Real flaky Uzbek samsa with crispy dough and juicy pumpkin and meat filling in the oven. A simple recipe for making puff pastry with butter that you will love.
You can make any fillings you like. In the recipe I will leave one more filling option - meat.
Puff pastry:
- 350g flour;
- 1/2 tsp salt;
- 200ml water (190g);
- 75g butter (fat content 82.5%);
Meat-pumpkin filling:
- 250g minced beef*;
- 200g pumpkin;
- 1 large onion;
- 4 tbsp olive oil;
- 1 tsp salt (without slide);
- 1/5 tsp black pepper;
- 1/6 tsp red pepper;
- sesame and black cumin.
Meat filling:
- 400g minced beef;
- 1 large onion;
- 2/3 tsp salt;
- 1/5 tsp black pepper;
- 1/6 tsp red pepper;
- sesame and black cumin.
*If the minced meat is fatty, 1 tbsp of vegetable oil is enough. I didn't have fatty minced meat, so I put 4 tbsp of olive oil. You can also use beef pulp, cutting it into small cubes.
- If you have seasoning for manti, you can add it - 1/2 tsp, believe me, it’s very tasty.
1. Mix flour with salt, add water and knead into a smooth dough. Cover with cling film and leave to rest for 30 minutes.
2. Divide the dough into 2 parts. Roll out each dough into a circle 45cm in diameter, 1-2mm thick. Melt the butter. Pour half the melted butter onto one circle of dough. Spread the butter throughout the dough. Place the second circle of dough on top and brush with remaining oil. Roll into a log, then twist a little (as shown in the video) and roll the dough into a snail shape. Wrap in a bag and put in the refrigerator for 2-3 hours (overnight is possible).
3. For the filling, cut the onion and pumpkin into small cubes and add to the minced meat. Add salt, spices (you can add to your taste) and stir.
4. Divide the dough into 16 parts. Place a piece of dough vertically on the flour and press down, this will preserve the beautiful layered pattern. Roll out, place 2 full tablespoons of filling on each samsa and form the samsa. Place on a baking sheet, brush with egg and sprinkle with sesame seeds and black cumin. Bake at 180°C for about 35 minutes, until golden brown.
📍During the baking process, juice will come out, so it’s better to bake in a baking tray with edges.
00:00 - How to prepare puff pastry for samsa
02:12 - Preparing the filling for samsa
02:56 - Divide the dough into 16 parts
03:35 - How to sculpt a triangular samsa
04:17 - Samsa with pumpkin is ready
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