How to cook Uzbek samsa from puff pastry. Samsa in Uzbek: cooking recipes. Samsa with pumpkin filling

Juicy and tasty samsa made from puff pastry - prepare a treat at home according to Uzbek recipes!

Premium wheat flour. - 700 gr.
Butter - 400 gr.
Eggs - 2 pcs.
Table salt - 5.5 gr.
Citric acid - a pinch.
Water - 2 glasses. (you may need more or less depending on the quality of flour). Yield 1 kg.

Meat - half a kilo. Fat (lard) - 100 gr.
Onions - 4-5 pcs. Salt - to taste.
Seasoning for samsa - 1 sachet (15 g).
Cilantro or parsley - 1 bunch (for greenery lovers).
Sesame seeds (black and white) - a handful.

Pour sifted flour into a plastic or enamel cup. Break eggs there. Attention! Eggs for making dough must be at room temperature! Pour in salted water and add citric acid.

The samsa dough at the end should be elastic, elastic and without lumps. Long kneading is required to prevent tearing during rolling. I don’t recommend kneading it to a thick consistency; it’s difficult to roll out. If it is too soft, you also don’t need to knead it so that it doesn’t tear when rolling.

Leave the lump covered 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 balls and put under the lid for 10 minutes. While it sits, melt the butter until liquid. No need to boil. On a table dusted with flour, roll out the dough into a thin layer. The thinner the better. You will need a long rolling pin for rolling, at least half a meter. If the dough breaks in some places, it’s okay! The only thing that matters is the thickness of the layer. Ideally, a table visible through the dough. Distribute a third of the butter (you have 3 koloboks) over the layer with your palm or spread the butter with a brush.

Roll the butter layer into a roll. Try to twist more tightly. Then wrap it in a spiral, place it in cellophane or under a lid, and put it in the refrigerator for at least an hour. Do the same operation with the remaining koloboks. I think the best option is to make the dough ahead of time and leave it in the refrigerator overnight.

If you don’t like to tinker with semi-finished flour products, then buy a ready-made semi-finished product in a store or market.

In this version we prepare piece samsa. Therefore, the meat and lard must be finely chopped with a knife. This recipe for Uzbek samsa allows the use of lamb and beef. I also cut the onion finely, but those who wish can stop at half rings. Mix the ingredients in a cup, after salting and sprinkling with seasonings. On a greased table, crush one snail into a sausage and divide into equal bars, cutting crosswise. Pinch each block on one side and press it onto the table into a flat cake. The closed end should be on the bottom. Roll out the flatbreads one by one with a small rolling pin into layers from the middle to the edges. Then lightly roll out the middle, which should remain twice as thick as the edges.

Place the filling in the center of the round layer and overlap the edges. The corners need to be flattened and bent so that the juice does not flow out. You won't be able to pinch it because there is too much oil in the puff pastry.

Turn on the oven, setting the temperature to 200 degrees. In the meantime, grease a baking tray with oil or line it with baking paper. If there is one, it’s better to use it so as not to waste time washing the sheets from the first batch of samushkas. Place the pies at a distance of 0.5 mm from each other, with the side you closed facing down. Brush the surface with yolk and sprinkle with sesame seeds. Sometimes people sprinkle cumin grains on samsa, which ends up being just as tasty.

After checking the sensor that the oven is hot enough, place the baking sheet in it for half an hour. After 30 minutes, look into the oven; if the baked goods are browned, you can take them out. Uzbek samsa made 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 needs to be moved to the freezer.

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

Recipe 2, step by step: Uzbek puff samsa

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

Mutton
Lamb fat
salt pepper
herbs: parsley, dill (not available)
you can use any spices

And she began to gradually add flour, stirring at the same time

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

Divided it into three parts

Rolled each part into a log

And left it on the table, covered with a napkin (according to the recipe for 20-30 minutes). And I got busy with the filling...

I finely chopped the meat and some fat

Formation of puff samsa:

I took one bun and mixed it a little. Sprinkled the table with starch.

Secret! You need to roll out the dough using starch! (I don’t know why... But the dough turns out so smooth and tender!)

I rolled it out thinly (the recipe called for 2-3 mm).

Melt the butter (no fat found), let it cool a little

And thinly (!) smeared the dough layer. I left it to dry and went to another table to roll out a second layer of dough, preferably of the same diameter.

I rolled it out, wrapped it around a rolling pin and transferred it to the first layer of dough. I also lubricated it with thin oil.

I rolled out the third layer, transferred it (if the diameter of the upper layer is smaller 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 harden!

Once the butter has frozen, we begin to roll the roll.

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

The ends still did not turn out tight due to the round shape of the layer.

We start cutting pieces 1.5 cm thick from the middle with a sharp knife.

Then we find the edge of the dough, unwind it a little

and lay it on the cut (it will stick the layers together so that they don’t crawl apart)

Now, using a rolling pin on top, we carefully begin to roll out the cake.

Secret! Before rolling, the pieces can be placed in the freezer for 10-15 minutes. The pieces will become hard (due to the oil) and will be very convenient to roll out without flour or starch. And if you roll it out from the other side, there will also be layers on the edges

Secret! Don’t roll out the middle too much, just... lightly, 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

Place the filling on the side that we rolled out (1 tbsp)

Pinching with a triangle

Here's the back side

Place on a baking sheet lined with baking paper, seam side down. There is no need to lubricate with egg (or anything 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 couldn’t stand it and lightly brushed them with yolk diluted with water. Since the samushki had already puffed up and become crusty, I took the risk of smearing them so that the color would be more appetizing, rosy...

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

If you eat them right away, they are very crispy... But if they sit for a little while, they become softer. But the top is still crunchy, and the inside is soft from the juice.

Recipe 3: Uzbek samsa in the oven (step by step)

Samsa are Uzbek pies made of puff pastry or plain dough filled with meat and onions. Real Uzbek samsa is made from lamb, its recipe is not at all complicated. I have prepared samsa in Uzbek style from various meats: beef, pork and lamb and it always turned out very tasty!

For the test:

Flour - 4 cups
Water - 1 glass
Salt - 1 tsp.

For filling:

Lamb or beef - 450 g
White onion - 2 pcs.
Fat tail fat - 100 g
(or 2 tbsp ghee)
Seasoning for samsa - cumin
Black pepper

Besides:

Egg (for greasing samsa) - 1 pc.
Ghee (for brushing dough)
Sesame
Vegetable oil for greasing parchment.

How to prepare Uzbek samsa: dissolve 1 tsp in water. salt. Stirring continuously, add flour and knead well.

Roll the dough into a ball, put it in a bag and put it in the refrigerator for 20 minutes.

Meanwhile, cut the onion into cubes. Although I don’t like onions, the more of it in samsa, the tastier it is!!!

Cut the meat into cubes.

Mix meat and onions.

Add zira, black pepper and salt.

If you don’t have tail fat, then take ghee, two tablespoons, and melt it.

Add ghee to meat and stir.

The oil should harden.

Take the dough out of the refrigerator. Divide it into 6-8 pieces.

Roll out the dough very thin.

Grease it with melted butter.

Roll it up.

We roll out and grease the next piece in the same way, and put the previous roll into it.

And so on with each subsequent one. This will make the dough flaky and juicy.

This will make such a thick roll.

Place in a bag and refrigerate for 1.5 hours.

After a while, we take out the dough and cut it into 12-16 pieces.

Roll out each piece along the edges so that the middle is dense.

And so all 16 pieces.

Lay out the meat.

We make triangles and press them together well.

Place a sheet of parchment on a baking sheet and grease with oil.

Place our samsa on a baking sheet with parchment, seams down.

Brush with beaten egg, or just yolk.

Sprinkle with sesame seeds, put the Uzbek-style samsa in the oven, preheated to 180 degrees, for 30-40 minutes.

Remove the Uzbek-style samsa from the oven and cover with a towel for 5 minutes.

You can eat Uzbek samsa hot, but you can also reheat it in the microwave.

Recipe 4: real Uzbek samsa (with photo)

fatty lamb - 0.5 kg;
onions - 4-5 pieces;
garlic - 2 cloves;
puff pastry (homemade) - 1 kg;
cumin (cumin) - several seeds;
ground black pepper - to taste;
salt - to taste;
butter - 70 g;
sunflower oil - 3 tbsp. spoons;
chicken yolk - 1 piece;
sesame seeds - for sprinkling;
water - 0.5 cups

First, let's prepare the fat to lubricate the dough. Place the butter in a microwave-safe bowl and fill it with sunflower oil:

Place in the microwave for 1 minute until the butter is completely melted.

Now we can do the test. It should be rolled out very thin. If you know how to thinly roll out a large amount of dough with a meter-long rolling pin, then roll it out, but if not, or, as in my case, there is no meter-long rolling pin, then the dough can be divided into 2-3 pieces and rolled out one by one.

I try to roll out, holding the layer in a rectangular shape, so that later it will be more convenient to form the dryers.

Lubricate, only a little, with a mixture of butter and sunflower oils:

Now a secret - you need to let the butter harden, that is, do not touch the dough for 10-15 minutes. And then roll it into a tight roll:

Now you can leave this roll on the table, covered with a towel, or you can, as I do, put it in a bowl and put it, covered with cling film, in the refrigerator for 30-40 minutes.

While the dough is resting, you can start preparing the filling.

Using a knife, cut the lamb into small cubes measuring 5x5 mm. I’ll tell you that it will be much easier to cut; if you ate the meat, before slicing it will lie in the freezer for some time until it is half-frozen.

Now cut the onion into thin quarter rings. If you want the samsa to be juicy, then the amount of onion should be calculated from the proportion of 1 volume of onion to 2 volumes of meat.

Chop the garlic very finely with a knife:

We add it to the filling, adding a few grains of cumin and ground black pepper (it’s better if it’s freshly ground):

Add a little water to the filling for juiciness:

The most important thing is not to overdo it with water, its presence should not be noticeable and, after mixing all the filling ingredients, it should not be visible:

All the components of our samsa are ready, you can start assembling it.

We take the dough out of the refrigerator (or from under the towel) and cut our rolls into small identical pieces:

Place each piece on the board with a spiral facing upwards.

and press down a little with your palm, forming a cake:

Armed with a spindle-shaped rolling pin, we begin to roll out the cake without turning it over and paying special attention to the edges. The edges should be thin, and the middle thicker:

Now add the filling:

and, pinching the edges, we form a triangular-shaped dryer. The triangular shape is the most common shape for samsa, but there are many other options, again based on your imagination, preferences and capabilities.

I got these small samsushkas:

Now place them on a baking sheet greased with sunflower oil, seams down.

Separate the yolk from the egg:

And, using a silicone brush, we grease the top of our samosa a little.

Sprinkle the top of each samushka with sesame seeds, as I did, or nigella, or you can do both at the same time.

Place in the oven, where we bake for 40 minutes: the first 20 minutes at a temperature of 190C, and then sprinkle the oven and samsa with water and lower the temperature to 150C.

It’s perfect for drinking with tea, or you can, as is done in the East, with cold katyk, as my ex-husband loved.

Recipe 5: Uzbek samsa at home

Uzbek samsa is made from puff pastry, but its recipe differs from the recipe for our usual puff pastries in that it uses fat tail fat instead of butter. At first glance, the difference is not fundamental - one fat has been replaced by another - but in practice everything is different. If preparing puff pastry with butter requires certain skills when rolling out so that the butter does not have time to melt and the dough does not break anywhere, then samsa is much easier to prepare. Separate layers of dough are greased with melted fat, rolled into a roll, and the roll is cut into round pieces. Thus, the stratification of baked goods occurs not between layers of dough, but between its thin strips soaked in fat, so samsa turns out well even for beginners.

flour – 4 tbsp.
minced lamb – 350 g
onion – 200 g
eggs – 2 pcs.
fat tail fat – 100 g
water – 200 ml
salt - to taste
ground black pepper - to taste
cumin - to taste.

Peel the bulbs. Finely chop the onion with a knife.

Combine fatty minced lamb with chopped onion. Add salt, pepper and other favorite seasonings (to your taste). Mix the filling thoroughly with your hands.

Beat 1 egg into a deep container. Add 1 tsp. salt. Lightly beat the mixture with a fork. Pour in water and stir everything. Add sifted flour to liquid ingredients. Gently knead the elastic dough. It should be soft, but still roll out well. Leave the dough ball to rest for 30 minutes, wrapping it in a towel or cling film.

Cut the fat tail fat into small pieces. Melt in a frying pan over low heat. The lard must be stirred periodically.

Divide the dough into 3 equal parts. Roll out one bun as thinly as possible (2 mm thick).

Grease a thin layer of dough with melted fat tail fat. Let it absorb (about 5 minutes).

Roll out the second dough ball to the same size and thickness as the first. Using a rolling pin, cover the fat-soaked layer with the next layer. Grease the workpiece with melted lard again. Repeat the same procedure with the last dough ball.

Roll the three-layer dough coated with fat into a tight roll.

Cut the dough rope into pieces 1.5 cm wide.

Find the edge of the dough in each piece and unwind it a little. Place it in the middle of the cut. Roll out small flat cakes.

Spoon a little mince into the center of each dough circle.

Pinch the edges to form triangles. Cover a baking sheet with parchment. Place samsa on it (seam side down).

Beat the egg with a whisk and brush the samsa.

Sprinkle the pies with cumin (or sesame seeds). Bake samsa in an oven preheated to 200 degrees. Cook the baked goods for 40 minutes. The pies should have a golden crust.

Remove the finished baked goods from the oven. Let it cool.

Appetizing juicy Uzbek samsa can be served either warm or completely cooled. Delicious pies with delicate minced meat will please absolutely everyone. Bon appetit!

Recipe 6: juicy tandoor samsa in Uzbek style

Today we will talk about real Uzbek samsa. Yes, not about a simple puff pastry, but about a tandoor one. A tandoor is a kind of round or jug-shaped roasting oven among the peoples of Asia. They are made of fireclay clay or brick, and the outside is reinforced with heat-insulating material. The tandoor is heated by a fire and holds the heat very well for a long time. Samsa is stuck to the walls of the tandoor and cooked for 40 minutes over coals from the fire. They say that it is impossible to get poisoned from tandoor samsa, because in such heat all possible microbes die.

If you have never tried this dish, I highly recommend it. Tandoor samsa does not look like puff samsa at all. The elastic and slightly crispy dough, containing the fatty and juicy filling of lamb and onions, is sprinkled with sesame or sesame. Hot and fragrant, satisfying Tatar pies, which you can have a very tasty snack on the road.

500 g of fatty lamb (or 450 g of lamb and 50 g of fat tail fat);
2 medium onions;
2 tbsp. water for minced meat;
240 g flour;
0.5 tbsp. water;
salt, black pepper to taste;
1 tbsp. without a slide of cumin (optional);
1 tbsp. with a slide of sesame (optional);
vegetable oil for lubrication.

Cut the lamb and lard into small cubes approximately 1 x 1 cm.

Finely chop the onion.

Place lamb and onions in a bowl.

Add cumin, 2 tbsp. water, salt and pepper to taste.

Mix everything well.

Set the minced meat aside to steep while we make the dough. I have never come across a simpler dough recipe than for tandoor samsa. It is mixed from flour, water and salt. So, pour 240 g of flour into a bowl, pour half a glass of water, pour about 1 tsp. salt.

Knead the dough until it comes away from the sides of the bowl. The dough for tandoor samsa should be stiff and dense.

Roll the dough into a sausage and cut it into 6 equal parts.

Sprinkle the kitchen surface for rolling out the dough with flour. Roll out round cakes. The dough is quite difficult to roll out, but you need to ensure that the cakes turn out thin. While we are rolling out the dough, you can preheat the oven to 300 degrees. The baking tray should also be thoroughly heated. If the oven does not maintain such a high temperature, set it to the highest possible temperature, but the samsa will need to bake a little longer.

Place minced lamb and onions in the middle of the flatbread.

We fasten the edges of the samsa as in the photo.

Roll the overhanging dough clockwise and pinch it in the middle. To make the dough stick better, brush the edges with water.

Lubricate the top of the samsa with fat tail fat or vegetable oil and sprinkle with sesame or sesame seeds.

Carefully place the samsa on a hot baking sheet and bake for 7-10 minutes. As soon as the top begins to darken, the samsa is ready.

Remove from the oven and eat. Just be careful, there is very hot fatty juice inside, which is about to spill out. Slightly crispy, aromatic and with tender minced lamb samsa straight from the oven - what could be tastier! Bon appetit.

Recipe 7: Uzbek-style samsa with beef

Samsa is prepared from meat, pumpkin, potatoes, greens (onions, wild mint). It is baked both in tandoor and in ovens. I tried different dough recipes and settled on this one. I recommend!

premium white flour 500 g
margarine for baking 200 g
kefir 250 ml
chicken eggs 1 piece
salt to taste
soda 0.5 tsp.
beef tenderloin 800 g
onion 800 g
salt and pepper to taste
cumin 1 chip.

Knead the dough: grate margarine (butter) on a coarse grater and mix with flour, add the egg. Dissolve 0.5 tsp in kefir. soda and salt. Then mix kefir with flour and knead the dough of medium hardness (if necessary, you can add more flour, it all depends on the flour itself). Wrap the finished dough in cling film and put it in the refrigerator to proof for 30-40 minutes.

meat mode in small cubes (it is better to freeze the meat slightly to make cutting easier) can be chopped in a food processor

cut the onion into small cubes (the more onions, the juicier) Mix the meat with onions, add salt, pepper and cumin

Divide the dough into 3-4 parts and roll each part into a rope and cut into pieces of 10-15 g. Roll out each piece no thicker than 2-2.5 mm. The edges are rolled out thinner than the middle.

Place the minced meat in the middle and form a triangle.

Place the samsa on a greased baking sheet, seam side down, brush with egg and bake for 35-40 minutes. at a temperature of 200 C. Bon appetit!!!

Bon appetit!!!

Bismillah

I can’t even believe that I finally did it!!! I put it off and put it off for so long... Either there was no lamb (and I wanted lamb, real samsa), then desire...

Then she took it and pulled the lamb out of the freezer so that in the morning she wouldn’t have to go anywhere and, like it or not, cook it. I was afraid that I would get up in the morning and not have the desire 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 impossible to cut it, a kind of incomprehensible substance dripping with oil from all sides...
I realized my mistakes.
The recipe said to “knead a soft dough” - I kneaded it. But it turned out that I couldn’t roll the roll tightly from the soft dough. Moreover, I also “overdid it” with the oil. I smeared the layers with all my heart...
In general, after the first failure, I thought about whether to knead the dough again or just fry this meat and forget it all like a bad dream...
Well, no, I thought, when will I next have lamb?!
In general, I didn’t want to miss this opportunity and nevertheless decided to make a second batch, but knead the dough more tightly... And, naturally, less butter...
Well...it seems everything worked out...
This is how I prepared...

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, stirring at the same time

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

Divided it into three parts

Rolled each part into a log

And left it on the table, covered with a napkin (according to the recipe for 20-30 minutes). And I got busy with the filling...

Filling:

Mutton
Lamb fat
salt pepper
herbs: parsley, dill (not available)
you can use any spices

I finely chopped the meat and some fat

Added chopped onion and everything else. And mixed it

Formation of puff samsa:
I took one bun and mixed it a little. Sprinkled the table with starch.
Secret! You need to roll out the dough using starch! (I don’t know why... But the dough turns out so smooth and tender!)

I rolled it out thinly (the recipe called for 2-3 mm). These are the hands of my daughter (8 years old)

Melt the butter (no fat found), let it cool a little
And thinly (!) smeared the dough layer. I left it to dry and went to another table to roll out a second layer of dough, preferably of the same diameter.

I rolled it out, wrapped it around a rolling pin and transferred it to the first layer of dough. I also lubricated it with thin oil.

I rolled out the third layer, transferred it (if the diameter of the upper layer is smaller 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 harden!
Once the butter has frozen, we begin to roll the roll.

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

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

We start cutting pieces 1.5 cm thick from the middle with a sharp knife.

Then we find the edge of the dough, unwind it a little

And lay it on the cut (it will stick the layers together so that they don’t crawl apart)

Now, using a rolling pin on top, we carefully begin to roll out the cake.
Secret! Before rolling, the pieces can be placed in the freezer for 10-15 minutes. The pieces will become hard (due to the oil) and will be very convenient to roll out without flour or starch. And if you roll it out from the other side, there will also be layers on the edges (author’s addition)

Secret! Don’t roll out the middle too much, just... lightly, 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

Place the filling on the side that we rolled out (1 tbsp)

Pinching with a triangle

Here's the back side

I baked at 200-220 C for 40 minutes. But about 15-20 minutes before the end of baking, I still couldn’t stand it and lightly brushed them with yolk diluted with water. Since the samushki were already puffed up and covered with a crust, I took the risk of smearing them so that the color would be more appetizing, rosy..

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

If you eat them right away, they are very crispy... But if they sit for a little while, they become softer. But the top is still crunchy, and the inside is soft from the juice...

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

source-samsa

Today we have classic Samsa made from homemade puff pastry. And we will prepare it according to all the rules: for the filling we will chop the lamb with fat and a lot of onions. From the spices, add cumin and ground black pepper. And wrap the aromatic meat filling in homemade unleavened puff pastry.
You will see that preparing samsa is not at all difficult and you can easily prepare 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 point is not in the shape;)

Understanding that we do not live in the Middle Ages, but in the modern world, and for those for whom it is not so important whether they prepare a classic recipe or not - as long as it is tasty, I propose to reduce 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 also need to find time for rest :))

And 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 will be glad to receive your feedback

Be sure to watch our VIDEO RECIPE for Uzbek Samsa made from homemade puff pastry, which we carefully filmed for you to make the cooking process simpler 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 meat)	500 g
bulb onions	500 g
lamb 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 (black/white) for sprinkling

Ingredients for the dough:
4 tbsp. flour
1 egg
1 tbsp. warm water
100 g plums. oils
0.5 tsp salt

Preparation:
1. Add an egg, salt to warm water, drain the butter (soft), lightly beat everything with a fork, stir until the salt dissolves.
2. And she began to gradually add flour, stirring at the same time
3. When the dough became thick, I put it on the table and kneaded it into a dense dough
4. Divided it into three parts
5. Rolled each part into a bun
6. And left it on the table, covered with a napkin (according to the recipe for 20-30 minutes). And I got busy with the filling...

Filling:
Mutton
Lamb fat
Onion
salt pepper
herbs: parsley, dill (not available)
you can use any spices
I finely chopped the meat and some fat

Preparation:
1. Added chopped onions and everything else. And mixed it
2. Formation of puff samsa:
I took one bun and mixed it a little. Sprinkled the table with starch.
Secret! You need to roll out the dough using starch! (I don’t know why... But the dough turns out so smooth and tender!)
3. Rolled it out thinly (and according to the recipe it was necessary to 2-3 mm).
4. Melt the butter (no fat was found), let it cool a little
5. And thinly (!) greased the dough layer. I left it to dry and went to another table to roll out a second layer of dough, preferably of the same diameter.
6. Rolled it out, wrapped it around a rolling pin and transferred it to the first layer of dough. I also lubricated it with thin oil.
7. Rolled out the third layer, transferred it (if the diameter of the upper layer is smaller 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 harden!
8. Once the butter has frozen, we begin to roll the roll.
Start from the middle and roll the roll tightly along the entire length.
9. The ends still did not turn out tight due to the round shape of the layer. A rectangular layer would have spun better (but that’s how it is... thinking out loud...)
10. We start cutting pieces 1.5 cm thick from the middle with a sharp knife.
11. Then we find the edge of the dough, unwind it a little and place it on the cut (it will stick the layers together so that they do not spread)
12. Now, using a rolling pin, we carefully begin to roll out the flat cake

Secret! Before rolling, the pieces can be placed in the freezer for 10-15 minutes. The pieces will become hard (due to the oil) and will be very convenient to roll out without flour or starch. And if you roll it out from the other side, there will also be layers on the edges (author’s addition)

Secret! Don’t roll out the middle too much, just... lightly, pay more attention to the edges - they should be thinner than the middle

13. Place the filling on the side that we rolled out (1 tbsp)
14. Pinch with a triangle
15. Place on a baking sheet lined with baking paper, seam side down. There is no need to lubricate with egg (or anything else)! Otherwise, the egg will flood the layers and they will no longer be so clear.
16. I baked at 200-220 C for 40 minutes. But about 15-20 minutes before the end of baking, I still couldn’t stand it and lightly brushed them with yolk diluted with water. Since the samushki were already puffed up and covered with a crust, I took the risk of smearing them so that the color would be more appetizing, rosy..
17. Place the finished samsa on a dish, you can cover it with a napkin
18. If you eat them right away, they are very crispy... But if they sit for a little while, they become softer. But the top is still crunchy, and the inside is soft from the juice...

But not everything went as smoothly as we would like... The dough turned out to be too soft, it was impossible to cut it, a kind of incomprehensible substance dripping with oil from all sides...

I realized my mistakes.

The recipe said to “knead a soft dough” - I kneaded it. But it turned out that I couldn’t roll the roll tightly from the soft dough. Moreover, I also “overdid it” with the oil. I smeared the layers with all my heart...

In general, after the first failure, I thought about whether to knead the dough again or just fry this meat and forget it all like a bad dream...

Well, no, I thought, when will I next have lamb?!

In general, I didn’t want to miss this opportunity and nevertheless decided to make a second batch, but knead the dough more tightly... And, naturally, less butter...

Well...it seems everything worked out...

This is how I prepared...

I was guided by two sources: this and this and my intuition...

For the test you will need:

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

Preparation:

And she began to gradually add flour, stirring at the same time

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

Divided it into three parts

Rolled each part into a log

And left it on the table, covered with a napkin (according to the recipe for 20-30 minutes). And I got busy with the filling...

Filling:

Mutton
Lamb fat
salt pepper
herbs: parsley, dill (not available)
you can use any spices

I finely chopped the meat and some fat

Formation of puff samsa:

I took one bun and mixed it a little. Sprinkled the table with starch.
Secret! You need to roll out the dough using starch! (I don’t know why... But the dough turns out so smooth and tender!)

I rolled it out thinly (the recipe called for 2-3 mm). These are the hands of my daughter (8 years old)

Melt the butter (no fat found), let it cool a little

And thinly (!) smeared the dough layer. I left it to dry and went to another table to roll out a second layer of dough, preferably of the same diameter.

Rolled it out, wrapped it on a rolling pin and transferred it to the first layer of dough

. I also lubricated it with thin oil.

I rolled out the third layer, transferred it (if the diameter of the upper layer is smaller 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 harden!

Once the butter has frozen, we begin to roll the roll.

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

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

We start cutting pieces 1.5 cm thick from the middle with a sharp knife.

Then we find the edge of the dough, unwind it a little

and lay it on the cut (it will stick the layers together so that they don’t crawl apart)

Now, using a rolling pin on top, we carefully begin to roll out the cake.

Secret! Don’t roll out the middle too much, just... lightly, 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

Place the filling on the side that we rolled out (1 tbsp)

Pinching with a triangle

Here's the back side

I baked at 200-220 C for 40 minutes. But about 15-20 minutes before the end of baking, I still couldn’t stand it and lightly brushed them with yolk diluted with water. Since the samushki were already puffed up and covered with a crust, I took the risk of smearing them so that the color would be more appetizing, rosy..

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

If you eat them right away, they are very crispy... But if they sit for a little while, they become softer. But the top is still crunchy, and the inside is soft from the juice...

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

P.S. Thanks to the girls who taught me how to cook it!
Jazaki Allahu khairan, wow!