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Street Food

Samsa (Baked Meat Pastry)

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30 minutes
Prep
35 minutes
Cook

Ingredients

  • 400 g (14 oz) lamb or beef, finely diced or minced
  • 2 large onions, finely diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 500 g (1 lb) puff pastry or homemade laminated dough
  • 1 egg, beaten, for glazing
  • 1 tbsp sesame or nigella seeds

Method

  1. In a bowl, combine the diced meat, onion, salt, pepper and cumin, mixing well.
  2. Roll out the pastry dough and cut into squares roughly 12 cm (5 inches) across.
  3. Place a spoonful of the meat filling in the centre of each square.
  4. Fold the corners of the dough over the filling to form a triangular or square parcel, pinching the seams to seal well.
  5. Arrange the pastries seam-side down on a baking sheet.
  6. Brush the tops with beaten egg and sprinkle with sesame or nigella seeds.
  7. Bake in a preheated oven at 200°C (390°F) for 30-35 minutes until deep golden brown and crisp.
  8. Serve hot.

Introduction: Samsa are savoury baked pastries filled with spiced meat and onion, traditionally cooked in a clay tandoor oven which gives the crust its distinctive flaky, smoky character.

Cultural Background: Samsa are savoury baked pastries filled with spiced meat and onion, traditionally cooked in a clay tandoor oven which gives the crust its distinctive flaky, smoky character. A popular street food and market snack throughout Kazakhstan, they are sold hot from bakeries and roadside stalls, especially in the country's southern cities.

Tips: Dice the meat by hand rather than using pre-minced meat for the juiciest, most authentic texture. Seal the pastry edges firmly to prevent the juices from leaking out during baking.

Variations: A pumpkin and onion filling is a popular vegetarian variation, especially in autumn. Some bakers add a small cube of fat alongside the meat filling for extra juiciness.

Storage: Refrigerate baked samsa in an airtight container for up to 3 days, or freeze unbaked for up to 2 months.

Reheating: Reheat in an oven at 180°C (350°F) for 10-12 minutes to restore crispness; avoid microwaving, which softens the pastry.

FAQs:

Q: What is the difference between samsa and samosa?

A: Samsa are typically baked rather than fried, giving a flakier, bread-like pastry, whereas samosas are usually deep-fried with a crisper shell.

Q: Can samsa be made without a tandoor oven?

A: Yes, a conventional home oven works well, though the smoky depth of a traditional tandoor is not fully replicable.

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