We are accustomed to consider Samus traditionally an Uzbek dish, but in fact, many Oriental peoples cook such pies in their own way. As a rule, samsa is baked in tandoor or fried, less often cooked in the oven. That is why we decided to pay attention to the options for preparing samsa in the oven for a variety of recipes.
Samsa with potatoes in the oven
Ingredients:
For the test:
- flour - 175 g;
- a pinch of sugar and salt;
- butter - 115 g;
- water - 55 ml.
For filling:
- potatoes - 470 g;
- butter - 55 g;
- onion - 85 g;
- garlic - 3 teeth;
- ground cumin - 1/2 tsp;
- ground cinnamon, turmeric, coriander - 1/4 tsp;
- a handful of green coriander.
Preparation
The recipe for the test for samsa in the oven is similar in many respects to the technology of kneading a conventional short-baked dough. Combine flour with a pinch of sugar and salt, mix, and then chop with cold butter into crumbs. The resulting crumb fill with iced water and formulate in a dough, wrap it with a film and leave it in the cool for an hour.
Put the potato tubers to cook until soft. On the melted oil, save the crushed onion, add it with garlic and spices. The resulting roast merge with potato tubers and mix with the greens of cilantro.
Roll out the dough and divide it into circles. In the center of each lay out a portion of the filling, the edges snap together. Before you can cook samsa in the oven, you can grease it with a beaten egg. Bake for 20-25 minutes at 190 degrees.
How to bake samsa with chicken in the oven?
Ingredients:
- chicken mince - 480 g;
- ready dough for samsa ;
- onion - 115 g;
- a handful of green peas;
- ground cumin, fennel, coriander - 1 teaspoon;
- garlic - 3 teeth.
Preparation
Spare the onion with seeds of cumin, coriander and fennel, add the chicken and bring it to the ready, without forgetting salt. Mix the chicken with the peas and chopped garlic. Distribute the filling between the squares of the dough and pinch its edges together. Prepare samsa at 200 degrees for 20 minutes.
Samsa from the pumpkin in the oven
Ingredients:
- onion - 145 g;
- vegetable oil - 25 ml;
- ground coriander, cumin, turmeric - 1 tsp each;
- a pinch of ground chili;
- pumpkin - 470 g;
- puff pastry - 270 g.
Preparation
Peel the sliced pumpkin slices and steam. To pumpkin puree add the roast of onions with spices. Roll out the layer of the finished puff pastry, cut it into squares, place the serving portion in the center and pinch the edges together to make a triangle. Bake at 190 degrees for 25 minutes.