Detailed step-by-step recipe with photos: Step 1
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Prepare the necessary ingredients for the recipe for Uzbek-style samsa with pumpkin in the oven.
For samsa I use premium flour because it has good elastic properties, which makes the dough soft and plastic.
As for pumpkin, for samsa I recommend choosing a ripe and sweet pumpkin that will be easy to cut and will not turn into mush when baked. The best varieties are those that have a deep orange color, such as butternut squash or butternut squash. These varieties have a sweet taste and a dense texture, which allows the filling to maintain its shape during baking. The pumpkin should be firm, without dents or cracks, and a slight crunch should be heard when you press on the skin.
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Step 2
Sift the flour into a deep bowl so that it is saturated with air and becomes lighter, and the dough becomes elastic and does not clog into lumps.
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Step 3
Add 10 g of salt from the total amount to the water and mix thoroughly until the salt is completely dissolved. You can use warm water (not hot!) to help the salt dissolve faster.
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Step 4
Make a depression in the flour, forming a kind of “well”, and carefully pour in the saline solution.
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Step 5
Stir with a spoon until all the flour becomes wet and begins to clump together. It is important to mix thoroughly, starting from the center, to distribute the liquid evenly throughout the flour.
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Step 6
Knead the dough with your hands, collecting it into a ball. To do this, carefully lift the edges of the dough and fold them inward. This will help develop the gluten, which will make the dough more elastic and pliable when rolled out. The dough at this step should be dense, not sticky, and hold its shape well. When the dough reaches the desired consistency, form it into a smooth ball, cover it with a kitchen towel or cling film and leave for 30 minutes to rest and make it easier to roll out.
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Step 7
Peel the pumpkin and remove seeds. To do this, it is better to use a sharp knife to easily remove the peel, and then carefully cut out all the seeds and fibers. Rinse the peeled pumpkin under cold water. Cut into small cubes so that they quickly cook in the samsa and are evenly saturated with spices. The smaller the cubes, the faster the pumpkin will become soft and tasty during baking, and the filling itself will be more uniform.
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Step 8
Peel the onion. Rinse with cold water and dab with a napkin to remove excess moisture. Cut into small cubes. Add to pumpkin.
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Step 9
Add salt, ground black pepper, coriander, cumin to the filling. Pour in vegetable oil.
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Step 10
Mix all filling ingredients well. Spices can be selected to suit your taste.
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Step 11
Knead the rested dough on a kitchen board to make it softer and more pliable. For convenience, cut into two identical halves; this will make it easier to work with. Shape each half into a smooth bun. After this, you can work with each kolobok in turn.
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Step 12
Roll out the dough ball into a very thin rectangular layer, trying to make it as thin and even as possible. The dough does not require adding flour, as it is soft and does not stick to the board or your hands. It is important to roll out the dough gradually, starting from the center, to avoid damaging it. The thinner the dough is rolled out, the more layered and crunchy the samosa will be after baking. Make sure that the layer is uniform, without thickening.
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Step 13
Grease the rolled out layer of dough with half a portion of soft butter, distributing it evenly over the entire surface. To do this, you can use a silicone brush or just with your hand so that the oil does not spread too much, but at the same time covers the entire layer. This will give the dough extra softness and fat, and also provide flaky texture. The butter will work as a layer, creating thin layers in the dough, which during the baking process will give the samosa that crispy and golden effect.
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Step 14
Roll the oiled layer of dough into a tight roll, starting from one edge along the long side. At the same time, try to ensure that the roll is uniform, without distortions, and as compact as possible.
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Step 15
Do the same steps with the second half of the dough: roll out the layer, grease it with butter and roll it into a tight roll. When both rolls are ready, carefully transfer them to a board or tray, being careful not to damage the pan. Place in the freezer for 20 minutes to chill the dough and make it firmer, making it easier to cut and maintain its shape when baking. After this, place the rolls in the refrigerator for another 10 minutes.
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Step 16
Cut each sausage into 6 equal pieces, trying to cut carefully so that the rolls do not fall apart. It is better to use a sharp knife so that each piece is even and without damage. You should get 12 pieces.
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Step 17
Flatten each piece a little with your hand into a flat cake. Place two flatbreads together. You will get 6 blanks.
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Step 18
Roll out each piece into a round layer, not too thin, so that the dough retains its structure and does not tear during baking. It is important to roll out evenly so that the edges do not become too thin and the center remains a little thicker. I got blanks with a diameter of 16-17 cm — this is the ideal size for samsa, since such circles allow you to put a sufficient amount of filling, while the samosa will not be too large or small. It is better to roll out carefully, slowly, so that the dough does not stick or tear.
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Step 19
Place a portion of pumpkin filling in the center of the cake, without overloading. Try to distribute the filling evenly in the center, leaving a slight indentation from the edges to make them easier to shape. The filling should be firm enough, but not too wet so that the dough becomes soggy. This will ensure that the samsa is not only tasty, but also with a beautiful golden crust, without leaking filling.
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Step 20
Raise the edges and pinch into a triangle shape.
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Step 21
Place the pieces on a baking sheet with a non-stick mat or parchment paper at a short distance from each other so that they do not stick together during baking.
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Step 22
Brush each piece with beaten egg to give the samsa a delicious golden crust. You can use a whole egg for this, but if you want the samsa to be more rosy and shiny, you can brush it with just one pre-beaten yolk.
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Step 23
Sprinkle sesame seeds over the samsa to add a slight nutty flavor and beautiful appearance. Then place the baking sheet in a preheated oven and bake for 45-60 minutes at 180°C until the samosa is golden and crispy.
It is important to monitor the baking process as the time may vary slightly depending on the features of your oven. Samsa should be fully baked, with a beautiful crust.
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Step 24
Uzbek-style samsa with pumpkin is ready in the oven.
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Step 25
Bon appetit!
