Samsa is a national Uzbek pastry that is cooked in a tandoor. But since there is no tandoor, we will cook samsa in the oven.

Composition:
dough:
470 gr. wheat flour
1 chicken egg
0.5 tsp salt
200 ml. water at room temperature
filling:
500 gr. fresh pumpkin
150 gr. onions
butter
salt
black pepper
pinch of red pepper
for dough lubrication - vegetable oil
for lubricating samsa - one yolk

Preparation:
First, let's make the dough. To do this, mix flour and salt, add water and an egg and knead the dough. Knead it well.

Place the dough in a cup, cover and rest for half an hour.
During this time, you can prepare the filling. To do this, peel the pumpkin from seeds and peel and grate it on a coarse grater. Add finely chopped onions, salt, black pepper and red pepper.

Mix the filling well.
Cut a small piece from the dough and roll it out on a table sprinkled with flour into a thin layer (the thinner the better). Lubricate the surface of the sheet with vegetable oil.

Roll the sheet into a tight bundle.

Cut the tourniquet into small pieces.

Put each piece with the cut up.

Press it down a little with your hands.

Roll out with a rolling pin into a circle.

Put the filling on each circle of dough, put a small piece of butter on top (it is necessary for the juiciness of samsa; in the original recipe, fat tail fat is used instead of butter).

Blind the edges like this (to make a triangle):


Place the samsa on a baking sheet, seams down. Lubricate the surface of the samsa with yolk.

Put the mold in the oven, preheated to 200 degrees. Bake 40 minutes (orient yourself with your oven) until golden brown.
Remove the finished samsa from the baking sheet and cool on a wire rack.

The recipe for me is already ordinary, since I often bake different samsa. This version of samsa is prepared quickly, because the process uses ready-made puff pastry, not yeast. It is important to cut the pumpkin by hand. I admit, I had a desire to use the combine to facilitate the process, but then common sense prevailed. Do not grind pumpkin for samsa, neither with graters, nor with a combine, for some reason this is important.

The way of processing is not entirely traditional, I came to it myself, and I like it more. That is, I lightly fry the onion, only until the moment it begins to give off its smell. And in the traditional recipe, everything is put in the filling raw. It is desirable to use fat, but not necessarily, it just turns out juicier with it.

So, for cooking samsa with pumpkin, we need all the products on the list.

Peel the pumpkin, cut into smaller pieces.

Cut the onion into thin strips so that it has time to cook.

Combine the pumpkin with very finely chopped lamb fat. I do not like it if pieces of fat come across in the filling, and therefore I cut it as small as possible so that the fat completely dissolves inside when heated.

Lightly fry the onion in vegetable oil, stirring constantly, enough for 3 minutes. Mix the onion and pumpkin with the fat. Warm up for a couple of minutes. At this point, add salt to taste and, if the pumpkin is not sweet enough, then add sugar. Pepper and sprinkle with cumin. The taste of samsa will depend entirely on the amount of salt added and the taste of the pumpkin itself. Not adding salt is also bad, so try everything.

This is what the finished filling looks like. Put it out and cool.

I had puff pastry in one layer. For convenience, I made a tourniquet out of it. Cut the dough into equal pieces. I miscalculated a little and I got 13 pieces.

Flatten each piece and roll out thinly. Place the pumpkin filling in the center.

Form a triangular samsa. The edges must be sealed tightly so that the juice does not leak out during baking.

Put the samsa on a baking sheet, brush with an egg, sprinkle with sesame seeds and bake for 25 minutes at 190 degrees.

Samsa with pumpkin on ready-made puff pastry was a success! Allow it to cool slightly or serve in a hot spot.

Enjoy your tea.

Uzbek samsa with pumpkin is a specialty of Central Asian cuisine. And this type of triangular, square, rectangular and round pies has been known in the territory of modern Uzbekistan, Turkmenistan, Kyrgyzstan, Tajikistan since the days of the existence of kingdoms and caliphates.

The name "samosa" can be found in Persian, Iranian and Hindi. In addition to Asia, delicious samsa with pumpkin can be found in the Mediterranean countries.

Other fats and oils can be used in Europeanized versions of this oriental dish, and, as a rule, there will always be a richer dough in the recipe.

For the preparation of Uzbek samsa with pumpkin, as a rule, it is used.

Traditionally, flaky samsa with pumpkin or other suitable filling is baked in a special oven - tandoor, but the dish also goes well in electric, gas ovens.

Puffed samsa with pumpkin

Ingredients:

Knead the dough from flour, water, eggs and salt: dissolve the salt in water, pour it into the sifted flour, drive in the egg and knead until elastic.
We roll it into a pretty bun, put it in a plastic bag and leave it on the table at room temperature for half an hour.
Then take it again and knead it properly, if the dough is too soft, you need to add flour a little bit, knead so that the dough is like a dumplings in consistency, that is, quite steep.

For convenience, we will cut the dough into two parts, one of which we put in a bag, and the other we will roll out.
Roll out the dough into a thin rectangular layer about 1.5 - 2 mm thick.
Lubricate this rectangle with soft butter (not completely liquid, otherwise everything will flow out) or fat tail ghee, or soft margarine (I always grease with butter margarine).

Roll the dough into a roll, rather tight, but so that the butter is not squeezed out,

then roll it into a snail and leave it covered with a towel. Many people advise putting the dough in the refrigerator for half an hour - an hour (not in the freezer!).
We do the same with the second part of the test.

In the meantime, prepare the filling. Many housewives rub pumpkin on a coarse grater.
Then cut the onion into thin strips and mash a little with your hands. Mix onion with pumpkin, lightly salt.
This is one option for making the filling.

But traditionally, the filling is done like this: first cut the pumpkin into strips, and then across into small cubes. I do not advise using a grater for these purposes - if you rub it on a grater, the pumpkin will let the juice out and the dough will turn out damp, and the filling will be dry.

Cut the onion into thin quarter rings.

Lightly fry the onion in vegetable oil, enough for it to begin to give off its aromas. Add finely chopped pumpkin cubes, mix well, salt and pepper to taste. Let's try it with salt, add salt if necessary.

The main task is not to bring the filling to readiness, but only to mix everything well so that the tastes combine, and the salt and sugar melt. You will have to try several times until the result suits you.
Warm up all together for 4 minutes and turn off the heat. The pumpkin will cook in the oven.

If your filling still has juice, then just tilt the bowl so that the juice drips.

Place the filling in a bowl and cool.

Now take the dough out of the refrigerator (the butter should harden completely). Expand the snail of dough

and cut into equal pieces.

Put each piece in a column and flatten.

Dip each piece (barrel) with the cut side in flour and roll it out into a thin cake - from the middle to the edges, the edges of the dough should be thinner than the middle. So the samsa will clearly see the structure of the puff pastry.

Not extremely subtle this time.

I met the advice that when rolling, in no case do we sprinkle the table and the dough with flour! Flour will hammer the dough and puff.
To prevent the dough from sticking to the table, brush it with vegetable oil. But she herself has not used it yet.
If someone does this, please share in the comments.

Put the filling in the center of the cake,

being careful not to touch the edges.

Form the samsa, carefully pinching the edges so that the filling does not leak out during baking.

It is a special process to seal the edges. Close up about a third longitudinally ...

And close up the rest so that you get a triangle.

Put the samsa on a baking sheet with the seam down.

Then beat the egg with a little milk or water. Grease the dough on top.

It remains only to add literally a pinch of sesame seeds on top. You can use light sesame seeds,

but traditionally sprinkled with black. And you can do without it altogether.

And you can send it to a preheated oven. Oven temperature ~ 200 degrees, baking time, about 20 minutes. You need to navigate your oven.
Bake until golden brown.

The finished samsa is crispy at first, and then becomes very soft. The dough is amazing, even very thinly rolled out, it exfoliates.

Based on materials povar.ru, www.iamcook.ru, www.edimdoma.ru

If for some reason the triangles did not work out for you, you can fold it with an ordinary envelope or square, for example.

Have zbek samsa with pumpkin from the chef

Ingredients:

• flour - 500 grams
• water - 250 milliliters
• egg - 1 piece
• pumpkin - 200 grams
• onions - 2 pieces
• fat tail fat - 70 grams
• black pepper
• cumin - 1 teaspoon
• vegetable oil - 40 milliliters
• yolks - 1 piece

Step-by-step video the recipe for cooking Uzbek samsa with pumpkin:

1. Put a teaspoon of salt in a bowl. Pour in a glass of water. Add the egg. Beat with a whisk. Pour in flour. Knead the tough dough. Cover it and leave for 15 minutes.

2. Prepare the filling. We clean the pumpkin. Cut into cubes. Cut the onion into small cubes. We put it on the pumpkin. Cut the fat tail into cubes. Add to a bowl with vegetables. Add 1.5 tsp. salt and half a teaspoon of pepper. Add cumin by rubbing it in the palms. Sprinkle with vegetable oil. We mix.

3. Sprinkle flour on the table. Knead the dough into a cake. Sprinkle with flour. Fold in half. We knead it with our hands again, increase the diameter of the cake.

4. Roll out the dough with a rolling pin into a thin layer. Lubricate with vegetable oil. We wrap it in a roll. Cut into 12 parts.

5. Connect the ends on one side of the pieces. We roll out each workpiece so that the edges are thinner and the middle is denser.

6. Put the filling on the dough. We fold the edges of the dough with an overlap, forming triangles. Place the pies seam side down on a baking sheet. We break the egg. Separate the white from the yolk. Beat the yolk with a little water. Using a brush, grease the pies with an egg mixture.

7. Put the pies in the oven at 220 degrees for 20-25 minutes.

Samsa from puff pastry with pumpkin

Samsa with pumpkin from ready-made puff pastry

Ingredients:

• Two onions
• Two packs of puff pastry (yeast or yeast-free dough does not matter)
• Pumpkin
• Zira a couple of spoons

Uzbek samosa with pumpkin is an appetizing, hearty dish that is quite suitable for a snack at work or while studying. Samsa resembles Russian pies, only made from puff pastry. And although recipes using meat predominate in Uzbek cuisine, puff pastries with pumpkin are no less juicy and aromatic. How to cook vegetable samsa? And what products will be needed for this?

How to make samsa with pumpkin in Uzbek? The recipe will only take 80 minutes!

Ingredients

Water 200 milliliters Flour 800 grams

• Servings:4
• Preparation time:30 minutes
• Time for preparing:45 minutes

How to cook samsa with pumpkin in Uzbek: a recipe

The most difficult thing in the technology of making samsa is to knead the puff pastry correctly. Here's what you need to do for this:

1. Mix in a deep bowl 200 ml of warm water, 1 egg, a pinch of salt and 100 g of ghee.
2. Add sifted flour to the mixture in portions - a total of 800 g so that no lumps form.
3. Knead flour in water with eggs and butter. You should get a soft elastic mass, which does not stick to your fingers.
4. Divide the workpiece into 3 equal parts. Roll each piece into a ball. Cover with cling paper and leave for 30 minutes.
5. Sprinkle flour on a table or wide wooden board. Roll out the first piece of dough on the prepared surface into a thin sheet.
6. Lubricate the resulting layer with melted fat. In the absence of fat, you can replace it with ghee.
7. Roll out the second workpiece. Cover the first sheet of dough with the second. Grease the top layer.
8. Place the third sheet of the rolled blank on top.
9. Wrap the multi-layered dough in a tight tube, and then cut it into slices 3-4 cm wide.
10. Roll each piece of puff pastry into a flat circle with a diameter of 10-12 cm.

Samsa with pumpkin in Uzbek: how to bake a dish

When the puff pastry is rolled out, the pumpkin is cooked. In Uzbek, it is customary for the filling to mix grated pumpkin with finely chopped onion in proportions 1: 1. To avoid feeling bitterness from the onion, you should first scald it with boiling water. Then the whole vegetable mixture is sprinkled with salt and spices to taste. Samsa is baked as follows:

1. Place the filling in the center of each rolled dough piece.
2. Wrap the ends of the dough so that you get a neat triangle.
3. Line a baking sheet with parchment. Lay out the samsa with the seam down.
4. Bake for 45 minutes at 200 ° C.

Samsa is considered ready if it is completely covered with blush. An even golden color is a sign of a successful dish. Top samsa can be sprinkled with sesame or poppy seeds.

With the onset of autumn, when everything around is waiting for such rare rays of the sun, I want to make the menu brighter. This will help the use of "sunny" fruits - apples, pears, pumpkins ... Below are the most delicious recipes for samsa with pumpkin - an extraordinary dish and therefore especially intriguing.

Despite the fact that products resembling pies are prepared mainly with meat in Uzbek cuisine, Asian hostesses perform recipes with pumpkin just as well.

Ingredients:

• 800 g flour;
• 200 ml of water;
• egg;
• 200 g butter;
• bulb;
• 350 g pumpkin;
• a pinch of salt and a little ground pepper.

Cooking method:

1. An egg, warm water, ½ of the declared amount of ghee, salt and sifted flour are combined in a spacious container. Elastic dough is kneaded.
2. The resulting mass is divided into 3 balls, which are sent to rest in the heat for 30 minutes.
3. Then each bun is rolled into a thin layer.
4. One of the layers is lubricated with oil and covered with another, on which, in turn, a similar oil layer is created.
5. After the last layer has been laid out and lubricated, the workpiece is rolled into a tight roll, which is divided into equal pieces. The resulting portions are rolled out in rounds.
6. In the center of each flatbread, a piece of butter and a filling of a salted and peppery mixture of grated pumpkin and chopped onion are placed.
7. Next, triangles are formed, which are sent to the oven for 35 minutes.

Samsa is baked at 200 ° C until golden brown, which guarantees the readiness of the product.

Simple puff pastry

Although homemade dough is airier, there is not always time to knead it. However, you can use the ready-made one.

Puff pastry pumpkin samsa is prepared using the following products:

• 600 g pumpkin;
• a pound of dough;
• bulb;
• a stack of sunflower oil;
• 10 g sugar;
• 15 g sour cream;
• egg;
• salt and ground pepper.

Basic cooking steps:

1. The pumpkin is peeled and cut into cubes.
2. The onion is also chopped, which is then sautéed in oil until transparent.
3. Pumpkin cubes, salt, sugar and pepper are added to a soft vegetable, after which everything is fried for no more than 5 minutes.
4. Rectangles are prepared from the dough, on which the filling is immediately laid out.
5. Next, blanks of samsa of a classic shape are formed, which are smeared with sour cream mixed with an egg.
6. A baking sheet with products is placed in an oven preheated to 200 ° C for 25 minutes.

If desired, you can sprinkle sesame seeds going into the oven.

With the addition of meat to the filling

Hearty samsa can be prepared by adding 200 g of beef pulp to the filling.

You will also need:

• 1 kg of puff pastry;
• 50 g lamb fat;
• 650 g pumpkin;
• 2 onions;
• ½ a stack of sunflower oil;
• 10 g sugar;
• hot pepper pod;
• salt.

Step-by-step execution instructions:

1. The skinless pumpkin is cut into small cubes, which are mixed with pieces of beef, fat, hot pepper and onion.
2. The minced meat is thoroughly mixed, salted and seasoned with vegetable oil.
3. The defrosted puff pastry is rolled and cut into pieces.
4. The products are rolled out in the form of cakes, from which filled triangles are created.
5. Samsa is laid out on a baking sheet, where it is greased with an egg and baked in a hot oven (200 ° C) for about half an hour.

In the recipe, you can replace beef with any other favorite type of meat - the taste and aroma of the finished baked goods will not be affected by this.

Samsa with pumpkin and fried onions

The flavorful pumpkin filling with the addition of fried onions makes the products even more appetizing.

To prepare samsa, the following are used:

• 800 g puff pastry;
• 400 g pumpkin;
• 3 onions;
• a piece of butter;
• salt and spices.

Stages of creation:

1. Cubes are prepared from the bulbs, which are brought to transparency in butter.
2. The peeled pumpkin is rubbed and mixed with the onion pieces.
3. The filling is salted and seasoned.
4. Puff pastries are prepared, from which samsa with onion-pumpkin filling is formed. The portions are baked at 200 ° C for 25 minutes.

On a note! Depending on the thickness of the dough, the baking time may vary slightly, within 5 minutes. Also, if rather large pumpkin slices are used, the samsa may stay in the oven a little longer.

With potato

Delicious samsa vegetable pumpkin filling can be supplemented with various ingredients, including potatoes.

To create samsa with pumpkin-potato mass inside you will need:

• 1 kg of puff pastry;
• 350 g of pumpkin and potatoes;
• 3 onions;
• a piece of butter;
• salt.

Progress:

1. Peeled vegetables are cut into small cubes.
2. The filling is well mixed, salted and dressed with melted butter.
3. The vegetable mass is laid out on the circles rolled out of puff pastry, after which the portions are distributed on a baking sheet covered with parchment.
4. The dish is baked until tender at 200 ° C.

You can add chopped herbs to the filling to refresh the taste of the snack.

Fat tail fat recipe

In the traditions of Georgian cuisine, aromatic samsa is prepared from the following ingredients:

• 1 kg of puff pastry;
• 700 g pumpkin;
• 3 onions;
• a piece of fat tail fat;
• salt and spices.

To make samsa:

1. The pumpkin is rubbed and, if necessary, squeezed out, and the onion is finely chopped.
2. Minced meat is kneaded and supplemented with small fat cubes.
3. Puff pastry blanks are filled with prepared filling, after which the ends of the dough are pinched in such a way that triangles are formed.
4. The products are sent to the hot oven for 25 minutes.

The amount of fat depends on the desired result: to get a juicy, but less high-calorie samsa, it is enough to use 50 g of fat tail.

Lenten samsa with pumpkin

If animal products are excluded from the classic recipe or its variations, samsa turns into excellent dietary pies.

Ingredients:

• 450 g puff pastry;
• 350 g pumpkin;
• 2 onions;
• a stack of sunflower oil;
• salt and ground pepper.

Sequencing:

1. The filling for diet samsa is made from grated pumpkin and chopped onions with the addition of salt, sunflower oil and ground pepper.
2. The dough is rolled out in a fairly thin layer, from which rectangles are created using a sharp knife.
3. The filling is laid out on the resulting blanks, after which their edges are pinched.
4. Samsa is sent to a baking sheet, which is immediately placed in the oven, preheated to 200 ° C, for 25 minutes.

For better fixation of the edges of the samsa, they are smeared with an egg before the filling is distributed over the triangular blanks.

Pumpkin Samsa is an original pastry that is an excellent alternative to traditional pastries. Be sure to try this dish in the fall season, when the pumpkin is ripe, fresh and especially aromatic.