How to make Uzbek samsa puff pastry. Puff samsa (real, Uzbek). Samsa with pumpkin filling

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

Realizing that we do not live in the Middle Ages, but in the modern world, and for those who are not so important whether he cooks a classic recipe or not - as long as it tastes good, I suggest reducing the cooking time by taking ready-made puff pastry, and pass the meat through a meat grinder. Also, instead of lamb, you can take any meat: chicken, beef, 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 need to find time to relax too :))

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

By the way, do you like our video recipes? Maybe there are some wishes? I will be glad for your feedback

Be sure to watch our VIDEO RECIPE of Uzbek Samsa from homemade puff pastry, which we carefully filmed for you, so that the cooking process is simpler and more understandable!

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Ingredients

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

For test:

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

1 egg

0.5 teaspoon salt

4 cups flour (about 450 g)

1. In warm water, add butter (soft), chopped into pieces, egg, salt and beat with a mixer until a lumpy mass forms (short, about 1-2 minutes).

2. Gradually add 4 cups of flour to this mixture, stirring all the time with a mixer, so that the mixture is homogeneous. As you add more and more portions of flour, 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 it further with the mixer, 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 difficult to roll out).

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

For filling:

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

Lamb fat (you can buy mutton tail fat separately at the market, it’s generally luxurious, or you can take lamb for pilaf in the same Anasha, there is quite a lot of fat among the pieces of lamb, it’s enough for you 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 not once at a time).

3-4 medium-sized onions, chopped (the more onions, the juicier and tastier the samsa will be!)

bunch of parsley

Spices, salt, pepper

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

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

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

7. While the butter hardens, start rolling out the second bun. In the same way, roll it out 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 ruin everything) and carefully combine them. Make sure that no air bubbles appear between the layers Lubricate the second layer with oil.

8. Repeat the same steps with the third ball of dough. Grease the third layer with oil too. As a result, you should get three layers of dough, laid one on top of the other and smeared with butter.

9. Now gently start rolling all three layers into a tube, folding your craft as tightly as possible. You should end up with a fairly thick and beautiful sausage about 6-8 mm in diameter.

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

11. Now, on a table dusted with starch, begin to carefully roll out each piece, after slightly crushing it. As a result, you should get a circle with visible layers of dough in the middle. Try to roll out the edges more, and just go through the middle with a rolling pin, do not get carried away.

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

1. Premium wheat flour. - 700 gr.
2. Butter - 400 gr. I use creamy margarine like "Maselko". But a "generous summer" will do.
3. Eggs - 2 pcs.
4. Food salt - 5.5 gr.
5. Citric acid - a pinch.
6. Water - 2 glasses. (you may need more or less depending on the quality of the flour). Yield 1 kg.

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

Pour the sifted flour into a plastic or enamel cup. Break eggs into it. Attention! Eggs for making dough should be at room temperature! Pour in salt water and pour citric acid.

The dough for samsa at the exit should be elastic, resilient and without lumps. Prolonged kneading is required to prevent tearing during rolling. I do not recommend kneading its steep consistency, it is hard to roll out. It is also not necessary to knead too soft, so that it does not tear when rolling.

Leave the lump under the lid or in cellophane for 20 minutes. After the specified time, divide the dough into 2-3 smaller parts for the convenience of further actions. Mash each piece again, roll into koloboks and put under the lid for 10 minutes. While it is settling, melt the butter to a liquid state. You don't need to boil. On a table dusted with flour, roll out the dough into a thin layer. The thinner the better. Rolling pin for rolling will need a long, at least half a meter. If the dough breaks in some places - it's okay! Only the thickness of the layer matters. Ideally, a table visible through the dough. Spread a third of the oil (you have 3 koloboks) over the layer with the palm of your hand or smear the oil with a brush.

Twist the oil layer into a roll. Try to roll tighter. Then wind it with a spiral, place it in cellophane or under the lid, and put it in the refrigerator for at least an hour. With the rest of the koloboks, do the same operation. The best option, I think, is when the dough is made ahead of time and left in the refrigerator overnight.

If you do not like to mess with semi-finished flour products, then buy a ready-made semi-finished product in a store or on the market.

Samsa Uzbek puff. With meat

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

How to cook samsa:

In this version, we are preparing lumpy samsa. Therefore, 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. The ingredients are mixed in a cup, pre-salted and sprinkled with seasonings. On an oiled table, crush one snail into a sausage, and divide into equal bars, cutting across. Pinch each bar on one side and press down to the table into a cake. The closed end should be on the bottom. Roll the cakes in turn 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.

Put the filling in the center of the round layer and overlap with the edges. The corners need to be flattened and bent so that the juice does not flow out. It will not work to pinch, as there is excess 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 sheet from the first batch of samsushki. Lay the pies 0.5 mm apart with the closed side down. Lubricate the surface with yolk, sprinkle with sesame seeds. Sometimes people sprinkle zira grains on samsa, which in the end turns out to be no less tasty.

After making sure by the sensor that the oven has warmed up enough, send a 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. Uzbek samsa from puff pastry with meat is ready to eat Do not turn off the stove if you are going to continue baking. Otherwise, the remaining dough from the refrigerator must be moved to the freezer.

To experience the pleasure of eating somsa, I recommend eating hot and with vinegar or adjika. Believe me - indescribable bliss. Bon appetit!

Samsa Uzbek. With minced meat.

1. Puff pastry - 1 kg.
2. Fatty minced meat - 500 gr.
3. Onion - 500 gr.
4. Salt, spices - to taste.
5. Sesame or zira grains - for powder.

Now I will teach you how to properly bake Uzbek samsa in the oven. Since the dough is already ready and waiting in the refrigerator, then take care of the filling. Minced meat for samsa is suitable for absolutely anyone. How to prepare the dough is written above. And now the recipe for making samsa at home. Mix minced meat with chopped onion, salt and spices.

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

After half an hour, the sheet is removed. Transfer the somsa with a spatula to a dish or cup. Eat 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 of which I will soon write, contains a vegetable filling and is not made from puff pastry, which in no way detracts from its taste. And now you know that it is easy to cook Uzbek samsa at home and it will turn out even tastier.

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

Samsa is prepared from puff pastry and from ordinary, always unleavened. The dough for samsa in different countries is used differently. Uzbek samsa is a recipe, usually made from puff pastry. Samsa puff, of course, is more tender, but also more time-consuming.

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

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

For the test you will need:

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

Cooking:
In warm water, add the egg, salt, drain the butter (soft), beat everything with a fork a little, stir until the salt dissolves

And you need to gradually add flour, while stirring

When the dough becomes thicker, you need to put it 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 your own stuffing...

Filling:

• mutton,
• lamb fat,
• salt pepper,
• greens: parsley, dill (you can use any spices)

Meat and some fat can be finely chopped

Add chopped onion and all other ingredients and mix

Formation of puff samsa:
Take one bun 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 so smooth and tender!)

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

Melt the butter (fat), let it cool a little
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 brush it lightly with oil.

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

Start from the middle and roll tightly along the entire length.

The ends still did not turn out tight due to the round shape of the formation. A rectangular bed would have swirled better (but that's how it is...thinking out loud...)

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

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

And lay it on a cut (it will stick the layers together so that they do not spread)
Now, on top of the rolling pin, gently begin to roll out the cake.
Secret! Before rolling, the pieces can be removed in the freezer for 10-15 minutes. The pieces will become firm (due to the oil) and will be very easy to roll out without flour or starch. And if you roll it from the back, then there will also be layers on the edges

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

Here's the reverse 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 (view from the back side)

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

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 slightly grease them with yolk diluted with water. Since the samsushki are already puffed up, covered with a crust, you can risk smearing them so that the color is more appetizing, rosier.

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

And Bon Appetit!