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Kyrgyz Samsa
Oven-baked pastries filled with seasoned minced meat and onions, encased in a flaky, layered dough. Samsa is a popular savory snack found throughout Central Asia.
ð§ ææ
- 500 g All-purpose flour
- 250 ml Water(lukewarm)
- 1.5 tbsp Salt(divided)
- 100 g Rendered suet or tail fat(for layering dough)
- 4 tbsp Sunflower oil(divided, for layering and greasing)
- 300 g Beef(finely diced or ground)
- 2 medium Onions(finely chopped)
- 1 handful Parsley(finely chopped)
- 30 g Tail fat(finely chopped, for filling)
- 0.5 tbsp Cumin
- 0.5 tbsp Black pepper
- 2 Egg yolks(for egg wash)
- 1 tbsp Black sesame seeds(optional, for topping)
ðšâð³ äœãæ¹
- 1
Make the dough: In a large bowl, mix flour, 1 tbsp salt, and lukewarm water until a soft, non-sticky dough forms. Knead for 5-7 minutes until smooth. Cover and let rest at room temperature for 30 minutes.
- 2
Prepare the filling: In a separate bowl, combine the finely diced beef, chopped onions, chopped parsley, finely chopped tail fat, cumin, black pepper, and remaining 0.5 tbsp salt. Mix well and refrigerate for 15-30 minutes to allow flavors to meld.
- 3
Prepare the fat layer: Gently melt the suet or tail fat. Mix with 2 tbsp of sunflower oil.
- 4
Layer the dough: Divide the rested dough into 4 equal portions. Roll each portion into a thin rectangle. Brush with the fat/oil mixture. Fold each rectangle into a log, then cut the log into equal pieces. Roll each piece into a square (about 4x4 inches).
- 5
Assemble the samsa: Place about 2 tablespoons of filling in the center of each dough square. Gather the edges of the dough to form a triangular or purse shape, sealing well. Brush with 2 tbsp sunflower oil.
- 6
Prepare for baking: Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper or lightly grease it with oil. Place the samsa seam-side down on the baking sheet.
- 7
Bake: Brush the tops of the samsa with egg yolk wash and sprinkle with black sesame seeds, if desired. Bake for 25-35 minutes, or until golden brown and crispy.
ð¡ ããã®ã³ã
- âEnsure the dough is well-rested to make it easier to roll and layer.
- âDon't overfill the samsa, or they will be difficult to seal.
- âFor a crispier crust, you can brush the samsa with a mixture of egg yolk and a little milk.
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- Vegetarian samsa can be made with fillings of pumpkin, potato, or spinach.
- Add a pinch of chili flakes to the filling for a spicy kick.