If you have at least an hour to prepare the evening, try this recipe. Ready-made samosa dough is no worse than self-made.

Preparation instructions:

1. Cut the cheese into small pieces. Mix it with one egg, finely chopped, add pepper and thyme. If you don’t need pickles, add some salt.
2. Thaw the dough, place it sprinkled with flour|boroshny| the table and spread out into the world subtly.
3. Place 2 fillings on one part of the dough and cover with the other part. Prick the yogurt in the filling with a fork several times to let it out.
4. Divide the dough between 2 parts of the filling, place the pies as they come out on a lined with deco parchment.
5. Heat the oven to 180°C. Beat the egg from another egg spoon of water. Grease the workpieces with it and place them in the oven at 30 degrees.

You can form even more typical samsa small pies, but the forming described above will take less than an hour.

Recipe for classic samsa with cheese

To prepare traditional samsa you will need:

• 200 ml boiled water;
• 2.5 tbsp. Boroshna;
• 1 tbsp. l. otstu;
• 60 g vershkova butter;
• 200 g suluguni;
• 1 egg;
• ½ tsp. salt in the dough + bits for the filling.

Yak gotuvati I’ll savor the samsa:

1. Mix the water with the melted butter and pour it out. Add well and knead the dough. Boroshna may need a little more or a little less, look at the furnishings. However, do not put too much beard. The dough may become soft and not stuffed. Cover it and store it in the refrigerator for 15 minutes.
2. Grate the syre into thirds. If the wine is fresh, add salt. You can add a few spices, dried herbs and other ingredients to the basil.
3. Divide the dough into pieces and roll out thin cakes. Place the filling in the center of the skin and form three-piece pies. Brush with egg and bake for 20 minutes. oven temperature is 180°C.

Do not hesitate to serve the samsa to the table. Immediately after the oven, cover with a towel for 10 minutes. and let it sit. Moreover, this vipka is delicious in cold or warm form, or even hot.

The advantage of samsi is its simplicity and preparation. Try to make it simpler than our traditional pies. If you don't like the filling, you can replace it with meat or vegetables.

Previously, I already wrote about the variety of fillings for samsi. Today I’m going to give you a recipe with a photo so you can learn how to prepare samsa with cheese from store-bought or pre-prepared beard mixture. Preparing samsi from ready-made leaf dough takes very little effort from you. Getting ready is really easy. This kind of drink is perfect for drinking.

1. Yeast leaf drink - 500 g (1 pack).
2. Sir Suluguni or brinza-300 gr.
3. Egg for filling – 1 pc.
4. Egg for dressing – 1 pc.
5. White sesame seeds – zhenya. (for bazhannyam).

In stores, dough is sold frozen. I recommend that you defrost it first, leaving it out of the bag and burning it on the table. It is necessary to cover the layer, otherwise it will dry out.

Pass the sire through a large grater. Mix with|iz| egg, beaten first. There is no need to add salt. This will be the filling. If you want, add greens and cowbass to the ruban filling.
Turn down the oven to 200 degrees.

Roll out a layer of dough on an oil table. The thickness of the rosemary layer is not to blame for the deviation of 3-4 mm. Cut into new squares. Place the filling on half the square. Add 1-2 teaspoons. Press the edges together harder. The dough can be pinched, but it will not come apart. Place the sheet on a sheet of tracing paper or coat the sheet with oil. Spread the beaten egg on the top of the sprouts and, if desired, sprinkle with sesame seeds.

When the oven is heating up, place the dryers in there for 25 minutes. Closer to the end of the designated term, turn over to the rosyness and richness of the beans.
If the vipka indicates your strength, then the samosa with cheese is ready and can be taken away.
And vzagali samsa with cheese, the recipe for which you have already read, allows for changes in the filling stock. The taste is not affected if you replace the cheese with melted or hard cheese, do not grate it, but cut it into cubes. Add additional ingredients at your own discretion. Like greens, greased mushrooms. There are a lot of options, it’s difficult to choose the most attractive and accessible one. You can also choose the dough yourself. Listkov (fresh, drizhzhov), on kefir, zdobne.

Now a little about layered dough: I do not write the exact quantity of products for preparing the dough in grams. The reason is that there are no varieties of fruit from different varieties. For one type of water, more water is required, for another - less. I can accurately say only about the quantity of eggs - 2 pieces per 700 g of beard vegetable.

And one little secret! Towards the hour of preparing the sheet dough, add three dashes of citric acid. This will speed up the risk of ruptures, as well as trival (10-15 minutes) of mixing the dough.

For the dough you need: 700 g premium borocha, 2 eggs, salt, lemon, water - 1.5-2 bottles. At the end, you cut off 1 kg of dough. Next year, the prepared product needs to be rolled into a thin layer (for ease of handling, divide the bag into 3-4 parts).

Grease the layer with olive oil (1:1 olive oil and margarine).

Roll into a thick roll and then twist into a spiral. The cold weather lasts for at least a year. And the best thing to do is to keep it in the refrigerator for a while. At this point, the balls will leak oil and the pastry will become tender and crispy.

Samsa with cheese from leaf dough

This option is intended for those who do not like sticking different figures from dough.

You will need:

1. Fresh leafy drink - 1 package (500 g).
2. Sir Suluguni or brinza – 300 gr.
3. Egg for filling – 1 pc.
4. Egg for coating - 1 pc.
5. Spices and spices - for relish.

Set the oven to 200 degrees and turn on the gas.
Cut the syre into strips in a cup. Pour in the egg. Add spices and spices. Add salt for the eggplant. I appreciate that it’s not too much of a burden to add the salted salts by itself.

Mix thoroughly in a cup. Roll out the thickness of the edge to 3-4 mm. Place minced meat on one.

Cover with another layer and press in more of the filling with your fingers. The arches of the dough are squeaking between themselves.

Prick the top of the samsi with a fork. And cut suddenly between them.

Place in the oven for 25-30 minutes. And your supper for two is ready. Cool the whiskey a little before the hedgehog.

Delicious!
And now the video is a recipe. “Samsa made from greens and brinzo.”

In our country, we call samsa any kind of pies with greased filling or liver. Preparing samsi doesn’t take much time. You can make the dough for samsi yourself, or you can quickly prepare it. Don't know how to prepare samsa? Ask us. Today's recipe is being presented - samsa with cheese. The filling may be even more varied.

Ingredients for Samsu with cheese

Samsa with cheese.

And so let’s start preparing a very tasty and aromatic samsa.

Let's finish with the test. Yogo just gotuvati. Add margarine to warm water (to speed up the process, cut the margarine into small cubes with a knife). In the pan, add as much dough as you need. Let's mix it up.

The dough may come out soft. We cover it and lose it for 20 hours. Tim spends an hour preparing the filling.

You need to grate the cheese, add the chopped chaska and egg - mix everything well. After 20 minutes, the dough is divided into balls, 90-100 g each. In the middle we put a little bit of filling and sticky trikulets (so that the rolls are well-trimmed, they can be coated with egg white before joining).

Place the ready-made knitted fabrics on a sheet of paper lined with paper and coat the animal with an egg roll. Place in the oven at 200 C until cooked and golden brown.

Before drinking, you can drink sesame seeds.

Sirna and fragrant samsa are ready.

Serve the samsa hot. Serve before sweet tea or light vegetable salad.

Delicious!

History of Samsu winery

Samsa – these are traditional Uzbek and Tajik pies. The filling can be even different. Prepare by laying thin sheets of dough one on top, and filling between them.

Most often, samsa has a tricutaneous and rounded shape. The filling can be made from potatoes, cibul, siru, or meat.

Samsa is also called samosa. Samosa is a popular herb in Pivdennya, Pivdenno-Skhidnya, Central and Pivdenno-West Asia, on the Arabian Peninsula, the Mediterranean, Pivdennya and Pivdennya Africa.
You can buy samsa from any cafe serving Central Asian cuisine.

A very tasty, tender and juicy similar pie is samsa. The recipe for preparing such a dish at home is simple and clever. The most important thing in the process is to properly knead, mix and roll out the dough. What do you need for the filling (in addition to regular chebureks and other similar herbs) For samsi, meat and vegetables are not turned into minced meat, but cut into small pieces.

In the simplest way, the classic recipe emerged. For this you need to prepare the following products: 1 tbsp. water and 4 times more beans, egg mixture, a pinch of salt, sesame seeds, 3 white cibulini, 340 g of any meat with lard, 80 g of topsoil and a couple of tablespoons of olive oil.

1. Add water, oil, and a pinch of salt to the bowl.
2. Things are going better in the countryside. You can drink 3 to 4 bottles of the product in the container.
3. Using over-infused ingredients, make a thicker dough, like for dumplings. It is kneaded until smooth and put into the pot for 25 minutes.
4. Cibulini and meat are cut into small cubes, salted and mixed. You can add any seasonings.
5. The dough that has been “rested” is poured into the crust of the middle product, brushed with soft butter and rolled into a roll, which must be placed in a wide bowl, covered with spit and refrigerated on the surface.
6. Then the finished “raw” is cut into small pieces across. The skins from them will be rolled in a harrow and will be finely crushed.
7. Meat and zibule are placed on the preparations that have been made.
8. Neat knitted pieces stick to the dough with the filling, which you need to grease with a paste, beat with water, place the smooth side up, sprinkle with sesame seeds and knead for 45 minutes| at 170 degrees.

The finished hot pies are transferred to a bowl and covered with a towel made of natural fabric to preserve the pulp. Tandirn samsa is prepared in the same way.

Prepared from ready-made traditional sheet dough with meat

Since you don’t have enough time to make the difficult dough for samsi, you can buy ready-made sheets. The filling is better than vikorystuvat fatty lamb (800 g), as well as: 8 medium cibulins, 1.5 tsp. zir, top oil, salt.

1. The meat is cut into small pieces with a guest knife. If you have fat, you can add a small amount of rosemary oil to the lamb.
2. Also added to the meat are miniature cubes of zibula, grain and salt.
3. The dough is cut into pieces, the skins are softened, brushed with soft butter, rolled into a roll and cooled for 15-17 minutes.
4. Then the cold meat is cut into even squares, and the meat filling is placed in the center of the skin. The ends of the workpiece are pulled to the middle and pinched tightly.
5. The preparations are placed on a deco, greased with fat, and baked in a hot oven for about 35 minutes.

If you don’t leave the dough in the cold, the samsa from the sheet dough will crack a lot during the cooking process.

How to cook chicken in the oven?

The dough for samsi with chicken filling tastes amazing. Cream 2 large stegenets (about 800 g), required: 3 small cibulins, 110 ml krizhana water, 1 tbsp. Boroshna, 140 g top oil|mastila|, salt|. When preparing pies, what is discussed is also Zhovtok and sesame seeds are used for decoration..

1. Mix well in a deep bowl with a pinch of salt and grate with coarse chilled butter.
2. The components are thoroughly mixed, after which they are filled with cold water. Knead the dough by hand and refrigerate for at least 40 degrees.
3. The poultry meat is cut from the brush and finely chopped with a sharp knife. It appears that the cibula is shaky. Mix the filling thoroughly and add salt. For the eggplant you can give the ruban some greens.
4. The cooled dough is cut into small pieces, the skins of which are rolled into a crust.
5. The minced meat is placed in the middle of the preparations and the trikutnik is collected. The seams need to be creased as carefully as possible.
6. Brew the samsa with the trigger for about 40 minutes in a hot oven until golden brown.

To remove the dough from the crust, you need to lift the side and bottom edges of the dough to the center, and then press it together to form the dough. You just have to raise the other side edge to the middle and tighten the seams.

From sheet dough with cheese

For this type of work, you can choose to make ready-made purchases, but it’s not at all easy to make it on your own. For what you need: 450 g beard, 1 tbsp. water, 130 g top oil|mastila|, 1.5 tsp. salts For the filling, take: 350 g of suluguni siru and other pickle.

1. The water from the mud will mix in a deep bowl. Flour is gradually poured into the bowl and an elastic dough is kneaded.
2. Once the masa stops sticking to your fingers, it needs to be thinly fluffed, spread with top butter, rolled into a tight roll, wrapped in a bag and refrigerated for a few years.
3. Rose sire is thirded into thirds with the greatest of middle. You can add salt for your needs.
4. The cold dough is cut into pieces, the skins of which are thinly rolled and filled with cheese.
5. A well-heated oven will have 25 eggs ready.

Before serving, the dish may sit in a deep bowl under a kitchen towel for about 15 minutes.

On yeast dough with minced meat

Samsa comes out delicious not only from the leaf dough, but also from the yeast dough. Here you go the finished product (1 pack). For the filling you will need: 450 g of minced pork and yalovicini, 200 g of white cibul, salt, aromatic herbs.

1. The tsibulya sways a little and mixes with the minced meat. The masa needs to be salted and seasoned with any spices.
2. Behind the frozen dough, the dough is thinly rolled out and mugs are formed using a glass bottle. The filling is placed in the center of the skin, then the trikutnik comes out.
3. It is important to make the workpiece flat, pressing it firmly against the bottom.
4. The pies are baked on a sheet of sawn beetroot, 15 minutes at 220 degrees.

It’s not a good idea to cover such a dish with a paste; it’s better to sprinkle the dough with sweetened milk.

Got a classic samsa with yalovichina

This similar herb will delight gourmets with its thin crispy dough and juicy sieve filling. It’s best to vikoristuvat ready-made minced veal minced meat from tsibule (800 g). And also: 1 tbsp. warm boiled water, 800 g of beard, a pack of top oil|mastila|, 1 tbsp. salt, a tong of ground cumin and black pepper.

1. The warm water hangs strong. As soon as they begin to disintegrate in the country, you can begin to mix them into the mixture well.
2. First use a spoon, and then knead the dough with your hands.
3. As soon as the masa stops sticking to your fingers, it is fried into a cowbass and cut into 4 equal parts.
4. The skin part is poured into a thin layer (about 2 mm thick) and lightly coated with softened top oil.
5. All the pieces are placed one on top of the other and then rolled into a tight roll.
6. The dough is cut into round thin slices, the skin of which is thinly peeled. The filling is burned in the middle, and the sides of the stake are carefully joined at the trikutnik.
7. Cooking samsa with meat in a hot oven takes about 55 minutes.

Before baking, the pies are placed on a sheet covered with oiled baking paper.

In Uzbek

Traditional Uzbek samsa is prepared with lamb filling. The easiest way is to take already prepared minced meat (450 g). Ingredients warehouse: 450 g boroshna, 3 cibulini, a standard pack of top butter|mastila|, 2 chicken eggs, 1 tbsp. water, a pinch of seed, salt, ground pepper and sesame of two colors (black and white).

1. The cybulya sways a little, exchanges hands, then adds salt, pepper and sprinkles with corn.
2. The minced meat is combined with chopped vegetables. If necessary, add additional salt as well.
3. Warm water makes 0.5 tsp. salts
4. The masu has half a softened olive oil and an egg. The ingredients are lightly beaten with a fork.
5. Then, in small portions, pour the mixture into the mixture until it sifts, and knead the dough with your hands. It’s not your fault to show up softly.
6. The dough ball is divided into 5 balls, which are covered with butter and left to rise at room temperature.
7. The skin of the breast is thinly rolled and brushed with melted butter. If the pieces are easy to dry and absorb fat, they can be stacked one on top of the other.
8. First, the masa is rolled into a tight roll, then rolled into a spiral, placed on a plate, covered with spittle and placed in the cold for 50 minutes.
9. The cooled dough is cut into pieces, the skins of which are rolled into thin small cakes. The filling is placed on the blanks, after which the trikulets are formed.
10. Bake the dish on an oiled sheet until golden brown (about 40 minutes) at 200 degrees.

To decorate the samsa, add a mixture of white and black sesame seeds.

With yeast dough, chicken and potatoes

You can add not only meat, but also potatoes to the filling before discussing similar pies. Which samsa will come out even more delicious and juicy. For this preparation, vikorist is used: 0.6 l. sour milk, 11 g dry yeast, 1.5 tbsp. salt and zucchini, 1.2 kg of yak wheat bean, 60 ml of rosemary oil, 450 g of chicken fillet, 3 potatoes and cibulini each, a dash of top oil, black pepper, salt. The following is a detailed description of the preparation of samsi with chicken meat and potatoes.

1. Half a bottle of warm boiled water dissolves yeast, salt, and zukor. Pour in the masa, heat the milk, and mix all the ingredients well.
2. The offal in the yeast mixture boils up quickly and then sifts through. Finally, the vegetable oil is added to the dough. The mask must appear tight and elastic.
3. The dough ball is covered with a clean serving dish for 35 pieces in a warm place. After the kneaded meat, turn around in the heat for another 50 minutes.
4. Potatoes, chicken fillet and salmon are cut into miniature cubes, mixed, salted and seasoned with pepper.
5. When the dough is ready, divide it into three parts, let the skins ripple, brush with topping oil and place on the front. A stack of blanks is rolled into a tight roll. The rest is cut into thin strips (the width of the skin is about 2.5 cm).
6. The skin is rolled out thinly with a rocker, the filling and a miniature skim of top butter are placed in the middle.
7. Samsa is burning with trikutnik.
8. The vipka is cooked for 55-60 minutes at 190 degrees.

The pies are ready to be brushed with unflavoured olive oil.

With cheese from leaf paste

The samsa with cheese is really delicious. The filling in it will be savoury, with chasnik and greens. Cream of syru (270 g), required: green cybul feather, 2 spoons of fresh crop, egg, 4 hour teeth, 7 g of dry yeast, 90 ml of full-fat milk, 1 tsp. salt and the same amount of turmeric, a pack of siru (5%), 450 g of boron, 70 ml of olive.

1. In heated milk, yeast, salt, and zukor break down. Under the spit, add 12 pieces of butter until the foam is cooked through.
2. The egg is beaten with a pinch of salt.
3. Sift thoroughly and add salted egg mixture. Before these ingredients are added, the mixture is ready.
4. The dough is kneaded (plastic and smooth) and kept warm for 1.5 years.
5. For the filling, rub the cheese with a bowl and chopped herbs. You can add salt to taste.
6. Pieces of dough are stretched into round shortcakes, and sour cream is placed in the center.
7. The appetizing trikutniki are steeped in a warm oven for another 12-15 minutes, after which they are baked in a hot oven for 35 minutes.

Let the cake cool under the serving dish.

Traditionally, samsa is prepared with meat. However, it is no less delicious to come out of cheese. Such samsa will give you a taste for those who do not taste the meat.

Samsa with cheese - basic principles of preparation

Samsa is prepared from unleavened or leaf dough. Today you can buy the finished product from any store. If you want to prepare homemade whiskey the proper way, make it yourself. For this you will need beard, eggs, nutritious water and top fat. Using water, eggs and flour, mix the dough like dumplings. Then crush it thinly, spread the oil over the entire surface, fold it into an envelope and crush it again. The procedure is repeated several times, depending on how many versts you want to remove. Before processing, let the dough rest lightly in the refrigerator.

The filling is prepared from any type of syrah. Most often, the vicorists use the Rossilny one. It works wonders with a variety of foods. The filling can be made entirely from syrah, or it can be supplemented with vegetables, meat, herbs, etc.

Let the leaf dough rise, cut into squares of the same size. Place the sirn filling on the skin and crush the trikutna samsa. Place on a sheet, brush with beaten egg and simmer until done.

Serve the vipichka with drinks and broth.

Recipe 1. Samsa with cheese

warehouses

500 g package of yeast leaf drink;

I crush white sesame seeds;

300 g siru Suluguni or brinzi;

chicken egg - two pcs.

Method of preparation

The dough is removed from the freezer, defrosted and heated on the surface of the table. Cover with grub spittle so that it doesn’t dry out.

Beat one egg with a fork. Sir is detailed on the great third. Combine grated cheese with beaten egg and mix. Preheat the oven to 200 degrees.

The table is lightly greased with oil and the dough is spread onto a new sheet of dough into a layer of no more than three mm. We cut it into new squares. Place the filling on one half of the square, cover with the other half of the dough and seal the edges tightly.

Place the samsa on a baking sheet, lined with parchment. We brush the surface of the dough with beaten egg and lightly sprinkle sesame seeds. We put the baking sheet in the oven for 25 minutes so that it browns well.

Recipe 2. Samsa with melted sire

warehouses

pіvkіlogram of yeast-free leaf dough;

200 g melted siru;

30 g sesame seeds;

chicken egg

Method of preparation

We remove the dough from the freezer and leave it until completely defrosted on the table. Then we remove the packaging and lay it out on the table, shaking it well first.

To prepare the filling, simply grate the syre. To make it easier to prepare, place it in the freezer approximately overnight.

The dough is heated with a rocker into a thin layer. There is cola behind the saucer. The excess dough is collected and ready to be used again. So I repeat, the dough won’t run out.

Place some melted siru in the middle of the skin stake. We bring together the edges of the dough, forming a triquet. Place the samsa on a sheet covered with tracing paper. The top of the pies is brushed with beaten egg and sprinkled with sesame seeds. It boils for 25 minutes with the oven heated to 180 C.

Recipe 3. Samsa with cheese and greens

warehouses

600 g boroshna;

10 ml whatever otstu;

200 ml of nutritious water;

70 g top butter|mastila|;

kitchen salt

200 g rosemary siru;

black chalk pepper;

a sprout of green feather;

5 ml of rosemary oil;

sprout of cilantro;

egg for coating.

Method of preparation

The greens are rinsed, dried and crushed. The syre is coarsely grated and mixed with greens. Lightly salt, season with pepper and add olive oil. Let's mix it up.

The dough is mixed with the necessary ingredients, baked into a pot and placed in the refrigerator for a quarter of a year. Then the dough is kneaded and cut into strips. The skin is crushed into shortbread. We put the filling in the center and form a samsa looking like a trikutnik.

Place the pies on a sheet. Cover it with beaten egg. Stirred with wild garlic or sesame. Boils until golden brown in a heated oven.

Recipe 4. Samsa with cheese and spinach

warehouses

heat water - skl.;

Vinny Ocet – 10 ml;

angry Oliya - 150 g;

Boroshno - three stacks.

spinach – 400 g;

cibulin;

rennet sire – 150 g;

chasnik - clove;

fresh pepper;

chicken egg

Method of preparation

The oil is melted and cooled to room temperature. Dissolve the salt in the water and pour in the ocet. In small portions, sift the mixture and knead the soft, elastic dough. Divide it into three parts, cover it with grub and drain it on the surface.

We can feel one piece of paper in an even thin layer. Gradually stick the dough to the table. Using a pencil, spread a third of the dough on the surface of the dough, add three layers, and burn the layer of the thick roll. Another piece of dough is heated in the same way, coated with the same oil. Place the roll of dough on the edge of the layer until tender, and burn the roll into the dough. The same procedure is repeated with the third stitch. The dough is burned with a tape measure and transferred to the freezer.

Cibulina is cleaned, rinsed and crushed. Let it pass in oil until I become clear. Add spinach, salt, pepper and pour through a chasnik. Stir and let it soften. Set aside to kill and refrigerate. The cheese is grated and combined with stewed spinach. Let's mix it up.

The dough is cut into washers. The skin is roasted on a crushed beard table into a short crust. We put the filling in the center and pinch the edges of the dough to form a trikutnik. The deco is coated with olive oil. Place the samosa seam side down and brush it with beaten egg. Bake until golden brown in an oven heated to 200 degrees.

Recipe 5. Samsa with cheese and potatoes

warehouses

550 g boroshna;

kitchen salt;

chicken egg;

100 g siru;

70 g plums olia;

two potatoes;

30 ml growth olii.

Method of preparation

Sift thoroughly in a deep bowl. Mix it from the sill. Beat the egg into the bowl, add butter to the top, first chopping it with butter. Add warm water in small portions and grind all ingredients until smooth. While stirring thoroughly, knead the soft dough and divide it into three parts.

Squeeze all parts of a thin layer. Lubricate the skin with rosemary chili oil. Place the shortcakes in a glass. Apply oil to the top layer and turn the dough into a thick roll. Cut it into bars, about a centimeter long. Roll them out from the round workpiece.

Remove the potatoes and boil until soft in the skin. Cool the vegetables and peel them. Grate the boiled potatoes and cheese and mix. Season with spices and mix. Place the filling among the pieces and form the trikulets.

Place samsa on oiled deco. Grease the whipped s|iz| with hot water and boil in the oven, heated to 180 degrees. When the samsa is ready to remove from the oven, cover it with a towel and let it cool.

Recipe 6. Samsa with cheese and chicken

warehouses

400 g chicken fillet;

kitchen salt;

150 g of tsibula ripchasti;

150 g solid siru;

400 g leaf dough.

Method of preparation

The chicken fillet is cleaned from the spittle and skin. We dry it with paper servettes and with a sharp knife.

Clean my little one too. We detail the thin feathers. We combine the chicken with the chicken fillet and mix it.

There is three sires of cheese and it is added to the meat from the tsibule. Let's mix again.

The dough is later removed from the freezer and placed on the table until completely defrosted. We take it out of the packaging, heat it and put it on the table, crush it well. It flows into the layer and circles appear. We put a small amount of filling on the skin and carefully look like trikutniks.

The samsa is placed on an oiled deco, brushed with beaten egg and placed in the oven at about 180 degrees.

Recipe 7. Samsas with Sirom and Mushrooms

warehouses

cibulin;

a pinch of soda;

400 g frozen apricots;

a grain of salt;

two skl. Boroshna;

5 g cucru;

150 g sour cream;

100 g solid siru;

50 g olive oil.

Method of preparation

Thaw the mushrooms. Clean and wash the tsibula. Oh dear, cut the little one into pieces. Place the fillet in the frying pan and grease it until soft. Then add the mushrooms, add salt and fry until golden brown.

Grate the cheese finely. Combine the top butter with|iz| egg and beat everything until smooth. Add salt and tsukor to the sour cream. Stir. Eat grated cheese with sour cream and olive oil. Blend the mixture with baking soda and knead into a pliable dough. Cover it with a serving cloth and leave it to rest for the rest of the day.

Roll the dough into a rope and divide it into 12 parts. Rock the skin against the shortbread. Place the mushroom filling in the middle and form the samsa into a round shape. Place on deco oil and leave for 20 minutes|minutes| into the oven.

Self-prepared sheet dough needs to sit in the refrigerator for about an hour.

The cheese for the filling can be of any kind: hard, melting, soft top.

To make sure the filling is not too dry, add sour cream or mayonnaise to it.

The tart will come out soft if you cool it under a towel.