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Samsa with chicken and cheese is more like a traditional puff pastry than an oriental pastry in a tandoor. The most delicious cheese samsa will turn out if you use puff pastry and salty cheese filling. Suluguni, feta or mozzarella will do. When you put the filling inside the dough, pierce the finished products with a fork in several places. This will allow them to bake well, and the surface of the product will be smooth, without bubbles. Fresh chicken meat has a light pink color. The skin is white, and the fat is pale yellow.

Step 1

Prepare the filling. Heat a frying pan with a little butter. Put the chicken and onion in the pan. Add salt and pepper. Mix all the ingredients. Fry the filling for 2-3 minutes. This will "seal" the juice, making the samsa crispy on top. Leave the filling to cool.

Step 2

Start rolling out the dough. Place a sheet of dough on a table sprinkled with starch. To obtain the desired structure, roll out the sheet to a thickness of 4-5 mm. Then, using a culinary knife or pizza cutter, cut it into small circles.

Step 3

Form the samsa. Put 1-2 tbsp of filling and cheese on each circle. Form triangles, lifting the edges to the center of the filling. Press all the edges so that the pies retain their shape when fried.

Step 4

Fry the samsa with chicken and cheese. Pour vegetable oil into a frying pan and heat it up. The optimal temperature for deep frying is 180 degrees. As soon as the oil reaches the desired temperature, small bubbles will begin to appear on it. Place the finished triangles in boiling oil and fry until golden brown on both sides. It is important not to overcook the dish so that it does not turn out too greasy. After cooking, place the samsa on a paper towel to remove excess oil.