoes, pumpkin, peas, lentils, but always with the addition of spices typical for oriental cuisine.

There are many variations of this dish. Central Asian meat samsa is traditionally baked in tandoor, but there is also a variant of samsa (usually triangular or square) that is cooked in ovens.
So I haven't cooked samsa yet. But I really liked this detailed recipe. I hope it will be useful to you too)

For the test you will need:

4 tbsp. flour
1 egg
1 tbsp. warm water
100 g plums. oils
0.5 tsp salt

Preparation:
Add an egg, salt to warm water, drain the butter (soft), beat everything with a fork, stir until the salt dissolves

And you need to gradually add flour, while stirring

When the dough becomes thicker, you need to put on the table and knead a dense dough.

Divide it into three parts

Roll each part into a bun

And leave on the table, covered with a napkin (according to the recipe for 20-30 minutes). And do the stuffing ourselves ...

Filling:

mutton,
mutton fat
salt pepper,
greens: parsley, dill (any spices can be used)

Meat and some fat can be finely chopped

Add chopped onion and all other ingredients and stir

Formation of flaky samsa:
Take one kolobok and mix a little. Sprinkle the table with starch.
Secret! You need to roll out the dough on starch! (I don't know why ... But the dough turns out to be so smooth and tender!)

Roll it out thinly (according to the recipe it was necessary 2-3 mm).

Melt the butter (fat), let it cool slightly
And grease thinly (!) A layer of dough. Leave it to dry and go to another table to roll out the second layer of dough, preferably of the same diameter

Roll out, wind on a rolling pin and transfer to the first layer of dough. Also grease it thinly with oil

Roll out the third layer, transfer (if the diameter of the upper layer is less than the lower one, you can slightly tighten the dough with your hands) and grease with oil.
Secret! Before placing the dough layer on top, let the butter from the lower layer solidify!
As the butter has frozen, we begin to roll the roll

Start in the middle and twist the roll tightly along the entire length

The ends were still tight because of the round shape of the formation. A rectangular layer would spin better (but that's it ... thinking out loud ...)

We begin to cut 1.5 cm thick pieces from the middle with a sharp knife.

Then we find the edge of the dough, rewind a little ...

And we put it on the cut (it will stick the layers together so that they do not creep)
Now on top with a rolling pin, carefully begin to roll out the cake.
Secret! Before rolling, the pieces can be put in the freezer for 10-15 minutes. The pieces will become hard (due to the oil) and will be very convenient to roll them out without flour or starch. And if you roll it from the back side, then there will be layers on the edges too

Secret! Do not roll the middle too much, so ... slightly, pay more attention to the edges - they should be thinner than the middle

Here is the other side. Layers are visible in the middle, but not at the edges

We spread the filling on the side that we rolled out (1 tablespoon)

Pinch with a triangle (view from the back side)

Bake at 200-220 C for 40 minutes. But about 15-20 minutes before the end of baking, you can still not stand it and grease them a little with yolk diluted with water. Since the sushki have already puffed up, covered with a crust, you can risk smearing them so that the color is more appetizing, rosy.

Put the finished samsa on a dish, you can cover it with a napkin ...

And Bon Appetit!

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

Dough for samsa always bland and often puff... Central Asian samsa with meat traditionally baked in a tandoor, but there is also a variant of samsa (usually triangular or square) which is cooked in electric and gas ovens... Samsa can be seasoned with vinegar.
In all cities or more or less significant settlements of Uzbekistan, Kazakhstan, Kyrgyzstan, Tajikistan and East Turkestan, samsa is sold on the streets and in bazaars in kiosks and from stalls, in about 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" look.
Belarus also begins to adopt Russian trends in the introduction and sale of national dishes from other countries. Today we present to your attention recipe real uzbek samsa from puff pastry!

Ingredients for making Samsa:
For the test you will need:
+ 4 tbsp. flour
+ 1 egg
+ 1 tbsp. warm water
+ 100 g plums. oils
+ 0.5 tsp salt

Preparation of dough for samsa:

Add an egg, salt, butter (soft) to warm water. Beat everything with a whisk, stir until the salt dissolves. Gradually add flour, while stirring our mass until smooth. Depending on the volume of the required product, you can use not a whisk, but whipping machine or dough mixer.

When the dough becomes thick, we put it on the table and knead the thick dough. Naturally, depending on what kind of performance you need, 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 mixer.

Divide the dough into three parts. We roll each part into a "kolobok" 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 hydraulic divider , and in order to roll it into a "bun", you can use dough divider rounder.
In order not to put the dough under a huge blanket for 20-30 minutes, if you are preparing samsa on an industrial scale, you must use proofing cabinet, for the dough to "rest".

While the dough is "resting", you can start filling.
Filling for samsa:
+ Lamb
+ Lamb fat
+ Bow
+ salt, pepper
+ greens: parsley, dill (not available)
+ any spices according to the chef's taste

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

Formation of flaky samsa:
We take one part of the dough, "kolobok", and knead a little with our hands. Sprinkle the table with starch, this is a kind of "life hack", because when rolling on starch, the dough turns out to be smooth and tender.
Roll out the dough thinly, until 2-3 mm... We heat the butter or fat, let it cool a little and grease the dough layer thinly (!). We leave it to dry and go to another table to roll out the second layer of dough of the same diameter.
We roll it out, wrap it on a rolling pin and transfer it to the first layer of dough. We also grease it thinly with oil or fat.
We roll out the third layer, transfer it to the previous layer (if the diameter of the upper layer is less 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 volumes for production, then you must use dough sheeter for puff pastry!

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

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

Before proceeding directly to the description of how to cook Uzbek samsa, I want to tell you what this product is. Not only Uzbek cuisine can boast of the presence of such pastries as samsa. Such a pie is baked in many countries and in each individual country it is called in its own way - "samsa, samosa, sambus, somsa ...". In Uzbekistan this product is called "samsa or somsa". This is, in essence, a puff pastry (and not only) dough with (mostly) meat filling. The cooking process begins by kneading the dough for samsa. It can be fresh, yeast, flaky. And in most cases, the dough for Uzbek samsa is puffed. I have recalculated the amount of raw materials per 1 kg and present you a recipe for a dough for samsa. I calculated it from the recipe according to GOST USSR for 1 ton. It turns out 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:

Wheat flour, premium. - 700 gr.
Butter - 400 gr. I use Maselko-type creamy margarine. But the "generous summer" will do.
Eggs - 2 pcs.
Food salt - 5, 5 gr.
Citric acid - a pinch.
Water - 2 glasses. (more or less may be needed depending on the quality of the flour). Output 1 kg.

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

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

If you don't like messing around with semi-finished flour products, then buy a ready-made semi-finished product in a store or in the market.

Samsa Uzbek puff. With meat

Puff pastry - 1 kg.
Meat - half a kilo. Fat (bacon) - 100 gr.
Onions - 4-5 pcs. Salt - to taste.
Seasoning for samsa - 1 sachet (15 gr).
Cilantro or parsley - 1 bunch (for lovers of greenery).
Sesame seeds (black and white) - a handful.

How to cook samsa:

To experience the pleasure of eating somsa, I recommend eating it hot and with vinegar or adjika. Believe me - indescribable bliss. Enjoy your meal!

Samsa Uzbek. With minced meat.

Puff pastry - 1 kg.
Fatty minced meat - 500 gr.
Onions - 500 gr.
Salt, spices to taste.
Sesame or cumin seeds - for dusting.

Now I will teach you how to properly bake Uzbek samsa in the oven. Since the dough is ready and waiting in the fridge, start filling. Minced meat for samsa is suitable for absolutely any. How to make the dough is described above. And now the recipe for making samsa at home. Mix the minced meat with chopped onion, salt and spices.

Take out the dough, roll it into a sausage, and divide into identical cubes, which are subsequently rolled out into flat cakes using a rolling pin. The middle of the cake should be thicker than the edges. Put the filling in the middle of each. At this time, you need to turn on the oven to heat up to 200 degrees. If there is little oil in the dough or it is purchased, then the edges can be pinched, pressing firmly against each other. In the classic version, somsa is made in a triangular shape. You choose the form that is preferable for you. Placed on a sheet oiled or lined with baking paper at a distance of 0.5 cm from each other. They smear with yolk and, after making sure that the oven is heating, send the somsa for baking for 30 minutes.

After half an hour, the sheet is taken out. Transfer the somsa with a spatula into a dish or cup. Eaten hot with vinegar or tomato sauce.

Bon Appetit! On this page you have seen more than one recipe with a photo of Uzbek samsa from puff pastry with meat. Samsa in Uzbek, the recipe for which I will soon write contains vegetable filling and is not prepared from puff pastry, which does not detract from its taste. And now you know that it is easy to cook Uzbek samsa at home and it will turn out to be even tastier.

In this video you will see how real samsa is prepared.

Samsa is not just a pie! The pastries are distinguished not only by their shape, but also by their 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 out!

Samsa - general cooking principles

Traditional Uzbek samsa is made from fresh homemade dough, which is kneaded, rolled up, rolled 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 tortilla is abundantly greased with softened, but not melted butter, rolled into a roll, and kept in the refrigerator. Only after that, pieces of dough are cut, thin cakes are rolled out, from which triangles are molded.

What is used for the filling:

It is better not to grind meat or poultry, but to cut them into pieces, they are not subjected to heat treatment. The onion is also diced, you need to add a lot of it 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. There is such a recipe below. Of the spices, salt and pepper are usually put in samsa, but you can add something else to your liking.

Formed triangles are cooked at home in the oven. They are laid out on a baking sheet and baked immediately after formation. For a beautiful color, before going to the oven, you can grease the samsa with yolk or a whole beaten egg; 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 dough, fillings, baking features

Traditional step by step samsa recipe. We use absolutely any meat for mince at our discretion. If it is dry and without fatty layers, then you can additionally add lard cut into small pieces, grated butter.

250 ml of plain water;

30 ml of vegetable oil;

70 g of oil drain;

1. It is better to start cooking with the dough, as it will take 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, plain or olive oil, whichever you prefer. Stir everything well.

2. Add white wheat flour sifted with a sieve to the dough. On average, it will take from 3 to 4 glasses. We knead the usual cool unleavened dough, as for mantas or dumplings. We crumple it until smooth, put it in a bag for 20 minutes. If you don't, it will be very difficult to roll out the dough into a cake.

3. While the dough is "resting", you can cut the onion heads into small cubes, pour everything into a bowl.

4. Rinse the meat and also cut into small cubes. Add to onion. If additional fat will be used, then we also add at this stage. Salt, season the filling with pepper, stir the minced meat thoroughly with your hands. We put it in the refrigerator for now, cover the bowl.

5. Take out the dough from the bag. Roll it into a cake, but not thinly. For this piece, a size of 25 centimeters is enough. We try to give the shape of a rectangle.

6. Grease the dough with softened butter. We twist the roll.

7. Put the dough roll on a plate or in a bowl with a snail. Cover the top with a film, send it to the freezer for 10-15 minutes, or simply put it in the refrigerator for half an hour or 40 minutes. Samsa dough loves cold.

8. We take out the frozen roll, cut the dough into pieces across. The amount will depend on the desired samsa size. Someone likes small triangles, someone likes large specimens more.

9. Roll each piece from the side of the cut in flour, roll into thin cakes.

10. Lay out the filling. In general, it is more convenient to roll out all the dough at once and spread out all the filling, so you can evenly distribute the minced meat. It is moist and it is important that all products are baked evenly.

11. We sculpt ordinary triangles.

12. Place on a baking sheet with the smooth side up and seam down.

13. Shake the yolk with a spoonful of water, grease all the samsa, sprinkle with sesame seeds and send to the oven.

14. Bake the triangles at 180 degrees for about 40 minutes.

15. Take out the baking sheet, immediately transfer the samsa to a bowl, cover with a towel. Let the dough soften for a few minutes.

Samsa: a step-by-step recipe with chicken and potatoes

A very interesting filling option. In the step-by-step recipe for samsa, a part of the chicken is not indicated, but it is advisable not to use the breast, with it the filling turns out to be dry.

About a kilogram of flour;

A couple of glasses of water;

A pack of butter;

500 g of chicken meat;

1. Melt half a pack of butter, leave the rest warm to soften.

2. Pour two glasses of water into a bowl. Add melted butter, season with salt, stir and knead a regular hard dough. Let him rest for half an hour.

3. Cut the onion into small and thin slices. Salt, mash with our hands so that the vegetable is slightly moistened from the secreted juice.

4. We immediately cut the chicken meat, add it to the onion, stir the filling, pepper. We leave aside. It is better to add potatoes just before the formation of samsa, as it secretes juice.

5. We take out the dough, roll out the cake, grease with the remaining butter, make a roll. If it's hard to work with a large piece, then you can split it in half. Cover the rolls, put them in the refrigerator for half an hour.

6. Peel the potatoes, cut them into thin slices, send them to the chicken and onions, stir. The filling is already 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 with plain water or shake the yolk. If desired, we throw a pinch of sesame seeds into the center.

10. Bake samsa for about 40-45 minutes, put only in a preheated oven so that the triangles do not dry out.

Lazy samsa: a step-by-step puff pastry recipe

Puff pastry is very helpful. 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.

40 g butter;

Sesame seeds optional.

1. Puff pastry cooks faster than filling. At a low baking temperature, it will simply dry out, it will turn out dry and not very tasty. If the temperature is high, the dough will be excellent, and the minced meat will remain soggy, the onion will crunch. That is why you need to prepare the filling in advance. Chop the meat, season with spices, mix and leave to marinate for an hour.

2. Peel the onion heads, cut into small cubes.

3. Put the butter in a skillet, melt and add the previously cooked onion. We start to brown it, but make the fire a little less than average. That is, the onions should simmer in oil, but not brown. We bring it to transparency, turn off the stove. This technique allows you to get very juicy minced meat, but the filling will not crunch in the finished samsa. Cool the onion.

4. Combine chilled onion and meat marinated in spices, stir, add salt if necessary, since onion without spices and by itself gives a sweetish taste.

5. Take out the puff pastry, unfold it, roll it up with a 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 cutting the dough.

6. Beat a whole chicken egg with a fork. It is needed to hold the edges of the dough together, as it is dry and the seams often break during baking.

7. Grease the edges of several pieces. Spread out the filling and mold the samsa. Then grease a few more pieces and repeat. If you immediately grease the whole dough with an egg, the edges will still dry out and will not turn out so sticky.

8. Put the stuck together samsa on a baking sheet with the seams down.

9. Lubricate the products with the remains of a beaten egg, sprinkle with sesame seeds if desired.

10. Put the baking sheet in a preheated oven, bake at 200 degrees for about half an hour.

11. We take out the samsa from the oven. Immediately cover the baking sheet with a towel folded several times. Let sit for 10-15 minutes to make the dough softer and more tender. We are taking a sample!

If there are no sesame seeds, then sprinkle the samsa before baking with flax seeds. They are also very useful, they look very similar to sesame seeds.

The filling tastes better 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 baked goods 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 simply stir with spices, leave for several hours. Or add a little mayonnaise or fatty sour cream, soy sauce, you can immediately add chopped onions. Its juices perfectly saturate the meat and soften the fibers.

Samsa, unlike yeast products, does not rise on a baking sheet, but you still need to leave enough space between the formed products. So they bake better, brown equally on all sides.