pastries · medium

Samsa with pumpkin.

Name: Samsa with pumpkin.
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 8 servings
Cuisine: Uzbek
Ingredients: 500g flour + 250ml water + 1 egg + 5g salt (dough); 80g butter for layers; 600g pumpkin, fine cube 5mm; 300g onions, fine cube; 30g curly fat or butter; Salt 6g, black pepper, cue 3g; Egg and sesame for lubrication and sprinkling

Seasonal Uzbek samsa with pumpkin and onions: sweet-salty filling, autumn version of the classic meat samsa. Served hot with tea.

Preparation: 55 min
Cooking.: 40 min
Totally.: 95 min
portion: 8

Pumpkin samsa is a seasonal Uzbek pastry in autumn and winter, when a strong sweet pumpkin appears on the market. The filling is obtained sweet-salty due to the combination of pumpkin, onions and pinch of spices. This is a lean version of the classic meat samsa, which is equally popular in Uzbek families from Friday (fasting day in Islam) and in the cold as a hearty warming snack.

Instructions

1
Step 1. Mix the dough as in a classic samsa; roll, oil, roll.
2
Step 2. Peel the pumpkin from the skin and seeds; cut with a small cube of 5 mm.
3
Step 3. Cut the onions with a small cube; mix with the pumpkin.
4
Step 4. Add the melted kurdyuk, salt, pepper, ziru; stir.
5
Step 5. Let the filling stand for 10 minutes - the pumpkin will let out the juice, the onions will soften.
6
Step 6. Roll out the pieces of dough in a circle; put a spoonful of fillings.
7
Step 7. Plug it with a triangle, lay it on the pan with a seam down.
8
Step 8. Grease the egg, sprinkle the sesame.
9
Step 9. Bake 200 °C for 30 minutes until deep blush crust.
10
Step 10. Before serving, let cool for 5 minutes.

Technological tips

Take a sweet dense pumpkin - muscat or "guitar"; watery varieties will give raw filling.
Do not miss kurdyuk or oil - without fat pumpkin samsa turns out to be "dry".
You can add a handful of pumpkin seeds to the filling for texture.
Freshly baked pumpkin samsa is classically served with honey or a good katyk.

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