Samsa with pumpkin on ready-made puff pastry

Samsa with pumpkin on ready-made puff pastry

Ingredients

Puff pastry – 500 g

Fresh pumpkin – 450 g

Onions – 3 pcs.

Lamb fat – 50 g

Vegetable oil – 2 tbsp.

Testicle - for lubrication

Sugar as needed

• 230 kcal
• 1 hour 20 minutes
• 1 hour 20 minutes

Photo of the finished dish

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Step-by-step recipe with photos

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

The processing method is not completely ordinary, I came up with it myself, and I like it better this way. In other words, I lightly fry the onion, only until it begins to give off its own smell. And in the classic recipe, everything is put into the filling raw. It’s better to eat fat, but not necessarily, it just makes it juicier.

So, to make samsa with pumpkin, we will need all the products on the list.

Peel the pumpkin from the crusts and 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 don’t like it if there are pieces of fat in the insides, 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, 3 minutes is enough. Mix onion and pumpkin with fat. Warm up for a few minutes. At this point, add salt to taste and, if the pumpkin is not too sweet, 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 enough salt is also bad, so try everything.

This is what the finished interior looks like. Lay it out and cool.

My puff pastry was one layer. For convenience, I made a tourniquet out of it. Cut the dough into equal pieces. I miscalculated slightly and ended up with 13 pieces.

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

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

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

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

Samsa with pumpkin

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

Let's prepare ingredients for samsa with pumpkin.

Whisk the egg with water and add salt.

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

The dough comes 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 wide, 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 cool 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 roast samsa with pumpkin with butter.

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

5

Creator, thanks for the recipe! I was completely confused about where to put the pumpkin. Manti with meat and pumpkin? So there is no meat. I'm tired of porridge. And here you are with the recipe. I love Samsa. And so I prepared it. True, they are not ruddy for me. I did not lubricate it with oil at the end. For my figure, that oil is enough. Maybe you should have brushed it with egg before the oven? I'll do that next time. The dough is just great!

Here is the second baking sheet.

And four more huge samosas will be ready soon.

And four more huge samosas will be ready soon.

Thanks a lot! Prepare for your health!

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Samsa with pumpkin in Uzbek style

Layered samsa with pumpkin is a good option for a savory, juicy and satisfying pastry for tea, which will appeal to all samsa lovers.

Ingredients for “Samsa with pumpkin in Uzbek style”:

• Wheat flour / Flour – 1 kg
• Water (warm) – 500 ml
• Salt (20 g for dough and 30 g for filling) - 50 g
• Margarine (or butter) - 100 g
• Pumpkin – 900 g
• Onions - 200 g
• Fat (lamb tail or butter) - 200 g
• Dark pepper - 1.5 tsp.
• Zira - 1.5 tsp.
• Sesame (for sprinkling) - 10 g
• Egg yolk (for lubrication) - 1 pc.

Production time: 120 minutes

Number of servings: 21

Nutritional and energy value:

Recipe for “Samsa with pumpkin in Uzbek style”:

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Comments and reviews

• All
• Prescription questions
• Reviews

September 28, 2019 alekseevv80 #

February 1, 2018 chetverukova74 #

November 10, 2016 Lika-2010 #

November 10, 2016 essenamanova # (recipe creator)

November 10, 2016 marinok7 #

November 10, 2016 essenamanova # (recipe creator)

November 10, 2016 Svetulka-68 #

November 10, 2016 essenamanova # (recipe creator)

Thanks a lot! Excellent recipe and not a bad video!

November 10, 2016 NataliUv #

November 10, 2016 essenamanova # (recipe creator)

Thanks for the recipe. I’ll definitely make it!

November 10, 2016 NataliUv #

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Samsa with pumpkin - round oriental pies

Recipe contents with photos:

• Ingredients
• Step-by-step making of samsa with pumpkin
• Video recipes

Samsa with pumpkin is some kind of oriental variety of round pies, in which vegetables are placed raw, not thermally treated in any way, and a huge amount of onions and spices are added. This is a very popular dish in Asia, the Mediterranean, South and North Africa.

There are a huge number of recipes for making samosa in the world, but what kind of entrails are not added to it! It is baked from all types of meat, including poultry, potatoes, zucchini, pumpkin, mushrooms, cheese are put in it, but the main ingredient is onions, there must be a lot of it in the inside, then the samsa will turn out juicy and fragrant.

You can also use different dough according to your own taste - unleavened or puff pastry, as your culinary abilities allow.

If it is customary to add fat to samsa with meat so that, as expected, the inside becomes fatty, then samsa with pumpkin is an option for vegetable eaters. In addition, the vegetable contains a large amount of vitamins and minerals necessary for the body, which do not disappear during heat treatment.

Traditional samsa is prepared from unleavened dough in tandoors - huge ovens with coals, but if you live in a town, you can bake it in the oven, it will also be tasty, tender, fragrant, spicy and will become the “soul” of any tea party.

• Calorie content per 100 g - 133 kcal.
• Number of servings - 10
• Production time - 1 hour

Ingredients:

• Pumpkin - 1.5 kg (for the inside)
• Onions - 400 g (for the inside)
• Salt - 30 g (for the inside)
• Hot reddish pepper - 30 g (for the inside)
• Sunflower oil - 50 g (for the inside)
• Drink or sour milk - 500 g (for dough)
• Wheat flour - 2 kg (for dough)
• Butter - 180 g (for dough)
• Chicken egg - 2 pcs. (for test)
• Lemon - 1 pc. (for test)
• Salt - 50 g (for dough)
• Sunflower oil - 20 g (for greasing the baking sheet)

Step-by-step making of samsa with pumpkin

1. Let's start preparing samsa by kneading the dough. We use chopped dough, it has a delicate texture and just fits the tender inside of the pumpkin. Place the slightly warmed butter in a large bowl and divide it into small pieces first. Add a third of the flour, be sure to sift it to make the dough light. Grind the butter with your hands, as if grinding it with flour into crumbs.

2. Place baking soda in a small cup. Fill it with the juice of half a lemon. Let's make sure that all the soda is extinguished.

3. Pour the drink into a bowl with butter and flour; you can also use sour milk, the taste will not change. Also add slaked soda and a chicken egg and mix everything thoroughly.

4. Add the remaining flour to the resulting mass and knead into a tender, soft dough. Cover it with a towel and leave it to “rest” a little.

5. Now let’s start making the insides of the pumpkin for samsa. Wash the vegetable under running water, separate it, cut it in half. Next, we will divide its half into the smallest pieces. This is done to make it easier to remove the skin, because it is difficult to remove it from a huge piece, especially if the pumpkin is round and has a hard skin.

6. Remove the seeds and soft core from each piece and peel it from the skin. Grate the vegetable on a large grater; you can also use a blender, then the inside will be even juicier.

7. Peel the onion and cut it finely and thinly. Add it to the grated pumpkin. Season the vegetable filling with salt and pepper. Mix everything thoroughly and add sunflower oil to your taste.

8. Let's start forming the samsa. Separate a small piece from the total piece of dough. Sprinkle the table or cutting board with flour. Divide the dough into small pieces and roll them into balls. Roll any of them into a flat cake about 5 mm wide.

9. Place pumpkin filling in the middle of the flatbread. We collect the edges into a knot, and it looks like Georgian khinkali.

10. Place the finished samsa on a baking sheet greased with sunflower oil, knot side down.

11. Break a chicken egg into a separate bowl. Beat it until smooth foam.

12. Brush the tops of the samsa with beaten egg and place in the oven, preheated to a temperature of about 180 degrees. In 40 minutes the samsa will be ready. Let it cool slightly, put it on a beautiful huge plate or dish and serve. Bon appetit!

The unknown is often frightening, something new always seems unacceptable, but if you try this new thing, you often won’t find anything better. This is what happened with the pumpkin: a foreigner, it came to Russia around the 16th century with eastern merchants. The catchy fruit intrigued the Russians, and now in Russian ovens pieces of the vegetable were added to cast iron pots with porridge. Centuries have passed, and recipes for new dishes have “arrived” in Russia, for example, samsa with pumpkin, which will probably become an integral part of the feast for almost everyone, because according to their taste characteristics they have every chance of becoming beloved.

Video recipes for samsa with pumpkin

1. How to cook samsa with pumpkin:

2. Recipe for samsa with pumpkin: