Uzbek Samsa or Samsy
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g puff pastry
- 700 g minced meat, lamb or finely chopped lamb
- 4 onion (s)
- 150 ml vegetable oil
- 1 teaspoon cumin
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Knead the lamb with the finely chopped onions, half of the oil and the spices to form a dough.
- Cut the puff pastry into squares about 10 centimeters long and place a tablespoon of the meat filling in the middle. Fold in the corners and press into sturdy dumplings. Brush with the rest of the vegetable oil and place in the oven preheated to 200 degrees. After about 20 minutes, the Samsy color will begin to take on.
- To make the dough crispy, the dumplings are now sprayed with a little cold water. Repeat this every ten minutes until the Samsy are done in about forty minutes. Serve hot.
- Samsy are a widespread appetizer throughout Central Asia. However, sheep`s tail fat (Kurdjuk) is preferred for the filling here instead of vegetable oil. In addition to lamb, pumpkin or potatoes are also popular as alternatives for the filling.
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