When autumn comes, any body needs more heat and sun. Only when preparing and eating the right and wholesome dishes can true enjoyment of life come. Among other dishes, traditional samsa with Uzbek-style pumpkin stands out, which is an inexpensive but tasty dish.

Uzbek traditional samsa with pumpkin

The Uzbek-style pumpkin samsa dough with proper preparation is very tasty, and the filling is quite juicy and aromatic. Small pies are great for afternoon or lunch, as well as for those who follow a vegetarian diet.

To prepare samsa with pumpkin in Uzbek you will need:

  • traditional flour - about 4 glasses or 800 grams;
  • water - 1 cup (approximately 200-250 grams);
  • egg - 1-2 pieces;
  • butter - 100 grams, which are useful for filling;
  • salt - 0.5 teaspoon;
  • pumpkin - 350-400 grams;
  • onions - 1-2 (to taste);

The volume is selected for portions in the amount of 15-20 pieces.

Now the dish itself is being prepared:

  1. The first step is preparing the dough. To do this, combine in a deep plate an egg, slightly heated boiled water, soft butter and salt that has been claimed. After joining, add 800 grams of flour sifted through a sieve and knead the dough, which will not stick to your hands, but will become soft and elastic.
  2. The prepared dough is divided into three balls and, covering them with a cloth, let it brew for about half an hour.
  3. After passing the necessary time, one ball is taken and rolled to a thin large layer.
  4. After rolling out the formation, it is better to grease it with vegetable fat or pre-melted butter.
  5. After this procedure, the layer is covered with a second rolled ball, pre-lubricated, and then a third.
  6. All received rolls into a dense tube.
  7. Next, the dough is cut into small pieces. To get the visibility of the roll.
  8. After slicing, each resulting piece is rolled individually, after which you can see a beautiful and mouth-watering puff pastry.
  9. Now it’s worth doing pumpkin. It is cleaned and cut into small cubes, and it is better to grate it (the finer the filling, the tastier). Onions, salt, pepper and other spices are added to the pumpkin to taste.
  10. The resulting filling is laid out on rolled dough plastic and wrapped in a neat envelope. Samsa is prepared in Uzbek in the oven, so the envelopes received are laid out on a heated baking sheet with the seam down and sent to a hot cabinet. The temperature regime is 200-210 degrees.
  11. After 35-45 minutes, you can try the juicy ruddy samsa with Uzbek pumpkin.

From puff pastry

The above view of traditional Uzbek samsa with pumpkin is fundamental. Based on it, you can cook puff pastry pies.

Unlike the previous recipe, the cook will need in addition sugar in the amount of 1-2 tablespoons and 2-3 tablespoons of sour cream.

Cooking in steps:

  1. The pumpkin is crushed into small cubes, or rubbed on a grater.
  2. Onions are chopped finely and fried in sunflower oil until golden.
  3. Pumpkin is added to the onion in the pan, as well as salt, pepper, sugar, and other spices to taste. Everything is prepared in no more than 5 minutes.
  4. Further, everything happens as in the aforementioned recipe, except that the prepared dough triangles are smeared with sour cream.

Uzbek puff samsa with pumpkin, before sending it to the oven, can be decorated with sesame seeds, and after cooking with mint leaves.

With the addition of meat to the filling

To prepare a more satisfying pie, you can add a gram of 200-300 chicken or pork, who loves what.

For cooking you need:

  1. Cut pumpkin and meat into small cubes, mix with spices.
  2. The composition is mixed and seasoned with low-fat oil.
  3. Then everything happens traditionally: dough - triangles - filling - oven at 200-210 degrees.

It should be borne in mind that the time of its preparation depends on the type and amount of added meat.

Samsa with pumpkin and fried onions

If you add fried onions to the original recipe, the dish will become even more appetizing and attractive. The difference from traditional puff samsa is that the chef will need three onion heads.

Prepared similarly:

  1. Onions are cut into small cubes and brought to half-preparedness in a pan with sunflower oil.
  2. Pumpkin is rubbed on a grater (crayon or coarse - at the choice of the cook).
  3. After that, all the filling is added to the prepared test cakes and sent to the oven.

If the dough in the tortillas turned out to be too thick or, according to the chef, the pumpkin is cut into large pieces, keeping samsa in the oven costs a little more than 35-45 minutes.

With potato

You can add meat and vegetables to the filling of a traditional Uzbek dish. Let's try to apply potatoes. The difference in the preparation and availability of ingredients is that the same amount of pumpkin and potato is taken (by default, 300-400 grams for 15-20 pies).

Before sending the dish to the oven, it should be laid out on a baking sheet previously covered with culinary parchment, and the filling, for freshness, can be seasoned with young herbs.

Lenten Uzbek samsa with pumpkin

For those who do not accept animal fats, you can use the lean samsa recipe with pumpkin.

For the recipe is used:

  • puff pastry prepared according to the recipe described above - 400-500 grams;
  • peeled pumpkin - 350-450 grams;
  • onions - 2 pieces;
  • spices to taste;
  • sunflower oil.

All cooking steps remain unchanged, except that the prepared filling in raw form is laid out on the test cakes and sent to the oven for 25 minutes.

In autumn, pumpkin acquires its taste and ripeness, and dishes from it are obtained truly noble and fragrant.Do not miss the moment!

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