Samsa with potatoes: a culinary recipe with a photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Samsa (another name for it is samosa) is a national oriental dish with s alty filling, which is baked in the oven or fried in oil. Usually they put spicy chopped minced beef or lamb meat, potatoes with cheese and spices in it. One of the filling options is peas or lentils, to which pine nuts can be added. The dough for making samsa can also be different: puff, unleavened or mixed with sour cream. The article tells how to cook samsa with potatoes using different recipes.

Puff pastry

Let's consider how to quickly prepare puff pastry for samsa. We need the following components:

• 500 g flour;
• 250ml water;
• 100 g plums. or ghee;
• 1 tsp s alt.

Step by step recipe

1. Dissolve s alt in a glass of warm water, on the tableor sift the flour into a bowl, pour warm water into it and knead the dough.
2. Knead the dough with a dough mixer or with your hands, roll it into a ball and leave it to “rest”, covering it with a bowl on top for 20-30 minutes.
3. After this time, roll out the dough into a layer no more than 0.5 mm thick. Samsa from such a test turns out to be unusually beautiful due to the structure of the test.
4. The dough is well greased with butter, ideally melted, the taste of the finished product will be much better.
5. Roll the dough into a roll and divide into 18 equal parts.
6. Put each blank on a cut, press it and give it the shape of a cake, put it on a kitchen board, cover with a film on top and put it in the freezer for 30 minutes or in the refrigerator compartment for at least a couple of hours.
7. You can start forming samsa with potatoes or other fillings.

Unleavened dough

The dough prepared according to this recipe is perfect not only for samsa, but also for dumplings, dumplings and manti. Take the following ingredients:

• 3 tbsp. flour;
• a pinch of s alt;
• 1 tbsp water;
• 3 tbsp fat.

Sift the flour into a deep bowl, remove ½ of the total mass to the side, add some s alt, make a small depression in the center and pour warm water in small portions. We form a not too big bun, pour in all the water and knead the dough with force, then put it on a work surface sprinkled with flour, lay out the dough and continue the process.

As a result, we should get elastic, not sticky to hands, but alsonot too steep mass. Cover the dough with a napkin and leave for a quarter of an hour. We roll it into a rectangular thin layer, then generously grease it with pork or lamb fat, roll it up into a roll, from which we form a kind of snails, and let it lie down.

Sour cream dough

Often, samsa with potatoes, like its other types, is made from dough mixed with sour cream. The cooking process is quite simple, and the products come out soft and tender. Should take:

• 550 g flour;
• 1 tbsp sour cream (kefir);
• egg;
• 150ml water;
• 1 tbsp vinegar;
• ½ tsp s alt and soda;
• 5 tbsp lard.

Sift flour into a bowl, break an egg into it, add sour cream, melted warm lamb lard. We extinguish the soda with table vinegar and add it to the sour cream dough. We mix the contents into a homogeneous mass and gradually pour the remaining flour, put it on the desktop and knead the dough. Sprinkle it with flour, cover with a film and let it rest for about 20 minutes. After that, you can start cutting the dough and shaping the products.

Samsa with chicken and potatoes

We recommend cooking samsa with chicken, potatoes and beef. We will need:

• 1 kg flour;
• 2 tbsp. water;
• 200g sl. oil;
• ½ tsp s alt;
• 500g potatoes;
• 250g each of chicken and beef;
• 3 pcs bulbs;
• spice to taste (don't be stingy).

Howcook

1. Knead the dough from flour, s alt, water and oil. It should be tight but flexible.
2. In a bowl combine sliced potatoes, meat, chicken and spices.
3. From the dough, wrap the sausage and roll it in a spiral, and then cut it into pieces.
4. Start using a rolling pin to roll them into cakes - they turn out with a beautiful circular pattern. Put the filling in the middle of each and pinch the edges. Usually products are made in the form of triangles or rectangles, but other shapes can also be used.
5. Place the samsa with chicken and potatoes prepared according to the recipe in the oven at 200 ° C for 20 minutes, then reduce the fire to 150 ° C, and spray the baking sheet and the products themselves with plenty of water. Products can also be deep-fried.

It turns out a very tender dough with an unusually tasty filling.

Samsa on kefir

We offer another recipe for samsa with potatoes and chicken, the dough for which is kneaded on kefir. Needed:

• 2 (+1 for lubrication) eggs;
• 250 ml kefir (sour cream);
• 1 tsp s alt;
• 3 tbsp. oil;
• 3, 5-4 tbsp. flour;
• a pinch of citric acid.

For stuffing:

• 300g minced chicken;
• 3 pcs bow;
• dry poultry seasoning;
• pepper, s alt to taste.

Cooking technology

Prepare a soft pliable dough and let it lie down for an hour. At this time, we will prepare the filling: put the minced meat and choppedonions in a blender. Grind raw potatoes with a blender; it is not advisable to grate it, because. mince will be too runny. Sometimes housewives cut potatoes for samsa manually into strips, often in this case they do not have time to cook and remain raw. After the filling, season with spices and s alt and knead well.

Divide the dough into pieces the size of an egg, roll them into even koloboks and let them rest for 10 minutes. The dough on kefir winds up quite quickly, so we roll it out as follows: dip the top of the bun in flour and begin to roll out the juicy on the flour side. Then we turn it over to the other side - it is quite wet, put the filling on it and give the product the shape of a triangle. We put the samsa on a baking sheet, grease with an egg and bake for 20 minutes. at 200 °C.

Puff samsa with potatoes

These products made from puff pastry are unusually tasty. First of all, you need to knead it. We combine the egg with a pinch of s alt, add 100 g of soft sl. butter and beat until smooth. Pour in warm water, s alt, mix and begin to pour in small portions of premium flour. Please note: it is from it that the most delicious products are obtained. Divide the dough into 3 parts, cover with a napkin and set aside for 30 minutes.

Let's start preparing the filling for samsa from puff pastry. Boil the potatoes and turn them into mashed potatoes. Peel the onion, chop into small cubes and fry in a smallamount of oil until golden brown, then combine with potatoes. S alt and pepper the resulting mass, add spices if desired.

Dissolve the remaining butter in a saucepan, cool a little. We roll out one piece of dough very thinly and, using a brush, grease it well with oil, let it soak for 5 minutes and lay the second part on top, repeat the procedure with oil. We carry out the same process with the third piece of dough. We turn the resulting dough into a roll and cut into small pieces, which we then roll into a cake. We put the filling in the center of each and pinch the samsa in any shape: a ball, a square or a triangle. Place on a baking sheet, brush with oil and sprinkle with sesame seeds if desired. Bake in a hot oven until golden brown.

Samsa with meat, herbs and potatoes

We recommend cooking samsa with chicken and potatoes. Puff pastry for it can be purchased at the store or you can make your own. Take:

• 500g yeast puff pastry;
• 200 g chicken fillet;
• one large potato tuber;
• 2 onions;
• s alt, spices, pepper to taste.

Cooking Tips

Unfold the dough, cover with foil and leave to defrost. Let's prepare the filling: for this, the potatoes and onions need to be cut into small cubes, the fillet - into strips. The last ingredient can be crushed with a meat grinder, but only with large cells. We connect all the components together, add s alt and pepper.

Turn onoven at 200 ° C, and while it is warming up, let's take care of the molding of products. We roll out the dough, cut it into squares or squeeze circles using a pastry mold. In the middle we place the filling and give the products any shape. We lay the samsa with the joints down, grease the front side with the yolk, previously mixed with water. Top can be sprinkled with poppy seeds, sesame seeds, zira. We continue heat treatment for half an hour.

Samsa from yeast-free puff pastry

Another version of samsa from puff pastry without yeast. We will need:

• 300g minced chicken;
• 200g onion;
• one big potato;
• spices, s alt to taste;
• 500 g dough.

First, let's prepare the filling: finely chop potatoes and onions, combine with minced meat, season with spices and mix. Instead of minced meat, you can use chicken meat, cut into small pieces. Choose a fatter part of the chicken, preferably not breast.

We form the samsa in the way we already know, put it on a baking sheet and grease with a brush with yolk and water. We bake culinary products for half an hour at a temperature of 200 ° C.