A delicious meat pie made with minced lamb and onions. The crust is flaky and crunchy while the meat filling is moist and delicious.
Course Appetizer, Snack
Cuisine Central Asian
Keyword Mini Meat Pies, Samsa
Prep Time 15minutes
Cook Time 30minutes
Resting time 30minutes
Total Time 1hour45minutes
For the Pastry Cover
2CAP Flour Unbleached
1CWarm WaterAs Needed
1lbMinced lambNot extra lean 15- 30% fat
3Medium Onions Finely chopped
1TspFresh Ground Pepper
1TspCumin SeedsLightly crushed
2TbspMint Leaves Chopped finely
1/4CGheeMore if needed
1 Egg For Egg Wash
Make the Dough
Heat the water to warm. Mix the flour and salt together. Add the ghee and knead using warm water (stand mixer about 4 to 5 minutes). The dough should be soft and very pliable. Form into a ball, cover and set aside to rest for 20 minutes to 1 hour.
Divide the dough into at least 3 equal portions .
Lightly dust a work surface and roll out one portion of the dough into a thin rectangle (2 to 3 mm thickness) .
Generously spread some ghee all over the rectangle with a spoon orr pastry brush .
Roll out the next portion of dough into a similar rectangle . Place it on top of the first rectangle. Brush liberally with ghee and repeat the process with the remaining portion(s).
Roll the stacked rectangle starting at the longer edge to form a log. Wrap the log in a plastic wrap or parchment and chill for at least 30 minutes.
Make the filling
Finely chop the onions. Take 3 to 4 cups of chopped onions and add to the minced lamb. Add all the remaining ingredients for the filling . Mix everything together until uniform.
Remove dough from the fridge. Slice into about 18 to 20 equal pieces. Liberally flour the work surface. Take each dough disc and flatten it using your palm (or a thin rolling pin) to a circle of about 4 inch diameter. The edges should be thinner than the center.
Divide the filling into as many equal portions as the dough discs.
Place one portion in the center of a disc. Imagine a triangle around the filling . Pick up two side of the imaginary triangle and start pinching them close to the center.
Pick up the third side and close all sides by pinching. All three sides should meet at the center.. (see video ).
Pre heat the oven to 375°F (190°C) with the oven rack in the center.
Line a baking tray with parchment paper or coat with oil . Place the samsas on the tray with the seam sides facing down .
Beat the egg with 1 tsp water to make the egg wash . Brush the tops of the samsas with the egg wash .
Bake for about 30 minutes or until the tops are golden brown .
Transfer to a cooling rack . Serve warm .
Divide the dough into more portions to get more layers .Roll out the dough as thin as possible .
If the ghee is solid , warm it lightly so that it is spreadable and not warm/bot.
When rolling the discs stop and return to the fridge if the ghee starts to ooze out of the layers.
Leave out the mint and garlic and add a pinch of coriander for more authentic taste.
Beef is a good substitute for lamb here.
For detailed instructions go to https://oventales.com/uzbek-samsa/ .