Uzbek Samsa

Step 1

Sift the flour through the sieve into a mixing bowl.

Step 2

Add salt to a cup of warm water and mix until dissolved.

Step 3

Combine the water with flour and kneed the dough to form a dough ball. It took 10 minutes in the stand mixer.

Step 4

Cover the dough ball and leave to rest for 30 min.

Step 5

Once rested, sprinkle the working surface with a little flour and roll the dough into a thin rectangular sheet approximately 2-3mm or ⅛ inch thick.

Step 6

Cover the sheet with melted ghee.

Step 7

Starting on one edge, roll the dough tightly like a cigar.

Step 8

Cut the roll into 18 equal pieces.

Step 9

Press each piece with palm of your hand to make a patty.

Step 10

Stack patties with parchment paper between them in an airtight container, and place in the fridge to chill for at least 3 hours or overnight.

Step 11

Combine all the ingredients and mix well. Leave to rest for at least 30 minutes.

Step 12

Take the dough patties out of the fridge and roll each patty out into a thin circle sheet using a rolling pin. Roll on one side only and never flip the dough.

Step 13

Divide the filling between each circle evenly.

Step 14

Bring two opposite sides together making a triangle. Pinch the corners. Then bring the bottom part and pinch together again. (Refer to picture guide for visual help.)

Step 15

Put the samsa on the baking sheet lined with parchment paper seem side down.

Step 16

Cover with beaten egg yolk and sprinkle with sesame seeds, if using.

Step 17

Bake at 385 F for 30 minutes or until golden.