Samsa with Pumpkin

Samsa are small triangular pies made of unleavened dough baked in a tandoor, typical of Uzbek and Tajik cuisine. Similar pies with a similar name, samosa, are also made in India, however, from a different dough and stuffed with potatoes and green peas. Samsa is most often baked with chopped lamb, but pumpkin samosa is also very popular.

Ingredients

• 400 g pumpkin pulp
• 50 g fat tail lamb fat
• 2 medium onions
• 1 tbsp. l. Sahara
• 3 tbsp. l. ghee
• salt, black pepper
• Start cooking 6-7 hours before serving
• 500 g (3 cups) flour
• 1 egg
• 200 ml of water
• 2 tbsp. l. butter
• salt

Directions

1. Sift the flour into a bowl, shake the egg with water and knead the not very tough dough with a pinch of salt. Cover the dough with a napkin and leave to proof for 1 hour.
2. Then roll out the dough into a thin layer.
3. Brush with butter and roll into a roll. Refrigerate for 4-5 hours.
4. At this time, prepare the minced meat: cut the pumpkin and fat tail fat into very small cubes. Peel the onion and chop finely. Mix pumpkin, bacon and onion, add sugar, pepper and salt to taste.
5. Cut the roll into small walnut-sized pieces and roll them into thin tortillas. Place a spoonful of the filling on each flat cake and pinch in a triangle shape.
6. Cover the baking sheet with parchment, lay out the samsa and bake in an oven preheated to 200 ° C for 20 minutes. Grease hot samsa with ghee and serve.
7. If you have very little time, then a very tasty samsa can be made from ordinary puff yeast-free dough by cutting it into 10 x 10 cm squares and pinching it diagonally. You can also take the filo dough and cut it into strips 10 cm wide, put the filling on one end and wrap it in the form of a triangle.