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
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Ingredients
- Dough
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2 cups
Flour
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1 teaspoon
Salt
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2-3 tablespoons
Butter
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1/2 cup
Water
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1
Egg
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one handful
Nigella Seeds and/or Sesame Seeds
- Filling
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2 cups
Pumpkin or Butternut Squash
-
1
Onion, finely chopped
-
1 teaspoon
Salt
-
1/2 teaspoon
Pepper
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3 tablespoons
Vegetable or Olive Oil
Directions
-
Preheat oven to 400 degrees F.
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Combine flour, water and salt and kneed dough for 5-7 minutes. Split into two balls and cover and rest for 30 minutes.
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Mince onion and pumpkin. Mix with salt, pepper and oil.
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Melt butter in a pan.
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Roll out one dough into a very thin sheet. Brush dough with melted butter.
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Roll dough up like a scroll.
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Roll second dough out into a thin sheet, brush with butter. Then wrap this sheet around the already scrolled dough.
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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.
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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)
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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.
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Place egg in bowl and scramble with fork. This will be the egg wash.
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Brush Samsa with egg wash and sprinkle with nigella seeds.
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Bake for 20-30 minutes or until golden brown. Serve warm or room temperature.
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