Samsa with a pumpkin in Uzbek in Central Asia enjoys the same popularity as with meat, but unlike the latter it is much more useful and contains much fewer calories.
Below we will tell you how to prepare this amazing dish with your own hand in the oven.
How to cook pumpkin samsa in an oven?
Ingredients:
For the test:
- Wheat flour - 480-500 g;
- purified water - 200 ml;
- butter - 95 g;
- egg - 1 piece;
- salt - 10 g;
For filling:
- pumpkin (pulp) - 420 g;
- white onion - 300 g;
- lard fat - 60 g;
- granulated sugar - 25 g;
- butter melted - 65 ml;
- ground black pepper - to taste;
- salt - to taste.
Preparation
To prepare the dough, we sift the flour into a bowl, and make a groove in the center of the well. Beat a little egg, mix it with water, throw a pinch of salt and pour the resulting mixture into the flour, mixing not very tight, sticking dough. Cover it with a film and leave it for one hour to mature. After that, roll out the dough to get a thin sheet, which is smeared on top with a soft butter and rolled tightly with rolls, which in turn is wrapped in film and placed in the refrigerator for three to four hours.
During this time we will make a stuffing from a pumpkin for samsa. For this, the pumpkin is cleaned from the hard outer peel and cut into very small cubes. Similarly, grind the onion and fattening fat. Mix the prepared ingredients in a separate bowl, season with salt, sugar and ground black pepper and mix.
Now take the roll, cut it into fragments, about three centimeters thick, roll each to get a thin flat cake, put a filling into the spoon and press the edges, giving the shape of a triangle. We place products on a baking sheet, covered with parchment leaves, and put in the oven preheated to 195 degrees for twenty minutes.
On readiness we smear ruddy samsa with pumpkin melted butter and serve to the table.
Recipe for cooking samsa in Uzbek with pumpkin and chicken
Ingredients:
- dough for samsa ;
For filling:
- pumpkin (pulp) - 275 g;
- chicken meat (pulp) - 475 g;
- white onion - 550 g;
- lard fat - 110 g;
- fresh herbs to choose from - 1 bunch;
- ground black pepper - to taste;
- salt - to taste
- chicken egg for lubrication.
Preparation
The dough for the samsa is prepared according to the recipe above and while it ripens in the fridge, we will prepare the filling. For this, chicken flesh is cut into small pieces as small as possible. Peeled pumpkin and onion white onions shredded in very small cubes, freshly chopped fresh green knife with a sharp knife. We mix vegetables, greens and chicken, we savor salt and pepper and mix.
Dough, as in the previous recipe, cut into pieces, roll out each, fill the filling and form a triangular samsa. We determine the products smeared with beaten eggs in a heated to 195 degrees oven for twenty minutes.