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Street Food

Kyrgyz Pumpkin Samsa (Oshkovok)

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40 min
Prep
35 min
Cook

Ingredients

  • 500 g (4 cups) plain flour
  • 1 tsp salt
  • 180 ml (3/4 cup) warm water
  • 100 g (7 tbsp) unsalted butter, melted, plus extra for brushing
  • 600 g (1.3 lb) pumpkin or squash, peeled and finely diced
  • 1 onion, finely chopped
  • 2 tbsp sugar
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1 egg, beaten, for glazing
  • 1 tbsp sesame seeds, for topping

Method

  1. Combine flour and salt in a bowl, then gradually add warm water and knead into a smooth dough. Cover and rest for 30 minutes.
  2. Meanwhile, mix the finely diced pumpkin with the chopped onion, sugar, cumin, black pepper, and a pinch of salt to make the filling.
  3. Preheat the oven to 200C (400F) and line a baking sheet with parchment paper.
  4. Divide the dough into 12 equal pieces and roll each into a thin square or circle about 12 cm (5 in) across, brushing lightly with melted butter.
  5. Place a spoonful of the pumpkin filling in the centre of each piece, then fold the corners in to form a triangle or square parcel, pinching the seams to seal.
  6. Arrange the parcels seam-side down on the prepared baking sheet, brush with beaten egg, and sprinkle with sesame seeds.
  7. Bake for 30-35 minutes, until deeply golden and crisp. Serve hot.

Introduction: Oshkovok is a Kyrgyz take on samsa, the popular baked pastry found across Central Asia, filled here with sweet-savoury spiced pumpkin instead of the more common minced meat version.

Cultural Background: Oshkovok is a Kyrgyz take on samsa, the popular baked pastry found across Central Asia, filled here with sweet-savoury spiced pumpkin instead of the more common minced meat version. Sold hot from street stalls and tandoor bakeries, especially in autumn when pumpkins are at their best, it offers a distinctly Kyrgyz spin on the wider regional samsa tradition, prized for its flaky pastry and warmly spiced filling.

Tips: Dice the pumpkin very finely and evenly so it cooks through fully in the time it takes the pastry to bake.

Variations: A traditional meat samsa (as found in neighbouring countries) uses minced lamb and onion instead of pumpkin; the pumpkin version here is distinctly associated with Kyrgyz autumn street food stalls.

Storage: Store cooled samsa in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in an oven at 180C (350F) for 8-10 minutes to re-crisp the pastry.

FAQs:

Q: Can I use butternut squash instead of pumpkin?

A: Yes, butternut squash works very well and has a similar sweet, dense texture once cooked.

Q: Why is the sugar added to a savoury pastry filling?

A: A small amount of sugar balances the natural sweetness of the pumpkin and rounds out the warming spices, giving the filling its characteristic sweet-savoury profile.

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