Uzbek Open Samosa Recipe

Ochiq Meat Samsa is an open-style samosa, the word "Ochiq" translates to "open"
in Uzbek, reflecting the unique nature of these savoury pastries that draw
inspiration from the culinary heritage of Russia, Ukraine, and Poland. These
delectable pastries are reminiscent of Eastern European Piroshki that can be
oven-baked or fried. However, Uzbek Ochiq Samsa is usually filled with meat and
onion that boasts a soft and juicy texture setting it apart from Piroshki which
is made with versatile fillings that could be savoury or sweet. Whether you're a
fan of classic Uzbek Samsa or Eastern European Piroshki, these Ochiq Samsas
promise satisfaction.

Servings: 24

Author:

Prep Time
45 minutes

Cook Time
30 minutes

Resting time
30 minutes

Total Time
1 hour, 45 minutes

Course:

Appetizer

Cuisine:

Uzbek

Keywords:

minced meat Bread potato bakery

Instructions

1 Begin by preparing the yeast dough for the samsa. Start by warming the milk or
water until it reaches a comfortable temperature, then pour it into a spacious
mixing bowl.
2 Sprinkle the sugar evenly over the milk or water, add the yeast and stir, then
allow it to proof for 5 minutes.
3 Whisk in the melted butter or oil, salt, & egg then gradually add the flour to
the mixture until it thickens into a dense batter.
4 Continue adding flour until a soft dough takes shape. Transfer the dough onto a
well-floured work surface, using additional flour as needed. Knead the dough for
4 to 5 minutes, ensuring it becomes smooth, soft and slightly sticky in texture.
5 Return the dough to the mixing bowl, cover it with a clean towel or cling film,
and let it proof for 30 min.
6 Prepare the filling by mixing the minced meat, chopped onion and cubed potato
with the spices in a mixing bowl.
7 Dusting your hands and a clean surface with some flour, divide the dough into
small balls that weigh about 60g each.
8 Roll out each ball into an 8cm diameter circle, and place 1 tbsp of filling in
the middle. Using your index finger to create an ‘s’ shape with the rim of the
dough, begin to overlap the edges of the circle and pinch it together to create
a pocket for the filling.
9 Place the samsa on a lined baking tray at least 2 cm apart from each other and
brush over the dough with some eggwash. Sprinkle sesame seeds over the top if
desired then place in a preheated oven to bake at 350F (gas mark 4) for 20-30
minutes.

Uzbek Open Samosa Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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