Somsa (Baked Meat Pastries)

Name: Somsa (Baked Meat Pastries)
Yield: 4
Cuisine: Turkmenistan
Ingredients: Puff pastry or homemade flaky dough — 1 sheet (about 320 g/11 oz); Lamb or beef, finely chopped — 400 g (14 oz); Large onion, finely chopped — 1; Salt — 1 tsp; Black pepper — 1/2 tsp; Ground cumin — 1/2 tsp; Water — 2 tbsp (30 ml); Egg, beaten, for glazing — 1; Sesame or nigella seeds, to top — 1 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Puff pastry or homemade flaky dough — 1 sheet (about 320 g/11 oz)
Lamb or beef, finely chopped — 400 g (14 oz)
Large onion, finely chopped — 1
Salt — 1 tsp
Black pepper — 1/2 tsp
Ground cumin — 1/2 tsp
Water — 2 tbsp (30 ml)
Egg, beaten, for glazing — 1
Sesame or nigella seeds, to top — 1 tbsp

Method

Preheat the oven to 200°C (400°F) and line a baking tray with parchment.
In a bowl, mix the chopped meat, onion, salt, pepper, cumin and water until well combined.
Roll out the pastry and cut into 8 squares, about 12 cm (5 in) each.
Place a generous spoonful of filling in the centre of each square, then fold the corners up to the centre to form a triangular or square parcel, pressing the seams to seal.
Place the parcels seam-side down on the prepared tray, brush with beaten egg, and sprinkle with seeds.
Bake for 25–30 minutes until deep golden brown and the pastry is fully puffed and cooked through.
Let cool for a few minutes before serving hot.

Introduction: Somsa are baked pastries filled with spiced meat and onion, sold hot from street stalls and bakeries across
Turkmenistan's towns and cities.

Cultural Background: Somsa are baked pastries filled with spiced meat and onion, sold hot from street stalls and bakeries across
Turkmenistan's towns and cities. They are a beloved, portable snack, traditionally baked stuck to the inner
walls of a tandyr oven.

Tips: Chop the meat by hand for a juicier filling than pre-ground mince. Seal the seams well so the juices don't leak out during baking.

Variations: Use pumpkin and onion for a vegetarian version. Shape into smaller, bite-sized pastries for a party snack. A vegetarian version can be made using a filling of pumpkin, onion and dill instead of meat.

Pumpkin and Onion Somsa: Replace the meat filling with 400 g (2 2/3 cups) finely diced pumpkin, 1 finely
chopped onion, 1 tsp salt, 1/2 tsp black pepper and a handful of chopped dill; mix well and fill as directed.
Bake as directed.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a 180°C (350°F) oven for 8–10 minutes until warmed through and crisp.

FAQs:

Q: Can I use store-bought puff pastry?

A: Yes, it's a convenient substitute for the traditional flaky dough and works very well.

Q: Why is the filling raw before baking?

A: The meat cooks through in the oven, and the trapped steam keeps it juicy.

Q: Can I freeze unbaked somsa?

A: Yes, freeze the assembled parcels and bake from frozen, adding about 10 extra minutes.