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Uzbeki Samsa - Cumin Scented Lamb Pastries
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Uzbeki Samsa – Cumin Scented Lamb Pastries

Uzbeki Samsa are lamb stuffed pastries that come together easily with puff pastry.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Appetizer
Cuisine: Uzbeki
Servings: 12

Ingredients

  • 1 tablespoon oil
  • 3/4 teaspoons cumin seed
  • 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 nigella seed 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.