Samsa with potatoes in the oven. Samsa with potatoes - a pie with its own secrets. Cooking homemade samsa with potatoes and chicken, onions, meat, cheese. Samsa with potatoes and meat

I was born and raised in Uzbekistan, so I really love Uzbek cuisine and often cook dishes of Uzbek cuisine. One of our family's favorites is samsa with potatoes and meat.
Today I will tell you how to cook it.

First you need to prepare puff pastry. I call it "lazy".
To do this, take 1.5 cups of drinking water, 2 eggs, 3 tbsp. spoons of sunflower oil, salt to taste.

Pour water into a bowl, break the eggs there.

Salt, add sunflower oil.

Mix. You don't need to beat it, just with a fork.

Now we add flour. I have provided an approximate number. Flour is all different, you may need more, perhaps less, so we introduce flour gradually.
And we start kneading the dough.

First we do it in a bowl.

When the dough becomes thick enough, put it on a table sprinkled with flour.

Knead the dough like dumplings.

The test should be allowed to rest a bit. I say "breathe". To do this, cover it with a bowl

After half an hour, you need to knead the dough again.

Now we begin to stratify our dough. To do this, divide the dough into 4 parts.

We take one part of the dough and begin to roll out. About like noodles.

Now we take margarine. It needs to be slightly melted to a mushy state.

And with a silicone spatula, grease the dough with an even layer (not very thick)

When the dough is greased, we begin to roll it into a roll.

So to speak, we make layers of our dough. It is not necessary to press the roll strongly, but it should not be weak either.

Now you need to put the roll in the refrigerator. We put a napkin on top of the roll on a plate, cover with the other end of the napkin and put it in the refrigerator.

We do the same with the rest of the test.
While the dough is resting in the cold, we will deal with the filling.
Take the meat and cut into small pieces.

After the meat, we cut the potatoes. We cut into small cubes. Pieces 6 will be enough.

And send it to the meat.

Then cut the onion into small cubes.

Adding cumin

We mix.

The filling is ready.
In Uzbekistan, tail fat is added to samsa. I replace it with interior pork (who doesn’t like it, you can use butter. Or do without everything at all)

Cut it into medium pieces.

The dough also rested. We begin to sculpt samsa.
For this we take a roll. And cut it into fairly large pieces.

Then you need to flatten the pieces. We put a piece on the cut and press it from top to bottom.

Roll out with a rolling pin into a cake. Not very thin, but not thick either.
Place a piece of fat in the center.
Top with about 1 tablespoon of filling.
And we start turning. First from above, then from below, to make a triangle. The edges do not need to be pinched. We fold them over. You can only pinch the corners a little.

Place on a baking sheet lined with paper, seam side down.

Lubricate with egg.

You can sprinkle sesame seeds on the middle of each samsa.

Send to bake in the oven. At a temperature of approximately 250-300 degrees for 30 minutes.
We remove the finished samsa from the baking sheet and let it rest a little under a towel or napkin.
Serve with sweet tea.

Bon Appetit everyone! I hope you enjoy my recipe.

Cooking time: PT03H00M 3 hours

Approximate cost per serving: 50 rub.

Step by step recipe for samsa with potatoes with photo.
National cuisine: home kitchen
Dish type: Chebureki
Recipe Difficulty: Easy Recipe

Preparation time: 10 minutes
Cooking time: 2 h 50 min
Servings: 12 servings
Amount of calories: 156 kilocalories

Traditional Uzbek pies in your kitchen. Bake and treat your friends!
What can I say, preparing the dough is quite laborious, especially for the first time, but the result is worth it. Although this is for me, for someone who likes to work with dough, the process may seem easy. But I love samsa - this is a taste from childhood, now I have learned to bake it myself. I bake samsa with different fillings, for example, with meat or cheese and herbs. But I love potatoes the best.
Ingredients for 12 servings
For test:
Flour 3 stack. (200 ml)
Water 1 stack. (200 ml)
Salt 2 tsp. l.
Butter (or margarine, or fat) 120 gr
For filling:
Potato 900 gr
Bulb onion 550 gr
Ground black pepper to taste
Salt to taste
To lubricate samsa:
Eggs 1 pc.
To grease the baking sheet and dish:
Vegetable oil 20 gr

step by step
First you need to get the butter out of the refrigerator so that it becomes soft. And you can take the test. Dissolve salt in a glass of water, it is better if the water is a little warm so that the crystals disperse more easily.
Sift the flour on the table, make a recess in the slide and pour water into it in parts. Gradually mix the flour and liquid, for example, with a fork or just with your hands. Knead the dough until it stops sticking to your hands, cover and let stand for 15 minutes. Then we roll it into a thin layer.
Now this large layer of dough needs to be greased with a third of the butter. It is better to do this directly with the palm of your hand, as if rubbing oil into the dough. Take the layer by one edge and carefully roll it into a tight roll. Then put the roll in the refrigerator for 15 minutes.
After this time, remove the dough, roll it into a layer again, brush with half of the remaining butter and wrap it in a roll. Also put it in the refrigerator for 15 minutes, after which it is necessary to roll the dough into a layer for the third time and grease it with the remaining butter. Roll up the roll, put it on a dish greased with vegetable oil (so as not to stick) and put it in the refrigerator for 15 minutes.
At this time, prepare the filling. Wash potatoes, peel, cut into small cubes. We also clean and cut the onion. Add salt, pepper, mix.
The time has passed - we take out our roll and cut it into pieces of 5-7 cm. We put each piece down with one of the cuts (let the one that is more beautiful be on top), directly with the palm of our hand we crush this column into a round cake. This secret will help to get circles on the surface of samsa.
Roll out each pastry thinly. By the way, it is better to leave 2-3 pieces on the table, and put the rest of the cakes in the refrigerator so that the butter does not melt ahead of time. We put the filling on the rolled cake, form triangles. The edges can be pinched or simply made into a good overlap.
We heat the oven to 200 degrees. In a glass, beat the egg with a fork. We grease the baking sheet with vegetable oil, put the pies and smear them on top with an egg.
We bake samsa for 30-35 minutes, until an appetizing golden crust forms on the surface of the pies.
Samsa is delicious in any form, but, of course, if you want to enjoy its taste to the fullest, it is better to eat pies piping hot!

The famous Uzbek triangle pies - samsa - are baked from different types of dough, but always with a lot of filling. Minced meat with fat tail fat and onions, lentils and peas, pumpkin, and other vegetables are used. According to this recipe, samsa is obtained with a brittle, oiled puff shell, filled with a delicate mixture of boiled potatoes and hard cheese.

Appetizing pastries are combined with any first courses, salads, juicy greens, good bite with hot sweet tea.

Let's prepare the necessary products for cooking samsa with potatoes and cheese.

Mix wheat flour with a pinch of salt, beat in an egg, add a portion of butter and, gradually pouring in warm water (about 120 ml), grind all the ingredients until crumbs.

Knead soft and very pliable puff pastry.

We divide the smooth ball into three equal parts.

We draw out thin rectangular layers, each we coat with vegetable oil. Melted butter also works. Stack the cakes in a pile. Oil is also applied to the top / third layer.

We roll up the roll, cut it into bars about 1 cm wide. Roll out round blanks with a diameter of 12-15 cm.

Cheese and boiled potatoes with three shavings of the same "caliber", mix with ground spices. We lay out the plastic mass-filling. We fasten the joints of the base, first bringing it to the center, then perpendicularly, creating a triangle.

We transfer the samsa with potatoes and cheese to a baking sheet, put it in a pre-heated oven and bake for half an hour at a temperature of 180 degrees. Lubricate with oil or egg yolk shaken with a spoonful of water / milk, brown under the upper fire of the oven for another 5-7 minutes.

Before serving, cool the homemade samsa under a towel.

The dish will turn out tastier if you take minced pork for the filling. It is he who is the basic ingredient of the dish prepared according to this recipe. The photo shows an example of samsa with potatoes sprinkled with sesame seeds. You can decorate pies with your favorite spices and herbs.

Cooking:

Sift flour, add cold boiled water and salt. The dough should turn out cool, like pies, so that it does not stick to your hands.
Roll it into a thin layer, grease the surface with melted lamb fat. Then roll the dough into a sausage and let it rest.
Prepare the filling. Cut raw potatoes and onions into small pieces. Add salt, pepper and mix everything.
Cut the dough into two equal parts, and then divide each into equal parts. It turns out 16 pieces.
Roll out each part and lay out 2 tbsp in the center. l. fillings.
Blind the edges so that you get a triangle.
Lay the pies seam side down on a baking sheet greased with vegetable oil.
Lubricate the samsa with egg yolk and bake in the oven at 200 ˚С for 30-35 minutes.

The readiness of the dish is judged by the golden crust.

Puff samsa with potatoes

Ingredients:

200 ml of water;
600 g flour;
6 pcs. potatoes;
4 things. onion;
1 egg;
200 g lamb fat;
2 tsp salt;
1 tsp ground black pepper.

Instead of lamb fat, you can use beef or butter.

Cooking:

Pour water into flour and add salt. Knead the dough, roll it into a ball and let it rest for 15 minutes. It is better to cover with a towel or paper towel.
Cut potatoes and onions into cubes, add salt and pepper.
Roll out the dough into a thin layer. Grease the surface and roll it into a roll.
Roll out the dough again, form a sausage and cut into pieces up to 5 cm wide.
Make a cake from each part and put 1 tbsp in the center. l. fillings. Wrap it in a triangle.
Lubricate the samsa with egg yolk and bake in the oven at 170 ˚С for 30 minutes.

Pies are served cold or hot, but warm they are much tastier. Preferably reheat in the microwave before serving.

Samsa is eaten with sweet drinks and savory dishes. She is taken to work, on the road or on nature as a snack.

Samsa is not an ordinary pie. It features a stunningly juicy filling that is usually made 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 dough 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, you need to knead in advance. The dough is usually rolled out with butter, rolled into a roll, and then cut across with washers. Each piece is rolled into a fairly thin cake, potato filling 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:

Bulb onions and other vegetables;

chicken or meat

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 smeared 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 should be stacked on top of each other, covered with several towels. After half an hour, the baking will become much softer.

Simple samsa with potatoes

The recipe for the most common and easy-to-cook samsa with vegetable filling. In addition to potatoes, you will need onions, which are responsible for the juiciness of the filling. The dough is prepared simply on water with an egg and flour.

Ingredients

· glass of water;

Three glasses of flour

six potatoes;

four bulbs;

· 120 grams of butter.

Cooking method

1. Salt water, mix with egg, add flour and prepare the simplest unleavened dough. We put it in a bag, leave it for ten or fifteen minutes, after that it will be easier to roll it out.

2. Roll out the dough into a cake, grease with oil, about half should go. We do not melt the butter, we just need to soften it. We roll up a tight roll, turn it into a snail, put it on a flat dish and cover it with a bag. We remove 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 it into pieces across, roll it out, lay out the potato filling. We form a triangle, put on a baking sheet. Usually samsa is 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 and let it rest for a while.

Samsa with potatoes and chicken

For many, this is one of their favorite toppings. Chicken and potatoes go great together, and onions complement them wonderfully. You can use breast or minced chicken which is more like.

Ingredients

150 grams of water;

300 grams of chicken;

300 grams of flour;

130 grams of butter (50 for the filling);

100 grams of onion;

3 potatoes;

sesame and spices.

Cooking method

1. We prepare the usual 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 out the dough very thinly into a large layer, close to a rectangle or square. Lubricate generously with melted butter, twist a tight roll. Any remaining oil will go into the filling.

3. Cool the 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 not minced meat is used, then chop the chicken, add chopped onion and coarsely grated potatoes. We fill with spices. You can limit yourself to black pepper, but it turns out delicious when you add 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 the prepared pieces. We lay out the filling, form triangles.

7. Transfer to a baking sheet, grease with an egg, sprinkle with sesame seeds. We bake at 180 degrees for about 40 minutes.

Samsa with potatoes and cheese from ready-made dough

A wonderful version of samsa, purchased dough is used for cooking. To make it thinner, let it thaw well, take it out of the freezer in advance. You can take absolutely any kind of cheese for the filling, it turns out especially well with Adyghe cheese.

Ingredients

500 g of dough;

7 potatoes;

3 bulbs;

200 g of cheese;

0.5 bunch of dill;

Cooking method

1. While the dough is on the table and thaws, we clean 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 shape of a square or a rectangle, a triangular samsa will not work. We cut the squares, lay out the potato filling with cheese, sculpt the envelopes. But first, grease the very edges of the dough with an egg. It will glue them, make the seam stronger.

3. We transfer the samsa to a baking sheet, bake until cooked at 200 degrees.

Samsa with potatoes and meat

Another one of the most delicious and satisfying fillings. For samsa, you can use any kind of meat and you will additionally need a small piece of bacon, with which the minced meat will turn out much tastier. Sprinkle with sesame seeds if desired, this is not indicated in the recipe.

Ingredients

half a kilo of flour;

1.5 cups of water;

yolk;

150 g potatoes;

200 g minced meat;

70 g of fat;

200 g of onion;

· 4 spoons of oil.

Cooking method

1. You must definitely start by preparing the dough so that it lies down a little. We introduce salt into the water, half a small spoon is enough, then add oil and flour, knead. We put it in a bag for a quarter of an hour.

2. While we cut vegetables into small cubes, add minced meat or chopped meat with a knife, chopped lard, season the filling with salt and pepper, stir.

3. We take out the dough. You can divide it into any number of parts, depending on the desired size of the 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 ready-made dough

Very often, the potato filling turns out to be dry, as the vegetable actively absorbs oil. This will not happen in this version. Onion for minced meat is prepared in a special way, there is a lot of it and an incredibly fragrant filling is obtained. Let's take puff pastry for samsa from the store.

Ingredients

0.5 kg of dough;

4 bulbs;

0.3 tsp pepper;

100 g of ghee or just butter;

4 potatoes;

Egg, sesame optional.

Cooking method

1. Immediately take out the finished dough to thaw and proceed to the filling. We chop the onion into cubes, but not finely. The 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 the fire a little less than the average level. Cook, stirring constantly until the onion becomes transparent. Cool down.

3. We clean the tubers, cut into small cubes or thin strips. 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 cooked 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 the size.

Samsa with potatoes on kefir

It is not necessary to take kefir for such samsa. On yogurt or sour milk, everything also turns out great. Samsa from this test is more tender and soft, it does not dry out.

Ingredients

a glass of kefir;

5 potatoes;

750 g flour;

80 g of oil;

100 g of fat;

a pinch of soda;

· 3 bulbs.

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 the lump lie down for half an hour.

2. Roll out the dough thinly, grease it, roll it up and put it in the refrigerator for an hour. We put a film or bag on top.

3. While we are making the filling. We clean the vegetables, chop the onion and potatoes finely, 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 pieces, dip each one into flour so that the cuts do not stick. Roll out with a rock.

5. We form ordinary triangles with cooked filling. Lubricate with an egg and bake at 200 degrees for readiness.

Samsa often sticks, juices flow out, burn on a baking sheet. Therefore, special attention must be paid to the quality of the seams. When using ready-made puff pastry, which in 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 are sprinkled, then the surface must at least be moistened with water, otherwise the seeds simply will not stick.

The size of the samsa is a matter of personal taste. Large triangles look appetizing, and small products cook faster and are more convenient to use.

Any filling will be juicier if you add fat or lard cut into small cubes. You can just crumble the butter, but the taste will be a little different.