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Kazakh Samsa with Pumpkin and Lamb
A savory baked pastry filled with spiced ground lamb and sweet pumpkin, a popular snack and appetizer in Kazakhstan.
🧂 Ainekset
- 500 g All-purpose flour
- 200 ml Warm water
- 1 tsp Salt
- 50 ml Vegetable oil
- 400 g Ground lamb
- 300 g Pumpkin(peeled and finely diced)
- 1 medium Onion(finely chopped)
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 0.5 tsp Black pepper(freshly ground)
- to taste Salt
- 1 for egg wash Egg
👨🍳 Ohjeet
- 1
Make the dough: In a large bowl, combine flour and salt. Gradually add warm water and oil, mixing until a cohesive dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
- 2
Prepare the filling: In a bowl, combine ground lamb, diced pumpkin, chopped onion, cumin seeds, coriander powder, black pepper, and salt. Mix well.
- 3
Divide the dough into 12 equal portions. Roll each portion into a thin circle, about 15 cm in diameter.
- 4
Place a generous spoonful of filling in the center of each dough circle. Fold the dough over to create a semi-circle, then pinch the edges to seal. You can also form them into triangles or other shapes.
- 5
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 6
Arrange the samsas on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
- 7
Bake for 25-30 minutes, or until the pastry is golden brown and cooked through.
💡 Ammattilaisvinkit
- ✓Ensure the pumpkin is finely diced to cook evenly with the lamb.
- ✓Don't overfill the samsas to prevent them from bursting during baking.
- ✓For a crispier crust, you can add a tablespoon of yogurt to the dough.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add finely chopped cilantro or dill to the filling for extra flavor.
- Use beef or a mix of lamb and beef for the filling.
- For a vegetarian version, use only pumpkin and onions, with added potatoes.