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Beef samsa served as golden brown triangular pastry parcels
Flaky baked pastries stuffed with juicy beef and onion

Beef Samsa

Author: Flavelo
Recipes Main Courses Quick Meals
Samsa is the scent of Uzbek streets: crispy, meaty parcels baked in a tandoor oven. The dough is simple, but folding makes it layered, and the filling is juicy from lots of onions. Not to be confused with Indian samosas: this is baked in an oven, not deep fried, and the dough character is different. Perfect finger food, best eaten warm when the spicy meat juice is still bubbling inside.
🕒 Prep Time 40 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 6 servings
🔥 Calories 510 kcal
🌍 Cuisine Central Asian

Ingredients

Equipment Needed

  • Rolling pin
  • Baking tray with parchment paper
  • Pastry brush

Allergen Information

⚠️ Gluten
⚠️ Egg

Instructions

1 ✓

Knead flour, salt and water into a stiff, elastic dough. Rest covered for 30 minutes.

Tip: Stiffer dough holds the juicy filling better.
2 ✓

For the filling, cut the onion into very small cubes (do not grate, or juice will be bitter!). Mix with meat, salt, pepper and a spoonful of water/lard.

Tip: Steam from the onion and added water/lard will steam the meat tender inside the pastry.
3 ✓

Divide dough into balls, roll out into circles. Place filling in the centre.

Tip: Don't skimp on filling, but leave the edge free for sealing.
4 ✓

Fold in from three sides to form a triangle, and pinch edges strongly so it doesn't open.

Tip: Wet fingers help the dough stick together.
5 ✓

Place on baking tray (seam side down or up for decoration). Brush with egg. Bake at 200°C for 30 minutes until golden brown.

Tip: High temperature bakes the pastry suddenly, sealing in the steam.

Recipe FAQ

Why did the juice leak out?
You didn't seal the edges thoroughly enough, or rolled the dough too thin in the middle.

Ingredients

  • 500 g Plain flour
  • 250 ml Water
  • 1 tsp Salt
  • 400 g Minced beef (fattier variety)
  • 2 heads Onion
  • 0.5 tsp Ground black pepper
  • 2 tbsp Melted lard or butter (for brushing/filling)
  • 1 pc Egg (for glazing)