Small triangular pies, unleavened dough, tandoor - typical Uzbek samsa. Most often it is baked with chopped lamb, but samsa with pumpkin is no less popular. Today's review will be devoted to her.
Recipe content:
- How to cook pumpkin samsa - useful tips
- Puff pastry for samsa
- Puffed samsa with pumpkin
- Samsa with pumpkin in Uzbek
- Samsa with pumpkin and meat
- Video recipes
As a rule, oriental samsa is baked from puff pastry. First, knead the flour with water, after the dough is greased, folded into a roll and sent to the refrigerator. Many different products are used for the filling: cheese, minced meat, minced meat, and among the sweet fillings are quince and pumpkin. Let's talk about the latter in more detail.
How to cook pumpkin samsa - useful tips
- Samsa is a triangular envelope made of unleavened (unsalted) dough with a filling. Less often it is made rounded or square.
- Traditionally, a snack is baked in a special wood-fired brazier - in a tandoor. Finding a similar oven in European cuisine will be extremely difficult. However, this does not mean that it is not possible to make samsa at home. Instead of a tandoor, a gas or electric oven is used, the baked goods in which are almost in no way inferior to those made in the original.
- In Uzbekistan, the dish is traditionally served with fermented milk products, green tea or radish salad.
- Puff pastry can be made on your own at home, or you can buy ready-made in the supermarket.
Puff pastry for samsa
To figure out how to cook puff pastry samsa, one should understand certain wisdom of kneading it. And then you can use the already liked version of the test and make Uzbek pies with any fillings.
- Calorie content per 100 g - 325 kcal.
- Servings - 12-15
- Cooking time - 1 hour 30 minutes
Ingredients:
- Flour - 500 g
- Milk - 250 ml
- Margarine - 100 g
- Egg - 1 pc.
- Salt - a pinch
Step by step cooking:
- Combine milk, egg, salt in a deep container. Stir.
- Add flour and knead the dough.
- Leave the batch to "rest" for half an hour.
- Knead the dough again, divide it into 3 parts and again leave to "rest" for 30 minutes.
- Roll each piece of dough thinly into a rectangular shape.
- Cut the margarine into pieces, place in a deep bowl and melt in a water bath or microwave. Lubricate each layer of dough with it.
- Fold the rolled sheets of dough on top of each other and roll into a roll.
- Cut the roll into pieces 8-10 cm wide and flatten slightly from the side of the slices.
- Roll out the dough with a rolling pin, cut into a triangular shape and stuff with the filling.
Puffed samsa with pumpkin
It is customary to cook oriental pastries, samsa, with any fillings, and one of the most common is pumpkin. It is prepared in different ways, combining with onions, meat, fat tail and other products. This version of the recipe is very gentle and not greasy. At the same time, the filling turns out to be very juicy.
Ingredients for the dough:
- Flour - 350 g
- Water - 190 ml
- Olive oil - 70 ml
- Salt - 2 g
Ingredients for the filling:
- Fresh pumpkin - 600 g
- Onions - 2 pcs.
- Refined sunflower oil - 2 tablespoons
- Allspice - 3 g
- Sugar - 2 tsp
- Salt - 1 tsp
Step by step dough preparation:
- To prepare fresh semi-layered dough, pour water, oil and salt into a deep container. Stir to dissolve the salt.
- Gradually add flour and knead the dough.
- Cover it with plastic wrap and put it in the refrigerator for half an hour.
- After this time, divide the dough into 2 parts, roll each into a sausage and cut into equal parts.
- Roll these parts into a thin cake and lay out the filling.
- Form a triangular samsa.
Step by step preparation of the filling:
- Peel the pumpkin, remove the seeds and cut into small cubes.
- Peel the onion, rinse and cut into thin half rings.
- Heat vegetable oil in a skillet and add onion.
- Warm it up slightly. You don't need to fry, you just need it to give the oil its smell.
- Add pumpkin to the onion, add sugar, salt and pepper.
- Stir the food until the salt and sugar dissolve. Try and add what is lacking in taste.
- Do not bring the pumpkin to readiness, it should remain a little damp, while saturated with the aroma of onions and oil.
- Cool the pumpkin and start the samsa.
Step by step preparation of samsa:
- Put the formed samsa on a baking sheet.
- Brush it with a loose egg or sour cream, sprinkle with sesame seeds and bake at 180 ° C for half an hour. If the samsa does not blush well, then keep it a little longer until a golden color is formed.
Samsa with pumpkin in Uzbek
If you still think that the national Uzbek cuisine is too tough for our hostesses, then you are deeply mistaken. Cooking samsa in Uzbek at home is possible, and without the mysterious tandoor. To do this, use this recipe.
Ingredients:
- Flour - 500 g
- Salt - 1 tsp
- Water - 150 g
- Eggs - 2 pcs.
- Pumpkin - 200 g
- Onions - 2 pcs.
- Fat tail fat - 70 g
- Vegetable oil - 40 ml
- Ground black pepper - a pinch
Step by step cooking:
- Pour water into a bowl, add salt, beat in one egg and stir with a whisk to distribute the food evenly.
- Add flour and knead the dough.
- Cover the dough and leave for 15 minutes.
- For the filling, peel and dice the pumpkin.
- Peel the onion and chop finely.
- Cut the fat tail into cubes.
- Combine pumpkin, onion and fat tail in a bowl. Add salt and pepper, drizzle with oil and stir.
- Mash the dough into a flat cake, place it on the countertop with flour, fold in half and knead it again with your hands.
- Roll out the dough thinly with a rolling pin, brush with vegetable oil, roll into a roll and cut into 12 pieces.
- Roll each piece thinly.
- Place the filling in the middle.
- Fold the edges of the dough with an overlap, forming triangles.
- Place the cakes seam side down on a baking sheet.
- Swirl the egg and brush the samsa with a cooking brush.
- Heat the oven to 220 ° C and bake the samsa for 20-25 minutes.
Samsa with pumpkin and meat
Autumn time pleases with healthy vegetables and vitamins, and bright pumpkin takes the initiative and is the leader in application for all kinds of dishes. Any type of meat is suitable for cooking samsa with pumpkin and meat. You can also vary the amount of filling products. And to simplify your work, use ready-made puff pastry.
Ingredients:
- Purchased puff pastry - 1 kg
- Pumpkin - 650 g
- Beef - 200 g
- Lamb fat - 50 g
- Zira - 0.5 tsp
- Onion - 1 pc.
- Sunflower oil - 2 tablespoons
- Salt - a pinch
- Sugar - 1 tsp
- Eggs - 1 pc.
- Sesame - 2 tablespoons
Step by step cooking:
- Peel the pumpkin, wash and cut into small cubes.
- Wash the meat, cut off the film and chop finely.
- Grind lamb fat as well.
- Peel the onion and chop into thin quarter rings.
- Combine meat, fat, onion, pumpkin. Add hot pepper and salt.
- Mash the minced meat with your hands, season with sugar and add the cumin. Pour in vegetable oil and stir.
- Defrost the puff pastry at room temperature and roll it up. This is necessary for the finished dough to approximate the hand-made one and get the traditional shape.
- Cut the roll into equal pieces, and flatten each into a cake.
- Place the filling in the middle of the cake and form a triangular samsa, pinch the edges tightly.
- Place the samsa on a baking sheet, brush with a loose egg and sprinkle with sesame seeds.
- Heat the oven to 200 ° C and bake for 25-30 minutes.
Video recipes:
