Samsa with Pumpkin in Uzbek

by Editorial Staff

I hasten to offer you a recipe for cooking samsa with pumpkin in Uzbek: truly flaky, appetizing, very fragrant and satisfying. It’s hard to refuse such a yummy.

Cook: 1 hour 30 mins

Servings: 18-25 mins


  • Flour – 800 Grams
  • Water – 200 Milliliters
  • Egg – 1 Piece
  • Butter – 100 Grams (+ for filling)
  • Salt – 1 Pinch
  • Pumpkin – 350 Grams
  • Onion – 1 Piece


  1. To prepare the dough, combine an egg, lukewarm water, softened butter and a pinch of salt in a deep bowl. Pour in the sifted flour, knead an elastic, soft dough that does not stick to your hands
  2. Divide the finished dough into 3 equal parts, roll into balls, cover with a clean towel. Let the dough sit for about half an hour.
  3. On a floured surface, roll one ball into a large, thin layer.
  4. Brush it with a little melted butter. It is ideal, of course, to use melted fat in the recipe for making samsa with pumpkin in Uzbek.
  5. Cover with a second rolled sheet, oil again. Cover with a third piece of dough.
  6. Roll the dough into a tube, pressing firmly each time.
  7. This is the result of the tube.
  8. Cut the dough into small pieces.
  9. Roll out each piece. Here is such a beautiful puff pastry. Looking at him, you just don’t want to use the purchased dough according to the classic recipe for samsa with pumpkin in Uzbek.
  10. Peel and grate the pumpkin. Chop the onion and scald with boiling water to remove the bitterness. Season with salt and pepper to taste, add spices and stir. Put the filling and some butter on a piece of dough
  11.  Tap up the edges to make a neat triangle. Place (seam side down) on a greased or parchment-lined baking sheet.
  12. Send to a preheated (about 200-210 degrees) oven and bake until golden brown, about 35-45 minutes.

Bon appetit!

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