Last Updated on January 11, 2020 by Chef Mireille
Uzbeki Samsa – Cumin Scented Lamb Pastries – This is the Uzbeki version of a samosa, however, gets puts together easy shmeezy with store bought puff pastry.
Pretty much every culture in the world has some version of a stuffed pastry that can include both a variety of vegetable or meat stuffings and then its either fried or baked and occasionally steamed. In Latin America, you have empanadas, in the UK you have pasties, Central Asia has dumplings, South Asia has samosa and Near Asia has samsa.
Much of Indian cuisine is derived from Persia as the Mughlai Empire ruled over India and most of that part of the world for a long time. Therefore, it’s easy to see the connection between samosa and samsa.
However, samosas usually use a nan dough kind of pastry and Uzbeki samsa uses puff pastry. While they often make a home made puff pastry, since it is such an easy readily available supermarket product here, I embrace convenience.
Do you look for convenient time saving tips in the kitchen also – well, I am going to show you how this became a two for one recipe. One package of 1 lb. ground lamb turned into 2 recipes – and both of these recipes can easily be frozen after they are made and then reheated as needed.
2 for 1 Recipe
Ground lamb is generally sold in 1 lb. packages where I purchase them, however often I don’t need an entire pound as in this recipe. I cooked the entire 1 lb. of lamb. I simply then added a few extra spices to make the filling a bit more Indian and used the rest of it to make Keema Naan (lamb stuffed Naan flatbread). What is great is that both the Samsa & Keema Naan are both recipes that don’t deteriorate once frozen. Make both and freeze one. Then a few days later or whenever needed, simply defrost and reheat and your meal is ready!
The Uzbeki Samsa can easily be paired with a green salad and with the Keema Naan, all you need is chutney and raita.
I’ve halved the lamb and written the recipe below only for Uzbeki Samsa but if you are interested to know how I turned a 1 lb. package of ground lamb into Keema Naan also, make sure you subscribe so you don’t miss the Keema Naan Recipe. Not to mention, there’s a bunch of Freebies you get with your subscription!
KEEMA NAAN
HOW TO MAKE UZBEKI SAMSA
Simply serve with some lightly seasoned yogurt and it’s a great party food to serve at your holiday event!
Now isn’t this a delicious bite!
Uzbeki Samsa – Cumin Scented Lamb Pastries
Ingredients
- 1 tablespoon oil
- 3/4 teaspoons cumin seeds
- 1/2 finely chopped onion
- 1 finely chopped garlic cloves
- 1/2 lb. ground lamb
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped mint
- salt and pepper to taste
- 1 package frozen puff pastry
- 1 egg
- 1 teaspoon black onion seed/nigella black onion seed
Instructions
- Preheat oven to 400 F.
- Line a cookie sheet with parchment paper and spray with non stick spray.
- Take puff pastry out of the oven to defrost.
- In a skillet, heat oil.
- Add cumin seed,
- Once the cumin seed starts to change color, add onion.
- Saute until softened and translucent.
- Add ground lamb and cook until browned and thoroughly cooked.
- Add parsley, mint, salt and pepper. Stir to combine.
- Check and see if the puff pastry is pliable. If not, wait until it is. It should not take more than 30 minutes, maximum - depending on the temperature where you live.
- On a lightly floured board, take one sheet of puff pastry and dock it by piercing the dough with the tines of a fork or use a docking tool, if you have one.
- Cut each puff pastry sheet once horizontally in half and twice vertically into thirds. You should get 6 pieces from each puff pastry sheet.
- Spoon about 1 1/2 tablespoons of filling on each piece of puff pastry. Brush a little water on the perimeter. Fold over, pressing the sides together so they are well sealed.
- Repeat until all the dough has been utilized.
- In a small bowl beat egg with 1 tablespoon of water to make the egg wash.
- Brush the tops of each pastry with egg wash and then sprinkle some nigella seeds on top.
- Bake 25-30 minutes, until golden brown.
- Serve with yogurt, seasoned lightly with a little salt and lemon juice.
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I love samosa and puffs and would love enjoying these for an evening snack!..The filling makes it all the more interesting..
thank you – it does make a delicious tea time snack
I am yet to learn how to properly cook mince meat. This filling sounds so yum and when paired with puff pastry, the samsa would be so yum.
it’s actually quite easy Gayathri – you simply fry/saute until the meat is browned and you no longer see any pink.
That samsa looks fab mir!! Love the idea of freezing the meal, so you have a portion ready in the future! That seed topping makes it more pretty and inviting!!!
yes – a little forethought and meals can come together in a flash when needed
Samsa looks absolutely yummy with filling and perfect snack for evening.
thank you yes – a quick and easy snack!
Even i do freeze rotis and some gravies which makes my life easier during weekdays. Uzbeki samsa looks super delicious and sounds almost like Indian puffs. Dangerously delicious samsa.
Those lamb samsa look scrumptious Mir. Flaky pastry with the meat must have tasted great. I love recipes that freeze well.
I love the simplicity of this dish, letting the meat flavor shine! It’s surely a good addition for Ramadan snacks, for sure… I am going to try this during that time…
Yummy and perfect evening snack … The crust and layers looks so beautiful
Looks so tempting, will try this with some veggie fillings. These are like puff pastries.. loved the crust!!
The fillings within puff pastry are endless ! Lambs must have rendered a unique taste with the cumin added in .. lovely share. I am thinking paneer scrambled couldn’t be a better fit for a vegetarian version
sure – as long as you infuse it with lots of cumin – you can even just used mashed potatoes as a filling
They are delicious and super tempting. I am sure my family would love this. Awesome
thank you and yep they are delicious!
The flaky puff pastry is such a treat , one can use umpteen variations of stuffing . Cumin has a lovely flavor and aroma , and we can definitely make these with vegetarian keema , stuffing and yes as always nice to read about Samsa !
yes cumin is an awesome flavor no matter the filling!
Sounds very interesting and stuffing looks so delicious.Nice write up .
thanks – filling is delicious and this is perfect for parties!
This looks like an Indian Puff!! And the stiffing looks very delicious.
thanks – yes puff pastry is used all over the world and makes bakes so fast and easy!
I think the north Indian cuisine is mostly influenced by Persian cuisine than the other parts in India. These flaky samsas would be delicious irrespective of the filling used inside.
It would be as they are geographically closer but still similarities can be found everywhere.
Samsa look very inviting. Will try this out with a veggies filling
yes it can be adapted to different fillings
Can you hear my tummy growling? Awesome Mir I love Samsa you made here. Awesome teatime snack.
thanks yes they are quick and delicious