Скачать или смотреть Crispy Uzbek Samsa | Juicy Meat Pastry Recipe

Ingredients

For the dough:
• 500 g all-purpose flour
• 1 tsp salt
• 250–300 ml warm water (the dough should not be too stiff)
• 2–3 tbsp vegetable oil

For the filling:
• 520 g ground meat (should be fatty)
• 2–3 large onions (lots of onion is the key to juicy samsa)
• Salt, black pepper
• Cumin seeds
• Optional: pomegranate seeds (I added them)

📌 Note:
In the classic recipe, tail fat is often added. My meat was already fatty enough, so I skipped it.

⸻

Instructions
1. Knead the dough, cover it, and let it rest for 15 minutes.
2. Divide the dough into 4 equal portions.
3. Roll out the first portion into a large thin sheet and brush it with melted butter.
4. Roll out the second portion and place it on top of the buttered dough, then fold and shape it as shown in the video.
5. Refrigerate the dough for 30 minutes.
6. Cut into pieces, press, roll out, and add the filling.
7. Place the samsas on the bottom rack of the oven.
8. Bake at 170°C (340°F) until golden brown, about 45 minutes.

🔥 Important tip:
When the top is almost golden, turn on the convection/fan mode — this makes the samsa extra crispy.
Don’t worry, the meat cooks completely — 45 minutes is enough.