Puff Pastry Samsa with Minced Meat (Oven-Baked)
Juicy, filling, and meaty - everyone will love it! Making samsa with minced meat in the oven is simple and quick thanks to ready-made puff pastry, and these aromatic triangle pastries disappear in seconds. Perfect hot with tea or as a road snack. Highly recommended!
Updated : 09 October, 2025
Easy
About 30 min.
Ingredients
200 grams
Beef
1
Onion
1
Garlic
to taste
Salt
to taste
Greens
500 grams
Frozen yeast puff pastry
1 tablespoon
Wheat flour
1
Egg yolks
4 teaspoon
Sesame
to taste
Hot pepper, ground
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use yeast or non-yeast puff pastry. Be sure to take it out of the freezer in advance so it can thaw (see package instructions). For the filling, any favorite meat will work: beef, pork, lamb, chicken, turkey. Wash the meat under running water and cut into medium pieces.
Step 2
Pass the meat through a meat grinder twice for maximum softness.
Step 3
Peel and finely chop the onion. Traditionally, samsa contains a lot of onion for juiciness.
Step 4
Add the onion to the minced meat. Season with salt and pepper to taste. Add finely grated garlic for aroma.
Step 5
Wash the herbs under running water and shake off excess moisture. Finely chop and add to the bowl.
Step 6
Mix the minced meat well. Cover with plastic wrap and refrigerate while preparing the dough.
Step 7
I have a sheet of yeast puff pastry. Thaw it completely at room temperature.
Step 8
Roll the dough sheet into a tight roll and cut into pieces about 1.2 inches (3 cm) wide. I got thirteen equal portions.
Step 9
Lightly flour the table and place a dough piece seam-side up.
Step 10
Press the dough piece gently with your hand, then roll it out into a thin circle. This technique makes samsa fluffy with a beautiful pattern on top.
Step 11
Place the filling in the center of each piece (about 1 heaping teaspoon per piece in my case). Don’t overfill so edges can be sealed well.
Step 12
Moisten the dough edges with a little water. This makes sealing easier. Bring the edges together from one side and pinch tightly.
Step 13
Repeat with two more seams to form a triangle. Shaping samsa is the most labor-intensive part of the process.
Step 14
Place the pastries seam-side down on a baking tray lined with parchment paper.
Step 15
Brush the samsa with egg yolk and sprinkle with sesame seeds for decoration - white, black, or a mixture. You can skip sesame, but it adds flavor. Bake in a preheated oven at 356°F-374°F (180-190°C) for about 30 minutes until golden. Baking time and temperature depend on your oven. Serve slightly warm.