Recipe for samsa with pumpkin in the oven. Samsa with pumpkin. Samsa with meat and pumpkin
Samsa with pumpkin in Uzbek style is an appetizing, satisfying dish that is quite suitable for a snack at work or while studying. Samsa is reminiscent of Russian pies, only made from puff pastry. And although Uzbek cuisine is mainly dominated by recipes using meat, 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? This recipe only takes 80 minutes to prepare!
Ingredients
Water 200 milliliters Flour 800 grams
- Number of servings: 4
- Preparation time: 30 minutes
- Cooking time: 45 minutes
How to cook samsa with pumpkin in Uzbek: 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 to do this:
- Mix 200 ml of warm water, 1 egg, a pinch of salt and 100 g of melted butter in a deep bowl.
- Add sifted flour to the mixture in portions - a total of 800 g so that no lumps form.
- Knead the flour with water, eggs and butter. You should get a soft elastic mass that does not stick to your fingers.
- Divide the workpiece into 3 equal parts. Roll each piece into a ball. Cover with food paper and leave for 30 minutes.
- Dust a table or wide wooden board with flour. Roll out the first piece of dough onto the prepared surface into a thin sheet.
- Grease the resulting layer with melted fat. If you don't have it, you can replace the fat with melted butter.
- Roll out the second piece. Cover the first sheet of dough with the second. Grease the top layer.
- Place the third sheet of rolled out dough on top.
- Wrap the multi-layer dough into a tight tube, and then cut it into pieces 3-4 cm wide.
- 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 the dish
When the puff pastry for the “pies” is rolled out, the pumpkin is prepared. In Uzbek, it is customary to mix grated pumpkin with finely chopped onion for the filling in a 1:1 ratio. To avoid any bitterness from the onion, you should first scald it with boiling water. Then the entire vegetable mixture is sprinkled with salt and spices to taste. Baking samsa occurs as follows:
- Place filling in the center of each rolled out piece of dough.
- Fold the ends of the dough over to form a neat triangle.
- Cover a baking sheet with parchment. Place the samsa seam side down.
- 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. You can sprinkle sesame or poppy seeds on top of the samsa.
Recipes for delicious pies
5 o'clock
220 kcal
5/5 (1)
For many, samsa is a pie with meat or meat and cheese. Traditionally, this is true, and the result is a very tasty dish, but what if you can’t eat meat yet, but want something interesting? Prepare samsa with pumpkin!
Samsa is an Asian dish, so the dough for it is usually quite bland, but we are used to using puff pastry, which is airy, light and crispy. Pumpkin adds even more lightness to this dish, so it can be enjoyed by people with weak stomachs or dietary restrictions.
Vegans and vegetarians will also like this samsa, because it contains no meat and uses ingredients of plant origin.
In addition, preparing samsa is very simple, especially if you use ready-made dough. But today we will look at how to make puff pastry yourself and how to make samsa with ready-made dough.
Samsa with Uzbek pumpkin made from puff pastry
Kitchen appliances: bowl, rolling pin, baking sheet, greasing brush, knife.
Ingredients
How to choose the right ingredients
- If you prepare the dough yourself, then choose only the highest grades of flour.
- The finished frozen dough should be absolutely hard. If the edges are soft, it means it has already been defrosted.
- The pumpkin should be ripe and small in size, without spots or dents on the skin.
Cooking process
First stage
Second phase
Video recipe for making samsa with pumpkin
To feel and understand all the intricacies of making samsa, watch this video. The young man demonstrates the recipe, commenting and explaining his actions. Samsa with Uzbek pumpkin in this video turns out very beautiful and appetizing.
Samsa from ready-made dough
It’s even easier to prepare samsa from ready-made dough; all we have to do is prepare the pumpkin filling for the samsa.
- Cooking time: 25 minutes.
- Number of servings: 5-6 pieces.
- Kitchen appliances: grater, baking sheet, rolling pin, knife.
Ingredients
- puff pastry - 900 g;
- pumpkin - 600 g;
- butter - 50 g;
- bulbs - 3 pcs;
- salt pepper.
Cooking process
Video recipe for making samsa
This short video accompanied by pleasant music will help you understand all the nuances of preparing samsa, so I advise you to watch it.
What to serve samsa with
Samsa can be served with first and second courses. It can be served at the end of dinner with tea or offered as a snack. It’s convenient to take Samsa with you to work. A tasty combination is samsa with tomato juice, but this is an option for lovers. You can take it with you on the road or into nature, because it does not spoil for a long time, is filling and easy to transport.
- If the dough sticks to your hands and doesn't roll out well, add a little flour.
- To make the samsa a beautiful golden color, brush it with egg yolk before baking.
- For a pleasant taste, you can sprinkle the still raw samsa with white or black sesame seeds.
Other options
Pumpkin is the perfect ingredient for baking. It makes both salty and sweet baked goods delicious. For example, you can bake
salty or sweet. If we talk about desserts, they turn out incredibly delicious with its pieces or cream. You can bake a lot of pumpkin cookies, especially around Halloween. It is also a delicious dessert, to which you can add other fruits, such as apples or plums.
How do you like this samsa recipe? Is it as tasty as with meat? What would you add to the recipe? Write your wishes or questions in the comments and find answers to them.
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.
- 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.
- 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.
- 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
- Peel the pumpkin and cut into small cubes.
- Chop onions in the same manner.
- Mix pumpkin and onion slices, add oil.
- 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
- Salt is dissolved in warm water.
- Whisk in the eggs and 100 g of soft butter.
- Add flour in portions, kneading the mixture each time.
- Knead a non-sticky dough, divide the lump into 5 parts, cover with a cloth, and leave for half an hour.
- Roll out each portion thinly, brush with melted butter, and place the layers on top of each other at intervals of 10-15 minutes.
- Roll the resulting layer into a roll, pinch the edges and place in the cold for an hour.
- 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
- Prepare pumpkin filling.
- Cut the dough into portions and roll out.
- Place the filling in the center of the cakes and pinch the edges, giving the products a triangle shape.
- Place the pieces on a greased baking sheet, brush with egg and sprinkle with sesame seeds.
- 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
- The defrosted dough is rolled out a little, sprinkled with flour, and cut into squares.
- Sprinkle bread crumbs in the center of the workpiece, add a little filling, fold in half to form a triangle.
- The edges are pressed with the tip of a fork to be secure.
- 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
- Prepare the dough for samsa.
- Finely chop the meat, pumpkin and onion, mix and season.
- Cut the dough into portions, roll out, fill each with filling, and shape into triangles.
- 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
- 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.
- Roll out a ball, brush with melted butter and fold into an envelope.
- Repeat the previous stage 3-4 times.
- From rolled out portions and filling, samsa with pumpkin and onions is formed.
- 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
- Chop the pumpkin and potato pulp into small cubes.
- Add onions, sugar, salt, spices and herbs.
- Stir the mixture by adding oil.
- Rolled dough pieces are filled with filling and the products are formed.
- 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
- Mix kefir with water and oil.
- Add salt, flour and baking powder and knead the plastic dough.
- After 20 minutes, divide the lump into portions, roll each one out and fill it with filling.
- 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
- Finely chop the pumpkin, onion and fat tail, season the mixture to taste.
- Prepare classic dough for samsa or defrost ready-made puff pastry, divide it into portions, and roll each one out.
- Fill the pieces with filling, pinch the edges, brush with yolk, and bake at 200 degrees.
- 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 with pumpkin in Uzbek style is a signature dish of Central Asian cuisine. And this type of triangular, square, rectangular and round pies has been known on the territory of modern Uzbekistan, Turkmenistan, Kyrgyzstan, Tajikistan since the times of the existence of kingdoms and caliphates.
The name “samosa” can be found in Persian, Iranian and Hindi. In addition to Asia, the recipe for delicious samsa with pumpkin can also be found in Mediterranean countries.
In Europeanized versions of this oriental dish, other fats and oils may be used, and, as a rule, the recipe will always have a richer dough.
To prepare Uzbek samsa with pumpkin, as a rule, use puff pastry .
Traditionally, layered samsa with pumpkin or other suitable filling is baked in a special tandoor oven, but the dish also works well in electric or gas ovens.
Puff samsa with pumpkin
Ingredients:
Knead the dough from flour, water, eggs and salt: dissolve the salt in water, pour it into the sifted flour, beat in the egg and knead until elastic.
Roll it into a nice little ball, 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 a little flour, knead so that the dough has the consistency of dumplings, that is, quite stiff.
For convenience, we will cut the dough into two parts, one of which we will 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.
We grease this rectangle with soft butter (not completely liquid, otherwise everything will leak out) or melted fat tail fat, or soft margarine (I always grease it with butter margarine).
Roll the dough into a roll, quite tightly, 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 to an hour (not in the freezer!).
We do the same with the second part of the test.
Meanwhile, prepare the filling. Many housewives grate pumpkin using a coarse grater.
Next, cut the onion into thin strips and mash it a little with your hands. Mix the onion with the pumpkin, add a little salt.
This is one option for preparing the filling.
But traditionally the filling is made like this: first cut the pumpkin into strips and then crosswise into small cubes. I do not recommend using a grater for these purposes - if you grate it, the pumpkin will release juice 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 until it begins to release its aromas. Add finely chopped pumpkin cubes, mix everything well, add salt and pepper to taste. Let's taste for salt and add more salt if necessary.
The main task is not to bring the filling to readiness, but just to mix everything well so that the flavors combine and the salt and sugar melt. You will have to try several times until you are satisfied with the result.
Warm everything together for 4 minutes and turn off the heat. The pumpkin will cook in the oven.
If your filling still releases juice, simply tilt the bowl to allow the juice to drain.
Place the filling in a bowl and cool.
Now remove the dough from the refrigerator (the butter should harden completely). Unfold the dough snail
and cut into equal pieces.
Place each piece in a column and flatten it.
Dip each piece (barrel) with the cut side into flour and roll it into a thin flat cake - from the middle to the edges, the edges of the dough should be thinner than the middle. This way the samsa’s puff pastry structure will be clearly visible.
This time it's not extremely subtle.
I came across advice that when rolling out, under no circumstances sprinkle the table and dough with flour! Flour will clog the dough and puff pastry.
To prevent the dough from sticking to the table, grease it with vegetable oil. But I haven’t used it myself yet.
If someone does this, then share in the comments.
Place the filling in the center of the flatbread.
trying 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. Cover about a third lengthwise...
And seal the rest of the part so that it turns out to be a triangle.
Place the samosa on a baking sheet, seam side down.
Then beat the egg with a little milk or water. Brush the top of the dough.
All that remains is to add literally a pinch of sesame seeds on top. You can use light sesame
but traditionally sprinkled with black. Or you can do without it altogether.
And you can put it in a preheated oven. Oven temperature ~200 degrees, baking time approximately 20 minutes. You need to navigate your oven.
Bake until golden brown.
The finished samosa is crispy at first, and then becomes very soft. The dough is amazing, even when rolled out very thin, it flakes.
Based on materials from povar.ru, www.iamcook.ru, www.edimdoma.ru
If for some reason the triangles didn’t work out for you, you can fold them into a regular envelope or a square, for example.
U 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 recipe for making Uzbek samsa with pumpkin:
1. Place a teaspoon of salt in a bowl. Pour in a glass of water. Add an egg. Beat with a whisk. Add flour. Knead the stiff dough. Cover it and leave for 15 minutes.
2. Prepare the filling. Cleaning 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 the bowl with the vegetables. Add 1.5 tsp. salt and half a teaspoon of pepper. Add cumin, rubbing it in your palms. Sprinkle with vegetable oil. Mix.
3. Sprinkle the table with flour. Knead the dough into a flat cake. Sprinkle with flour. Fold in half. Again, knead with your hands and 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 pieces.
5. Connect the ends on one side of the pieces. We roll out each piece so that the edges are thinner and the middle is denser.
6. Place the filling on the dough. Fold the edges of the dough overlapping, forming triangles. Place the pies on a baking sheet, seam side down. Break the egg. Separate the white from the yolk. Beat the yolk with a little water. Using a brush, brush the pies with the egg mixture.
7. Place the pies in the oven at 220 degrees for 20-25 minutes.
Puff pastry samsa with pumpkin
Samsa with pumpkin from ready-made puff pastry
Ingredients:
- Two bulbs
- Two packages of puff pastry (Yeast or yeast-free dough does not matter)
- Pumpkin
- Zira a couple of spoons
Samsa with pumpkin in Uzbek style is a signature dish of Central Asian cuisine. And this type of triangular, square, rectangular and round pies has been known on the territory of modern Uzbekistan, Turkmenistan, Kyrgyzstan, Tajikistan since the times of the existence of kingdoms and caliphates.
The name “samosa” can be found in Persian, Iranian and Hindi. In addition to Asia, the recipe for delicious samsa with pumpkin can also be found in Mediterranean countries.
In Europeanized versions of this oriental dish, other fats and oils may be used, and, as a rule, the recipe will always have a richer dough.
To prepare Uzbek samsa with pumpkin, they usually use.
Traditionally, layered samsa with pumpkin or other suitable filling is baked in a special tandoor oven, but the dish also works well in electric or gas ovens.
Puff samsa with pumpkin
Ingredients:
Knead the dough from flour, water, eggs and salt: dissolve the salt in water, pour it into the sifted flour, beat in the egg and knead until elastic.
Roll it into a nice little ball, 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 a little flour, knead so that the dough has the consistency of dumplings, that is, quite stiff.
For convenience, we will cut the dough into two parts, one of which we will 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.
We grease this rectangle with soft butter (not completely liquid, otherwise everything will leak out) or melted fat tail fat, or soft margarine (I always grease it with butter margarine).
Roll the dough into a roll, quite tightly, 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 to an hour (not in the freezer!).
We do the same with the second part of the test.
Meanwhile, prepare the filling. Many housewives grate pumpkin using a coarse grater.
Next, cut the onion into thin strips and mash it a little with your hands. Mix the onion with the pumpkin, add a little salt.
This is one option for preparing the filling.
But traditionally the filling is made like this: first cut the pumpkin into strips and then crosswise into small cubes. I do not recommend using a grater for these purposes - if you grate it, the pumpkin will release juice 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 until it begins to release its aromas. Add finely chopped pumpkin cubes, mix everything well, add salt and pepper to taste. Let's taste for salt and add more salt if necessary.
The main task is not to bring the filling to readiness, but just to mix everything well so that the flavors combine and the salt and sugar melt. You will have to try several times until you are satisfied with the result.
Warm everything together for 4 minutes and turn off the heat. The pumpkin will cook in the oven.
If your filling still releases juice, simply tilt the bowl to allow the juice to drain.
Place the filling in a bowl and cool. 
Now remove the dough from the refrigerator (the butter should harden completely). Unfold the dough snail 
and cut into equal pieces. 
Place each piece in a column and flatten it. 
Dip each piece (barrel) with the cut side into flour and roll it into a thin flat cake - from the middle to the edges, the edges of the dough should be thinner than the middle. This way the samsa’s puff pastry structure will be clearly visible.
This time it's not extremely subtle. 
I came across advice that when rolling out, under no circumstances sprinkle the table and dough with flour! Flour will clog the dough and puff pastry.
To prevent the dough from sticking to the table, grease it with vegetable oil. But I haven’t used it myself yet.
If someone does this, then share in the comments.
Place the filling in the center of the flatbread. 
trying 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. Cover about a third lengthwise... 
And seal the rest of the part so that it turns out to be a triangle. 
Place the samosa on a baking sheet, seam side down. 
Then beat the egg with a little milk or water. Brush the top of the dough. 
All that remains is to add literally a pinch of sesame seeds on top. You can use light sesame 
but traditionally sprinkled with black. Or you can do without it altogether. 
And you can put it in a preheated oven. Oven temperature ~200 degrees, baking time approximately 20 minutes. You need to navigate your oven.
Bake until golden brown.
The finished samosa is crispy at first, and then becomes very soft. The dough is amazing, even when rolled out very thin, it flakes.
Based on materials from povar.ru, www.iamcook.ru, www.edimdoma.ru
If for some reason the triangles didn’t work out for you, you can fold them into a regular envelope or a square, for example.
U 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 recipe for making Uzbek samsa with pumpkin: 
1. Place a teaspoon of salt in a bowl. Pour in a glass of water. Add an egg. Beat with a whisk. Add flour. Knead the stiff dough. Cover it and leave for 15 minutes.
2. Prepare the filling. Cleaning 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 the bowl with the vegetables. Add 1.5 tsp. salt and half a teaspoon of pepper. Add cumin, rubbing it in your palms. Sprinkle with vegetable oil. Mix.
3. Sprinkle the table with flour. Knead the dough into a flat cake. Sprinkle with flour. Fold in half. Again, knead with your hands and 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 pieces.
5. Connect the ends on one side of the pieces. We roll out each piece so that the edges are thinner and the middle is denser.
6. Place the filling on the dough. Fold the edges of the dough overlapping, forming triangles. Place the pies on a baking sheet, seam side down. Break the egg. Separate the white from the yolk. Beat the yolk with a little water. Using a brush, brush the pies with the egg mixture.
7. Place the pies in the oven at 220 degrees for 20-25 minutes.
Puff pastry samsa with pumpkin
Samsa with pumpkin from ready-made puff pastry
Ingredients:
- Two bulbs
- Two packages of puff pastry (Yeast or yeast-free dough does not matter)
- Pumpkin
- Zira a couple of spoons
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