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

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

Samsa is not an ordinary pie. It differs amazingly juicy filling, which is usually prepared from raw ingredients. They bake samsa traditionally 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 cooked just fresh or puff. Since he will need to lie in the fridge, you need to knead in advance. The dough is usually rolled out with butter, rolled up with a roll, after which it is cut across with washers. Each piece is rolled into a fairly thin cake, it is added to the filling of potatoes. Usually, raw root vegetables are used, they are peeled and cut into cubes, as in manti, other ingredients are often added to the filling.

What could be the stuffing for samsa:

· Onions and other vegetables;

· Chicken or meat;

· Mushrooms;

· Cheese.

Samsu form in the form of a triangle, less often envelope. It does not need to be drawn, you can bake right away. Products are sometimes smeared with egg, often sprinkled with sesame seeds, but not the entire surface. Just throw a pinch in the central part. After baking, samsa is a bit harsh, that's fine. Hot triangles need to fold on each other, cover with several towels. After half an hour, baking will be much softer.

Simple samsa with potatoes

Recipe is the most common and easiest to prepare samsa with vegetable filling. In addition to the potatoes need onions, which is responsible for the richness of the filling. The dough is cooked simple on water with egg and flour.


· glass of water;

· Egg

· Three glasses of flour;

· Six potatoes;

· Four onions;

· 120 grams of oil.

Method of preparation

1. Salt water, mix with egg, add flour and prepare the simplest unleavened dough. Put in the bag, leave for ten or fifteen minutes, then it will be easier to roll. 2. Roll out the dough into a tortilla, lubricate with oil, about half should go. Oil is not melt, you just need to soften. We roll up a thick roll, roll it up with a snail, put it on a flat dish and cover it with a package. We remove for 30 minutes in the freezer.

3. You can proceed to the preparation of 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, roll it out, lay out the potato filling. Form a triangle, laid on a baking sheet. Usually samsa have a seam down. Baking need to grease.

5. We bake at 200 degrees. Preparing samsa with potatoes for about 35 minutes. Then we cover with a towel, we give a little to 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 complements them. You can use breast or minced chicken, whatever you like.


· 150 grams of water;

· 300 grams of chicken;

· 300 grams of flour;

· 130 grams of oil (50 per filling);

· 100 grams of onions;

· 3 potatoes;

· Egg

· Sesame and spices.

Method of preparation

1. Cook the usual dough out of flour with water and salt, leave it for about an hour at room temperature, be sure to cover 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. Liberally grease with melted butter, twist tight roll. All remaining oil will go into the filling.

3. Chill the roll out of dough 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 large grated potatoes. Spice with spices. You can restrict black pepper, but it turns out delicious when adding jira, ground coriander, do not forget to salt.

5. Be sure to add oil or fat to the filling, you can melt or just grate, chop. 6. Roll out the prepared pieces. Fold the filling, form triangles.

7. Transfer to baking sheet, grease with egg, sprinkle with sesame. Bake at 180 degrees for about 40 minutes.

Samsa with potatoes and cheese from the finished dough

A wonderful version of samsa, for the preparation of used dough. To make it thinner roll out, give a good thaw, remove from the freezer in advance. Cheese for the filling can be taken absolutely any kind, especially successfully with Adygei cheese.


· 500 g of dough;

· 7 potatoes;

· 3 bulbs;

· 200 grams of cheese;

· 0.5 bunch of dill;

· Egg.

Method of preparation

1. While the dough is on the table and thaws, peel all the vegetables, chop the onions and potatoes, chop the fennel. You can cook the stuffing 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, the triangular samsa will not work. Cut the squares, lay out the potato filling with cheese, sculpt envelopes. But first, grease the edges of the dough with an egg. It will glue them together, make the seam stronger.

3. Transfer the samsa to a baking sheet, bake until done at 200 degrees.

Samsa with potatoes and meat

Another one of the most delicious and satisfying fillings. For samsa, you can use meat of any kind and in addition you will need a small piece of fat, with it the mince will turn out much more tasty. If desired, sprinkle with sesame on top, this is not indicated in the recipe.


· Half a kilo of flour;

· 1,5 glasses of water;

· The yolk;

· 150 g of potatoes;

· 200 grams of minced meat;

· 70 g fat;

· 200 g onions;

· Salt;

· 4 spoons of butter.

Method of preparation

1. You need to start with the preparation of the dough, so that it lies a little. We introduce salt into the water, half of a small spoon is enough, then add butter and flour, knead. We remove the package for a quarter of an hour.

2. While cutting vegetables into small cubes, add minced meat or chopped meat, chopped lard, season the stuffing with salt and pepper, stir. 3. We get the dough. It can be divided into any number of parts, depending on the desired size of the samsa. We make cakes, we lay out the filling, we form ordinary triangles.

4. To the yolk you need to add a few drops of water, mix thoroughly, lubricate the triangles.

5. Samsa is baked with meat for about 40 minutes at 180 degrees.

Samsa with “Juicy” Potatoes from Ready Dough

Very often, the filling of the potato turns out dryish, as the vegetable actively absorbs the oil. In this embodiment, this will not happen. Onion for minced meat is prepared in a special way, it is a lot and it turns out incredibly fragrant filling. Dough for samsa take puff from the store.


· 0.5 kg of dough;

· 4 bulbs;

· 0.3 tsp. pepper;

· 100 g of melted or just butter;

· 4 potatoes;

· Egg, sesame as desired.

Method of preparation

1. Immediately remove the thaw finished dough and proceed to the filling. Crumble onion into cubes, but not finely. Vegetable should not actively produce juice.

2. Melt the butter in a large skillet, add the vegetable and start cooking, but do not fry. We make fire a little less than the average level. Cook, stirring constantly, until the onions become transparent. Cooling down.

3. We clean the tubers, cut into small cubes or thin straws. Mix with onions, season the potato filling with pepper, salt, you can add a little stuffing or bacon.

4. Roll out the puff pastry, cut about the same squares. Divide between them cooked stuffing, lubricate the edges with yolk, sculpt samsa in the form of closed envelopes.

5. Put in the oven at 200, then reduce 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 yogurt

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


· A glass of kefir;

· Salt;

· 5 potatoes;

· 750 g of flour;

· Egg · 80 g of oil;

· 100 g fat;

· Pinch of soda;

· 3 bulbs.

Method of preparation

1. Kefir and water mix, salt, add soda to them. Fill the flour and knead the dough, do not add butter to it. We give to lie down a lump for half an hour.

2. Roll out the dough thinly, grease, roll up the roll and put it in the fridge for an hour. Top throwing film or package.

3. While making stuffing. Peel vegetables, chop onions and potatoes finely, add fat. It can be cut or twisted. Stir mince, spices are added to taste.

4. We take out the dough, cut the roll into slices, each dip it in flour so that the slices do not stick. Roll out with a rolling pin.

5. Form ordinary triangles with prepared filling. Lubricate the egg and at 200 degrees bake about readiness.

Samsa with Potato - Tips and Tricks

· Samsa is often unstuck, juices flow out, burn on the baking sheet. Therefore, special attention should be paid to the quality of the seams. When using ready-made puff pastry, which in itself is dry, it is desirable to grease the joints with egg or water.

· Samsu before baking can not be lubricated, but if sesame is poured, the surface should at least be wetted with water, otherwise the seeds simply do not stick.

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

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

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