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Author Notes: Savory Central Asian pastry filled with pumpkin and onions. —Rosie
- 500 grams Flour
- 5 grams Salt
- 100 grams Butter
- 100 milliliters Water
- 1 Egg
- One handful Nigella Seeds
- 250 grams Pumpkin or Butternut Squash
- 1 Onion
- 2.5 milliliters Salt
- 2.5 milliliters Pepper
- 45 milliliters Vegtable oil
- Preheat oven to 200 degrees celsius
- Combine flour, water and salt and kneed dough for 5-7 minutes. Split into two balls and cover and rest for 30 minutes.
- Mince onion and pumpkin. Mix with salt, pepper and vegetable oil.
- Melt butter in a pan.
- Roll out dough into a very thin sheet. Brush dough with melted butter.
- Roll dough up like a scroll.
- Roll second dough out into a thin sheet, brush with butter. Then wrap this sheet around the already scrolled up dough.
- Cut the dough into 12 pieces (like how you would prepare cinnamon rolls). Place pieces upright on a plate (so swirl is upright) and place in freezer for ten minutes in order to solidify the butter.
- Take out of freezer and flatten dough pieces a bit. Then using a rolling pin, gently roll flat. (you should be able to see a swirl pattern on the dough when it is rolled flat)
- place filling in center of the dough and fold up edges and close to make triangle shape.
- Brush Samsa with egg and sprinkle with nigella seeds.
- Bake for 20-30 minutes. Serve warm or room temperature.