Samsa - surprisingly juicy and fragrant oriental cakes in the form of triangles of puff pastry. Traditionally, their preparation uses puff pastry, 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, it serves as a symbol of family affluence or respect for the guest.
Yeast samsa - general principles of preparation
For samsa, you can make yeast dough yourself or use ready-made semi-finished product. When choosing a recipe, note that puff pastry is prepared with yeast in several ways. Choose the most suitable recipe for the test and combine it with the filling you like.
The original filling of samsa is meat. Despite this, it is often prepared with other fillings, such as cheese or curd. Meat is cut very finely, sharply sharpened with a knife, almost never use minced minced meat grinder. Ready 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 patty. To this end, it adds a lot of finely chopped onions, if necessary, pour water.
Yeast samsa form in the form of a triangle from a round or square billet. Before baking, cover the surface with a loose egg and sprinkle with sesame. You can use both light and dark sesame seed or a mixture thereof.
Baked samsa in the oven, spreading it on an oiled or parchment-covered baking tray. Before you put the patties in the oven, the temperature in it is raised to the recommended recipe. You can not put products from yeast dough in a cold oven, they will not rise, it is not recommended to open the door in the first quarter of an hour.
Home samsa yeast puff
Ingredients:
five glasses of flour;
100 gr. quality margarine; one and a half tablespoons of high-speed yeast granules;
sugar - 50 g;
four spoons of non-aromatic vegetable oil;
a quarter cup of milk;
glass of water.
In the filling:
a pound of mixed ground beef;
two small potato tubers;
two large onions;
100 gr. fresh herbs (parsley, green onion feathers, dill).
Additionally:
one egg;
light or dark sesame.
Cooking Method:
In a small, deep bowl, mix the yeast granules with sugar. Bay one hundred milliliters of warm water, let stand for a minute, then carefully stir and set closer to the heat.
In a separate, convenient for kneading, bowl we combine slightly warmed milk and the remnants of warm water. Dissolve the two teaspoons of salt in the resulting mixture and pour out the yeast base, which has risen by the cap, and stir.
Twice sift flour and, pouring parts to a yeast base, start a soft dough. At first we make a batch with a spoon, going to manual kneading, we press until we achieve smoothness.
After collecting the kneaded dough into a bowl, cover with a towel and give it time to rise. For a half hour put the bowl closer to the heat.
While the dough is standing, prepare the margarine. Cut into pieces, melt the fat on low heat, then cool it by lowering the saucepan in a bowl of cool water.
The kneaded dough is well kneaded with hands and rolled out in a square layer, five millimeters thick. Lubricate the surface of the test with melted margarine.
Fold the reservoir in the form of an envelope. First, we bend the opposite edges to the center on the sides, and then we wrap the upper and lower edges on them. Leave the "bundle" for 20 minutes under a towel.
Again, roll out the dough thinly, in the shape of a square and richly lubricate it with margarine. Rolling with a rolling pin should be very careful not to break through the previously formed layers. It is desirable to do this by moving from the middle to the edges. Again, leave the dough for about twenty minutes, after which we repeat the process of rolling and smearing three more times.
Prepare the stuffing. Shred greens and onions, chop the potatoes into cubes, as small as possible. Combine chopped components with minced meat, season with pepper. To your taste we add salt to the filling and mix thoroughly. For juiciness, you can pour a little water or fresh milk.
We cut the “bundle” 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 on the center of the squares a little filling and bend them diagonally. Slightly pressing to compact the stuffing, tightly pinch the edges and slightly bend them downwards.
Having consumed the dough, place the samsa on a baking sheet lightly moistened with butter. After smearing the surface of the pies with a beaten egg, sprinkle with sesame.
Warming up the oven to 180 degrees, we place in it a baking sheet with samsa. The first seven minutes do not open the door, otherwise the yeast dough will fall off. Baked samsa for half an hour.
Puffed samsa yeast with meat
Ingredients:
water, in the amount of one and a half glasses;
a spoon and a half high-speed yeast;
100 grams (half a pack) of creamy margarine;
half a spoonful of sugar;
half a glass of lean non-aromatic oil;
700 gr. flour.
In the filling:
pulp (beef, pork, lamb) - 350 gr .;
100 grams of fresh bacon;
five onions.
Cooking Method:
On low heat, melt the margarine and temporarily remove it to the side. Fat should cool down completely.
Warming up to 38 degrees water, we plant in it yeast, sugar and a third of a spoonful of salt. Mix the mixture which has slightly risen with vegetable oil, and, gradually pouring in flour, knead the dough. It will turn out soft, and it will be good to lag 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 into koloboks and lay for a quarter of an hour under a towel.
Roll out the bedded yeast dough in thin layers. Liberally lubricate the surface with cooled margarine, wrap with thick rolls and roll them up with a spiral. Wrapping food film, remove for an hour in the refrigerator. It is best to prepare such dough in advance, for example, in the evening, so that it stays in the cold night. Wash, dry the pulp and fat, clean the onions. Cutting all these products into very small cubes, combine in one bowl. We fill minced meat with salt and ground pepper. You can use a little fragrant spices, and spicy zira. Mix in some water, set aside the meat stuffing for half an hour to the side.
We take out the cooled dough, unfold the "snails", cut into pieces, up to three centimeters wide. We put the “stumps” on the cut and flatten it, pressing it with our palm on top, then roll the dough with a rolling pin into a circle to a thickness of half a centimeter.
Spread a tablespoon of minced meat in the center of the blank. Putting free edges on the filling, we form a triangular samsa. In order to avoid leakage of juice, tightly sew the seams and slightly bend them inside.
Turn on the oven to warm up, we lay out a parchment baking sheet. If there is no baking paper, apply a thin layer of oil on the bottom.
Fold the molded samsa on a roasting pan, lubricate the surface of the patties with an egg whipped with water. If desired, you can sprinkle with sesame seeds.
After waiting for the temperature to rise to 180 degrees, we place a baking tray with samsa in the oven. After about half an hour, when the top is well-browned, reach out and fold into a bowl. Cover with a lid, let stand five minutes, then serve.
Samsa yeast from chicken with potatoes
Ingredients:
sour milk - 600 ml;
one and a half tablespoons of sugar;
11 gr. “Fast” yeast;
flour - 1.2 kg;
two spoons of refined oil;
chicken fillet (breast) - 450 gr .;
three large onion heads;
oil “Traditional” - 80 gr. for dough and another 30 gr. in 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 the heated milk to the yeast mixture and mix thoroughly.
Little by little, literally half a glass, we stir in the yeast base the twice-sifted flour. Turning to the manual batch, in parts we introduce vegetable oil. The dough should not be tight, roll it with a ball, cover with a cloth napkin and leave for half an hour. After that, we mix well and give another 50 minutes for proofing, placing the bowl closer to the heat. Rinse with water vegetables and chicken. Dried, cut into cubes: smaller onion, and potatoes and chicken in proportioning slices. We combine everything in one container, we spice pepper, salt and mix thoroughly.
We cut the dough into three parts, roll it out in proportion to the layers with a thickness of half a centimeter. After smearing the surfaces with melted and cooled butter, we put them on each other and roll them up, which we then cut into 2.5 cm wide pieces.
Putting pieces of dough on the cut, 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 is a small cube of butter. Tightly bonding the edges of the filling, we form triangular cakes.
We bake the samsa yeast at 180 degrees until uniform coloring, about 50 minutes. Finished hot samsa grease with vegetable oil.
Quick recipe for yeast samsa with cottage cheese
Ingredients:
kilogram purchased puff semi-finished product with yeast;
270 gr. fat, dry cottage cheese;
garlic;
young, green onion;
two sprigs of fresh dill;
one egg.
Cooking Method:
Put the dough out of the package and leave it on a floured table, under a towel. The dough must be completely thawed so that it is comfortable 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 greens, shaking off the remaining water, wipe dry with a towel.
Onion feathers are cut with thin rings, the branchy part of the dill is cut into small pieces with a scissors or a knife. Crushed garlic press.
Place a sieve on a wide bowl and grind cottage cheese through it. Add garlic and chopped greens, pound.
We divide the thawed dough into pieces. Rolling with a rolling pin, stretch the dough so that there are circles a little larger than a saucer. Putting some curd filling on the center of the blanks, we form a triangular samsa in a convenient way.
After spreading the pies over a grated buttered or parchment-covered baking tray, let it 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 pieces of fat (lamb);
three large onions (400 gr.);
one egg;
zira - a small pinch;
sesame white and dark.
Cooking Method:
We prepare the yeast puff pastry on our own or thaw well the purchased semi-finished product.
Peel the onions. It should be about equally divided with minced meat. If the amount of onions is embarrassing, take less, but remember, the samsa will not be as juicy as the original.
Cut the bulbs along, shred. Pour the slices into a bowl, add a little salt and wrinkle well. Dusted with jeera, mix well.
We twist in the meat grinder washed and thoroughly dried meat. Mix the resulting meat mass with onions. If you took the purchased dough, it is easier for the filling to purchase ready-made ground beef. This not only simplifies cooking, but also shortens the time.
Thawed yeast dough cut into small pieces and roll them into circles, 5 mm thick. We put a little meat filling on each blank in the center and, forming a triangle, tightly fasten the seams. So that the meat juice does not leak out, we slightly tuck the seams inwards.
Fold the workpiece at a distance of the thickness of the little finger from each other on a greased baking sheet. Lubricate the surface of the pies with whipped yolk, sprinkle with sesame seed and put in a baked oven. We reach in about half an hour, when the top is well reddened.
Samsa yeast with chicken
Ingredients:
homemade or purchased yeast dough (puff) - 600 gr .;
800 gr. chicken legs;
five large onions;
one egg (yolk);
incomplete handful of sesame.
Cooking Method:
For yeast samsa, you can take a purchase of the dough, or prepare it yourself, guided by one of the above recipes. If you have your favorite proven recipe, feel free to use it. We start yeast dough or lay out the thawed frozen semi-finished product.
Cooking stuffing. Wash the legs, obsushivaem. After removing the skin, we cut off the meat from the bones and chop meats with a well-honed knife.
Clean and rinse with water bow. Shred the bulbs as small as possible, combine with minced chicken. To taste the salt, carefully mix the filling and let it stand for a while. If desired, add a little chopped dill, but this is optional.
We cut the dough into small pieces, roll them out with a rolling pin to a thickness of 5 mm in the form of a circle. Put the chicken stuffing in the center and, tightly fastening the seams, sculpt the samsa of a triangular shape.
Bake yeast samsa with chicken for 40 minutes. 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 slightly sprinkle with sesame seed.
Samsa Yeast - cooking tricks and helpful tips
Yeast dough rises well, so do not roll it thickly. It is also undesirable to make blanks too thin, otherwise the layering of the dough will be broken. The optimum thickness of circles or squares 4-5 mm.
To make samsa juicy, onions and meat in the filling should be approximately in equal shares. If you do not like slices of onions crunched in pies, grind it on a grater or twist in a meat grinder. But if you still decide to put it less, add some water or milk to the mincemeat, samsa will be juicier. Alternatively, you can add the filling when forming the pies with a small cube of butter.
