Samsa is not an ordinary pie. It has a stunningly juicy filling, which is usually prepared from raw ingredients. Samsa is traditionally baked in a tandoor. But in modern conditions, an ordinary oven is increasingly used. There are a lot of test options, as well as fillings, but the most interesting ones are collected here.
Samsa with potatoes - general principles of cooking
The dough for samsa is prepared simply fresh or puff. Since he will need to lie in the refrigerator, he needs to knead in advance. The dough is usually rolled out with butter, rolled up with a roll, and then cut across the washers. Each piece is rolled into a rather thin cake, a filling of potatoes is added to it. Raw root vegetables are usually used, they are peeled and cut into cubes, like manti, very often other ingredients are added to the filling.
What can be in the filling for samsa:
Onions and other vegetables;
· Chicken or meat;
Mushrooms
Cheese.
Samsa is formed in the form of a triangle, less often an envelope. She does not need to insist, you can bake immediately. Products are sometimes greased with an egg, often sprinkled with sesame seeds, but not the entire surface. Just throw a pinch in the central part. After baking, samsa is a little harsh, this is normal. Hot triangles need to be stacked on top of each other, covered with several towels. In just half an hour, the baking will be much softer.
Simple samsa with potatoes
The recipe for the most common and easy to prepare samsa with vegetable filling. In addition to potatoes, you need onions, which is responsible for the juiciness of the filling. The dough is prepared simple on water with an egg and flour.
Ingredients
· glass of water;
Egg
· Three glasses of flour;
Six potatoes;
· Four onions;
· 120 grams of oil.
Cooking method
1. Salt water, mix with an egg, add flour and prepare the simplest unleavened dough. We put it in the bag, leave it for ten or fifteen minutes, after which it will be easier to roll it out.
2. Roll the dough into a cake, grease with oil, about half should go. We do not melt the oil, you just need to soften. We roll up a tight roll, roll it up with a snail, put it on a flat dish and cover it with a bag. We clean for 30 minutes in the freezer.
3. You can start preparing the filling. Cut the potatoes and onions into small cubes, pepper and salt, add the remaining oil, stir.
4. We take out the dough from the freezer, cut into slices across, roll out, lay out the potato filling. We form a triangle, lay on a baking sheet. Usually samsa is placed with a seam down. The baking sheet needs to be greased.
5. Bake at 200 degrees. Samsa with potatoes is cooked for about 35 minutes. Then cover with a towel, give a little lie down.
Samsa with potatoes and chicken
For many, this is one of the most favorite fillings. Chicken and potatoes are perfectly combined with each other, and onions perfectly complement them. You can use breast or minced chicken, which is more like it.
Ingredients
150 grams of water;
· 300 grams of chicken;
· 300 grams of flour;
· 130 grams of oil (50 to the filling);
100 grams of onions;
· 3 potatoes;
Egg
Sesame and spices.
Cooking method
1. Prepare a plain dough from flour with water and salt, leave it for about an hour at room temperature, be sure to cover it with an inverted bowl or put it in a bag.
2. Roll the dough very thinly into a large layer, close to a rectangle or square. We generously lubricate with melted butter, twist a tight roll. All remaining oil will go to the filling.
3. Cool dough roll for 40-50 minutes. Then cut into 12-15 pieces.
4. While the dough was standing, it was necessary to prepare the filling. If you do not use minced meat, then chop the chicken, add chopped onions and grated potatoes. Season with spices. You can restrict yourself to black pepper, but it turns out delicious when adding cumin, ground coriander, do not forget to salt.
5. Be sure to add oil or fat to the filling, you can melt or just grate, cut.
6. Roll out prepared pieces. We lay out the filling, form triangles.
7. Transfer to a baking sheet, grease with an egg, sprinkle with sesame seeds. Bake at 180 degrees for approximately 40 minutes.
Samsa with potatoes and cheese from the finished dough
A wonderful version of samsa, for the preparation used purchased dough. In order to roll it out thinner, let it thaw well, take it out of the freezer in advance. Cheese for filling can be taken absolutely any kind, especially successfully obtained with Adyghe cheese.
Ingredients
500 g of dough;
7 potatoes;
3 onions
200 g of cheese;
· 0.5 bunch of dill;
An egg.
Cooking method
1. While the dough lies on the table and thaws, we peel all the vegetables, chop the onions and potatoes, chop the dill. You can cook the filling without it. Mix, add grated or chopped cheese, depending on the type used, season with salt and pepper, stir.
2. Roll out the dough. Since initially it has the form of a square or rectangle, a triangular samsa will not work. Cut the squares, lay out the potato filling with cheese, sculpt envelopes. But first, grease the very edges of the dough with an egg. It glues them, makes the seam stronger.
3. Transfer samsa to a baking sheet, bake until cooked at 200 degrees.
Samsa with potatoes and meat
Another of the most delicious and satisfying fillings. For samsa, you can use any kind of meat and in addition you need a small piece of fat, with it the minced meat will be much tastier. If desired, sprinkle sesame seeds on top, this is not indicated in the recipe.
Ingredients
Half a kilo of flour;
· 1.5 glasses of water;
Yolk
150 g of potatoes;
200 g of minced meat;
70 g of fat;
200 g of onion;
· Salt;
4 tablespoons of oil.
Cooking method
1. It is imperative to start with the preparation of the dough so that it lies a bit. We introduce salt into the water, half a small spoon is enough, then add the butter and flour, knead. Put it in the bag for a quarter of an hour.
2. While we cut the vegetables into small cubes, add minced meat or chopped meat, chopped lard, season the filling with salt and pepper, stir.
3. We get out the dough. You can divide it into any number of parts, depending on the desired size of samsa. We make cakes, lay out the filling, form ordinary triangles.
4. Add a few drops of water to the yolk, mix thoroughly, grease the triangles.
5. Samsa with meat is baked for approximately 40 minutes at a temperature of 180 degrees.
Samsa with potatoes "Juicy" from the finished dough
Very often, the filling from potatoes is rather dry, since the vegetable actively absorbs oil. In this embodiment, this will not happen. Onion for minced meat is prepared in a special way, there are a lot of it and an incredibly aromatic filling is obtained. Take the puff pastry for samsa from the store.
Ingredients
· 0.5 kg of dough;
4 onions;
0.3 tsp pepper;
· 100 g of ghee or just butter;
· 4 potatoes;
· Egg, sesame as desired.
Cooking method
1. Immediately take out to thaw the finished dough and proceed to the filling. We chop the onion into cubes, but not finely. A vegetable should not actively release juice.
2. Melt the butter in a large skillet, add the vegetable and start cooking, but do not fry. We make fire slightly less than the average level. Cook, stir constantly until the onion becomes transparent. Cooling down.
3. Peel the tubers, cut into small cubes or a thin straw. Mix with onions, season the potato filling with pepper, salt, you can add a little minced meat or lard.
4. Roll out the puff pastry, cut approximately the same squares. We divide the minced meat between them, grease the edges with yolk, sculpt samsa in the form of closed envelopes.
5. Put in the oven at 200, then lower the temperature (after five minutes) to 180. Samsa is baked for about 35-40 minutes, it all depends on size.
Samsa with potato kefir
It is not necessary for such samsa to take kefir. On yogurt or sour milk, everything also works great. Samsa from this test is more tender and soft, it does not dry out.
Ingredients
A glass of kefir;
· Salt;
5 potatoes;
750 g flour;
Egg
80 g of oil;
100 g of fat;
A pinch of soda;
3 onions.
Cooking method
1. Mix kefir and water, add salt, add soda to them. Pour the flour and knead the dough, do not add oil to it. Let lie a lump for half an hour.
2. Roll the dough thinly, lubricate it, roll it up and put it in the refrigerator for an hour. We put a film or bag on top.
3. While doing the filling. Peel the vegetables, finely chop the onions and potatoes, add the lard. It can be cut or twisted. Stir the minced meat, spices are added to taste.
4. We take out the dough, cut the roll into slices, each dip in flour so that the slices do not stick. Roll out with a rolling pin.
5. We form ordinary triangles with cooked filling. Lubricate with an egg and bake about readiness at 200 degrees.
Samsa with potatoes - useful tips and tricks
· Samsa often sticks up, juices flow out, burn out on a baking sheet. Therefore, special attention must be paid to the quality of the seams. When using ready-made puff pastry, which itself is dry, it is advisable to coat the joints with an egg or water.
· Samsa can not be lubricated before baking, but if sesame seeds sprinkle, the surface should be at least moistened with water, otherwise the seeds simply will not stick.
· The size of samsa is a matter of personal taste. Large triangles look appetizing, and small products cook faster, they are more convenient to use.
· Any filling will be juicier if you add fat or diced lard. You can just crumble the oil, but the taste will be a little different.
