Puffed samsa - nourishing, juicy and incredibly tasty! Cooking a real homemade puff pastry samsa in the oven

Puffed samsa - nourishing, juicy and incredibly tasty! Cooking a real homemade puff pastry samsa in the oven

Samsa - a triangle with a terrific filling, which is usually prepared in tandoor. But since this item is far from being in every yard and even the city, more and more often pastries are made in the oven. In her samsa, too, is excellent, especially when using amazingly soft and soft puff pastry. Here are the most interesting options with different vegetable and meat fillings.

Puffed samsa - general principles of preparation

Puff pastry is not very difficult to prepare, there are many homemade recipes, one of the options is given below. But it will take a lot of time to bring it to life. That is why many housewives prefer to make samsa from purchased dough. You can take a yeast or unleavened product at its discretion. The dough will need to lie down for a while and thaw, and then proceed to the formation of products with filling.

What is used for mince:

· Meat or poultry;

· Onions and other vegetables;

· Spices;

· Fat or fat tail.

If purchased dough is used, then it is difficult to sculpt triangles from it, you will first have to cut circles, which will inevitably lead to waste. Therefore, at home you can just make envelopes. They are easy to sculpt from cut into squares. As for the size, there are no clear rules here either. Samsa is small or large, we do at our discretion. But the products should be similar to each other, then the baking will take place evenly. In the oven, samsa is cooked at 200 degrees.

Homemade samsa from puff pastry in the oven

In this recipe, the dough will be prepared at home. It will take time and a little effort, but the output will be amazingly tasty and puff samsa. The stuffing for it is traditional lamb, onion and fat tail.


· 400 g of oil;

· 500 grams of flour and some for bedding;

· 260 g of water;

· 1 tsp. vinegar;

· Salt


· 400 g onions; · 500 g lamb;

· 80 g fat tail;

· 1 tsp. black pepper;

· Salt

Method of preparation

1. Measure the flour, add a teaspoon of fine salt and 60 grams of softened butter, grind and gradually introduce chilled (preferably even ice) water with vinegar. Sometimes citric acid or juice is added. Knead tight and strong dough. Leave it for five minutes to slightly swell gluten. Mass straightened, roll out will be easier. Be sure to cover the package or just put in a bag.

2. Put oil on one piece of parchment, cover with the second, roll out the layer. But you can just cut it with a sharp knife and a large knife.

3. We roll out the dough, spread the oil on the central part, fold the edges inwards, hide the filling.

4. Sprinkle the dough with flour and roll out a little with the butter, it should be an elongated rectangle. We fold it three times, put it in a bag and put it in the fridge for half an hour. Then we also roll and roll again. We give a little lie, then proceed to the formation of the samsa.

5. For minced meat diced onion, lamb and fat tail. If the meat itself is fat, you can exclude it. If necessary, replace the lard. Season it all with spices, stir it.

6. Roll out the dough to a thickness of three millimeters, cut, lay out the filling and mold the samsa. We transfer on baking sheets, we bake until readiness at 200 degrees. Often, it is sprinkled with sesame before baking. You can do this, you need to moisten the surface with water or smear an egg so that the seeds are well stuck.

Puffed samsa from quick dough

One of the simple recipes for puff samsa. It is also prepared from home, but a simplified version of the test. For the filling, we will take beef, but mutton and pork will also fit. If necessary, add a little fat or just fat.


· 0.35 liters of water;

· 0.5 kg of flour;

· 1 egg;

· 1 tbsp. l sesame;

· 700 grams of meat;

· 200 g butter or margarine; · 4 bulbs;

· Spices.

Method of preparation

1. Salt the water, pour the flour, add about a spoonful of melted or softened margarine to improve the plasticity of the dough. Knead and let lie a quarter of an hour.

2. You can immediately make the filling, let the meat and onions marinate and soak in spices. Just cut everything into cubes, fill with salt, pepper.

3. Roll out a large layer, lubricate with softened margarine, make a fat layer, then roll the roll. Cover, let him lie down for half an hour in the cold.

4. Cut the twisted roll into washers. Slices powder with flour, roll out. Distribute the filling, sculpt the triangles.

5. Place the samsa on the baking sheet with the seam down, smear it with an egg and sprinkle with raw sesame seeds.

6. We bake samsa until ready. The temperature for such a test is 180-190 degrees. After cooking, you need to cover the triangles with a towel so that they become softer.

Samsa puff pastry in the oven with chicken and onions

Recipe for samsa from purchased or home made puff pastry. Bird will be used for the filling. In no case do not throw away the skin, we also cut it. Use the hips, legs and any other parts that can be removed from the bone.


· 600-700 g of dough;

· 5 bulbs;

· 650 grams of chicken meat;

· salt and pepper;

· 100 g butter;

· Sesame as desired.

Method of preparation

1. Onion cut into cubes, salt and mash your hands. You can immediately add pepper to it, it will be even more delicious.

2. Cut the chicken, send to the bow, stir. For juiciness, add softened butter. Or replace it with about the same amount of fresh bacon. We leave the stuffing.

3. The test should be given time to thaw, then roll out, cut into squares.

4. Immediately distribute the entire filling between the pieces, then the samsa will turn out about the same size. We sculpt envelopes or give any other shape to the products.

5. Before being sent to the oven, grease with some water and decorate with sesame. We send for half an hour or a little more in the oven.

Puffed samsa with potatoes

You can make samsa with minced meat, but with vegetables it also turns out quite well. To keep the filling juicy, be sure to put the fats in this recipe oil. In the lean version, you can take margarine or other vegetable fats.


· A pound of dough;

· Five potatoes;

· Two or three onions (the amount depends on the size);

· 100 grams of oil.

Method of preparation

1. Cut the onion, season with spices, stir. We clean the potatoes and also turn into small cubes.

2. If the oil is soft, then just add and mix with vegetables. If it is harsh, then you need to cut into cubes. Sent to total weight.

3. Roll out the purchased or self-made puff pastry. We distribute the filling over it, we make it. We transfer the samsa to a baking sheet, greased or covered with parchment (silicone mat).

4. Before baking, you can pierce each samsa from above to create a hole for steam to escape. Vegetables are juicy, very often such samsa bursts or sticks. We bake at 200 degrees.

Samsa puff pastry in the oven with pumpkin and meat

Meat is simply indicated. You can cook puff samsa in the oven with pork, beef, lamb and even poultry. In any case, it turns out quite well. This recipe will help out if the meat is small.


· 300 g pumpkin;

· 200 g onions;

· 300 g of meat;

· 100 g fat;

· 1 tsp. pepper mixes;

· 500 g of dough.

Method of preparation

1. Give the dough to thaw out if it is out of the freeze. In the meantime, proceed to the preparation of the filling.

2. Cut the pumpkin finely, with about the same cubes of onions and chop any meat. You can take ready twisted stuffing. Add lard (replace with fat, oil), salt, add pepper. The filling is thoroughly stirred.

3. Divide the dough into squares, distribute pumpkin mince.

4. Make samsa, send to the oven to bake.

Puffed samsa with chicken and raw potatoes

Another nourishing and quite economical option puff samsa. To make the filling juicy and perfectly cooked, it will be prepared with a little secret. Dough take any home or purchase. Ingredients

· 700 g puff pastry;

· 300 g chicken;

· 250 g of onions;

· 3 potatoes;

· Spices, sesame as desired;

· 100 g of oil.

Method of preparation

1. Onion cut into large cubes. Melt the butter, you can take the melted fat. Add the onions and fry a little, but over low heat, it is not necessary to brown. As soon as the vegetable reaches transparency, cool it. Thanks to this onion, the filling will be juicy, it will have time to get ready.

2. Cut the chicken and prescription potatoes into approximately the same cubes, fill with prepared onions and spices, stir.

3. Thawed or simply cooked dough is cut, roll out or vice versa, first roll out, and then divide into pieces. Distribute chicken stuffing with cooked onions. We form samsas of the same size.

4. Spread on a baking sheet, you can grease and sprinkle with sesame. Sent to baking, bring in the oven until cooked.

Puffed samsa - useful tips and tricks

· So that the filling does not turn out to be dry, grated butter or chopped lard is added to the stuffing. By the way, the smoked product is also suitable, it turns out delicious with pieces of bacon.

· If suddenly samsa is not baked, do not re-send it to the oven, especially after cooling. The dough will be hopelessly spoiled, it just dries. It is better to warm up in the microwave for 3-5 minutes, everything will surely reach readiness.

· In order for samsas to be evenly baked, you need to leave a distance between them on the baking sheet; do not stack them tightly together.

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