Samsa Uzbek - baking comes from the east. The best recipes for puff Uzbek samsa with lamb, potatoes, pumpkin and chicken

Samsa Uzbek - baking comes from the east. The best recipes for puff Uzbek samsa with lamb, potatoes, pumpkin and chicken

Crunchy, melting in the mouth puff pastry and a lot of juicy meat filling - this is all Uzbek samsa. Anyone who has tried this pastry will never forget its incredible taste.

Puff Uzbek samsa - the basic principles of cooking

To make puff pastry, knead the dough like dumplings or dumplings. Then it is divided into several parts. Each roll into the thinnest possible layer. Coat with melted butter and stack one on top of the other. Then roll up the roll and leave in the freezer so that the butter should be properly seized.

The stuffing for traditional samsa Uzbek is cooked from lamb, but you can use pork or chicken. The meat is chopped or twisted in a meat grinder with a large grill. To make the filling juicy, they add quite a lot of finely chopped onions. In some recipes for juiciness put chopped fat tail. Salt topping, generously seasoned with pepper and spices.

Roll dough cut washers. Each rolled into a thin cake. In the middle lay out the filling and form a triangle, collecting the edges in the center.

Samsu spread on a baking sheet, smeared with whipped yolk and sprinkled with white or black sesame seeds. Bake forty minutes at 200 degrees. Samsu is served with drinks or broth.

Recipe 1. Samsa Uzbek


400 g of lamb meat;

a pinch of white and black sesame, salt, jira, freshly ground pepper;

500 g flour;

200 ml of drinking water;

3 onions;

2 eggs;

300 g oil drain.

Method of preparation

Peel and wash the onions. Shred them with thin feathers. Put the onions in a bowl, season with spices, salt and mash with your hands. Add lamb mince to chopped onion. Mix thoroughly.

Salt with warm water, put an egg into it and add 100 g of soft oil. Whisk everything with a fork. In parts, add flour to the mixture and replace the elastic dough. Divide it into five identical parts. Roll them into balls, cover with a towel and leave to rest for half an hour. Roll each ball as thin as possible. Brush lubricate dough sheets with melted butter. Cover with a second layer. So fold the sheets of dough, each oiled with oil. Twist the dough into a tight roll and tweak the edges. Roll in the form of a snail and lay on a plate. Cover with foil and set for an hour in the cold.

After the allotted time, take the roll, cut it into pieces of equal width. Roll them into cakes. Place the filling in the center of each blank and seal the edges forming a triangle. Samsu put on an oiled baking sheet. Top with a whipped egg, sprinkle with black and white sesame. Bake at 200 degrees for forty minutes.

Recipe 2. Samsa Uzbek with meat and potatoes



two glasses of drinking water;

high-grade flour - how much will leave;

salt - 10 g


lamb - 200 g;

sunflower oil - 30 ml;

fat tail - 50 g;

freshly ground black pepper;

onion - kg;


potato - 200 g

Method of preparation

Salt with warm water and partly introducing sifted flour, knead the elastic dough. Cover it with a clean towel and leave to rest.

In the meantime, prepare the filling. Rinse the meat under the tap, peel off the films and streaks. Drain with a napkin and chop with a knife. Peel the potatoes and cut the vegetable into small pieces. Peel the onion from the husk and finely chop it. Combine vegetables with meat, season with salt and spices. Stir.

Divide the dough into equal pieces. Roll each into a circle. In the middle of the blanks lay out the stuffing of meat and vegetables. Fold the edges of the dough in the center so as to form a triangle. Put the samsa on a baking sheet, oil it, and bake for forty minutes at 180 degrees.

Recipe 3. Puff Uzbek samsa with pumpkin



a glass of boiled water;

100 g of flour;

150 grams of drained oil .;

salt - 3 g;

one egg.


Half a kilo of peeled pumpkin;

salt - 5 g;

large onion;


Method of preparation Chop the butter with a knife and place in a container for kneading dough. Add an egg, boiled water and salt to it. Shake all with a whisk. Spoon in the sifted flour, continuing to mix. Then continue kneading the dough with your hands until it stops sticking to your palms. Divide the dough into three parts. Roll each ball and cover with a towel.

Peel the pumpkin, wash the vegetable and crumble melenko. Onions also peel and finely chop. Connect the onions with the pumpkin. Salt the stuffing just before forming the samsa.

Roll one ball of dough as thinly as possible by tackling the surface of the table with starch. Spread a sheet of dough with ghee, wait for the butter to set, and cover with a thinly rolled second layer of dough. Repeat the procedure until the dough runs out. Top also smeared with oil and roll into a thick roll. Divide it into pieces, one and a half centimeters thick.

Stuff with salt and season with spices. Take a piece of dough, turn the edges to one side of the cut and roll into a circle, trying to keep the edges as thin as possible. In the center lay out a spoon with a hill filling and seal the edges, forming a triangle. Put the samsa on the steam oil pan and bake at 200 degrees until golden brown.

Recipe 4. Samsa Uzbek with chicken


three glasses of high-grade flour;

a handful of sesame;

half a pack of plum oil .;

oil grows .;

a glass of purified water;

one egg;

chicken fillet - 600 g;


two bulbs;

ground paprika - pinch.

Method of preparation

Combine the flour with purified water and salt. Knead smooth elastic dough and leave to rest.

Melt the butter in a saucepan or microwave. Roll out the dough as thinly as possible, dragging the table with starch. Using a brush, coat the entire surface of the dough with a layer of melted butter. Roll up the dough tightly and roll into the fridge for two hours.

Remove the skin from the chicken, remove all cartilage and small bones. Crumble the meat with a sharp knife as small as possible. Transfer to a deep cup. Peel the onions. It also crumble as small as possible. Add the onions to the meat, season with salt and paprika. Stir. Take the roll out of the fridge and divide it into small pieces. Roll each thin enough. Place a spoonful of filling in the center of each piece. Fasten the edges in the center so as to form a triangle.

Cover the parchment baking sheet. Smear it with oil. Put pies on it. Smear the surface of each with a whipped egg yolk and copiously sprinkle with sesame. Preheat oven to 200 degrees. Put a pan in it and bake for forty minutes.

Recipe 5. Samsa Uzbek with meat and cilantro


kg puff pastry;

a handful of white and black sesame seeds;

half a kilo of lamb;

cilantro bunch;

fat tail - 100 g;

bag of seasoning for samsa;

four onions;

salt kitchen

Method of preparation

Rinse the meat, peel off the veins and films. Fat fat and meat crumble with a sharp knife. Peel the bulbs and chop them finely. Rinse, dry and chop the cilantro bunch. Put all ingredients in a bowl and mix, seasoning with salt and spices for samsa. Stir.

Roll the dough into a sausage and cut into identical pieces across. Stretch each block on one side and press it with your palm so that the closed end is at the bottom. Roll the cakes from the middle to the edges. The middle should be slightly thicker than the edges.

Put the stuffing in the middle of the round blank. Cover it with the edges of the dough overlap. Carefully fasten the edges so that the juice does not leak.

Turn the oven on at 200C. Grease a baking sheet with butter and cover with baking paper. Put the patties on it, leaving a small gap between them. Smash the surface of the samsa with egg yolk and sprinkle with white and black sesame. As soon as the oven warms to the desired temperature, put a baking sheet in it and bake for half an hour.

Recipe 6. Samsa Uzbek with minced meat and mushrooms


400 g flour;

kitchen salt;

400 g minced chicken;

freshly ground black pepper;

150 grams of drained oil .;

a handful of sesame;

200 g of champignons;

2 onions;

100 g Dutch cheese. Method of preparation

Put soft butter in a bowl for kneading dough. Pour in cold water, salt and mix everything thoroughly. Enter the sifted flour in small pieces and knead the soft dough. We send it for half an hour in the fridge.

Mushrooms wash, dry. With caps remove thin skin. Mushrooms cut into small pieces. Peel the onion from the husk, rinse it and shred it into thin quarter rings. Mash it with your hands.

Heat the vegetable oil in the pan. Put onion in it and fry, stirring. To softness. Add the mushrooms and continue to sauté until all the moisture has evaporated. Now we lay out the minced chicken. Fry, stirring well, so that it does not take large lumps. Cool the prepared filling and add grated cheese to it and mix.

Divide the dough into identical pieces. We roll them thinly. In the middle of each blank we place a spoonful of the filling and form a triangle, holding the edges together in the middle.

We lay out the samsa on a deco, covered with parchment and smeared with oil. We bake forty minutes at a temperature of 180 degrees.

Puff Uzbek samsa - tips and tricks

Samsa will turn out even more beautiful if the surface is smeared with yolk.

The filling will be especially tasty if the meat is not twisted in a meat grinder, and finely crumble with a sharp knife.

The more you add to the onion stuffing, the juicier it will turn out.

In addition to meat, finely chopped potatoes can be added to the filling.

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