Pumpkin Samsa

By • March 15, 2017 0 Comments

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Author Notes: Savory Central Asian pastry filled with pumpkin and onions. Rosie


Serves 4-6


  • 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
  1. Preheat oven to 200 degrees celsius
  2. Combine flour, water and salt and kneed dough for 5-7 minutes. Split into two balls and cover and rest for 30 minutes.
  3. Mince onion and pumpkin. Mix with salt, pepper and vegetable oil.
  4. Melt butter in a pan.
  5. Roll out dough into a very thin sheet. Brush dough with melted butter.
  6. Roll dough up like a scroll.
  7. Roll second dough out into a thin sheet, brush with butter. Then wrap this sheet around the already scrolled up dough.
  8. 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.
  9. 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)
  10. place filling in center of the dough and fold up edges and close to make triangle shape.
  11. Brush Samsa with egg and sprinkle with nigella seeds.
  12. Bake for 20-30 minutes. Serve warm or room temperature.

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