Samsa with cheese and its original versions. A selection of recipes samsa with cheese in combination with other fillers

Samsa with cheese and its original versions. A selection of recipes samsa with cheese in combination with other fillers

Traditionally, samsa is cooked with meat. However, no less delicious pastries are obtained with cheese. Such samsa will appeal to those who do not eat meat.

Samsa with cheese - the basic principles of cooking

Samsu is made from unleavened or puff pastry. Today you can buy a finished product in any store. But if you want to make truly homemade pastries, make it yourself. To do this, you will need flour, eggs, drinking water and creamy fat. On the water, eggs and flour knead the dough like dumplings. Then it is thinly rolled, pieces of butter are spread over the entire surface, folded in an envelope and rolled out again. The procedure is repeated several times, depending on how many layers you want to get. Before cutting the dough must be kept in the refrigerator.

The filling is made from any kind of cheese. Most often used brine. It goes well with a variety of products. The filling can consist only of cheese, or be supplemented with vegetables, meat, greens, etc.

Puff pastry rolled out, cut into squares of the same size. For each lay out the cheese filling and make a triangular samsa. It is spread on a baking sheet, smeared with a beaten egg and baked until tender.

Serve pastries with drinks or broth.

Recipe 1. Samsa with cheese


500 g packaging yeast puff semi-finished product;

a handful of white sesame seeds;

300 g of Suluguni cheese or cheese;

chicken egg - two pieces.

Method of preparation

Remove the dough from the freezer, defrost and unfold on the surface of the table. Cover with cling film so that it does not dry out.

Beat one egg with a fork. Cheese grind on a coarse grater. Combine the grated cheese with beaten egg and mix. Oven turn on 200 degrees.

We lightly grease the table with butter and roll out puff pastry onto it in a layer no more than three mm thick. Cut it into the same squares. Put on one half of the square cheese filling, cover with the second half of the dough and firmly fasten the edges. We lay out Samsu on a deco, lined it with parchment. Lubricate the baking surface with a beaten egg and sprinkle profusely with sesame seeds. We send the deco to the oven for 25 minutes so that it is well-browned.

Recipe 2. Samsa with processed cheese


Half a kilo of unleavened puff pastry;

30 grams of flour;

200 g melted cheese;

30 g sesame;

chicken egg.

Method of preparation

We take out the dough from the freezer and leave it to the full defrost on the table. Then we remove the packaging from it and lay it on the table, having tread it with flour.

To make the filling, simply rub the cheese. To make this easier, put it in about half an hour in the freezer.

Roll out the dough with a rolling pin into a thin layer. With the help of the saucer cut circles. The remains of the test is collected and rolled out again. So repeat until the dough is over.

Put a little melted cheese in the middle of each circle. We connect the edges of the test, forming a triangle. We spread samsa on a baking sheet covered with tracing paper. The surface of the pies grease with beaten egg and sprinkle with sesame. We bake for 25 minutes in the oven preheated to 180 ° C.

Recipe 3. Samsa with cheese and greens



600 g of flour;

10 ml of any vinegar;

200 ml of drinking water;

70 g butter;



200 g of pickled cheese;

ground black pepper;

a few feathers of green onions;

5 ml of vegetable oil;

several sprigs of cilantro;

egg for lubrication.

Method of preparation

Rinse greens, obsushivaem and finely crumbled. Largely rub cheese and combine with greens. Lightly salt, season with pepper and add vegetable oil. Stir.

Knead the dough from the necessary products, wrap it in a film and send it to the refrigerator for a quarter of an hour. Then knead the dough and cut into pieces. Each roll into a cake. Put the stuffing in the center and form the samsa in the form of a triangle. Put the pies on a baking sheet. Lubricate it with a beaten egg. Sprinkle with wild garlic or sesame. Bake until ruddy in the preheated oven.

Recipe 4. Samsa with cheese and spinach



warm water - stak .;


wine vinegar - 10 ml;

drain oil - 150 g;

flour - three stack.


spinach - 400 g;



rennet cheese - 150 g;

garlic - clove;

freshly ground pepper;

chicken egg.

Method of preparation

Oil melted and cooled to room temperature. In the water, dissolve the salt and pour vinegar. Pour the sifted flour in small portions and knead the soft, elastic dough. Divide it into three parts, cover with cling film and leave for half an hour.

We roll one piece into a very thin layer. Always sprinkle the table and dough with flour. A brush we lubricate the surface of the dough with a third oil, leave it for three minutes, and roll the layer into a thick roll. Roll out the second piece of dough in the same way, coat it with butter. Put the dough roll on the edge of the rolled bed and roll the roll into dough. The same procedure is repeated with the third piece. Roll up the dough with a tape measure and send it to the freezer for half an hour.

Clean the onion, rinse and finely crumble. Paste in oil to a transparent state. Add the spinach, salt, pepper and squeeze the garlic through the garlic press. Stir and add to softness. Set aside and cool. Largely rub cheese and combine with stewed spinach. Stir.

Cut the dough into washers. Each roll on floured table in the cakes. Put the stuffing in the center and pinch the edges of the dough on top, forming a triangle. Deco we coat with oil. We spread the samsa with a seam down and grease it with a beaten egg. We bake until golden brown in the oven, heated to 200 degrees.

Recipe 5. Samsa with cheese and potatoes


550 g of flour;

kitchen salt;

chicken egg;

100 grams of cheese;

70 g plums. oils;

two potatoes; 30 ml rast. oils.

Method of preparation

Sift flour into deep dishes. Mix it with salt. Beat the egg in the mixture, add the butter, pre-chopped it with butter. While pouring warm water in small portions, mash all the ingredients to a crumb. While adding flour, knead a supple, soft dough and divide it into three equal parts.

Roll all the pieces into thin layers. Each grease with vegetable or butter. Pellets lay down a pile. Apply butter to the upper layer and roll the dough into a thick roll. Cut it into bars, centimeter thick. Roll them into round blanks.

Wash the potatoes and boil until soft in the skin. Cool the vegetable and peel. Boiled potatoes and cheese finely grate, mix. Season with spices and mix. Lay the filling on the blanks and form triangles from them.

Put the samsa on the oiled baking sheet. Brush pastries with yolk whipped with water and bake for half an hour in an oven heated to 180 degrees. Remove the prepared samsa from the oven, cover with a towel and cool.

Recipe 6. Samsa with cheese and chicken


400 g chicken fillet;

kitchen salt;

150 g of onion;

150 grams of hard cheese;

400 g puff pastry.

Method of preparation

Chicken fillet cleaned of films and skin. Wash and dry it with paper napkins and finely crumbled with a sharp knife.

We clean and my onions. Crush the vegetable with thin feathers. Combine the onions with the chicken fillet and stir.

Cheese finely three and add to the meat with onions. Stir once again.

We take out the dough beforehand from the freezer and leave it on the table until it is completely defrosted. We take it out of the package, unfold it and put it on the table, flushed with flour. Roll it into the reservoir and cut circles. For each put a small amount of filling and make triangles in the form of triangles.

We lay out the Samsu on an oiled baking sheet, grease with a beaten egg and send it for about half an hour to the oven heated to 180 degrees.

Recipe 7. Samsas cheese and mushrooms



a pinch of soda;

400 g of frozen mushrooms;

a pinch of salt;

two stacks flour;

5 g sugar;

150 g sour cream;


100 g of hard cheese;

50 g of oil draining.

Method of preparation

Mushrooms thaw. Peel and wash onions. Honey and onion finely chopped. Put the onion in the pan and fry it until soft. Then add the mushrooms, salt and continue to fry until golden brown.

Cheese finely grate. Butter mix with the egg and interrupt everything until smooth. Add salt and sugar to sour cream. Stir. Combine the grated cheese with sour cream and butter. Pour the sifted flour with soda and knead the pliable dough. Cover it with a napkin and leave it for half an hour to rest.

Roll the dough into a bundle and divide it into 12 pieces. Roll out each rolling pin into a flat cake. Put the mushroom filling in the middle and form a samsa with a semicircle shape. Put on the oiled deco and put in the oven for 20 minutes.

Samsa with Cheese - Tips and Tricks

Self-cooked puff pastry must be kept for some time in the refrigerator.

You can use any kind of cheese for filling: hard, melted, soft, creamy.

To make the filling not too dry, add sour cream or mayonnaise.

Baking get soft, if you cool it under a towel.

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