Today we have a classic Samsa made from homemade puff pastry. And we will cook it according to all the rules: for the filling we chop the lamb with fat and a lot of onion. Add cumin and ground black pepper from the spices. And wrap the fragrant meat filling in homemade puff pastry.
You will see that cooking samsa is not at all difficult and you can easily make such pies at home. I like to cook them in a triangular shape, but in general, their shape is arbitrary: even if it is round, even if it is square, the essence is out of shape;)

Realizing that we do not live in the Middle Ages, but in the modern world, and for those who do not care about the classic recipe or not - if only it is tasty, I propose to reduce the cooking time by taking ready-made puff pastry, and mince the meat. Also, instead of lamb, you can take any meat: chicken, and beef, and pork, and turkey. Of course, such a recipe can no longer be called a classic Uzbek lamb samsa, but the main thing is not the authenticity of the recipe, but peace and good relations with loved ones. And you also need to find time for rest :))

And in order to make the cooking process even simpler and more visual, we have carefully filmed a Video recipe for you

By the way, do you like our video recipes? Do you have any wishes? I would be glad to receive your feedback.

Be sure to watch our VIDEO RECIPE of Uzbek Samsa from homemade puff pastry, which we carefully removed for you to make the cooking process easier and more understandable!

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Ingredients

Homemade unleavened puff pastry for samsa:
flour	500 g
warm water)	250 ml
salt	1 tsp
butter or ghee	80 g
Lamb filling for samsa:
lamb (thigh or shoulder pulp)	500 g
onion	500 g
mutton fat	250 g
salt	1 tsp
ground cumin	1 tsp (or to taste)
freshly ground pepper	taste
Additionally:
egg yolk	1 PC
milk	1 tbsp
sesame seeds (black / white) for sprinkling

BismiLLah

I can't even believe that I finally did it !!! How much I put off, put off ... Either there was no lamb (and I wanted it from lamb, real samsa), then desire ...

Then she took it, pulled the mutton out of the freezer, so that in the morning there was nowhere to go and, like it or not, cook it. I was afraid that I would get up in the morning, and I would not want to bother with her again. But, oddly enough, the desire did not disappear and I actively got down to business ...
But not everything went as smoothly as we would like ... The dough turned out to be too soft, it was not possible to cut it, such an incomprehensible substance dripping from all sides with oil ...
I realized my mistakes.
The recipe said "knead soft dough" - I kneaded. But it turned out that I can't roll the roll tightly out of soft dough. Moreover, I have "gone too far" with the oil. I smeared the layers from the heart ...
In general, after the first failure, I thought, knead the dough again or just fry this meat and forget all this, like a bad dream ...
Well, no, I thought, when will I have lamb next time ?!
In general, I did not want to miss this opportunity and nevertheless decided to make a second batch, but knead the dough tighter ... And, of course, less oil ...
Well .... it seems everything worked out ...
This is how I cooked ...

For the test you will need:

4 tbsp. flour

• 1 tbsp. warm water
• 100 g plums. oils
• 0.5 tsp salt

And she began to gradually add flour, while stirring

When the dough became thick, I put it on the table and kneaded the dense 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 ...

Filling:

• Mutton
• Lamb fat
• salt pepper
• greens: parsley, dill (none)
• any spices are possible

I finely chopped the meat and a little fat

I added chopped onions and everything else. And mixed

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). These are the hands of a daughter (8 years old)


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 a layer of dough on top, let the butter from the bottom 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 (author's addition)

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 tbsp.)

We pinch with a triangle

Here's the other side

Place on a baking sheet lined with baking paper with the seam down. No need to grease with an egg (or something else)! Otherwise, the egg will flood 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 Samsushki have already puffed up, covered with a crust, and I risked smearing them to make the color more appetizing, rosy ..

Put the ready-made samsa on a dish, you can cover it 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 ...

We all liked Samsa! This is delicious!
Bon Appetit!

source-samsa

My friends! I finally gathered my strength and just forced myself to sit down and write in all the details a recipe for real Uzbek samsa with lamb made from homemade puff pastry, which I promised to write about three weeks ago, but I put it off, put it off and put it off ... From the description it may seem that it is difficult. In fact, there is nothing complicated there, everything will work out even for a novice cook, although in time the preparation of samsa from start to finish takes me at least 2 hours. But the result - you will lick your fingers! From the specified amount of dough, two whole baking sheets of samsa are obtained (about 22-24 pcs.) And in our family they disappear in less than 24 hours (there are a lot of us and we all love samsa :)))
You will need:

For the test:

100 g butter for the dough itself
- 100 g of melted butter for oiling layers of samsa
- 1 glass of warm water

1 egg

0.5 teaspoon salt

4 cups flour (about 450 g)

1. Add butter (soft), egg, salt to warm water and beat with a mixer until a lumpy mass is formed (short, about 1-2 minutes).

2. Gradually add 4 cups flour to this mixture, stirring all the time with a mixer until the mixture is smooth. As more and more portions of flour are added, the dough will become thicker and thicker. When the dough becomes so thick that it wraps around the beaters of the mixer and it becomes impossible to knead with the mixer further, remove it from the beaters of the mixer and knead with your hands for 5-7 minutes, until it becomes dense and elastic, and stops sticking to your hands (in the process, you can slightly sprinkle the table with flour, but do it very carefully, do not overdo it, otherwise the dough will be too heavy and it will be difficult to roll it out).

3. Roll the dough into one large sausage and cut it into 3 pieces with a knife. Roll each piece into a bun and remove the "rest", covering with a towel, for 30 minutes.

For filling:

500-700 g of lamb pulp (I take lamb schnitzel or loin in Auchan)

Lamb fat (you can buy mutton fat separately on the market, it's generally luxurious, or you can take mutton for pilaf in the same Anasha, there is quite a lot of fat among the pieces of mutton, you will have enough to make the filling juicy, not dry. If you cut meat from a lamb loin, there is also fat there, it should be enough, but once at a time it is not necessary).

3-4 medium-sized onions, chop (the more onions there are, the juicier and tastier the samsa will turn out!)

Bunch of parsley

Spices, salt, pepper

4. While the dough is "resting", prepare the filling. To do this, finely chop mutton with a knife (do not take minced lamb, finely chopped meat will be both tastier and juicier) and mutton fat, add finely chopped onion and chopped parsley, spices, salt, pepper to them. Stir the minced meat to distribute all the ingredients evenly.

5. Now it's time to do the test again. Read carefully what and how to do, now the magic will be happening! Take one roll of dough and start rolling it thinly on a large table, after dusting the table with potato starch (if you roll the dough on starch, it turns out to be tender and light, try it, see for yourself!). The dough should be 2-3 mm thick.

6. Have you rolled it out? Now you need to grease this layer of dough with melted butter. Lubricate the layer with a thin layer of oil and let it solidify!

7. While the oil is solidifying, start rolling the second bun. Roll it out in the same way to a thickness of 2-3 mm. (here you will need a second table or the second half of the table. Carefully transfer the second layer of dough to the first (but only when the oil on the first has already frozen! otherwise there is a chance to spoil everything) and carefully combine them. Make sure that no air bubbles appear between the layers Oil the second layer.

8. Repeat the same actions with the third dough. Lubricate the third layer with oil too. As a result, you should have three layers of dough, superimposed on one another and smeared with butter.

9. Now neatly begin to fold all three layers into a tube, folding your craft as tightly as possible. You should have a pretty thick and beautiful sausage with a diameter of about 6-8 mm.

10. Cut it in half (across) with a sharp knife, put one half in the refrigerator, it will wait for you there while you cook the samsa for the first baking sheet. Cut half the dough across into 3 cm wide pieces (you will get 10-11 pieces).

11. Now on the table, dusty with starch, begin to carefully roll each piece, after slightly crushing it. You should end up with a circle with visible layers of dough in the middle. Try to roll out the edges more, and only slightly pass the middle with a rolling pin, do not get carried away.

Samsa? or yourself? sa- a variety of a pie of an arbitrary (usually square, triangular or round) shape filled with minced meat (mainly lamb, beef, chicken), fat tail, potatoes, pumpkin, peas, lentils seasoned with onions and spices. There are many variations cooking this dish. Samsa is 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 uniformity is formed. 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 "kolobok", you can use dough divider rounder.
In order not to place the dough for 20-30 minutes under a huge blanket, if you are preparing samsa on an industrial scale, you must use proofing cabinet, for the dough to "rest".

At the moment, while the dough is on "rest", you can start filling.
Filling for samsa:
+ Lamb
+ Lamb fat
+ Bow
+ salt, pepper
+ greens: parsley, dill (not available)
+ any spices to the taste of the chef can be

Finely chop the meat and a little fat. Add chopped onions, 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 drown butter or fat, let it cool a little and grease thinly (!) A layer of dough. 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 with oil or fat.

Attention! Again, if you need to roll out large volumes for production, then you need to use dough sheeter for puff pastry!

As soon as the fat or oil has frozen, we begin to twist 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 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.
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.