Samsa - surprisingly juicy and fragrant oriental cakes in the form of puff pastry triangles. Traditionally, fresh puff pastry is used for their preparation, but from yeast they are no less tasty. There are a lot of fillings for samsa, often a certain filling is used for special reasons, serves as a symbol of a wealth of family or a respectful attitude to the guest.
Yeast samsa - general principles of preparation
For samsa, you can cook yeast dough yourself or use the ready-made purchased semi-finished product. When choosing a recipe, note that puff pastry is prepared using yeast in several ways. Choose the most suitable dough recipe for yourself and combine with the filling you like.
The original filling of samsa is meat. Despite this, it is often cooked with other fillings, such as cheese or cottage cheese. The meat is cut very finely, sharpened with a knife, almost never use minced meat minced with a meat grinder. Ready-made ground mass in the form of a semi-finished product is used if it is very important to save time.
The meat filling should be juicy - this is the highlight of the oriental pie. For this purpose, a lot of finely chopped onions are added to it, and if necessary, water is added.
Yeast samsa is formed in the form of a triangle from a round or square billet. The surface before baking is covered with a loose egg and sprinkled with sesame seeds. You can use both light and dark sesame seeds or a mixture thereof.
Samsa is baked in the oven, spread over a greased or parchment-covered baking sheet. Before placing pies in the oven, the temperature in it is raised to the recommended according to the recipe. You cannot put yeast dough products in a cold oven, they will not rise, it is not recommended to open the door in the first quarter of an hour.
Homemade Samsa Puff Yeast
Ingredients:
five glasses of flour;
100 gr. quality margarine;
one and a half tablespoons of granules of high-speed yeast;
sugar - 50 gr.;
four tablespoons of non-aromatic vegetable oil;
a quarter cup of milk;
glass of water.
To the filling:
a pound of mixed minced meat;
two small potato tubers;
two large onions;
100 gr. fresh greens (parsley, feather onions, dill).
Additionally:
one egg;
light or dark sesame.
Cooking method:
In a small, deep bowl, mix the yeast granules with sugar. Pour a hundred milliliters of warm water, let stand for a minute, then carefully stir and set closer to heat.
In a separate bowl suitable for kneading, combine slightly warmed milk and the remnants of warm water. Dissolve two teaspoons of salt in the resulting mixture and pour the yeast base that has risen with a hat, stir.
Sift the flour twice and, pouring in parts to the yeast base, start a soft dough. First, we knead with a spoon, switching to manual kneading, crush until we achieve smoothness.
After collecting the kneaded dough into a ball, cover with a towel and give it time to rise. For an hour and a half we put the bowl closer to the heat.
While the dough is standing, prepare the margarine. Cutting into pieces, melt the fat over low heat, then cool, lowering the saucepan in a bowl of cool water.
We knead the rising dough well with our hands and roll it out with a square layer, five millimeters thick. Lubricate the surface of the dough with melted margarine.
Fold the layer in the form of an envelope. First, we bend to the center the opposite edges on the sides, and then we wrap the upper and lower ones on them. Leave the package for 20 minutes under the towel.
Once again, roll out the dough thinly, in the form of a square and generously grease it with margarine. Rolling with a rolling pin should be extremely careful so that previously formed layers do not break through. It is advisable to do this with movements from the middle to the edges. Again, leave the dough for about twenty minutes, after which we repeat the process of rolling and lubrication three more times.
Preparing the filling. Finely chop the greens and onions, cut the potatoes into cubes, as small as possible.
We combine the crushed components with minced meat, season with pepper. To your taste, add salt to the filling and mix thoroughly. For juiciness, you can add some water or fresh milk.
We cut the “roll” of the dough into two parts and roll out one of them in the form of a rectangle, 5 mm thick. Cut the resulting layer into squares.
We form samsa. We spread a little filling on the center of the squares and bend them diagonally. Pressing lightly to tighten the minced meat, tightly pinch the edges and slightly bend them down.
After spending the dough, lay the samsa on a slightly moistened baking sheet. Having greased the surface of the pies with a beaten egg, sprinkle with sesame seeds.
Preheating the oven to 180 degrees, put the baking sheet with samsa in it. The first seven minutes we don’t open the doors, otherwise the yeast dough will fall off. Samsa is baked for half an hour.
Puff samsa yeast with meat
Ingredients:
water, in the volume of one and a half glasses;
a spoon and a half quick-acting yeast;
100 grams (half a pack) of cream margarine;
half a spoonful of sugar;
half a glass of lean non-aromatic oil;
700 gr flour.
To the filling:
pulp (beef, pork, lamb) - 350 gr.;
100 grams of fresh bacon;
five onions.
Cooking method:
On a low fire, melt the margarine and temporarily remove it to the side. The fat should cool completely.
Warming up water to 38 degrees, we dilute yeast, sugar and a third of a spoonful of salt in it. Combine the slightly raised mixture with vegetable oil, and, pouring the flour little by little, knead the dough. It will turn out soft, and will be well behind the bowl and hands. The amount of flour is approximate, it may need more or less, depending on the gluten content. Dividing into four parts, roll the dough with koloboks and put it under a towel for a quarter of an hour.
We roll out the leavened yeast dough into thin layers. Abundantly lubricate the surface with cooled margarine, wrap tight rolls and wrap them with a spiral. Wrapping with cling film, remove for an hour in the refrigerator. It is best to cook such a dough in advance, for example, in the evening, so that it lies in the cold night.
Wash, dry the pulp and lard, peel the onion. Having cut all these products into very small cubes, we combine in one bowl. Chop minced meat with salt and ground pepper. You can use some fragrant spices, and spicy zira. After adding a little water, set the meat filling aside for half an hour.
We take out the chilled dough, unfold the "snails", cut into pieces, up to three centimeters wide. We put the "stumps" on the cut and flatten, pressing on top with the palm of our hands, then roll out the dough with a rolling pin in a circle to a thickness of half a centimeter.
We spread in the center of the workpiece a tablespoon of minced meat. Throwing free edges on the filling, we form a triangular samsa. To avoid juice leakage, pinch the seams tightly and bend them inward slightly.
Turn on the oven for heating, line the baking sheet with parchment. If there is no baking paper, apply a thin layer of oil on the bottom.
We spread the formed samsa over the fryer, grease the surface of the pies with an egg whipped with water. If desired, you can sprinkle samsa with sesame seeds.
After waiting for the temperature to rise to 180 degrees, put in the oven a baking sheet with samsa. After about half an hour, when the top is well browned, we take it out and put it in a bowl. Covering, let stand for five minutes, and then serve.
Samsa yeast chicken with potatoes
Ingredients:
sour milk - 600 ml;
one and a half tablespoons of sugar;
11 g “fast” yeast;
flour - 1.2 kg;
two tablespoons of refined oil;
chicken fillet (breast) - 450 gr.;
three large onion heads;
Traditional oil - 80 gr. for the test and another 30 gr. to the filling;
300 gr potatoes;
Cooking method:
Dissolve sugar, yeast and a large spoonful of salt in half a glass of warm (40 degrees) water. Pour warmed milk to the yeast mixture and mix thoroughly.
Gradually, literally half a glass, we interfere in the yeast base sifted flour twice. Having switched to manual kneading, in parts we introduce vegetable oil. The dough should not be tight, roll it with a ball, cover with a linen napkin and leave for half an hour. After that, we knead well and give for proofing another 50 minutes, placing the bowl closer to the heat.
We rinse the vegetables and chicken with water. After drying, we cut into cubes: smaller onions, and potatoes and chicken in proportionate slices. We combine everything in one container, flavored with pepper, salt and mix thoroughly.
We cut the approached dough into three parts, roll out with proportionate layers half a centimeter thick. After lubricating the surfaces with melted and cooled butter, we lay on top of each other and turn them into a roll, which we then cut into pieces 2.5 cm wide.
Laying slices of dough into a slice, roll out with a rolling pin in circles, half a centimeter thick. In the center we put a spoon of the filling, and on it a small cube of butter. Tightly fastening the edges launched on the filling, we form triangular pies.
We bake yeast samsa at 180 degrees until evenly stained, about 50 minutes. Grease the finished hot samsa with vegetable oil.
Quick recipe for yeast samsa with cottage cheese
Ingredients:
kilogram of purchased puff cake mix on yeast;
270 gr fat, dry cottage cheese;
garlic;
a young, green onion;
two branches of fresh dill;
one egg.
Cooking method:
We spread the dough from the packaging and leave it on a table sprinkled with flour, under a towel. The dough should unfreeze completely to make it convenient to work with.
While the semi-finished product thaws, there is time to prepare the curd filling. Peel two small cloves of garlic. We wash all the greens, shaking off the remaining water, wipe dry with a towel.
We cut the feathers of the onion into thin rings, the branched part of the dill is cut into tiny pieces with scissors or a knife. Crush garlic with a press.
We put a sieve on a wide bowl and rub the cottage cheese through it. Add garlic and chopped herbs, grind.
Cut the thawed dough into pieces. Rolling a rolling pin, stretch the dough so that circles come out a little larger than the saucer. Putting a little curd filling on the center of the blanks, we form a triangular samsa in a convenient way.
After spreading the pies on grated butter or parchment covered with parchment, let stand under the towel for a quarter of an hour, then grease with a beaten egg and place in a hot oven.
Yeast samsa with cottage cheese is baked for about half an hour, until a uniform golden color.
Traditional Uzbek Yeast Samsa with Lamb
Ingredients:
homemade yeast puff pastry or purchased semi-finished product;
450 gr pulp with slices of fat (lamb);
three large onions (400 gr.);
one egg;
zira - a small pinch;
sesame seeds are white and dark.
Cooking method:
We prepare yeast puff pastry on our own or we thaw the purchased semi-finished product well.
Peel the onion. It should be approximately equal to minced meat. If the amount of onion confuses, take less, but keep in mind that samsa will not be as juicy as in the original.
Cut the bulbs along, finely chopped. Pour the slices into a bowl, slightly add and well crush with your hands. Sprinkled with zira, mix well.
We twist the washed and thoroughly dried meat in a meat grinder. Mix the resulting meat mass with onions. If you took the purchased dough, for the filling it is easier to purchase ready-made ground beef. This will not only simplify cooking, but also reduce the time.
Cut the thawed yeast dough into small pieces and roll them into circles, 5 mm thick. We put a little meat filling on each billet in the center and, forming a triangle, tightly fasten the seams. So that the meat juice does not flow out, slightly tuck the seams inward.
We lay out the blanks at a distance of the thickness of the little finger from each other on a baking sheet greased with vegetable oil. Lubricate the surface of the pies with whipped yolk, sprinkle with sesame seeds and set to bake in a heated oven. We get it in about half an hour, when the top is well browned.
Samsa yeast with chicken
Ingredients:
homemade or purchased yeast dough (puff) - 600 gr.;
800 gr. chicken legs;
five large onion heads;
one egg (yolk);
incomplete handful of sesame seeds.
Cooking method:
For yeast samsa, you can take a purchased dough or cook it yourself, guided by one of the above recipes. If you have your favorite proven recipe, feel free to use it.
We start a yeast dough or lay out to thaw a frozen cake mix.
Cooking the filling. We wash the legs, dry. Having removed the skin, cut off the meat from the bones and finely chop with a well-honed knife.
We clean and rinse the onion with water. Shred the bulbs as small as possible, combine with chopped chicken. Salt to taste, mix thoroughly the filling and let it stand for a while. Add a little chopped dill if desired, but this is optional.
We cut the dough into small pieces, roll them with a rolling pin to a thickness of 5 mm in the form of a circle. We put the chicken filling in the center and, tightly fastening the seams, we fashion a triangular-shaped samsa.
Bake yeast samsa with chicken for 40 minutes. The pies are laid out on an oiled baking sheet and placed only in a preheated oven. Before baking, do not forget to grease the surface of the pies with a beaten egg and sprinkle a little with sesame seed.
Samsa yeast - cooking tips and tricks
Yeast dough rises well, so do not roll it thickly. It is also undesirable to make the workpieces too thin, otherwise the layering of the dough will be violated. The optimum thickness of circles or squares is 4-5 mm.
To make samsa juicy, onion and meat in the filling should be approximately equal shares. If you do not like onion slices crunching in pies, grind it on a grater or twist in a meat grinder. But if you still decide to put it less, add a little water or milk to the minced meat, the samsa will turn out juicier. Alternatively, you can supplement the filling when forming pies with a small cube of butter.
