Samsa in the Oven

by Editorial Staff

Uzbek pies made of unleavened or puff pastry are called Samsa. Despite the hassle of this pastry, Samsa is popular in different cuisines of the world.

Summary

Cook Time	2 hour
Total Time	2 hour
Course	Main Dish
Servings (Default: 5)

Ingredients

Instructions

Knead the dough from flour, water, soda and salt. After kneading it well, we send it in a bag to the refrigerator for one hour.
We take out the dough, divide it into parts (about 8 parts). Roll each piece to a thin state and twist it into a “tube”.
Be sure to coat each layer with ghee, after which we spread the twisted layer on the rolled layer – and twist both.
Do this until the end of the cut pieces. Then we wrap the dough in foil and send it to the refrigerator for an hour and a half.
Take the dough out of the refrigerator, cut it into pieces, each of which is rolled out (no more than 10 centimeters in diameter).
It is better not to twist the meat through a meat grinder, but finely chop it. Add onions and spices to it to taste. I took beef, but according to the recipe, lamb is used in samsa.
Put the filling in the middle, cover the dough.
This should be the shape of the samsa.
We spread the samsa on a baking sheet (with stitched seams down), grease the surface of each pie with an egg (preferably yolk). We send the baking sheet to the oven and bake the samsa for about 25 minutes.
Here is such a samsa in the oven at home, we get the result.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.