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Author Notes: A savory Central Asian pastry filled with pumpkin and onions. A meat filling is also popular, but I like this lighter version. —Desert Cooking
- 2 cups Flour
- 1 teaspoon Salt
- 2-3 tablespoons Butter
- 1/2 cup Water
- 1 Egg
- One handful Nigella Seeds and/or Sesame Seeds
- 2 cups Pumpkin or Butternut Squash
- 1 Onion, finely chopped
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 3 tablespoons Vegetable or Olive Oil
- Preheat oven to 400 degrees F.
- 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 oil.
- Melt butter in a pan.
- Roll out one 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 dough.
- Cut the scrolled dough tube 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 in a small circle. (you should be able to see a swirl pattern on the dough when it is rolled flat)
- Place filling in the center of the dough and fold two edges together, then bring third edge into center to close and make the triangle shape.
- Place egg in bowl and scramble with fork. This will be the egg wash.
- Brush Samsa with egg wash and sprinkle with nigella seeds.
- Bake for 20-30 minutes or until golden brown. Serve warm or room temperature.