Fillings for samsa recipe with pumpkin. Puff pastry samsa: recipes with pumpkin. Samsa with pumpkin from ready-made puff pastry

Sift the flour into a bowl, whisk the egg and water and knead into a not very stiff dough, adding a pinch of salt. Cover the dough with a napkin and leave to proof for 1 hour. Then roll out the dough into a thin layer.

Grease with butter and roll into a roll. Place in the refrigerator for 4–5 hours.

At this time, prepare the minced meat: cut the pumpkin and fat tail fat into very small cubes. Peel the onion and chop it finely. Mix pumpkin, lard and onion, add sugar, pepper and salt to taste. Cut the roll into small pieces the size of a walnut and roll them into thin flat cakes. Place a spoonful of filling on each flatbread and pinch into a triangle. Cover the baking sheet with parchment, place the samsa and bake in an oven preheated to 200°C for 20 minutes. Grease the hot samsa with melted butter and serve.

Grocery tip

If you have very little time, then very tasty samsa can be made from ordinary puff pastry without yeast, cutting it into 10 x 10 cm squares and pinching it diagonally. You can also take phyllo dough and cut it into strips 10 cm wide, put the filling on one end and wrap it in the shape of a triangle.

Samsa with pumpkin is one of the worthy inventions of Uzbek cuisine, which has received recognition and reverence in other countries. Juicy vegetable pulp harmoniously combines with the golden-brown dough, which allows you to enjoy the excellent characteristics of the resulting baked goods when tasting.

How to cook samsa with pumpkin?

This is not to say that samsa with pumpkin in the oven is prepared quickly and without any trouble. However, the result fully compensates for all the labor costs and time spent. The main thing is to understand the main points of creating a delicacy.

1. One of the main components that determines the taste of baked goods is the dough. In the authentic version, it is flaky and cooks itself. There are versions made from a ready-made base or yeast dough, but the result will be different, although no less tasty.
2. The filling is prepared in this case from pumpkin. Often the filling is supplemented with lamb, chicken, other meat, as well as onions and oriental spices: cumin, coriander, pepper.
3. In the original, samsa with pumpkin is baked in a tandoor, but even in the oven the result will be very good.

Pumpkin filling for samsa

Properly prepared filling for samsa is the key to success when creating such Uzbek pastries. In this case, use pumpkin that has been cleared of seeds and peel. The pulp is cut into cubes, discarding the grater. A grated vegetable will release a lot of juice prematurely, which will also affect the taste of the finished product.

Ingredients:

• pumpkin – 650 g;
• onions – 3 pcs.;
• butter – 70 g;
• salt, red pepper, cumin - to taste.

Preparation

1. Peel the pumpkin and cut into small cubes.
2. Chop onions in the same manner.
3. Mix pumpkin and onion slices, add oil.
4. Season the filling to taste, adding salt, pepper and cumin.

How to prepare dough for samsa?

Which will be described below, turns out to be flaky, crispy on the outside, tender and soft on the inside. The cooking process is not as troublesome as it might seem at first. Having completed the technology once, you will want to repeat the creation of a delicious snack again and again.

Ingredients:

• eggs – 2 pcs.;
• flour – 0.5 kg;
• butter – 300 g;
• water – 200 ml;
• salt – 0.5 teaspoon.

Preparation

1. Salt is dissolved in warm water.
2. Whisk in the eggs and 100 g of soft butter.
3. Add flour in portions, kneading the mixture each time.
4. Knead a non-sticky dough, divide the lump into 5 parts, cover with a cloth, and leave for half an hour.
5. Roll out each portion thinly, brush with melted butter, and place the layers on top of each other at intervals of 10-15 minutes.
6. Roll the resulting layer into a roll, pinch the edges and place in the cold for an hour.
7. Cut the roll into portions, roll each one out and use the resulting flat cakes to decorate the samsa.

Samsa with pumpkin in Uzbek style

Having familiarized yourself with the main stages of creating an Uzbek delicacy, it will not be difficult to follow the recipe for making samsa with pumpkin. The products get a beautiful appearance if, before baking, brush the surface with beaten egg and sprinkle with a mixture of white and black sesame seeds. Add greens to the filling if desired.

Ingredients:

• samsa dough – 1 portion;
• pumpkin filling – 1 serving;
• egg – 1 pc.;
• oil, white and black sesame seeds.

Preparation

1. Prepare pumpkin filling.
2. Cut the dough into portions and roll out.
3. Place the filling in the center of the cakes and pinch the edges, giving the products a triangle shape.
4. Place the pieces on a greased baking sheet, brush with egg and sprinkle with sesame seeds.
5. After 20 minutes of baking, the Uzbek samsa with pumpkin will be ready.

Samsa from ready-made puff pastry

Samsa made from puff pastry in the oven is a worthy alternative to traditional baking, the preparation of which takes much less time and effort. In this case, it is more important than ever to drain the juice from the filling so that the dough does not get soggy. For the same purpose, you can sprinkle the inner surface of the workpieces with breadcrumbs.

Ingredients:

• puff pastry – 1 kg;
• pumpkin filling – 1 serving;
• egg – 1 pc.;
• butter, breadcrumbs, flour, white and black sesame seeds.

Preparation

1. The defrosted dough is rolled out a little, sprinkled with flour, and cut into squares.
2. Sprinkle bread crumbs in the center of the workpiece, add a little filling, fold in half to form a triangle.
3. The edges are pressed with the tip of a fork to be secure.
4. The decorated one is brushed with egg, sprinkled with sesame seeds, and baked at 200 degrees for 25 minutes.

Samsa with meat and pumpkin

Samsa with pumpkin and meat in Uzbek style is no less tasty, satisfying and aromatic. The original recipe uses lamb, but if you don’t have it, you can use pork, beef, or a mixture of the two. You can enjoy the classic taste of the delicacy if you chop the meat, like pumpkin and onions, into small slices.

Ingredients:

• samsa dough – 1 portion;
• lamb – 0.5 kg;
• pumpkin – 300 g;
• onion – 250 g;
• egg – 1 pc.;
• oil, cumin, salt, pepper, sesame.

Preparation

1. Prepare the dough for samsa.
2. Finely chop the meat, pumpkin and onion, mix and season.
3. Cut the dough into portions, roll out, fill each with filling, and shape into triangles.
4. Place the pieces on an oiled sheet, seam side down, brush with egg, sprinkle with sesame seeds and bake for 25 minutes at 200 degrees.

Samsa made from yeast dough

The next one differs from the others in the use of yeast-based puff pastry to prepare the delicacy. This fact will make it possible to obtain more fluffy, and in their own way, tasty products with barely perceptible flour layers and a surprisingly soft and delicate structure.

Ingredients:

• eggs – 2 pcs.;
• flour – 4-5 glasses;
• butter – 100 g;
• vegetable oil – 4 tbsp. spoons;
• milk – 1.5 cups;
• yeast – 30 g;
• sugar – 2 teaspoons;
• salt – 1 teaspoon;
• pumpkin samsa filling;
• sesame.

Preparation

1. Dissolve yeast, sugar and salt in warm milk, add egg, vegetable oil, flour, knead the dough, leave for an hour and a half under a towel.
2. Roll out a ball, brush with melted butter and fold into an envelope.
3. Repeat the previous stage 3-4 times.
4. From rolled out portions and filling, samsa with pumpkin and onions is formed.
5. Brush the products with egg, sprinkle with sesame seeds and bake for 20 minutes at 185 degrees.

Samsa with pumpkin and potatoes

Cooking samsa with pumpkin according to this recipe can be made with classic Uzbek dough, puff pastry or yeast base. When creating the filling, pumpkin pulp is supplemented with peeled and chopped raw potatoes, which will diversify the final taste of the dish and fully enjoy the new product.

Ingredients:

• samsa dough – 1 portion;
• pumpkin and potatoes - 350 g each;
• onions – 3 pcs.;
• sugar - a pinch;
• butter – 40 g;
• salt – 1 teaspoon;
• pepper, seasonings, herbs.

Preparation

1. Chop the pumpkin and potato pulp into small cubes.
2. Add onions, sugar, salt, spices and herbs.
3. Stir the mixture by adding oil.
4. Rolled dough pieces are filled with filling and the products are formed.
5. Samsa with potatoes and pumpkin is baked for 20 minutes at 200 degrees.

Samsa with pumpkin on kefir

If you don’t have ready-made puff pastry, and you don’t want to bother with the step-by-step preparation of the classic base and repeated rolling out of layers, the following recipe will be especially appropriate. Uzbek pumpkin samsa with kefir differs from the original, but is a completely worthy replacement.

Ingredients:

• flour – 5-6 glasses;
• kefir – 1 glass;
• oil – 80 ml;
• baking powder – 10 g;
• mineral water – 100 ml;
• salt, pepper, sesame, egg;
• pumpkin filling – 1 serving.

Preparation

1. Mix kefir with water and oil.
2. Add salt, flour and baking powder and knead the plastic dough.
3. After 20 minutes, divide the lump into portions, roll each one out and fill it with filling.
4. Brush the pieces with egg, sprinkle with sesame seeds and bake for 30 minutes at 180 degrees.

Samsa with pumpkin and fat tail

The most authentic is considered to be samsa with pumpkin, the recipe for preparing it at home involves adding fat tail fat to the filling. This component will give the products additional juiciness, richness and make the taste simply unforgettable. It is important that the product is fresh and of high quality.

Ingredients:

• samsa dough – 1 portion;
• pumpkin – 450 g;
• onion – 200 g;
• fat tail – 100 g;
• black pepper and cumin – 2/3 teaspoon each;
• salt, yolk.

Preparation

1. Finely chop the pumpkin, onion and fat tail, season the mixture to taste.
2. Prepare classic dough for samsa or defrost ready-made puff pastry, divide it into portions, and roll each one out.
3. Fill the pieces with filling, pinch the edges, brush with yolk, and bake at 200 degrees.
4. In 20 minutes, delicious samsa with pumpkin will be ready.

Samsa with pumpkin and chicken

If you want something heartier and more nutritious, but without complicating digestion, you can add chicken to the filling. Samsa with chicken and pumpkin will surprise you with its excellent taste, and busy housewives will be pleased by the simplicity of the technology. You can bake a delicacy especially quickly if you take ready-made dough and minced meat

Samsa is a traditional Uzbek dish consisting of triangular pieces of dough with different fillings. Uzbekistan does not claim to be the inventor of samsa, but nevertheless it is one of the countries in Central Asia where samsa is widespread. Samsa with pumpkin can be square, round or triangular, made from shortbread or unleavened dough (but more often from puff pastry), and is prepared mainly in the tandoor. Also, each region of Uzbekistan has its own “signature” samsa, which is a distinctive feature of the local cuisine, and true connoisseurs of oriental dishes will always be able to distinguish one samsa from another.

Of course, it’s unlikely that you’ll be able to cook real Uzbek samsa in a tandoor at home, so I’ll cook a standard dish for my family - puff samsa with pumpkin in the oven. In general, samsa with pumpkin is special, it can only be found in autumn or winter (unlike the year-round fillings of potatoes and meat), and this makes you miss it over the course of the year. Now the pumpkin season has begun, which means everyone has started baking samsa.

So, to prepare samsa we need:

1. Puff pastry – 500 gr.
2. Pumpkin – 700 gr.
3. 4 medium onions
4. Salt, pepper, spices - to taste

Samsa with pumpkin made from puff pastry in Uzbek style - recipe with photo

The dough for samsa is mostly puff pastry, so I bought ready-made dough. The fact is that it will take half a day to prepare the puff pastry itself, and when there is no time, ready-made dough is just the thing.

• Leave the dough to defrost (if it was in the freezer).
• Peel the pumpkin and cut into small cubes measuring 1x1 cm.
• Peel the onion and cut into small pieces.
• Mix onion, pumpkin, salt, pepper and spices and place in a cup. I use cumin (cumin) as a spice, but you can add whatever you like.
• The dough for samsa should be soft, but not too soft - the main thing is that it rolls out normally.
• Roll out one half of the dough into a thin layer, trim off the uneven edges and cut the resulting square into several squares.
• Take a piece of dough and roll it into a square.
• Place the filling on the dough. I can fit about one and a half tablespoons. fillings, but everyone is different.

The filling for samsa can be made not only with meat, but also with pumpkin - choose the best recipes for samsa with pumpkin!

Cooking samsa with pumpkin. The dough turns out flaky, crispy and crumbly. Add butter to the pumpkin filling, it will turn out juicy and aromatic.

• Flour - 1.5 cups
• Pumpkin – 150 g
• Water – 100 ml
• Chicken egg - 1 pc.
• Onion - 1 pc.
• Butter - 60 g
• Sugar - 1 tsp.
• Salt - to taste
• Pepper - to taste

Sift the flour.

Whisk the egg with water and add salt.

Pour the egg and water into the flour and knead the dough for samsa.

The dough turns out quite dense, holds its shape and does not stick to your hands.

Wrap the dough in cling film and put it in the refrigerator to rest.

Roll out the dough into a layer 2-3 mm thick, trying to give it a rectangular shape.

Grease the dough sheet with butter.

Roll it tightly into a roll, wrap it in film and put it in the refrigerator for 30-40 minutes.

For now, let's prepare the pumpkin filling. Cut the pumpkin into small cubes and finely chop the onion hand. Add sugar, salt and pepper to taste. Cut the cold butter into small cubes and add to the filling.

Take the dough out of the refrigerator and cut it into bars 3-4 cm high. Flatten the bar and roll it into a flat cake.

Place the pumpkin filling in the middle and seal the edges with a triangle.

Place the samsa with pumpkin on a silicone mat, seam side down.

Bake pumpkin pies in the oven, preheated to 190-200 degrees, for 20-30 minutes, until golden brown. Grease the hot samsa with pumpkin with butter.

Crispy samsa with juicy pumpkin filling is ready! Bon appetit!

Samsa with chicken and potatoes from ready-made dough

If you like chicken chicken, then baking with poultry and potatoes should also please you with its taste. If you cook it from ready-made dough, this will significantly reduce the cooking time.

All that remains is to “bundle” the filling, fill the puff pastries with it, and then bake.

We will need:

• Potatoes, chicken pulp, unleavened puff pastry – 700 g each.
• Butter – 40 gr.
• Onion – 2 pcs.
• Flour – 2-3 tbsp. l.
• Ground black pepper, salt, sesame seeds - to taste.
• Ready dough.

Preparation:

1. While the puff pastry is defrosting, which can be used either fresh or yeast, you should start preparing the meat filling.

Cut the pulp into small pieces. It is best to cut it from chicken drumsticks - this is where the softest and juiciest part of the bird is. But you shouldn’t use either bone or skin for filling. All you need is tender meat.

2. Peeled potatoes should be chopped into centimeter cubes. The bulbs should be chopped into thin half-rings, or their halves. Pour them into a cup with chopped meat.

3. To ensure that the vegetables, and the poultry too, are well baked and not dry, add softened butter crumbled into pieces. Be sure to add salt and sprinkle with your favorite pepper. You can even add a pinch of chili for a richer taste.

4. Mix all the filling ingredients well so that they are evenly redistributed among themselves - then it will be easier to spread this mixture and the samsa will be filled with approximately the same ratio of potatoes to chicken.

5. Cut the melted layers of puff pastry into equal squares and roll them with a rolling pin so that they become 3-4 mm thick and at least double in other dimensions. Place a couple of spoons of filling on them.

6. Next, you can roll them either in the form of envelopes, or manage to give them the shape of triangles. Connect the edges very carefully so that they do not separate under the influence of temperature. Brush over them with a brush dipped in water and sprinkle a small amount of sesame seeds on top.

7. Bake in the oven preferably at 180 degrees for half an hour. As soon as the surface turns into a golden crispy crust, you can check the readiness of the contents of one of the “pies” by breaking it or piercing it with a toothpick.

The delicacy turns out so aromatic and juicy that it flies off the dish in a matter of minutes.

Recipe 2: samsa with pumpkin in Uzbek style (step by step)

Samsa with pumpkin is prepared according to the original recipe, when the dough is kneaded with yogurt, making Uzbek pastries quite soft compared to other classic recipes for this popular dish in the East.

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

Step-by-step instructions for preparing samsa with pumpkin. In order to prepare delicious samsa with pumpkin, we should prepare in advance or buy high-quality homemade yogurt at the market. To do this, we fermented goat milk at room temperature. And now I’m completely ready to show you samsa with pumpkin in a recipe with a photo of each step.

For the test:

• Flour – 400 g;
• Goat curdled milk – 250 ml;
• Vegetable oil – 50 ml;
• Soda – ½ tsp;
• Salt – ½ tbsp. l.

For filling:

• Fresh peeled pumpkin – 700 g;
• Sugar – 1 tbsp. l.;
• Onions – 2 pcs.;
• Vegetable oil (tail fat) - to taste;
• Salt - to taste;
• Zira – 1 tsp;
• Dried thyme – 1 tsp;
• Khmeli-suneli – 1 tsp;
• Black (white) pepper – optional.

For lubrication:

• Chicken egg yolk – 1 piece;
• White sesame – 2 tbsp. l.

Let's prepare all the products necessary for our samsa with pumpkin: flour, sour milk from goat's milk, vegetable oil, salt, soda, sugar, pumpkin, onion, dried marjoram, white sesame, chicken egg.

Chop the onion into thin half rings.

Cut the pumpkin into slices and remove the seeds.

We weigh 700 grams of pumpkin, completely peeled and free of excess fiber.

Sauté the onion in lamb fat or vegetable oil.

Cut the pumpkin into small cubes.

Sauté the pumpkin along with the onion, add salt and sugar.

Let's add spices to the sauteing: cumin, marjoram and suneli hops.

While the filling is cooling, let's make the dough. Pour sour milk from goat milk into a bowl, add soda, salt and vegetable oil to it.

Gradually add the sifted flour, stirring it with a spoon.

Let's form a soft ball from the dough, similar to yeast, by beating it well on the work surface (40-50 times).

Cut the dough ball in half. Alternately cut each half into 10 pieces.

Roll out thin with a rolling pin, sprinkling the surface with flour.

Place a large spoonful of pumpkin filling in the middle of the juice.

Connect in the center and form a triangle, pinching the seams.

Place the samsa seam side down on a sheet of parchment.

Preheat the oven to 210 degrees. Lubricate the samsa triangles with yolk.

Sprinkle samsa with white sesame seeds.

Bake for 35 minutes. Samsa is ready! Try it in any form – hot or cold.

What to serve with, what tastes better to eat with

Samsa stuffed with pumpkin, onions and spices is served hot and piping hot with sour cream and a cup of aromatic tea. The cooled samsa is a little inferior in taste to the hot one, but it’s also not that bad. It is also delicious to eat with broth or light soup and fresh vegetable salad. I really like this Uzbek samsa with fermented milk products, such as kefir, fermented baked milk or yogurt.

Layered samsa with pumpkin is an excellent option for tasty, juicy and satisfying pastries for tea, which will appeal to all samsa lovers.

Recipe 3: samosa with puff pastry pumpkin

This samsa is made from puff pastry. You can use any filling.

• Water (for dough) - 1 cup.
• Wheat flour / Flour (for dough) - 3 cups.
• Salt (for dough - 1 tsp; for filling - 1 tsp) - 2 tsp.
• Onions (for filling) - 2 pcs.
• Lard (optional, for filling) - 100 g
• Seasoning (for filling)
• Sugar (for filling) - 2 tbsp. l.
• Butter (for greasing the dough)
• Pumpkin (for filling)
• Egg yolk (for greasing) - 1 pc.
• Kefir (for greasing) - 1 tbsp. l.

Knead the dough of medium hardness, roll into a ball, cover with a napkin, let rest for 15-20 minutes. Then roll out thinly - 1 mm.

Brush with melted butter.

Fold in half and brush with oil again.

Then roll it up.

Slice 2 cm thick.

Place on a dish, cover with a napkin and refrigerate for 0.5 hours.

Pass the pumpkin through a grater. Finely chop the onion and lard, add salt, sugar, spices and mix.

Roll out the flatbreads on one side only, carefully from the middle to the edges in one direction (no need to roll back and forth with a rolling pin), so that the layers open. Then in the opposite direction.

Place the filling and secure three sides in the middle.

Place on a baking sheet (sprinkled with flour), brush with yolk mixed with kefir. Sprinkle with nigella or sesame seeds.

Bake in a preheated oven until done at medium temperature.

Recipe 4, step by step: samsa with pumpkin in the oven

We will learn how to prepare samsa from ready-made puff pastry, and we will also prepare pumpkin filling for it, so that it is quite satisfying and no less healthy. And we will also learn how to sculpt and bake correctly.

To prepare the filling, it is necessary to use exclusively fresh products, not only meat but also pumpkin, so that all the beneficial properties are preserved. This is the only way to achieve the best result and it will no longer resemble ordinary samsa that is prepared and sold on the market, and I categorically do not recommend buying them in dubious and untested places, especially in the summer. And this time, we will not use meat, we will limit ourselves to meat fat (lard), but this also requires special attention and sampling, like the rest of the products used.

• Pumpkin – 1.5 kg
• Onion - 1 kg
• Beef fat (white part of meat) - 500 gr.
• Ground black and red pepper - half a teaspoon each
• Salt - 1.5 tablespoon
• Puff pastry

Peel the pumpkin from the skin and entrails, and also peel the onion. Then cut everything, including fat, into small square pieces.

Place the chopped products in a deep bowl, add salt, black and red pepper. When adding salt and spices, it is advisable to rely on your own taste. Connect everything.

Divide the pre-prepared puff pastry into intended pieces and roll out into a flat layer, 3-4 mm thick. Apply pumpkin filling and shape into samsa.

In many cases, when preparing pumpkin samsa, it is recommended to make the filling a little spicier. It is advisable to add spices, namely black allspice, slightly more than usual, so the baked goods turn out tastier and cause a special appetite. It should be remembered that spicy foods are not recommended for children.

We must not forget that we are preparing samsa from puff pastry and therefore try not to press down too much when shaping; you cannot pinch the edges of the dough too much. It is recommended to simply connect the upper corners with a triangle first, while placing the edges of the dough on top of each other, you just need to press down with your palm, and then apply the lower part in the same way, see photos.

Place the finished samosa on a pre-greased baking sheet, seam side down. Spread egg yolk on top of the samosa and sprinkle with sesame seeds or poppy seeds.

Bake in a preheated oven at 200-220 degrees, about 40 minutes, until golden brown.

For this baking, it is advisable to use premium flour and I do not recommend keeping the puff pastry in the oven for a long time, since such dough, even when fully prepared, may look slightly pale. In such cases, in order for the baked goods to brown better, for a more beautiful color and more, the surface of the baked goods is brushed with egg yolk.

As you can see, preparing samsa at home is not at all difficult. For me, the combination of pumpkin is the most successful option to combine business with pleasure. Such baked goods turn out to be incredibly tasty, with a soft-crispy crust. Yours will be delighted and the result will not disappoint you!

Product selection

Culinary art is a general name for all types of work limited to the kitchen. A set of products, utensils, style - these are the fundamentals that are significant for culinary art. This is important in cuisines all over the world, but plays a particularly significant role in restaurants. This practice is becoming increasingly possible for people interested in expanding their own cooking capabilities and impressing friends by pleasantly surprising them with an unusual dish.

Thus, regarding the choice of products, it is necessary to apply:

• Seasonal products - high quality and exclusively organic;
• Fresh herbs and spices, which have a richer fragrance and are rich in all kinds of vitamins;
• Unsaturated natural oils (coconut, sesame, olive, sunflower) and ghee.
• The smallest amount of salt;
• Minimize the presence of sugar, tending to turn to alternatives (fruit juices, honey) in order to sweeten dishes.

These basics must not be forgotten by any housewife who cares not only about the taste, but also about the benefits of each dish.

Recipe 5: samosa stuffed with pumpkin and onion

The composition of the products is minimal, and preparing it is so simple that any novice housewife can handle it, and will undoubtedly delight all household members with her skill.

For the test:

• Water – 2 tbsp.
• Salt – 2 tsp.
• Flour – 1 kg.
• Ghee or butter (for greasing) – 150 g.
• Egg (white) – for lubrication

For filling:

• Pumpkin – 800 gr.
• Onions – 400-500 gr.
• Salt, pepper - to taste

Dissolve salt in water, add flour, and knead a stiff dough, gather it into a ball, cover with a napkin, and let stand for a few minutes. Melt the butter in a water bath (or in the microwave on defrost mode)

Divide the dough into 2 parts, roll it into a thin layer approximately 0.5 mm thick.

Grease it with oil over the entire surface and roll it carefully into a tight roll. Cover the prepared rolls with cling film and place in the refrigerator while you prepare the filling. By the way, this step of preparing samsa with pumpkin can be done in the evening, and leave the rolls in the refrigerator until the morning.

To prepare the filling, finely chop the onion,

grate the pumpkin on a coarse grater,

salt and pepper to taste.

Cut the dough rolls into pieces weighing approximately 50 grams with a knife.

flatten each piece into a flat cake,

and roll it out.

Place a large portion of the filling on the rolled out flatbread so that the edges can be joined.

It’s okay if you think there’s a lot of filling; it will shrink during baking.

Join the edges of the rolled out cake with an overlap, brushing them with egg white for better gluing.

Form the samsa and place it, seam side down, on a baking sheet previously lined with baking paper. Brush the top with egg white and sprinkle with sesame seeds.

Bake in the oven at 200° until golden brown; in an electric oven this process took 40-45 minutes.

Important Processes

Everyone understands that food must be processed at high temperatures so that harmful substances and bacteria do not enter the human body. In addition, heat treatment makes the food product softer, easier to crush and digest. Some products are not at all absorbed by the human body before heat treatment.

By observing absolutely all sanitary standards, you can further increase the shelf life of dishes, since as a result of this processing the dish is preserved significantly longer. Gourmets will be able to appreciate the variety of tastes of one type of product during different thermal processing, since stewing, frying, boiling or simply steaming gives, for example, meat completely different taste properties.

But you need to take into account that when boiling or otherwise processing at high temperatures, various vitamins are quickly destroyed. Therefore, you need to adhere to several practical tips on how not to lose the greatest amount of necessary substances in products. Vegetable products should be boiled without pouring out the broth, or in the peel, directly under which is the concentration of vitamins and microelements. It is best to steam meat. However, in order to balance the loss of valuable substances, you should still serve fresh vegetables or herbs as a side dish for meat dishes.

Recipe 6: puff samosa stuffed with pumpkin

Samsa is a traditional oriental dish. They prepare samsa with meat and potato filling; in the spring it is always samsa with herbs, and in the fall, preference is given to samsa with pumpkin. Well, we figured out the filling, but as for the dough, samsa is traditionally prepared from puff pastry. However, it can also be prepared from unleavened yeast dough or dough mixed with kefir. Today I suggest you make your own from homemade puff pastry with me.

• puff pastry 250 g
• pumpkin 250 g
• salt to taste
• ground black pepper to taste
• egg 1 pc.

Prepare puff pastry. If the dough is frozen, then it is necessary to defrost the dough and it is advisable to do this in the refrigerator.

Peel the pumpkin and cut into small squares.

Add salt and pepper to taste. The filling is ready. If desired, you can also add onions.

Roll out the puff pastry into a layer 4-5 mm thick.

Cut out circles with a diameter of 8-9 cm.

Place the filling in the center of each circle.

Secure the edges to form a triangle.

Heat a baking stone (or baking sheet) and place the samsa seam side down. Grease it with yolk and put it in the oven. Bake for 30-35 minutes at 180 degrees.

Cool the samsa slightly and you can serve it. Enjoy your meal.

Recipe 7: pumpkin samsa at home

• puff pastry - 300 g;
• pumpkin - 500g;
• onion - 300 gr;
• salt - a pinch;
• ground black pepper - to taste;
• zira - to taste;
• chicken eggs - 1 piece

Let's prepare the filling. Pumpkin needs to be cut into small cubes. We also cut the onions into small cubes. There is one secret. If you add more onions, the filling will be juicier.

Salt, pepper, add cumin. If you don’t have cumin, it’s okay to add ground coriander, but I really like cumin.

Mix the filling.

I like to add interior fat to samsa. It melts but doesn’t melt, it turns out very tasty, and not lean. Cut the fat into medium pieces.

We're all ready. Now you can start sculpting.

Brush with egg before baking. sprinkle sesame seeds on top, but I sprinkle sedan seeds. I really like the scent.

Bake at 250-300 degrees for about 30 minutes.

Recipe 8, simple: samsa with pumpkin filling

You can make a lot of delicious things out of pumpkin! For example, a popular oriental dish in its non-traditional form. Let's make pumpkin samsa! In fact, many of us are very familiar with samsa, which is filled with meat. Pumpkin filling may seem to some to be a mockery of traditional Central Asian pies. But that's not true. Samsa with pumpkin is a very popular dish of Uzbek cuisine. This dish can be prepared for Halloween. After all, on this holiday, the pulp is removed from the pumpkin by cutting out funny faces. And with this recipe for samsa with pumpkin, you can also use the pulp to prepare a delicious dish.

• flour (about 3 cups);
• vegetable oil (1 tbsp);
• water (1 glass);
• pumpkin pulp (about 300 g);
• onion (1 head);
• spices and salt.

Boil the water. Pour a glass of boiling water over a glass of flour, knead the dough so that there are no lumps. Add vegetable oil, a little salt to it, and then gradually add another 2 cups of flour. The dough for pumpkin samsa should be stiff. By the way, for this dish you can prepare the dough as for pies.

Grate the pumpkin and chop the onion. Mix the ingredients, add salt, add spices - cumin, pepper, cumin.

Roll out the dough into a large layer, roll it into a roll,

cut into small pieces. Roll each piece into a very juicy shape.

Place the filling inside the juicy jar (you can also add a small piece of butter - this will create more juice).

Form samsa with pumpkin (it should turn out triangular).

Place in the oven. When the dough is browned, you can take out the baking sheet - the pumpkin samosa is ready.

Samsa with pumpkin can be served with tea or a light vegetable salad. Bon appetit!

Guess the culinary riddle: flaky crispy dough, lots of juicy pumpkin filling, triangular shape. That's right, this is samsa with pumpkin in Uzbek style. This is where my love for pumpkin dishes began. Although the samsa that I tried was very simple - made from ready-made dough, and the cook added a minimum of onions and spices to the pumpkin filling. And it was still very tasty. You and I will take a different path and try to achieve perfection. First, we’ll prepare the dough ourselves. It is yeast-free and quite easy to make. I will show you how to achieve such a characteristic spiral pattern on the surface of the samsa. It's simple! You will surprise yourself. Secondly, we will not spare any spices and onions for the filling. And we will get such a crispy and juicy deliciousness that words cannot describe it. This is a must try.

Ingredients for puff pastry for samsa:

• boiled water – 1 tbsp.,
• butter – 100 g per kneading + 50 g for lubrication,
• large egg – 1 pc.,
• salt – 0.5 tsp,
• wheat flour – 4 tbsp. no slide.

Ingredients for pumpkin filling:

• peeled pumpkin – 500 g,
• large onion – 1 pc.,
• spices and seasonings - to taste,
• salt – 0.5 tsp.

Separately, you will need a little starch for rolling out the dough.

Ingredients

Puff pastry

Pumpkin filling for samsa

Even if you don’t like pumpkin, homemade samsa with pumpkin filling will undoubtedly amaze you with its pleasant, delicate taste. In addition to the fact that this dish of Uzbek cuisine is incredibly tasty, it is also terribly healthy. It’s unlikely that anyone needs to be told additionally about the miraculous properties of pumpkin. As for the divine taste of samsa, it’s all about the harmonious combination of juicy pumpkin filling with hints of soft creamy taste and delicate, crispy puff pastry.

The recipe for making delicious samsa consists of three main parts. Firstly, you will need to prepare puff pastry (or buy ready-made), secondly, make a tender pumpkin filling, thirdly, shape and bake the samsa. Uzbeks say that if you want to cook samsa for dinner, then start cooking it at lunch. Therefore, involve your family, children and adults to do a very healthy and tasty thing together. After all, pumpkin samsa is real bliss.

Today I will reveal all the nuances and secrets of its preparation.

Ingredient Selection

• To prepare the filling, choose a medium-sized pumpkin without any defects or rot. The stripes on the surface of the peel should be straight, regardless of the variety.
• Pay attention to the stalk (tail) of the fruit. If it is dry, it means the pumpkin is ripe.
• Another indicator of ripeness is a uniform pattern on the surface and a hard peel.
• The flesh of a ripe pumpkin is bright orange or yellow. The more beta-carotene (vitamin A) in the pumpkin, the oranger the color of the flesh. In addition, the flesh of a high-quality pumpkin is fleshy and elastic.
• Sweet varieties of pumpkin are perfect for preparing the filling: “Khersonskaya”, “Muscatnaya”, “Altair”.
• Unscrupulous sellers often cut off the rotten parts, so it is better to buy a whole pumpkin.
• But if you still look closely at the cut fruits, pay attention to the seeds. A good pumpkin will have them that are firm and ripe.

Method of preparing samsa with pumpkin in Uzbek

First of all, let's take on the dough. Chop the butter with a knife and place it in a bowl for kneading the dough. Add egg, salt and boiled water to the oil. The water must be hot! Not exactly boiling water, but so that your hands are very, very warm.

Stir the ingredients and gradually, 1 tbsp at a time, add flour.

It’s more convenient and faster to do this with a mixer, turning it on at minimum speed.

After the second glass of flour, remove the mixer and continue kneading the dough by hand. It turns out to be very soft, but elastic, and does not stick to your hands at all.

Divide it into three approximately equal parts, roll each into a ball and cover with a towel.

While the dough is resting, let's start making the filling. Chop the pumpkin into small cubes, maximum 0.5×0.5, no larger. Add finely diced onion to it. The more onions, the juicier the samsa will be. My onion stretched out to almost 300 g. We chopped it and put it aside for now. It’s too early to salt and season the filling, because the pumpkin will instantly release juice, which will complicate the formation of samsa in the future.

Let's return to the test. Take one ball, lightly knead it and roll it into a thin layer, sprinkling the work area with starch. Honestly, I don’t know why starch is used and not flour, but on the Uzbek forum, where I looked up the recipe, housewives do just that. Lubricate the layer with a thin layer of melted butter. We wait until the butter sets and take the second ball of dough. We also roll it out, lay it on top of the first one, and grease it with oil. And the third ball - roll it out, put it on the first two, grease it with oil.

As soon as the top oil layer has cooled, roll the cakes into a tight roll. Cut the roll in half and divide it into small pieces about 1.5 cm thick.

Then we do everything very quickly, since the uncovered dough dries out quite quickly, which makes it difficult to mold it later. Add salt and season the filling with spices. We take one roll, unfold the edge by 2-3 centimeters and place it in the middle of the cut.

Roll out the roll into a flat cake, paying special attention to the edges - they should be very thin. On the contrary, we do not roll out the middle too much. Place 1 tbsp on the flatbread. l. with a heap of filling and pinch, forming a triangle.

Place the formed samsa on a baking sheet and bake in a preheated oven until golden brown at 200-220 degrees. There is no need to grease with butter or egg, this can make the layers stick together and the samosa will not rise well when baking.

Samsa turns out very flaky and crispy. Cover the finished pies with a towel and let them stand for a little while - the samsa will cool and become softer inside, while remaining surprisingly crispy on top.

Bon appetit!

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