Minced chicken samsa. Samsa with chicken made from ready-made puff pastry. Puff samsa with cheese and potatoes

Samsa is a popular pastry of Central Asian cuisine, combining thin puff pastry and a generous amount of filling. Lamb along with fat tail fat is most often used as a filler, but there are also options with beef, poultry, or even without meat at all - with pumpkin, potatoes, and herbs.

Today we offer to bake homemade samsa with chicken. To make baking in the shortest possible time, we will save ourselves from the long process of forming classic puff pastry by preparing it using a simplified method.

Ingredients:

For the test:

• butter - 100 g;
• flour - 250 g;
• cold water - 100 ml;
• fine salt - 1/3 teaspoon.

For filling:

• chicken legs - 2 large (about 700 g);
• onions - 2 medium heads;
• salt, pepper - to taste.

For decoration:

• sesame seeds (optional) - 1-2 tbsp. spoons;
• egg yolk (for lubricating samsa) - 1 pc.

Samsa with chicken step by step recipe with photos at home

How to make dough for samsa

1. Combine flour with salt in a deep bowl. Rub the solid butter into large shavings and add to the dry mixture (the butter stick should be very cool, but not frozen).
   
2. Stir the mixture and then add cold water. Knead the dough by hand and put it on the refrigerator shelf for at least half an hour.
   
3. Meanwhile, prepare the filling ingredients. Remove the skin from the legs, cut the chicken meat from the bones and finely chop. We don’t throw away the fat, but also use it for filling to make the samsa as juicy as possible.
   
4. Peel the onion heads and chop them very finely or chop them in a blender bowl.
   
5. Combine chicken meat and onion. Pepper the samsa filling well and add salt to taste. If desired, add your favorite spices and/or fresh herbs.
   
   
6. Divide the chilled dough into two equal portions. For now we put one part back in the refrigerator, and from the second we form a “sausage”, which we divide into 7 approximately equal pieces.
   
7. Roll each piece into a round cake with a diameter of 10-12 cm on a surface sprinkled with flour. Place a portion of chicken filling in the middle.
   
8. We assemble a triangle: we lift the bottom and side edges of the dough towards the center and stick them together, forming an angle. Then we raise the second side edge to the center and fasten it.
   
9. Thus we get a pointed triangle. We try to fasten the seams very carefully so that they do not come apart in the oven. Similarly, we form triangles from the remaining dough.
   
10. Turn the pieces over to the other side (the seams should be on the bottom). Mix the yolk with a spoon of water and grease the surface of the future baking. Lightly sprinkle sesame seeds on top.
    
11. Place the pieces on a baking sheet with parchment and bake for about 40 minutes at 180 degrees (until golden brown).
    
12. Serve samsa with hot chicken. Thin dough and a generous amount of juicy filling - it's very tasty!
    

Bon appetit!

Samsa is a popular pastry with a large volume of juicy filling wrapped in thin dough. The countries of Central Asia shared recipes for delicious pies with us. Soon we became admirers, and we ourselves learned how to cook samsa from puff pastry in the oven at home. The secret to the success of triangular pies is the filling, which consists of chicken meat and an abundance of onions, which gives the dish a special juiciness. Don’t get hung up on one taste; add mushrooms, potatoes, and cheese to the chicken filling. The dinner dish will be more satisfying.

How to make homemade samsa with chicken from puff pastry

Here is a step-by-step story about all the intricacies of preparing triangles with a juicy filling. Homemade puff samsa can be made from ready-made or homemade dough.

Advice: chicken breast is not suitable for samsa, take the fattier parts, the chicken legs are better.

You will need:

For the dough:

• Flour – 250 gr.
• Butter – 100 gr.
• Water – 100 ml.
• Salt – 1/3 small spoon.

If you take ready-made puff pastry, you will need 500 g.

For filling:

• Chicken leg – 500-600 gr.
• Onion – 2 pcs.
• Coriander – 1.5 teaspoons.
• Zira – 1 teaspoon.
• Pepper, salt.

For decoration, take one yolk and a pinch of sesame seeds.

Step-by-step recipe with photos

Many people have adapted to keeping ready-made frozen dough in stock. This is very convenient because it allows you to make samsa in a matter of minutes. It is of high quality, easy to roll out, and the dish turns out no less tasty than using homemade dough.

If you like to tinker with flour, then follow the step-by-step story.

How to prepare dough for samsa

1. Pour the sifted flour into a deep bowl. Add salt and stir.
2. Coarsely grate the butter directly into the flour. Put it in the freezer the day before, it will be easier to grate.
3. Stir, pour in ice water (also place it in the refrigerator freezer in advance, but not for long).
4. Start kneading the dough with a spoon first. Then transfer the contents of the bowl to your workbench. Continue kneading the dough mixture by hand. Roll into a ball, wrap in film. Send it to rest on the refrigerator shelf. Infusion time is 30-40 minutes.

Without wasting time, start filling.

Chop the onion into cubes.

Separate the meat from the bones. Cut into small pieces. If you come across chicken fat, don’t put it off, cut it up and add it to the filling, samsa loves fat. Many people like to fry chicken meat. Do it if you want. Fry for just a couple of minutes, then drain the released meat juice. But this is not a required step.

Salt the filling, add coriander, cumin and pepper. Mix the mixture thoroughly.

Divide the rested dough into 2 parts. Roll out each one. Form sausages from the dough layer. Cut into pieces of any size.

Press down a piece with your hand and roll it into a flat cake with a diameter of about 10 cm.

Place a spoonful of filling in the middle.

Secure the edges of the pie with a triangle, as shown in the photo. Secure the edges well so that the filling does not fall out during frying, otherwise the samosa will lose its juiciness. Make triangular pies from all the blanks.

Turn on the oven to warm up to 180 o C. In the meantime, place baking paper on a baking sheet. Place the samosa pieces with the seams down. Beat the yolk. Coat the top of the products.

Sprinkle with sesame seeds. Bake for approximately 30-40 minutes. A golden brown crust will signal readiness.

Warning! Be careful when eating your favorite dish, as it contains a lot of calories. For 100 gr. samosas are as much as 325 kcal.

Homemade samsa with chicken and potatoes made from ready-made puff pastry

Triangular juicy pies will never get boring, especially if you add potatoes, for example, or mushrooms to chicken fillet. Keep the recipe simple.

Take:

• Puff pastry – 500 gr.
• Large potato tuber.
• Minced chicken – 300 gr.
• Large onion.
• Spices to taste, salt.

How to make samsa:

1. Thaw the layers of ready-made yeast-free dough.
2. Roll it up and divide it into equal round pieces. Press, flattening. Roll out into thin flat cakes.
3. Cut the chicken fillet into cubes and chop the onion in the same way. Peel the potatoes and cut into small cubes. Combine the ingredients in a bowl, sprinkle with spices and salt.
4. Place the filling in the middle of the flatbreads, forming a triangle as in the photo. Pinch the edges of the products well. Brush with egg and sprinkle with sesame seeds. Bake at 180-190 o C. Cooking time – 30-40 minutes.
5. Tip: as a rule, the dough is taken without yeast, the samsa turns out with a pleasant crunch, which everyone likes so much. Fans of fluffy, soft baked goods can make pies on yeast puff pastry. But be prepared that you won’t get a maddening crunch.

Puff pastry samsa with chicken, mushrooms and potatoes

Go on a spree, go on a spree, add mushrooms along with the potatoes, and then you won’t be able to tear yourself away from the pie even with the strongest will.

• Dough without yeast – 500 gr.
• Potatoes – 100 gr.
• Chicken fillet – 300 gr.
• Potatoes are large tubers.
• Large onion.
• Mushrooms (champignons) – 50 gr.
• Pepper, salt, herbs, sunflower oil.

Bake:

1. Turn on the oven to warm up to 190-200 o C.
2. Cut the filling ingredients into small cubes. Mix, fry in oil for 5-10 minutes until lightly browned. Cool the filling.
3. Roll out the dough layers and roll them into a sausage.
4. Cut the sausage into pieces 3-4 cm thick. Roll out each piece again.
5. Add the filling and form a pie, carefully pinching the edges.
6. Place on a baking sheet lined with parchment. Brush with yolk and sprinkle with spices. Baking time in the oven is 25-30 minutes.

Video recipe to help beginner cooks. Watch the steps, repeat, delight yourself and your loved ones with a delicious homemade dish.

Hello, dear housewives and chefs, today we will prepare samsa with chicken from puff pastry. Samsa is a traditional dish of Asian cuisine and is a pie with meat filling. This dish will be an excellent addition to your holiday table, and can also diversify your daily diet. The shape of the pie is arbitrary, but in this recipe we will make triangular samsa. You can also use beef or lamb as a filling; our recipe will include chicken fillet. We will take puff pastry dough - you can knead it yourself or buy it in the store. It will take you about 1 hour to prepare this dish. The recipe is for 10-12 servings.

Ingredients

• Puff pastry yeast- 500 g
• Chicken fillet - 300 g
• Onions - 2 pcs.
• Zira - to taste
• Turmeric - to taste
• White sesame - to taste
• Salt - to taste
• Milk - 2 tbsp.

Information

Unsweetened baked goods
Servings - 10
Cooking time - 1 hour

Samsa with chicken made from puff pastry: how to cook

Before you start cooking, you need to prepare all the necessary products: dough, chicken fillet, onions, milk and seasonings. The first thing you should do is fill the samsa. For this we need chicken fillet and onions. Take the meat, clean it of excess fat and films, then finely chop and place in a separate bowl.

Now it's the onion's turn. It needs to be peeled, cut into quarters into rings and transferred to the chicken meat.

Mix the fillet and onion thoroughly, add cumin and turmeric to them, and add a little salt to taste.

Mix the filling and seasonings thoroughly. Leave the filling to marinate for 15-20 minutes.

While the meat filling is marinating, let's start preparing the dough for the samsa. Take it, spread it into one large sheet and cut it into portioned squares approximately 5x5 cm in size.

Using a rolling pin, roll out each square - the dough will become thinner and there will be enough of it to pack the filling.

Now that the filling has already been marinated in seasonings, it should be placed on squares. Calculate so that there is enough dough for the entire filling.

All that remains is to form whole pies from the dough and filling: you need to connect the edges of each square in the center so that you get a triangular pie. After this, take out a baking sheet and place baking paper on the bottom. Place all the pies on a baking sheet.

Before putting the baking sheet in the oven, the samsa needs to be greased with milk on top (use a brush for this) and sprinkled with sesame seeds. After this, put in the oven, preheated to 180-200 degrees and bake for 40 minutes.

Samsa came to us from oriental cuisine. This is a kind of meat pie, most often with chicken or beef, in the preparation of which lard or fat is used. This is a very tasty pie that any housewife can prepare at home.

Cooking time: 2.5 – 3 hours.

Difficulty of preparation: average.

Ingredients:

Margarine – 250 g

Salt – 2 tbsp.

Water – 1 glass

Instant dry yeast – 6 g

Flaxseed – 1 tbsp.

Sunflower oil - for greasing the pan

Now we need to prepare the dough. Take the sifted flour and pour it onto the table or into a cup in a heap.

Add yeast to flour. I prefer to use dry yeast, so based on the amount of flour and according to the instructions on my yeast, I only need 6 grams of yeast.

Add a tablespoon of salt.

Take a pack of margarine (250 g). Cut the margarine into cubes and add it to the flour. When you cut the margarine, leave a small piece, about 30 grams, it will be useful to us in the future. Now grind the flour and margarine by hand.

Add a glass of cold water. Mix the dough. If the dough turns out too dense, add a little more water. But one glass was enough for me.

Now leave the dough on the table and after 30-40 minutes it should rise.
When the dough has risen, knead it very well again and put it in the refrigerator to cool for 15-20 minutes. After which you need to take it out, roll it out, grease the top with the remaining margarine and fold it several times. Place the dough in the refrigerator again for 15-20 minutes. This will give the finished products a slight layering.

Now we take the dough out of the refrigerator, let it soften a little, you can even wait for it to rise a little again. This usually happens in 15-20 minutes.

After this, you can make a sausage out of it, which we cut into small pieces and roll them out into juicy pieces.

Let's prepare the filling. We take chicken meat, which we have already cooked and divided into pieces. And add chopped onions to it. There should be approximately the same amount of meat and onions.

Add ground black pepper and salt to the filling. Mix.

Now you can form the pies. Place our filling on the sochni. And in each pie, before gluing the edges, put a small piece of butter. It is best to hide the butter under the filling. This will make the samsa juicier and tastier.

Glue the edges together in the shape of a triangle, this is what the original samsa usually looks like.

Grease a baking sheet with sunflower oil. Place our pies on a baking sheet. Sprinkle the pies with flax seeds. And grease the top with a loose chicken egg. Let the samsa sit for 7-10 minutes.

Turn on the oven at 200 degrees. Place a baking sheet with samsa inside.
After about 20 minutes it will be browned and ready. After you remove it from the oven, cover the samsa with a towel and let it cool slightly. This way it will be much softer.

Bon appetit!

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It would seem that samsa and diet are incompatible things. This is true, but if you still take into account that this recipe does not use any animal fat, butter, eggs, dairy products, nothing is fried, then this samsa can be called, albeit with a stretch, a dietary product. Why not? Lean dough and lean meat.

My minced chicken is from chicken breast, without skin and fat. Those who like it juicier and fattier can successfully prepare minced meat according to their own recipe.

The dough for samsa is unleavened, without baking powder, eggs, sour cream and other things. It turns out soft, but at the same time without extra calories. In general, this is my favorite dough for such products and national pies. Just be sure to roll it out thinly, this is important.

So, to prepare dietary samsa with minced chicken, let’s take all of the above products.

Place lean minced chicken in a bowl, add thinly sliced ​​onion, any chopped herbs - I used cilantro, dill and green onions, as well as your favorite spices. Suitable ingredients include cumin, coriander, black or red pepper, spices for meat, etc. I also add my favorite suneli hops)))

Mix well and salt the minced meat. Don’t be alarmed by the fact that the onion is chopped coarsely - when baking samsa, it will only give it the necessary juiciness and will be invisible in the filling. Never chop onions for samsa in a meat grinder so that the filling does not turn out to be “stony”.

For the dough, mix water with salt and vegetable oil. Add flour, focusing on its type. Maybe you'll need it a little more than I do.

And knead a soft dough. Do not fill it with flour when you knead the dough on the table, let it remain soft. Thanks to the addition of vegetable oil, kneading this dough is very easy, it almost does not stick to your hands.

Let the dough “rest” under a towel for about 10 minutes, and you can start making samsa.

Make a rope out of the dough, cut it into equal pieces. The size of the pieces is arbitrary: the larger the piece, the larger the samosa. Flatten each piece of dough on the table, dusting it with flour, and roll out thinly.

Place the filling in the middle and form a samsa.

The edges of the dough can be carefully pinched, or you can simply wrap the dough into a triangle.

Place the finished products on a baking sheet, seam side down. To prevent anything from sticking and staining the baking sheet, it is better to use parchment paper, which can be thrown away after baking.

Brush the samsa with beaten egg for a nice crust and sprinkle with sesame seeds. You don’t have to brush it with egg, otherwise the samsa will turn out pale. Bake it at 180 degrees until golden brown. About 20-30 minutes, but use your oven as a guide.

Sprinkle the finished samsa with cold water on a hot baking sheet and cover with a towel. Leave it like this for 10-15 minutes.

Then you can enjoy delicious baked goods. The dough is not hard, as it should be for such products. These are not yeast or butter pies. Diet samsa with chicken can also be served with any sauce - adjika, tomato, for example, ketchup or garlic-sour cream, in general, to your taste.

Have fun!